OPEN HOURS: 11:0o am – 12:00am Sunday – Friday 10:30am – 2:00am Saturday
How much more authentic can you get, the menu and staff arrive straight from Israel. This series of small spots in NYC are delicious and inexpensive. With its four kinds of creamy and smooth hummus, including mushrooms, tahini, chickpeas and fava beans the namesake dish is strongly represented. There is also a wonderful version of Shakshuka, a delicious pan casserole of egg, peppers, onion, eggplant and tomatoes served with or without Halumi cheese. Highly recommended!
There are also a series of wonderful sides including Falafel, Roasted Eggplant Topped with Tahini & lemon dressing, Stuffed Grape Leaves and Labane. If your in the neighborhood and looking for a quick, tasty treat, you can’t go wrong with the Hummus place.
Le Pain Quotidien is the first Organic food franchise worldwide. Created in 1990 by chef Alain Coumont in Brussels as a bakery, it has evolved into a cafe restaurant with over 151 Locations in 17 countries.
The interiors all have a rustic coziness with communal and individual tables equipped with organic olive oils, sea salt, beautiful preserves as well as everyone’s favorites hazelnut and chocolate spreads.
The granola is made in house, while the menu expands with egg salads, cheese and tapenade plates, special seasonal soups, lovely tartines of fresh breads with different toppings from cheese antipastos, smoked salmon and cold meats. Rich Salads, comforting quiches, giant cappuccinos and of course the desserts! A wide variety of tarts, waffles, cookies, pastries and viennoiseries are available to tempt you always!
So use your smartphone, do a quick search and know that there is always an option for organic and tasty!
Located in Santa Monica’s Green Light District, the precious ZenBunni boutique adheres to green principles and is adorned with recycled and hand painted architectural remnants, vintage jewelry, curiosities and reclaimed objects. The more time you allow yourself to captivated by the eclectic artistry of Zen & Bunni Nishimura, the more treasures you will find.
ZenBunni is a beautiful combination of shop and gallery created by two artists. Collecting both their own works and creations by those they admire, a feel has been created that is unique. Mediums that appeal to the senses are the guiding principle, with representations of Sight~ photography, painting, sculpture, Touch~ jewelry, furniture, clothing, Smell~ house blended incense from Indonesia, and Taste~ one of the best raw chocolates we have had!
Bunni is a fine art photographer shooting film and printing her own work – this physical approach is easily seen in her pieces. The framing is a collaboration with Assemblage artist Zen and is remarkable in itself.
The chocolates followed the same pattern to the shop as the incense. Personally used items that friends, family and customers pushed them into selling! The raw chocolates came from their transition to raw foods and the lack of an acceptable raw chocolate. Zen & Bunni then set out to create one for themselves with the help of a neighbor who was a raw chef. Six months of tasting and tinkering has produced one of the tastiest (if not the best) raw chocolate bar. Once in personal production, they were quickly in high demand and sold out! Now taking it on as a product, they have packaged the perfectly creamy and delicious bar as a product in its own right with three flavors: Italian Almond, Black Lava Sea Salt, Rose Mint, Lavender Sea Salt, Gypsy Spice, and Haiku Coconut. If you are into chocolate, let alone raw foods, – this is definitely for you! and you don’t need to go to Santa Monica, they will be available across the US in the near future
On a personal note: I would like to express our deepest love for Zen & Bunni and what they have created. We have yet to meet you in person,but already admire and adore you!
Nopalito, the smaller offshoot of Nopa, presents local and organic Mexican cuisine with authenticity. There are plenty of vegetarian options and the meals are exquisitely tasty without being heavy and greasy. The ultimate test is passed by the house hot sauce provided with each dish; peppers are peeled then charred, giving a delicious and gentle smoky flavor.
The service was friendly and fairly attentive. We loved the fact that they took our cell number so we could wander the neighborhood while we waited for our table. This is so simple I’m amazed I come across it so rarely. I poked my head into Nopa (about 2 blocks away) and it looked like the large upscale eatery that it is- next trip to San Francisco!
The dish that surprised us the most was the Sandia con Chile y Limón. Which is slices of sweet crimson watermelon, chile de arbol, chile guajillo and lime. This is one of those combinations that I never would have thought of, but makes oh so much culinary sense.
The Tamal de Queso Estilo Corunda (Housemade masa, queso cotija, grazzini squash, poblanos, tomatoes, manzanos chiles and crema) was another soft delight. The masa really contains a quality that speaks for dedication.
The dish that we ordered twice was the Quesadilla Azul de Hongos (Blue corn tortilla, mushrooms, corn, poblanos, jack cheese, queso fresco and salsa de molcajete). The mushrooms were deep and flavorful – and this combined with the smoked hot sauce was stunning.
Mexican cooking is on the west coast is an entire step above that on the east. We really enjoyed the variety and effort that was put into bringing this wonderfully diverse deliciousness to our plates. Nopalito a true taste of contemporary culinary artistry!
OPEN HOURS: 8:00 am – 8:30 pm Monday – Saturday 10:00 am – 9:00 pm Sunday
Headed into town with friends we were invited to join them at The Ferry Building. As we approached, we stifled an inward groan. From outward appearances, we were expecting another corporate infused feeding trough, where the most exotic thing to be found would be a Pizzera Uno or Boston Market- similar to South Street Seaport in NYC or Fanual Hall in Boston.
Well, we were WRONG! The Ferry Building is a magnificent piece of localvore culture, brimming with excellent shops and eatieries. We over ate, but it was all worth it and one of the excellent excellent stops was Il Cane Rosso.
Il Cane Rosso is a casual, rotisserie and sandwich shop fronted by beautiful antipasti and headed by a rustic menu. Kudos to Chefs Lauren Kiino and Daniel Patterson- who have created the perfect “mall” restaurant. Quick and homey, and very reasonably priced- would all food court restaurants achieve such an admirable combination.
Funny thing – here in NYC there are hundreds of great restaurants, but none that cater to the masses (expect maybe Le Pain Quotidian chain). This excellent eatery, Il Cane Rosso, and the entire ferry building is a testament to the food culture that pervades the city of San Francisco.
If I was a commuter, taking a ferry in and across the bay daily, Il Cane Rosso would be one of the places I walked by each trip to check the days menu! Their website and twitter account also broadcast the days menu and specials.
Once again – this Ferry Building is where the city of San Francisco really catches my interest. Perhaps it is the access to the best ingredients in the world, or the general expectations of the populace or maybe it is some excellent city planning? This really is a foodies’ town.
Some of the dishes we experienced:
MARIQUITA FARM ROASTED PEPPER AND HARICOT VERT SALAD These peppers really stood out; excellent smokey flavor, with sliced garlic and tomato vinaigrette
GRISTMILL POLENTA WITH PARMIGIANO AND SAGE BROWN BUTTER This dish made us come back for seconds 🙂
ROTISSERIE HERB-RUBBED SOUL FOOD FARM CHICKEN HERB AND GARLIC ROASTED MARIQUITA FARM POTATOES Delicate and aromatic with excellent presentation.
MARIQUITA FARM EARLY GIRL TOMATO PANZANELLA These were some of the best tomatoes we’ve ever had; served with cucumbers, red onion, arugula and red wine vinaigrette to create a really really tasty salad.
WARM SOUL FOOD FARM EGG SALAD A lovely open faced sandwich with bagna cauda butter and aged provolone
HEIRLOOM ORGANICS CARROT SOUP Deep carrot flavor in a lighter then expected soup, served with dill goat cheese.