Rather than write individual reviews of the places we ate on our recent trip
to San Francisco, I decided to just share some brief impressions.
Our hotel was close to Japantown, so that’s where we went for a late dinner. We
found a Japanese Barbecue restaurant across from a small ramen house. The lat-
ter had a crowd lingering at the door. We noticed very few people at the barbecue
place. I thought the line at Suzu, the noodle shop, said something we needed to
discover for ourselves. Suzu makes three types of noodles: ramen; udon; and soba.
I ordered ramen with cilantro, which came in a large bowl deep enough for me to
put my face into. This was a good thing since it made it easier to slurp the long, silky
noodles soaking in a seasoned broth. Scallions, bamboo shoots, cilantro, of course,
and thinly sliced pieces of pork were mixed with the ramen. It was comforting, filling,
and the wait was surprisingly short.
1825 Post St.
Bambino’s Ristorante, located in the Haight, is small with an attentive but unob-
trusive staff offering a range of traditional Italian dishes. Although I suspect the food
can stand on its own to create a perfect dining experience, I think the dining party
also played a huge role in the meal’s success. My husband and I enjoyed asking our son
and niece about life in San Francisco. In their mid-20s, they embrace their experiences
and opportunities with humor and appreciation. Yes, my Angel Hair Pasta with arti-
hoke hearts, tomatoes, pepper flakes and shrimp was delectable. We shared tiramisu
and crème brulee for dessert. On the heels of an appetizer of perfectly fried calamari,
the pasta, bread, and wine, they were excessive – but enjoyable. Yet, I think the laugh-
ter, the conversation, and the ambiance of the restaurant contributed to a completely
pleasurable evening.
945 Cole St.
The Ferry Building Marketplace is a tourist mecca with good reason. It features a vari-
ety of shops with a range of fresh ingredients and locally-sourced products; and it has
several good restaurants. Since it was midday we opted for Gott’s Roadside. Given its
location, it obviously wasn’t roadside – that’s reserved for the Napa and St. Helena sites.
The menus are the same though. Gott’s started as a walk-up burger joint, but has evolv-
ed into an upscale gourmet dining establishment with fresh ingredients as a driving force.
Food is ordered at the counter, wrapped in paper and served in plastic baskets, but that’s
where the ties to the past end. I had blackened shrimp tacos with avocado, creamy cole slaw,
peppers and sour cream. The thick strawberry milkshake had bits of fruit and lots of
flavor. What a treat!
1 Ferry Building, Space 6
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