Have you ever visited The Stinking Rose in San Francisco, where garlic is the star of the show? Garlic ice cream is even on the menu! (I haven’t dared to try that yet, however!)

Nestled in the heart of North Beach’s Little Italy, The Stinking Rose in San Francisco has been a neighborhood fixture since 1991. Originally located at 325 Columbus Avenue, the restaurant later relocated a block away to its current location at 430 Columbus Avenue. 

Did you know garlic is playfully known as the “stinking rose”? The origin of this nickname is unclear, but it reflects garlic’s famously pungent smell.

After visiting the Gilroy Garlic Festival, the founders decided to open a garlic-themed restaurant.

The Stinking Rose: Quick Facts

Location: 430 Columbus Avenue, San Francisco, CA 94133
Cuisine: Italian-American, with a garlic-focused menu
Known For: Garlic-infused dishes and garlic ice cream
Established: 1991
Neighborhood: North Beach, San Francisco
Price Range: Sandwiches approximately $16–$35, pizzas $27, and entrées $35–$60; larger seafood offerings reach $100. Prices checked against the restaurant’s online menu in October 2026; subject to change.
My Take: I’ve visited multiple times over the years. The service is typically very good, and the food has generally been consistent, although the restaurant can feel touristy. My latest visit was underwhelming, but I’d still recommend giving it a try.

MY EXPERIENCE AT THE STINKING ROSE

We already had plans in San Francisco, so my boyfriend and I decided to visit The Stinking Rose on a Saturday afternoon. I’ve visited the restaurant more than a handful of times over the years.

The restaurant opens at noon, and when we arrived, we got a table right away. Since the weather was pleasant, we opted to grab a table outside. The colorful awning makes the restaurant easy to spot, and the interior has a lot of character as well.

I actually preferred the original location a bit better, as it felt more open and less cramped. At the current location, the tables feel small, especially when multiple dishes arrive at once. The overall dining setup can feel a bit rushed.

Service is typically consistent and accommodating, and the dishes usually come out within a reasonable time.

WHAT WE ORDERED AT THE STINKING ROSE

BAGNA CALDA

A hot tub of garlic! The cloves are oven-roasted in extra-virgin olive oil and butter with a hint of anchovy, then served in an iron skillet with house-made bread.

Unfortunately, on my most recent visit, the dish really missed the mark because the staff skipped using the small table warmer to heat the garlic, as they had on previous visits. When warmed, the garlic becomes especially mouth-watering.

CHICKEN SANDWICH

My boyfriend ordered the chicken sandwich, which is a generous portion and a great lunch option. I’ve had it before, and I’d happily order it again.

The sandwich features Jidori chicken, avocado, arugula, garlic pesto (of course!), onion, and Brie. The crusty Acme bread holds everything together well, while the melted Brie complements the pesto and chicken beautifully. It’s filling enough to make two meals, as I discovered on a previous visit.

PROSCIUTTO SAN DANIELE PIZZA

OMG! This pizza was love at first bite. The combination of salty prosciutto, Fontina cheese, garlic, arugula, and a drizzle of chili oil was fantastic. I especially loved the thin, delicious crust and how the cheese and prosciutto complemented the chili oil. The brick oven gives the pizza crust a distinctive texture that I really enjoy. The pizza is also just enough for one person.

Unfortunately, on our last visit, I was a bit disappointed. The pizza seemed to have less prosciutto than I remembered, and the overall experience wasn’t as impressive as it had been on previous visits. I’m really hoping this was just an off day, so I’ll give them a pass. This pizza has been my favorite on previous visits.

GINGER BEER

I had to order a ginger beer. If you’re a fan of a kick of ginger, order this. It’s spicy, sweet, and refreshing—a nice contrast to the rich food.

Another Dish to Consider: 40-Clove Garlic Chicken

If you’re looking for another garlic-forward option, I recommend the 40-Clove Garlic Chicken entrée. We didn’t order this since we had more than enough food!

The roasted chicken is served with creamy and buttery mashed potatoes, and the garlic adds plenty of flavor without overpowering the dish. It’s a satisfying dish for anybody who wants to lean into one of the restaurant’s dishes that includes its signature ingredient.

A LITTLE GARLIC HISTORY

After visiting the restaurant, where garlic is at the heart of its identity, I started wondering about its history. How far back does the pungent bulb go? What were garlic’s uses, and was it used in cooking? I decided to take a short deep dive into ancient Egypt.

GARLIC IN ANCIENT EGYPTIAN MEDICINE

AI Disclosure: These images are AI-generated historical illustrations inspired by ancient Egyptian burial traditions and medicinal practices. They are artistic interpretations, not exact archaeological reconstructions.

People have used garlic for thousands of years for both food and traditional medicine. The Ebers Papyrus, an ancient Egyptian medical text dating to approximately 1550 BCE, preserves hundreds of prescriptions and treatments, offering an early glimpse into Egyptian medical practices. Ingredients translated as garlic or onions appear in some prescriptions, although the identification of specific ingredients can be uncertain. Garlic was also associated with strength and nourishment in ancient cultures, including among laborers.

Herodotus, the Greek historian, reported that an interpreter had read him an inscription recording expenditure on garlic, onions, and radishes for the workers who built the pyramids. However, Herodotus wrote long after these structures were built, so his account should be treated as a historical report rather than a confirmed fact.

Garlic in Ancient Egyptian Tombs

AI Disclosure: These images are AI-generated historical illustrations inspired by ancient Egyptian burial traditions and medicinal practices. They are artistic interpretations, not exact archaeological reconstructions.

Garlic has also reportedly been found in ancient tombs, including that of Tutankhamun.

We don’t know why it was included, but it could have been used as a food provision or for religious purposes in the afterlife. Although this is possible, I couldn’t verify that specific explanation. It’s reasonable to conclude that garlic held importance for the Egyptians during different periods.

