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bostock for breakfast Ordered the bostock at Four Barrel with a latte. It’s an almond syrup soaked brioche, but this one is a citrus version with hazelnuts on top. The Kitchn says it’s better than French toast, but I don’t think they’re similar enough to compare. One is drenched in egg and this is an almond pastry. Still, if you cross paths with a bostock (what an odd name…) and are obsessed with almond anything like I am, I recommend you get it. Four Barrel, 375 Valencia Street, San Francisco (415) 252-0800

bostock for breakfast

Ordered the bostock at Four Barrel with a latte. It’s an almond syrup soaked brioche, but this one is a citrus version with hazelnuts on top. The Kitchn says it’s better than French toast, but I don’t think they’re similar enough to compare. One is drenched in egg and this is an almond pastry. Still, if you cross paths with a bostock (what an odd name…) and are obsessed with almond anything like I am, I recommend you get it.

Four Barrel, 375 Valencia Street, San Francisco (415) 252-0800

last day in san francisco Made a second pilgrimage to Tartine earlier today for ham and cheese croque monsieur, shortbread and ice coffee. I was eyeing these rocher with cocoa nibs while waiting in line for twenty minutes. Didn’t get them though! One more thing to look forward to on my next trip to San Francisco… Tartine, 600 Guerrero Street, San Francisco, CA (415) 487 2600

last day in san francisco

Made a second pilgrimage to Tartine earlier today for ham and cheese croque monsieur, shortbread and ice coffee. I was eyeing these rocher with cocoa nibs while waiting in line for twenty minutes. Didn’t get them though! One more thing to look forward to on my next trip to San Francisco…

Tartine, 600 Guerrero Street, San Francisco, CA (415) 487 2600

Custard French Toast, Egg Celent or Egg Cessive? Whoever thought to smother thick slices of bread with egg had the right idea. Whoever thought to smother it with custard, however, was an overachiever! This was the third entree that Fiona and I shared at Nopa when I was in San Francisco last week. First dish involved polenta and eggs; second was a medium rare burger that veered closer to a bloody rare; and third was this dessert crowned with cinnamon brown butter. Considering its intimidating size, we only managed to finish off one of the two. Afterward, we learned that you can opt to just get one, but maybe what we needed was a third dining companion and not less food. Nopa, 560 Divisadero, San Francisco, CA (415) 864 8643

Custard French Toast, Egg Celent or Egg Cessive?

Whoever thought to smother thick slices of bread with egg had the right idea. Whoever thought to smother it with custard, however, was an overachiever! This was the third entree that Fiona and I shared at Nopa when I was in San Francisco last week. First dish involved polenta and eggs; second was a medium rare burger that veered closer to a bloody rare; and third was this dessert crowned with cinnamon brown butter. Considering its intimidating size, we only managed to finish off one of the two. Afterward, we learned that you can opt to just get one, but maybe what we needed was a third dining companion and not less food.

Nopa, 560 Divisadero, San Francisco, CA (415) 864 8643

Inside An Almond Croissant After spending a week in San Francisco with the Foodspotting crew, I made it back safe and sound to chilly NYC. I’ve been itching to get back online in a meaningful way, which basically means I’ve missed sharing bites of my life with you guys online! If you’ve been following me on Twitter, you probably know about my obsession with croissants. Chocolate croissants are staples in New York coffee shops, so I’ve had more than I can count. But when almond croissants are available, I always go for them instead. Fiona took Soraya and me to Darwin Cafe while we were in San Fran this week and let’s just say I fell in love with a breakfast pastry and am already plotting my next trip to Cali so I can eat more of it. Darwin Cafe, 212 Ritch Street, San Francisco, CA (415) 800-8668

Inside An Almond Croissant

After spending a week in San Francisco with the Foodspotting crew, I made it back safe and sound to chilly NYC. I’ve been itching to get back online in a meaningful way, which basically means I’ve missed sharing bites of my life with you guys online!

If you’ve been following me on Twitter, you probably know about my obsession with croissants. Chocolate croissants are staples in New York coffee shops, so I’ve had more than I can count. But when almond croissants are available, I always go for them instead. Fiona took Soraya and me to Darwin Cafe while we were in San Fran this week and let’s just say I fell in love with a breakfast pastry and am already plotting my next trip to Cali so I can eat more of it.

Darwin Cafe, 212 Ritch Street, San Francisco, CA (415) 800-8668

OH! konomiyaki Here is the food that started it all. Two years ago, Foodspotting’s co-founder Alexa discovered okonomiyaki while visiting family in Japan. When she returned home, she realized there was no easy way to locate specific dishes, like the ones she’d come across while abroad. And so Foodspotting was born to solve that problem. Seth was kind enough to make us a big okonomiyaki feast for lunch today. This is what it looked like before I demolished it and put it in my stomach.

OH! konomiyaki

Here is the food that started it all. Two years ago, Foodspotting’s co-founder Alexa discovered okonomiyaki while visiting family in Japan. When she returned home, she realized there was no easy way to locate specific dishes, like the ones she’d come across while abroad. And so Foodspotting was born to solve that problem.

Seth was kind enough to make us a big okonomiyaki feast for lunch today. This is what it looked like before I demolished it and put it in my stomach.

Here We Go, San Francisco! It’s 8AM and I’m speeding away in a cab to pick up Soraya at her place so we can jet off to JFK Airport together. We’re flying to San Francisco this morning to spend the week with the west coast Foodspotting team for our company’s first birthday! I’m hoping for blue skies and beach weather, but even if it’s a bit grey it will beat the slushy streets of Manhattan, I think. Because I’m an awesome co-worker, I’m smuggling a dozen Ess-a-Bagels in my suitcase, which means everything from my pajamas to work clothes will likely smell like garlic bagels by the time we reach California. But such are the smelly risks one must take to share good food. (My kick-ass friend Kat told me about this Golden Gate Bridge ♥ Brooklyn Bridge print by enormouschampion yesterday. I am in love.)

Here We Go, San Francisco!

It’s 8AM and I’m speeding away in a cab to pick up Soraya at her place so we can jet off to JFK Airport together. We’re flying to San Francisco this morning to spend the week with the west coast Foodspotting team for our company’s first birthday! I’m hoping for blue skies and beach weather, but even if it’s a bit grey it will beat the slushy streets of Manhattan, I think.

Because I’m an awesome co-worker, I’m smuggling a dozen Ess-a-Bagels in my suitcase, which means everything from my pajamas to work clothes will likely smell like garlic bagels by the time we reach California. But such are the smelly risks one must take to share good food.

(My kick-ass friend Kat told me about this Golden Gate Bridge ♥ Brooklyn Bridge print by enormouschampion yesterday. I am in love.)