For my first ever fine dining meal in Hong Kong, I was delighted to sample the Drawing Room.

The interior portrays a sense of complexity yet done with great taste. Our server was very attentive and described each dish with great enthusiasm.

Served in perfectly cubed pieces, the trio wagu beef featured the intersection between tender and savory sweet meat.

With a crispy skin, the succulent pigeon paired well with buttery foie gras. Sea sweet shrimp with noticeably vibrant pink colors paired well with pasta cooked al dente.

Arranged in a perfect circle, thin slices of apple contrast well with chilled ice cream. Although the meal may cost around $100 USD or more, the service, attention to details in food and great execution makes me want to come back soon.

Campusfork.com is an easy way to upload and share restaurant food photos.

One thing that is far from debate, French food focus on quality over quantity. Hence, there are no French buffets.

On a breezy Saturday, Chapeau sits quietly embedded between apartments in the Richmond district.
Immediately upon entering, owner Ellen greats us with a big smile. Her husband Philippe Gardelle is the chef.

Hospitality plays a major role in the dining experience and her warm welcome is parallel to the cozy yet sharp ambiance.

Onto the food,…

More Photos

French fare is all about core ingredients but cooked with different techniques.

A few appetizers stand out. Succulent escargot presents an earthy tone served over dime sized potatoes (a bit under cooked). Skip the oysters, they were small in size and the dressing made no splash.

hint: I order food that makes the chef work. Meaning, order things you can not make at home and requires testing the chef’s technique.
Oyster with a few splashes of dressing, not too hard.

The French onion is one of the best in the Bay Area. The full bodied soup displays sweet tones from tender onions along with a layer of cheese that did not over power the dish.

All the while, close your eyes and immerse yourself in the ambiance. With soft color tone walls and service that is on key, the meal continued with grace.

For the entree, duck meat cooked medium rare is fanned out bathing in a sweet and savory sauce. Another dish on point was the filet mignon, but nothing spectacular.

Blushing pink meat make up the rack of lamb with artichoke.

We tried the 3 course menu and opted to choose two appetizers and one main course.
For a table of four, the total cost including tip rounded out to $200.

For my sister’s birthday, Ellen (co-owner) graciously presented a crème brulee with a candle.
By the time dessert had arrived, I was filled. Generous portions and rich sauces make up a heavy meal.

When leaving, Ellen chased us down to thank us for coming.
For an evening with someone special, you can’t go wrong with Chapeau.

Comment for owner: I would like to see more creative seafood entrée courses. Lamb, beef, salmon tend to lack sizzle.

My favorites. {Gary Danko, Masa, Bistro LeZinc}

60% Off + $15 FTD reward with every order of Dinner of the Month Club purchase. Use the code TREAT thru 2/15/09.

Bijou
1036 B St
(between Foothill Blvd & Main St)
Hayward, CA 94541
(510) 888-1092
www.bijouexperience.com

Just like their creative fusion French dishes, Bijou stands on the leafy streets on B street. With its modern interior, a sense of sexiness arrives. High ceiling awaken the senses as upbeat music increase jolts the heart beat.

Our server Frankie was above par. Introducing dishes with enthusiasm, his knowledge of each dish helped make ordering a walk through the park. Being so attentive to details, I like the fact that he knelt down and made eye contact as he introduced the dishes. Engaging the customers, it is key. This itself affirms great training in hospitality.

Attempting to whet my appetite, the French onion ($6) is a great starter. From nutty notes from the burnt gruyere cheese, the light stock balances out the meal. Unlike French onion soups I have had in Paris, the stock is less full bodied. The main reason stems from the chicken/veal stock as oppose to a beef.
A sprinkle of salt would have rounded out the dish.

For those who enjoy light dishes, patrons will appreciate that most dishes are under seasoned with salt.

Stealing the show, the terrine foie gras ($15) reached the fifth sense –umami. Notes of wine glide through the palate enriched by rich liver. Spread the foie gras on toast along with the sweet lychee chutney, and you have arrived at delicious zone.

The salmon tarte ($8) continued our French fusion excursion. Oval mounds of chopped Atlantic farm salmon mixed with rich mayonnaise served on toast. With its heavy texture, the mayonnaise over powered the salmon but a squeeze of lemon lightened the dish. In this rendition, I would prefer a tarte with just salmon, red onions for crush, and chopped basil.

With six pieces fanned out on the plate, the seared duck breast ($17) is a sweet and savory dish worth ordering. Thinly sliced, the savory duck breast was cooked medium rare. The tender pieces paired well with the sweet syrupy champagne grape sauce.

Oven roasted sea bass danced around in its soft flaky meat ($22) bathing in a mushroom sauce.

Honorable sides include pommes frites (homemade string fires-$5) with crunch effects that pair well in a harisa mayo.

Ending the meal on a sweet note, the chocolate fondant takes me to sweet tooth heaven ($7).

The lively loud ambiance is a great place to revive the senses but not a great place to close a business deal.

The sexy décor and solid food presentation made this meal worthwhile.