What we can say is that garlic remained part of Egyptian culture across different periods.

GOOD TO KNOW:

Parking: Parking can be challenging in North Beach, especially on the weekend. If you are coming from outside the neighborhood, consider using public transportation or rideshare.

Getting There: BART doesn’t stop in North Beach, but you can take MUNI or Uber, Lyft, or Waymo to get closer to the restaurant.  

Explore North Beach: Spend the day! North Beach is one of my favorite neighborhoods in the city. It’s lively, vibrant, and full of cafes and restaurants, with plenty of character. After your meal, go explore, stop by for a sweet treat at a bakery, or head to the classic bar Vesuvio for a drink.

CONTACT INFORMATION:

The Stinking Rose

Address: 430 Columbus Avenue, San Francisco, CA 94133

Hours of operation: 

Seating: 12:00 p.m.–8:00 p.m.

Serving until 9:30 p.m. daily.

Website: https://thestinkingrose.com/

Menu: https://thestinkingrose.com/menus/menu-sf.pdf

Sources

Restaurant Information

The Stinking Rose. (n.d.). Official website. https://thestinkingrose.com/

The Stinking Rose. (n.d.). Directions. https://thestinkingrose.com/directions.html

The Stinking Rose. (n.d.). San Francisco menu. https://thestinkingrose.com/menus/menu-sf.pdf

Garlic History and Ancient Egypt

Historical Sources

Rivlin, R. S. (2001). “Historical Perspective on the Use of Garlic.” The Journal of Nutrition, 131(3), 951S–954S. https://doi.org/10.1093/jn/131.3.951S

Herodotus, The Histories, Book II, Section 125. Perseus Digital Library. https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.01.0126%3Abook%3D2

Wellcome Collection. The Ebers Papyrus. Catalogue record for the ancient Egyptian medical text. Wellcome Collection

FINAL THOUGHTS

The Stinking Rose remains one of those memorable spots for garlic lovers visiting San Francisco. Although I was a little disappointed during my last visit, I’ll come back another day to try something different—maybe that garlic ice cream!

If you’re planning a visit, consider spending the day in the area and taking time to explore the sights, food, and everything else.

If you liked this article and want to read about another great Italian spot, read about my visit to Molinari’s here.

Hungry for more food along with a bite of history? Explore my YouTube channel for facts and interesting tidbits about food!

Happy Eating!

The post The Stinking Rose San Francisco: Garlic Paradise or Not? appeared first on Consume and Devour.

I’ve always loved food and am genuinely interested in the history of absinthe and the origins of the foods and beverages we enjoy every day.

That curiosity inspired me to create AI shorts on YouTube that illustrate the origins and historical facts behind different dishes, foods, and beverages. It’s been incredibly fun and fulfilling to research, develop the creative vision, and bring them to life with visuals.

Before you roll your eyes and think, “Ugh… more AI.” I get it. But I put a lot of effort into the visuals and make it a point to research and fact-check because I want the work to be intentional—not just AI for the sake of AI.

One day I was talking with my boyfriend about some ideas for some upcoming posts, and he said, “Well, what about absinthe?”

I immediately thought, The drink with the dark past?

Interesting.

I don’t drink and rarely have in the past, but I can absolutely appreciate the murky history of a beverage or food.

So welcome to my new series, where I’ll explore the stories behind foods and beverages that have an interesting past—and share some fascinating things I learn along the way.

ABSINTHE HISTORY: WHAT IS ABSINTHE?

So what is absinthe? It’s a high-proof spirit traditionally made with botanicals including wormwood, anise, and fennel.

Wormwood gives much of its distinctive character. It also contains a compound called thujone, which became central to the controversy surrounding the drink.

Absinthe can be green or clear depending on how distillers make it. Traditionally, they don’t sweeten it like a liqueur.

As the water mixes with the absinthe, the spirit transforms from clear to a translucent green to a cloudy, milky, and almost opalescent drink.

And what makes absinthe green? Botanicals. During a process called coloration, distillers add additional herbs to give the spirit its green hue, while chlorophyll from the plants provides the color.

WHERE DID ABSINTHE COME FROM? THE HISTORY OF ABSINTHE

The history of absinthe has roots in Switzerland’s Val-de-Travers region. Historical accounts often attribute the first recipe to a woman named Mère Henriod in the mid-18th century, while they often date the first distillation to a French physician named Pierre Ordinaire in Couvet in 1792. Accounts of absinthe’s exact origins vary, however, and some earlier versions may have relied on maceration rather than distillation.

The drink later made its way to France, where French soldiers serving in Algeria in the 1840s received rations of absinthe because people believed it could help fight illnesses and kill microbes. When they returned home, they brought back a taste for the drink, and this helped absinthe gain popularity in France.

HOW DID ABSINTHE BECOME THE “IT” DRINK?

How absinthe became the “it” drink was partly tied to a wine crisis in the late 19th century. Crops were devastated by phylloxera (an insect that attacks grapevines, particularly their roots). Wine became more expensive and harder to get, while absinthe was becoming more widely available and relatively inexpensive. The wine shortage helped popularize absinthe among some working-class drinkers, although it was only one factor in the drink’s rise. The history of absinthe is also a story about changing drinking culture in France.

At the time, Paris cafés turned drinking into a social ritual. They popularized the term L’heure verte, or “the green hour,” which became the fashionable time for imbibing absinthe. Notable artists and a broad section of the population drank absinthe. But the artists and writers also glamourized the beverage, further heightening its broad appeal.

By the late 19th century, the drink had become a cultural icon. Some notable artists associated with absinthe and its growing popularity were Édouard Manet, Edgar Degas, Henri de Toulouse-Lautrec, and Vincent van Gogh.

The drink was also dubbed the “Green Fairy,” La Fée Verte. The name captured the drink’s mysterious and almost ethereal reputation.

