the chimmi noodles with short rib from tlt food, a surprisingly spicy noodle bowl with chimichurri and lime sauce, peanuts, arugula, pickled onions, and not as much meat as the photo implies. i may have found my new whole bowl.
i forgot to take pictures at our final dinner in portland, at tasty and alder. they have a radicchio salad there that is insanely good. even jason liked it!
i can barely remember what else i had there—some pork loin, bread with delicious compound butter, charcuterie, green beans? and hushpuppies! how could i forget? it was all good but if you go, go radicchio.
chilaquiles! from los comadres in salinas. i was getting tired of the american breakfasts and really appreciated the old school chilaquiles-just sauce and chips, with scrambled eggs. and rice and beans. and crema.
Breakfast at the Sea Ranch Lodge: red pepper and goat cheese omelette, chicken-apple sausages, lovely rosti, and sourdough toast.
This is what I imagine was the cutting edge of california cuisine in the early 90s. Artful and delicate, but not exactly artisan or homemade. For example, the jam offered is of the little pots found in business hotels variety and the coffee is served in airline-style low ceramic cups from your own regular sized thermos pot. Everything is a bit underseasoned.