If you ever want to impress a date, try Dinner in the Sky. Featured in a booked properly titled, Extreme Restaurants by Krols, diners get to dine at high altitudes pairing great food with ambiance.

3 Reasons to Try Dinner in the Sky
1) You will have a conversation piece.
2) You can network with other wealthy individuals who enjoy fine dining.
3) You will impress your clients.

(pix: escargot, French onion soup,duck confit,mussel, tart)

With great anticipation, I hopped over to Chou Chou for their Dine About Town menu. After all, I had such a great experience choosing French for my birthday in January dining at Bistro LeZinc.

Ambiance. The yellow and red walls created a festive ambiance. The best view is window side for a sight of the neighborhood. Greeted by a waitress from France, the service was attentive.

Food. Served with pastry puffs and a light sauce, the escargot had great presentation but did not make up for the over use of lemon in the sauce. Stealing the show, the French onion soup was great. A full bodied broth married well with the nutty taste from the burnt cheese crust. Sweet onions rounded out the dish.

For entrees, the pork tenderloin was tender accompanied by a sauce that needed a dash of kosher salt. Greeted with a big bowl of mussels, my appetite increased immediately. The sea sweet mussels bathed in a sultry wine sauce. Crusty bread dipped in the sauce made a good side dish itself. Acting as the comfort food agent, the fries could have been a perfect side dish if it had a crispy texture. The duck confit (shredded duck with a layer of mash potatoes) was a disappointment. With a crispy crust, the potatoes lacked any flavor and the shredded duck had no character and flavor.

Known for their pastry skills, the tart lived up to its reputation. Light fluffy crust joins fresh fruit to make up the fruit tart. Lacking a caramelized crust, the crème brulee was nothing spectacular.

Conclusion. I wish I had gone to Bistro Lezinc.

Restaurant Consultant.
Dine About Town serves two main purpose.

1) Sampling. Dine About Town lures patrons to try restaurant they would otherwise not try with a three course menu for $31.95. Patrons get a taste of the food, service, and ambiance.
2) Marketing. With the advent of the internet, innovation plays a major role in viral advertising. Diners try the food and may create a viral effect by a) telling their friends b) blogging c) posting their experience on food sites such as Yelp.

With over 5,000 restaurants in San Francisco, restaurateurs need to provide a Wow factor to separate themselves from the pack.

www.chouchousf.com
400 Dewey Blvd
(between Laguna Honda Blvd & Pacheco St)
San Francisco, CA 94116
(415) 242-0960

(video source: Youtube,photos: click on thumnail to enlarge)

As a published food writer and blogger, I often am asked “can you cook?” In my British accent I answer, “but of course.” “But of course” has been a line made famous from the marketing genius of Grey Poupon. Walk through the condiment section of your local super market, and there are hundreds of choices. Grey Poupon has cleverly created a marketing strategy that has broken through the noise and clutter in the condiment industry.

Differentiate.
Differentiate or die is the truth behind the food business. Grey Poupon package their dijon mustard in glass bottles to portray a premium brand so that they can charge more. A hint of wine is also added to create a distinct flavor. Kraft has done a great job in maintaining Grey Poupon as a premium mustard brand. I think they should produce a new rendition of the classic Rolls Royce commercial.

Food.
Traveling around the world, I learned how to make food that taste great but with ease. Try buying short ribs which are around $1 for each rib. Layer a thin coating of Grey Poupon on. Next, a dash Kosher salt, not table salt, on the ribs and add sliced garlic. Pop into oven and broil 350 degree for 20 minutes. Let it rest for 6 minutes. The result: meat that is tender, juicy, just like prime rib. And the process, “set it, and forget it.”

Also, try a great light dressing. Combine 1 tablespoon of Grey Poupon with 3 sprigs of chopped mint, fresh ground pepper, pinch of Kosher salt, 6 oz of extra virgin olive oil, and 1 tablespoon of mirin. Mix and serve. The result: light tangy dressing. This dressing is also great drizzled over oysters on a 1/2 shell on a BBQ grill.

Food Consultant.
You have seen it on Food Network. Yes, you can bottle your own sauce, manufacture it, market it, and make a fortune. Not so fast. There are bizillions of sauces in America. First, ask you yourself this. Are you filling a demand or creating a supply? A few years ago, I was the marketing manager for a Hawaiian BBQ restaurant. They thought about bottling their sauce. But was there a demand? No. Listen carefully to your friends. Look for trends. To succeed, the food business is like basbeall. Anticipation is key. By the time the ball comes your way, it’s too late. If you’re serious about the industry, read trade journals. The association for sauces and dressing is a great way to start.

Lets break it down.