ABSINTHE’S FALL FROM GRACE

By the late 19th century and into the early 20th century, absinthe had reached the height of its popularity. In France, consumption grew from about 700,000 liters in 1874 to roughly 36 million liters by 1910.

But its reputation had increasingly become fraught with ties to alcoholism and mania.

By the 1890s, the temperance movement and anti-absinthe groups were advocating for campaigns against the beverage. A turning point occurred in 1905 when Jean Lanfray, a vineyard worker, had consumed absinthe along with substantial amounts of other alcohol. He killed his wife and his two young daughters and then attempted suicide.

This caused a huge uproar, and anti-absinthe groups attributed the horrific murders to the drink. However, it’s important to note that Lanfray had also consumed substantial amounts of wine and spirits that day. Yet absinthe became the scapegoat for the horrific murders.

Within months, a petition with more than 80,000 signatures demanded a ban on absinthe. Vaud’s legislature banned the drink in 1906, and the campaign gained momentum over the next several years. In 1908, Swiss voters approved a national prohibition of absinthe, and the ban took effect in 1910.

ABSINTHE HISTORY: DID IT REALLY CAUSE ISSUES?

The compound in the drink, thujone in wormwood, was deemed the villain in this story. There were ideas that this would cause hallucinations, tremors, and other problems. However, later research has questioned how much thujone actually contributed to the problems historically attributed to absinthe. Studies of vintage absinthe have found that thujone levels were generally much lower than previously believed, with researchers concluding that ethanol was more likely to explain the condition historically called “absinthism.”

The drink, however, was very strong. Typical absinthe was about 45–74% ABV, with many traditional styles at 60–70% ABV. For comparison, most wine is around 12–15% ABV, while vodka, gin, and whiskey are commonly around 40% ABV!

Since this beverage was so high in alcohol content, it could absolutely cause some issues. But the same can occur with heavy drinking of other alcoholic beverages. Research into historical absinthe has found that, apart from ethanol, there was not a clear chemical explanation for the syndrome of “absinthism.”

THE GREEN FAIRY RETURNS

After decades of prohibition and general distrust, absinthe history entered a new chapter as interest in the drink returned. In 2005, Switzerland lifted its legal prohibition and reopened the door to legal production and distribution. Other countries also had their own rules surrounding absinthe, including regulations governing ingredients and thujone levels.

The drink is once again sold as a legitimate distilled beverage. The ritual of adding water and sugar has also made a comeback.

Today, the drink is marketed around its craftsmanship, ritual, and history rather than its illicit and dark past.

WHAT I FIND INTERESTING

This story started as a curiosity, and I didn’t think I would become so invested in the history of absinthe since I myself do not drink alcohol.

However, the interesting part was how it rose to the height of popularity and how it was such an adored and glamorous drink in social circles. And later, to be riddled with scandal and mania, is what truly captivated my attention.

If you’re looking for other historical facts and visuals, please visit my YouTube channel, where you can see some of these stories come to life. I also share food reviews and discoveries here on Consume and Devour.

SOURCES

• Swiss Confederation — “Absinthe: Swiss local product leaves behind its shady past” — history, ingredients, l’heure verte, artists, prohibition, and legalization.
• Science History Institute — “The Devil in a Little Green Bottle: A History of Absinthe” — history of absinthe, the Lanfray case, anti-absinthe campaigns, artists, prohibition, and the role of alcohol and thujone.
• Lachenmeier et al., PubMed — “Absinthe: history of dependence to thujone or to alcohol?” — research on thujone and the historical condition called “absinthism.”
• Lachenmeier et al., PubMed — “Chemical composition of vintage preban absinthe…” — chemical analysis of historical absinthe and thujone levels.
• Eadie, PubMed — “Absinthe, epileptic seizures and Valentin Magnan” — historical and medical context surrounding thujone and the neurological claims associated with absinthe.
• Swiss Federal Council — “Lifting of the Absinthe Ban” — official documentation of Switzerland’s 2005 legalization and thujone regulation.

AI VISUAL DISCLAIMER
All visuals in this article were created using AI and are intended for historical illustration and storytelling purposes only. They are artistic interpretations and should not be considered authentic historical photographs or archival images. Where historical photographs or documents are referenced, they are identified as such.

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I was scrolling through my Resy app looking for new restaurants to try when Divan in Berkeley caught my eye. Located on Fourth Street in Berkeley, Divan is a newer restaurant that serves modern Turkish cuisine. So, if you’re looking for an honest Divan Berkeley review, here’s what I thought after trying it.

My boyfriend and I love trying new restaurants, especially when we come across a cuisine we haven’t tried too much before. We were celebrating our anniversary, so I wanted to find a place that felt a bit special – a place where we could enjoy a nice meal while trying something new.

Quick Facts

Location: Fourth Street Shopping District, Berkeley
Price Range: $20–$30 per person (as of September 2026)
Wait Time: 15 minutes — The restaurant was full when we visited on a Sunday around 12:00 PM. The host let us know there would be a wait, took our phone number, and texted us once our table was ready.
Worth It? Give It a Try!

Upon entering Divan Berkeley, I immediately noticed the bright, airy space with elegant decor. There is both indoor and outdoor seating, giving diners a few options depending on their preference. 

One thing to keep in mind is that the space tends to echo, and the noise level can build throughout the restaurant. If you’re looking for a quiet and peaceful lunch or dinner, this probably isn’t the spot for you. 

The service was pretty efficient, and the host and staff were friendly and accommodating. 

I also noticed that the restaurant had several ovens that were actively being used, likely for the pide and breads. There’s something nice about seeing food prepared this way – it made the experience a bit more authentic and fresh. 

So far, we were enjoying the experience—but what really matters is the food. Here’s what we ordered.

What We Ordered at Divan Berkeley

Turkish Tea

The tea was quite strong and reminded me of a concentrated cup of Lipton black tea. I was expecting a more distinctive flavor, so I would probably skip this on a future visit—but that’s just my personal preference.

