After two months of grinding away on this computer for more time than is even remotely healthy, I can see the strobe light at the end of the two-month work tunnel. Yup, I’ll be turning in my final guidebook copy on Thursday, cracking my knuckles, doing some warm-up stretches, and hitting the dancefloor HARD on Thursday night. Gotta shake off a lot of desk chair bad mojo, let me tell you. Total cabin fever.
At least I’ve been exiting my abode a few times a week for some incredible meals. Yes, restaurant research rocks. I can’t even begin to tell you how blown away I was with my experience at Baumé Restaurant last week in Palo Alto. So worth the trip. Very much looking forward to writing that one up for y’all.
I also met up with friends for arancini with scamorza and wild nettle pizza (with an egg on top, of course) at Ragazza, and swung by Butterfly for their Lunar New Year/Dungeness crab menu (which you only have a few more days to enjoy). I adored the crab and sea urchin hand rolls with yuzu kosho vinaigrette and toasted nori, and the salt and red chile crab with crab fried black rice.
Am looking forward to hitting the The Golden Glass this Saturday—there are still (surprisingly) tickets left for this fantastic event. I am gonna hit the Librandi table so fast, you have no idea. The lineup of food artisans and restaurants is also notable.
I expect this weekend is going to be a whole hell of a lot better than this last Saturday, when I was greeted with the unwelcome news that a retaining wall came down on my beloved Alfa Romeo, crunching the nose and hood. Nope, so not meow. Looks like someone is going to be in the shop for a while.
Before signing off, here’s today’s episode of You Gotta Eat This, in which I talk about secret menu items on KGO Radio.
Have a swell week, and we will return to our regular tablehopper programming (which includes reviews) next week! Thanks for bearing with me—these writing projects have been a bear (I could also make a joke about feeling like a bear in a cave, but I’ll stop.)
Baumé’s carrot terrine and turbot with “spirit of Vichy” foam. Photo: © tablehopper.com.View tablehopper Newsletter from Tuesday, Jan 31 2012
