4 1/2 Golden Spoons
Yes, another 4 1/2 Golden Spoon experience. Your probably thinking that I’m too generous with my reviews, but that really isn’t the case. I’ve just been lucky enough lately to fall into some of the best dining experiences of my life. Cafe Veneto was another amazing find. We were casually walking the streets of Rome when we came upon a charming well dressed gentlemen who was standing in front of an elegant restaurant of about twenty tables housed in a gleaming glass cube directly on Via Vittorio Veneto. He asked us to look at the menu which had a wonderful selection of local delicacies. We weren’t hungry, but we’re so impressed with him and his promise of a great dining experience that we took his business card and vowed to return. In fact, the next evening we did return and he remembered us. We were seated at a elegantly dressed table with bright white linens and gleaming glass and silverware. A live duo was singing with a list of classic romantic american tunes. (more…)
Traditional Bouillabaisse at a charming little seaside restaurant in Marseilles. Lobster, crab, shrimp, mussels, scorpion fish and more with a classic saffron bisque This serving was for two, and we couldn’t come close to finishing it even with the help of friends. Completely decadent afternoon in one of the most charming cities in the world.
Four Golden Spoons
A surprising find in a colorful setting. For over 100 years, many have known of the Flower Market Café at 6th and Bryant for it’s terrific homestyle breakfasts and hearty lunch fare, but few have discovered the exceptional cuisine now offered for dinner. Proprietors Mark Bechelli and Robert Rossi began offering dinner service just over a year ago, recruiting renowned Executive Chef Salvatore DiGrande to craft an extensive Italian/Continental menu. Chef Salvatore (he prefers to be called by his first name) brings a long family history and over 40 years of San Francisco restaurant experience to the job.
1 lb Bay Shrimp
1/2 Large Red Onion 1 Large Beefsteak Tomato 1 Handful Cilantro 2 Large Limes Salt & Pepper Tobasco to Taste Rinse and drain the shrimp. Place into a medium size bowl. Dice the onion. Add to shrimp. Cut the tomato into wedges. Remove the seeds and discard. Dice the rest. Add to shrimp. Take a handful of fresh cilantro and chop down to about a 1/4 cup. Add to shrimp. Juice two limes and toss with all of the other ingredients. Add salt & pepper to taste. A few dashes of Tobasco to taste. Toss again and chill. Will keep for up to a few days in the refrigerator.
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