The presentation was pretty and delicate, though: a small glass cup on a dainty plate, accompanied by a glass teapot. It definitely made for a nice presentation.

Mezze Trio

The Mezze Trio included hummus, girit ezme (Turkish cheese and herb meze), and muhammara (roasted red pepper and walnut dip), accompanied by sesame bread.

The bread was divine! Soft and airy and topped with sesame seeds, it tasted like it was baked in-house and paired beautifully with the dips.

The hummus was tasty, with the perfect consistency and a good balance of oil to beans. The girit ezme, although tasty, was our least favorite. It was a firmer cheese spread with a flavor that reminded us of pesto.

The muhammara was the star of the trio! It had a subtle sweetness, while the roasted red pepper flavor really shone through. I’m not sure if the sweetness came from the traditional use of pomegranate molasses, but whatever it was, the dip was incredibly flavorful and almost addictive.

I could have bottled this up and taken it with me if I could!

Mushroom Pide

Mushroom pide is a Turkish flatbread often compared to pizza. Unlike traditional pizza, pide is boat-shaped, cut into pieces, and made for sharing.

Divan’s pide came topped with mushrooms, onion, red pepper, and kasseri cheese. This was really good, and it did remind us of a regular pizza, but the soft and airy crust gave it a lighter feel. It also wasn’t as greasy as a typical American-style pizza, which I really appreciated.

The mushrooms and cheese complemented each other well, and the whole dish felt light without lacking flavor. We really enjoyed this one!

Chicken Wrap with Fries

We both ordered the chicken wrap as our full entrée at this Berkeley restaurant. The wrap itself was wonderful, but unfortunately, the fries were a disappointment. They lacked salt and flavor and were very bland. We were expecting a burst of different spices from the Turkish-spiced fries, but that just wasn’t there.

The wrap, on the other hand, was fantastic. It came with grilled chicken thighs, tomato, lettuce, and that magical muhammara sauce. The chicken had a wonderful grilled flavor that really came through, and there was a generous amount of it packed into the wrap.

And that muhammara sauce? I swear I could slather that sauce on multiple dishes if I could—it was that good! I’ve had roasted red pepper spreads before, but there was something uniquely flavorful (maybe the pomegranate molasses?) about this one. It added just the right amount of sweetness and richness alongside the fresh ingredients.

If you’re ordering the chicken wrap, I’d skip the fries and order the salad instead. I’m thinking the salad might bring a little more flavor to the meal.

And Some History…

Did You Know?

Did you know that pide is sometimes called “Turkish pizza” because of its flatbread base and savory toppings? While the comparison makes sense, pide has its own distinctive place in Turkish cuisine.

Pide has been enjoyed in Turkey for centuries and comes in many regional varieties. Some Turkish cities are even famous for their own styles of pide. Pide is primarily enjoyed as a lunch or dinner dish, but it can also be enjoyed as a late-night bite.

Some traditional varieties include:

• Kıymalı pide — topped with ground beef or lamb.
• Kaşarlı pide — topped with melted kaşar cheese.
• Kuşbaşılı pide — topped with small pieces of meat, typically accompanied by peppers and other vegetables.

So while our mushroom pide wasn’t one of the traditional meat varieties, it was a delicious introduction to this Turkish staple—and definitely one of our favorite dishes of the meal.

Pide: A Quick History Bite

AI-Generated Image — Artistic depiction inspired by traditional Ottoman-era Turkish pide making.

Is Divan Berkeley Worth It?

Overall, this Divan Berkeley review is a positive one. We enjoyed our visit to Divan. The mushroom pide and chicken wrap were our favorites, but that muhammara really stole the show for me. I’d happily order it again—and honestly, I’d probably find an excuse to put that sauce on just about everything.

The Turkish tea and fries didn’t quite hit the mark for me, but those were minor misses compared with the dishes we really enjoyed.

If you’re in Berkeley and haven’t tried Turkish food before, Divan is a good place to start. The menu has enough variety to try a few different things, and the food gives you a nice introduction to some classic Turkish flavors without feeling too unfamiliar.

Would I go back? Yes. I’d definitely order the mushroom pide again, and I’d be very tempted to try some of the other pide varieties on the menu next time.

Tips Before You Go

Make a reservation. Divan can get busy, and when we visited on a Sunday around noon, the restaurant was already full. We waited about 15 minutes for a table, but making a reservation ahead of time can save you the wait.

Give yourself extra time for parking. Parking around Fourth Street can be a little challenging, especially when the area is busy. I’d recommend arriving a little early so you have time to find a spot near the restaurant.

Explore Fourth Street while you’re there. The Fourth Street area is a fun place to wander before or after your meal, with plenty of shops and foot traffic. If you’re making a trip to Divan, you can easily turn lunch or dinner into a little afternoon or evening outing.

More Bay Area Food Finds

Looking for another Bay Area food find? Check out my Poké Koma review in Alameda, where I got my poke bowl fix with some delicious combinations.

Sources

Pide History & Background

GoTürkiye / Turkey Tourism Promotion and Development Agency — “Pide, A Taste of Turkish Tradition”
This is the strongest source for the description of pide, its toppings, boat-like shape, oven preparation, and its place in Turkish culinary tradition.
Pide, A Taste of Turkish Tradition — GoTürkiye

Wikipedia — “İçli pide”
Useful for the different varieties and regional styles, including kaşarlı, kıymalı, sucuklu, pastırmalı, and regional varieties. Its references include TÜRKPATENT registrations for several regional pide varieties.
İçli pide — Wikipedia

Business Information

Divan
1788 Fourth St.
Berkeley, CA 94710

Website: divanberkeley.com
Menu: View the current menu

Hours of Operation:
Monday–Sunday: 11:00 AM–2:30 PM
Dinner: 5:00 PM–8:45 PM daily

Reservations: Reservations are available through Resy. Make a reservation

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I lived in San Francisco for over twenty years, and my grandparents immigrated to the city from China many years ago. I’ve since moved to Oakland, just a short BART ride away, and I still love returning to neighborhoods like North Beach to visit Molinari Delicatessen.

I’ve been to North Beach on several occasions, and I’ve walked by the deli too many times to count. Every time I walked by, I’d think, I need to try a sandwich here someday. I’ve heard many good things about the business, which put it on my must-try list. Finally, the day came, and I decided to find out whether Molinari’s lived up to the hype.

Quick Facts

Location: North Beach, San Francisco

Ordered: North Beach Special (Dutch Crunch)

Price: $18.50–$20.50 (As of July 2026)

Wait Time: ~20 minutes

Worth It? Absolutely

A Piece of Molinari Delicatessen History

After the 1906 earthquake destroyed the original Molinari Delicatessen shop, the founder, P.G. Molinari, rebuilt his business with the help of a collateral-free loan from A.P. Giannini, the founder of the Bank of Italy, which later became Bank of America. Molinari’s Deli is also one of the oldest continuously operating Italian delis in the United States. It was founded in 1896. 

On a past weekend, my boyfriend said, “Let’s go to San Francisco.” I thought it was a great idea! The weather had been beautiful, and thinking about places to eat, I said, “Let’s finally try Molinari Delicatessen.” Let me tell you – I am a HUGE sandwich lover. I’ve lost count of how many sandwiches I’ve eaten in my lifetime, and I know a good sandwich when I eat one. Naturally, I had high expectations.

On our way to Molinari Delicatessen, we spent some time wandering through Chinatown and eventually made our way to North Beach. When we arrived, my expectations were high. We got there around noon; yep, it was busy! There were nearly twenty folks ahead of us, but don’t let that discourage you — it moved much faster than expected.

Ordering the North Beach Special

Insider Tip: If you’re ordering a sandwich, be sure to grab a number as soon as you walk in. It’s easy to get distracted by the hanging salamis, pastas, focaccia bread, and more at this North Beach deli, but the staff will remind you if you forget.

Fortunately, the wait took about 20 minutes, and I was honestly surprised it didn’t take longer. The team behind the counter at Molinari’s was efficient and friendly. We both ordered the North Beach Special: one on a soft roll and the other on a Dutch crunch roll. Once we got our sandwiches, we walked over to Washington Square Park. It was a great spot to chill and eat our sandwiches. A local musician was performing a set of very chill tunes, ranging from R.E.M. to the Beatles and Bruce Springsteen, which perfectly fit the relaxed afternoon.

The Experience

Tasting the North Beach Special at Molinari Delicatessen

Once I took a bite out of the North Beach Special from Molinari Delicatessen, I thought this sandwich exceeded my expectations. It impressed me because all of the ingredients melded together to create a really balanced sandwich. The prosciutto was sliced thin and practically melted with each bite, and I could really taste the quality of the ingredients. (I’m still full as I write this!) The prosciutto was not too salty and paired perfectly with the sweet peppers and the smoky provolone. The Dutch crunch added the right amount of crunch, and the roll never became soggy. It outshines other sandwiches I’ve tried over the years. After trying it, I can completely see why this place has been around for generations.

What stood out to me was that the sandwich is simple, but done right. Every bite was balanced.

North Beach Special sandwich at Molinari Delicatessen — shown on a Dutch crunch roll and a sweet roll.

Is Molinari Delicatessen Worth It?

My take? Absolutely!  Easily one of the best sandwiches I’ve had. While the $18.50 to $20.50 price range may seem a bit steep, the generous portions and high-quality ingredients justify the cost. You’ll also find fresh focaccia, pastas, cheeses, salamis, sauces, and plenty of other delicious goods.

Spend a Day:

Before heading to Molinari’s, we started our day at the famed Dragon Gate entrance on Grant Avenue and strolled through Chinatown, taking in the sights and sounds – one of my favorite ways to spend a weekend.

Clockwise from top left: Washington Square Park and Saints Peter and Paul Church, St. Mary’s Square, Grant Avenue in Chinatown, and Old Saint Mary’s Cathedral.

Once you’ve got your sandwich, don’t worry if you can’t find a seat outside—there is limited seating. Instead, head over to Washington Square Park, just a short walk away.

We found a spot directly across from Saints Peter and Paul Church and enjoyed our sandwiches while listening to a local musician perform some folky covers, ranging from R.E.M. to Bruce Springsteen. It ended up being a relaxing day, spent in the city by the Bay.

After lunch, explore the area—go inside the church, browse the Italian markets, stop for a pastry or coffee, take in the historic buildings, and enjoy everything in between.

Looking back, I can’t believe I’ve walked past this place without stopping in. It completely exceeded my expectations, and I will be back the next time I’m in North Beach.

If you’d like to read about another deli on my list that I love, check out this article.

Sources

Business Information

The post I Finally Tried Molinari’s Delicatessen After Years of Walking By – Worth It? appeared first on Consume and Devour.

I was a little bit skeptical as this was my first foray into the dark world of charcoal. I first heard about this festival on Facebook. Cost for entry was about $12+ (including fees). These fees didn’t cover any food and drink costs. Many local vendors were offering their take on charcoal-activated goodies.

I have to say I was pleasantly surprised with all of the food I tried. Everything was tasty, and some of the products did have a distinct charcoal flavor, some more than others.

WOOD-FIRED CHARCOAL-CRUST PIZZA (from Firetrail Pizza

I tried the Margherita pizza option with a charcoal crust. This pizza was my favorite out of all the things I tried while at the festival. The pizza was thin, and the crust was really yummy. The coating did have a slightly earthy flavor than a traditional pizza crust would have. The overall taste and quality of the pizza were really delectable. The sauce wasn’t too sour or sweet, and the smatterings of basil and my addition of red pepper flakes (love!) were perfect.

BRAISED OCTOPUS PASTA (from Sip N’ Slurp)

The ingredients in this pasta included charcoal, garlic, and white wine cream sauce. The octopus was tender (as they should be), and the sauce was very creamy and had an excellent buttery taste. The noodles were cooked perfectly. You couldn’t really taste the charcoal in this dish, however. However, all the flavors and textures worked to make this a delicious choice.

CHARCOAL-ACTIVATED OJ (from Black Magic Beverage)

This orange juice was refreshing, but I couldn’t really taste the charcoal in this drink. The drink was just a fresh option on a hot day.

CHARCOAL DOLE WHIP (from Trader Jim’s)

This charcoal dole whip tasted like every other dole whip I’ve ever tried. Good pineapple flavor, but decided to add a little extra kick with some pepper flakes on top. I couldn’t really taste the charcoal flavor, but this treat was a great refreshing treat to stave off the heat at the moment. I probably would have added more of the spice, though, as I couldn’t taste the heat.

BLACK AND WHITE CHARCOAL PASTRY PUFFS (from Choux SF)

Unfortunately, these goodies melted before I could take an excellent picture of them. (insert sad face here)
I tried the following:
-Charcoal Earl-Grey Chocolate: a hint of earl-grey flavor.
-Vanilla Charcoal Marble: not too sweet and tasty cream cheese bit on top and nice light filling inside.
-Charcoal Brownie: you could really taste the charcoal included in this brownie. Out of all the foods I tried, this tasted most like charcoal. The brownie was really moist and not too sweet.
-Marble Black and White Cheesecake: not overly sweet and had a delicious cheesecake flavor.

The festival had tons of other food choices including charcoal dumplings & egg tarts, charcoal-activated lemonade & sangria, charcoal-battered corndogs, and charcoal-crusted quiches to name some other food items. All in all, I thought this festival was a cool stop to check-out the charcoal food craze.

BUSINESS INFO:
SoMa StrEat Food Park
428 11th St, San Francisco, CA 94103
http://www.somastreatfoodpark.com/

There are always some great upcoming events, so check out their upcoming schedule here.

To learn more about me, you can go here.

For another one of my great San Francisco recommendations, go here.

The post 50 Shades of Charcoal Food Festival appeared first on Consume and Devour.

Poké originated in Hawaii, and the definition is “to cut or slice.” Traditional ingredients typically comprise of tuna and octopus. There are many adaptations to this, however, and you’ll also find yellowfin tuna and other elements. Each restaurant’s offerings will vary from location.

One of my favorite spots to get Poké bowls are from Poke Koma in Alameda, California. You can taste the freshness of the ingredients used here, and if you love seafood, this is an excellent spot to check out. When you come to this spot, you order your bowl in a specific way:

-First, you choose what size dish you’d prefer: Regular (3 proteins) or Large (5 proteins). I like to stick with the option of 3. For me, 5 is a bit overkill, unless you’re starving.
-Second: you choose your base (sushi rice, spring mix, brown rice, crab chips).
-Third: Choose your proteins (Ahi tuna, yellowtail, salmon, shrimp, tofu, octopus, spicy tuna, crawfish, scallops).
-Fourth: Choose your flavor (mild, spicy).
-Fifth: Choose your toppings (Crab Salad, avocado, masago (fish roe), furikake(Japanese dry seasoning), wasabi, jalapenos, seaweed salad, green onions, pickled ginger, fried shallots, wonton strips, corn).
Sixth: Choose your sauce (spicy aioli, creamy wasabi, lemon ginger, jalapeno, teriyaki, roasted garlic, and miso).
You also have the option to choose extra add-in ingredients as well for an additional cost.

I usually order salmon, ahi tuna (my favorite!), and shrimp along with the brown rice base and ALL the fixings. For me, the spicier, the better, so I like to add-in the spicy aioli sauce. I especially love the creamy avocado, crab salad, and freshness of the fish. All the other ingredients are like cherries on a sundae. They complement the bowl terrifically.

REGULAR BOWL WITH ALL THE FIXINGS (SALMON, AHI TUNA, SHRIMP)

CLOSE-UP SHOT OF TUNA AND SALMON

I’ve tried some of the other protein options like the crawfish. This ingredient wasn’t my favorite because it was a bit too salty for my taste buds.

Poke Koma also offer snacks like spam musubi(grilled spam on top of rice and wrapped together), miso soup, and onigiri (Japanese rice ball) and dessert options including Hawaiian shaved ice and different types of beverages. Also, they just started serving alcohol.

The prices at this spot are very reasonable. Two regular bowls will set you back a little over 20 dollars.

Bottom line: if you’ve never tried Poké or love it and have never gone to this eatery, do yourself a favor and check it out if you’re in the area. This spot can get busy on the weekends, and there’s not much room for seating, so get there when they first open for the day if you plan on eating there.

BUSINESS INFORMATION:
Poke Koma
1354 Park Street, b/t Marti Rae Ct & Alameda Avenue
Alameda, CA 94501
Hours of Operation:
Daily: 11:00AM to 9:00PM
Phone# (510) 227-5519
https://www.poke-koma.com/contact-us

You can view the restaurant menu here.

To learn more about me, please visit my About Me page.

You can also read a previous post from another great restaurant in Alameda here.

The post Poké Bowl Deliciousness in the Bay Area appeared first on Consume and Devour.

If you’re from the San Francisco Bay area and haven’t tried HomeRoom in Oakland, go out and try it now. The restaurant is that awesome, and I’ve officially converted into a mac and cheese lover.

Homeroom is located in the Temescal neighborhood of Oakland and is one of the city’s oldest. This neighborhood houses many other cool hipster places like Bakesale Betty, Cholita Linda, and more. The area is typically residential and has seen many changes in the last several years with new establishments cropping up.

Homeroom has thirteen different types of mac and cheese to satisfy your cheesy cravings. They also have various add-ins including breadcrumbs (which are a must!!!), veggies, bacon, scallions, to name a few. They also have a salad option (honestly who’s going to eat a salad?!) various desserts, and selection of different libations to wet your whistle.

I can honestly say if you order one of the mac options, you’ll be struggling to eat some dessert after. The portion sizes here are sizable and enough to feed two people.

Ok, let’s get down to the nitty-gritty. The FOOD!!

SMOKY BACON MAC:

This dish is honestly my to die for mac and cheese option. I freaking love this dish. The description of this mac is: super smoky with lots of bacon, smoked cheddar, jack, and paprika. You need to top this off with the breadcrumbs to make this perfect!

Check out the bacon mac in action here with this little video I shot:

The taste throughout the dish resonates with bacon, bacon, and more bacon! I can’t come up with another proper adjective to describe this dish. The cheeses mesh so well together, and the macaroni’s cooked to perfection. The macaroni holds up to the barrage of cheese and bacon. You can also add in some hot sauce (like Siracha) to give the plate a little kick.

ITALIAN SAUSAGE MAC:

This visit was the first time trying this mac option, and I liked it! It includes pork-fennel sausage, gouda, pecorino, caramelized onions, cherry tomatoes, and black pepper.

Again, the cheeses melt so perfectly in this dish. The fennel flavor of the pork sausage comes through and is so flavorful. I also liked the addition of the cherry tomatoes (even though my boyfriend did not). They added a little bit of sweetness to the dish which I thought balanced all the ingredients.

I will be ordering this option on another visit.

MEXICAN CHORIZO MAC:

The Mexican chorizo is also another great option to get at this restaurant. It includes pork chorizo, jack, chipotle adobo sauce, and topped with cilantro and lime.

This dish is also a little bit spicy, but nothing to knock your socks off. The combination of flavors here work well, and the chorizo is delicious. I love the cilantro and lime accompaniments. The accompaniments give this dish a freshness.

TIP: The restaurant gets packed on the weekends, so be sure to get there early around the time they’re about to open. Prices for the dishes here range from about $11-$30. Service is always friendly and welcoming (duh, that’s still a big plus in my book).

Even though the restaurant’s closed on Mondays, you can still get your fix by going to their pick-up spot called Homeroom to Go.

The bottom line is if you love this genuinely American comfort food, get your cravings satisfied and go to Homeroom; you won’t be disappointed.

BUSINESS INFORMATION:

Homeroom Restaurant

Hours of Operation:
Closed Mondays
Tues-Thurs 11A-10P
Fri+Sat: 11A-10P
Sun: 11A-10P

Homeroom to Go (Take-out)
Mon-Thurs 11A-10:30P
Fri+Sat: 11A-11P
Sun: 11A-10P
info@homeroom510.com
tel:1-510-597-0400

Check out their menu here.

To learn more about me, please check out my about me page.

You can also read my last post from another great restaurant in Oakland here.

The post Mac and Cheese of Your Dreams appeared first on Consume and Devour.

What can I say about this bakery? I have consistently frequented this establishment for a long time now, and the wide selection of baked goods keep me coming back again and again. The friendly service and welcoming atmosphere also help, as well!

This favorite bakery located in the Clement Street area of San Francisco is known as a “little Chinatown.” There is an assortment of Chinese bakeries and restaurants coupled with Vietnamese, Korean, and other businesses. The bakery always has a nice flow of locals frequenting, and during the holidays it’s pure chaos. People love ordering cakes and desserts from here during this time.

SWEDISH PRINCESS CAKE

The Swedish princess cake is a classic. The first recipe for this type of cake originated in 1948.

The cake from Schubert’s is divine. It includes layers of white cake, raspberry filling, and kirsch(brandy) custard filling. It also includes whipped cream and marzipan icing on top.

The cake is slightly sweet and the layers of cake and raspberry and wonderful marzipan delight the palette. The flavors work so well in this light and airy cake.

CHOCOLATE TRUFFLE CAKE

I am a die-hard chocolate lover. I love anything chocolate, and this cake is a chocolate aficionado’s dream and one of my favorite baked goods.

This cake includes layers of sponge chocolate cake and filling. It contains bittersweet chocolate shavings throughout and the cute little Schubert chocolate embellishments on the top. The cake IS dense, but not overly sweet. This chocolaty dessert is has a beautiful chocolate flavor throughout and will satisfy even the most discerning of chocoholics.

MINI-BERRY TARTS

The berry tarts are delicious. They’re topped with fresh fruit of the season and include a rum custard filling and shortbread cookie crust.

You can order either this tart or the one with fresh fruit. The fresh fruit one can include mango, kiwi or other types of fruit.

The custard filling is, and you can taste the hint of rum infused throughout it. The mixture isn’t overpowering, but perfect.

WHITE CHOCOLATE RASPBERRY MOUSSE

This cake slice includes sponge cake intertwined with raspberry mousse and white and strawberry chocolate shavings on top.

The cake and mousse are very airy, and the shavings on top make an excellent accompaniment. However, I felt the raspberry flavor on top was a tad bit sour for my taste.

I have tried many other types of cakes and dessert slices here. I highly recommend the following:

-Strawberry Shortcake: deliciously light and airy with beautiful strawberry and whipped cream. This cake is perfect for the summer.

-Chocolate mousse with whipped cream: This cake is heavenly with chocolate everything. It includes chocolate mousse, shavings, and cake. It’s decadent, chocolaty and one of my favorite choices.

-Mango mousse: Sponge cake with mango mousse and glaze. Light, airy, and this item has lovely mango flavor. This dessert is also one of my favorite cakes.

Pricing for cakes cost an average of about $25 and up. Dessert slices average about $5 each. Parking is typically tricky in this area, so plan accordingly.

If you want consistently great baked goods, check this place out.

BUSINESS INFORMATION:
Schubert’s Bakery
521 Clement St-between 6th and 7th Ave.
San Francisco, CA 94118

Hours of Operation:
Open 7 Days a Week
Monday to Friday 7 am to 6:30 pm
Saturday 7 am to 6 pm and
Sunday 9 am to 4 pm

To learn more about me, please check out my about me page. For a related post about excellent baked goods, please go here.

The post Baked Goods for Over 100 Years appeared first on Consume and Devour.

I recently tried Cambodian food for the first time at Phnom Penh restaurant in Oakland. The restaurant located off MacArthur Blvd and the area host many cool little stores and eateries. The restaurant initially was located in Oakland’s Chinatown, but now has a permanent fixture in Oakland. They also have another location situated in Alameda; however, I have only been to the Oakland location.

There aren’t a ton of Cambodian restaurants around this area, but this restaurant is a great find as the restaurant is very welcoming, family run, and the food is excellent. You will find some traditional Cambodian dishes here.

On my last visit, I ordered the deep fried calamari and Hamok Trei. Both dishes are equally delicious.

DEEP FRIED CALAMARI:

This dish consisted of deep fried calamari in butter mixed with black pepper and served with a sweet chili sauce (most likely Mae Ploy sauce). This sauce is an excellent accompaniment to fried foods like spring rolls, fried chicken, or other appetizers.

This appetizer is great. The batter is light, and the calamari is tender and not overly chewy. I’ve had calamari at other restaurants where the squid was horrendously non-edible. Once you bite into each piece, they’re very crispy, and the batter doesn’t fall off. (I hate it when that happens to my food!)

HAMOK TREI

Hamok trei (Amok trey) or Cambodian steamed fish is considered the national dish of Cambodia.

This dish is very flavorful and includes sliced fish cooked with coconut juice, lemongrass, then wrapped and steamed. The meal I had included catfish, but I believe different types of fish can be incorporated here.

The fish comes in a little pot that looks similar to a small clay pot used to retain the heat of the food. When you dig into this, the top layer has a nice “crust,” and when you dig even further, you find flaky and tender fish with a soup-like base and vegetables (I don’t recall what type of veggies, but they were delicious as well).

The dish has a robust flavor but is not overwhelming, and all the flavors incorporate richly. It’s filling, satisfying, and accompanied with rice makes for a very comforting dish.

The restaurant has many other great dishes including curries, seafood, and grilled meats, and vegetarian options. I’ve tried roasted pork or (Sach Chhrouk Ann Kreun) on a previous occasion, and the pork was outstanding. The meat has a great char-grilled flavor and is exceptionally tender and mouthwatering. The meat had the right amount of fat without going overboard.

Prices for each dish are very reasonable, and service is always friendly and welcoming. If you’re in the area and craving a cuisine you’ve never tried before, check this place out, you won’t regret it.

BUSINESS INFORMATION: (Two Locations)

Phnom Penh Restaurant

Laurel Business District

3912 MacArthur Boulevard Oakland, CA 94619

AND

Webster Business District

1514 Webster Street Alameda, CA 94501

To learn more about me, you can go here.

The post Mouthwatering Cambodian Flavor appeared first on Consume and Devour.

This local spot is in the Inner Richmond District of San Francisco and is close to Golden Gate Park (if you haven’t visited this park, add it to your list of stuff do when you visit). My neighborhood has Chinese-American influences predominantly. There are a lot of Chinese restaurants and markets in this area. However, this has started to change, and you’ll now likely see different Asian places cropping up: Korean, Japanese, Vietnamese, Taiwanese. A lot of great eating establishments to satiate any appetite.

Ok, so let’s talk about the food. The little place I’m talking about is called “First Korean Market.” I believe my aunt was the person who told me about this small store. They have a lot of readymade Korean fare, and also other dry goods, and other Korean specialties. (Of course Kimchi).

When I come to this place, I almost always get the same things, because they’re excellent and I crave them.

FISH CAKE KIMBAP

The fish cake kimbap or (Korean sushi roll), is wonderfully delicious. This particular roll had fish cake, carrot, egg, sesame-flavored rice, pickled radish, spinach, and cucumber. Different types of meat including beef, crab meat, ham, to name a few others can be used in this dish.

This roll is always very fresh, and I like that the rice doesn’t have too much of a sesame flavor. I’ve tried other similar rolls, where the rice had an overwhelming and robust sesame taste. I’m not opposed to sesame. In fact, I do love sesame, but just not when it overpowers the flavor profile of a dish. I love the combination of veggies and fish cake. It just creates excellent emulsification of taste.

This roll is better eaten right away or the same day. Unfortunately, once you place the rolls in the fridge, the rice gets ridiculously hard and isn’t so tasty anymore.

SWEET CRISPY CHICKEN

This chicken is quite possibly one of my favorite dishes. Ok, it’s relatively sweet, but man it’s tasty as heck. This dish is traditionally called Dakgangjeong. This chicken dish is with a whole chicken that is cut up into pieces or with just chicken wings.

The glaze consists of honey, garlic, and ginger and then deep fried. Yeah, anything deep fried is GOOOOD.

At Korean First Market, the chicken comes in the form of chicken wings. It’s in a sticky, sweet, glaze and it’s very garlicky (yay! I love garlic). The flavors combine just oh so well. It’s a little bit messy to eat, but isn’t that where the fun’s at? Eating sticky and sweet chicken and then licking your fingers. It doesn’t get any better than that.

You should also eat this chicken dish within the same day for that taste of freshness.

These two food items will set you back about $14. Pricing at this store is about the going rate for this market.

Bottom line, if you want some tasty Korean favorites in the Inner Richmond District of San Francisco, check this place out.

FIRST KOREAN MARKET
4625 Geary Blvd.
San Francisco, CA 94118

To learn more about me, you can go here.

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