1st base: recipe. Start small. Try your sauces at Farmer’s market. Get feedback and make your mistakes there. I don’t know any successful entrepreneur that has not “failed their way to success”. When you ask feedback, be specific.
-How much would you spend on dressing?
-What is your favorite brand?
-Do you look at the nutrition labels?
As a bootstrap entrepreneur, your Research and Development is the people you meet.
2nd base: contact manufacturers. A bottling facility may be around your area. Don’t focus on $800,000 on buying your own bottling plant. Instead, talk to smaller bottling groups and ask them to bottle your sauces for you. They have the fixed cost of equipment and labor so let them take the risks.
3rd base: attend trade show for sauces. You will meet distributors that may be interested in being a representive for you product. These rep have relationships with buyers from Costo,Target, and other big box stores. Be seen, be heard.
Home run: 1st year, set you goal of being part of a number of people who will distribute your products.

Trends: Green is in. No doubt. Are you able to produce packaging that is 100% recycled. Organic. People want to eat more healthy and live longer. Using orgainic ingredients may cost more, but you’re targeting a certain niche. Fun. Don’t forget the fun factor. Make a dressing that combines pineapples and mint, great for reducing heat from buffalo wings. Name it “Fire Extinguisher.”

Hint: Avoid the crowd. If you’re making an Asian sauce, don’t market your sauce in Asian. Try the Midwest. Consumers they are thirsty to taste ethnic “pie.” Chinese chicken salad is popular in the Midwest, not Asia. I remember being in Chicago for work a few years ago. A white co-worker from Minesota told me he love crab rangoons. Potstickers filled with cream cheese and fried. That is not real Chinese food, most of us are lactose intolerant. Funny story.

note: I left a lot of details with financing, marketing, and sales. Feel free to comment and email me if you want more advice. Don’t forget about your exit plan. In the long run, do you want a bigger food company such as Kraft to buy our your sauce company.

Now thru 5/11, 50% off $25.00 Gift Certificates for $5.00 + receive a FREE $10 deLa Flowers Gift Certificate. Use code MOM!

Resources:
Association for Sauces and Dressings

(!pardon the quality of photos, flash not welcome at the presented moment!)
(cheese board,lobster risotto, frog legs,quail,washroom,)

Let me be completely blunt, I am having a crappy week. Two bad meals within a short span of four days. San Tung served nominal dry fried chicken along with waiters hawking at me to pay my bill. Yan Yan Seafood Restaurant, a dilapidated Chinese restaurant on Judah, triggered an ambiance so sterile that it mirrored some hospital walls. Don’t worry, I will blog about all the crappy restaurant experience so that I save you the trouble, time, and money.

Trying to revive my faith in the restaurant industry, I close my eyes. Warping myself back three years ago, I imagine the feast that I had at the famed Gary Danko. For restaurant owners who want to learn about how a pristine operation performs, dine at Danko. Jazzing my way into Danko, dark tones of wood trigger my grand escape. Only 18 properties belong to the Relais & Chateaux, an exclusive club of the best fine dining entities, Danko being one them in North America. Very regal.

Service. Like secrets agents prowling every step of the President, the wait staff is attentive, in a good way. Returning from a break to the wash room, my white table cloth napkin is folded. The bathroom is an experience in itself. Looking like a gala bathroom at a showcase South of Market, it provides a Zen like ambiance before the feast. With a smile and excitement, the wait staff explains dishes and readily available for suggestions. Danko is a great spot to wow your date with out the over the top gala of Ritz Carlton Dining Room.

hint: When ordering at fine dining restaurant, choose dishes that you would not make at home. Take the chef for a test drive. Also, use ingredients that you may not prepare yourself. For Fear Factor thrill seekers, try the frog legs that don’t disappoint. Unlike Michael Minna’s, Danko has a menu that lets you be the boss. We each ordered the 3 course menu. You can order two main entrees and one appetizer if you feel like opting out on dessert. That’s classy. I would best describe the cuisine as French with hints of Californian. For cheese lovers, don’t miss out on their extensive cheese menu.

Food. Prices are reasonable. (3 courses-$65,4 courses-$81, 5-courses$96)
Dining with four people total, we order an array of dishes so that we can taste a myriad of flavors and textures. The foie gras makes me cry on the inside. With a velvety rich texture, it literally melts in your mouth. The pungent taste overwhelmed the palate while the after taste echoes throughout all the pivot points in your mouth. With a slight crispy crust, the frog legs were meaty and charmingly supported with lentil. The frog legs are a far cry from your the ones wok-fried in Chinatown. Stealing the appetizer show, the lobster risotto put me in comfort food heaven. With a creamy consistency, the see sweet lobster provided bouncy crunch that was a marriage made in heaven. The quail stuffed with mushroom and foie gras was another of my favorite dishes. Assemble small portion of earthy mushroom combined with buttery foie gras- all stuffed inside a moist quail. The result, amazingly. The savory sauce rounded out the dish.

Consultant hat.
Gary Danko keeps prices reasonable while presenting consistent dishes. I would guess that building an operation like Danko can easily cost upward of about 2.3 million dollars. Ingredients involved include interior designers, architects, consultants, industrial kitchen appliances, extraordinary ingredients, and staff. Like most fine dining restaurants, Danko does not open for lunch so dinner is the time to make up for lost ground. With reservations available from 5pm to as late as 10pm, the window for profit is wide as their front door. With rent and staff as a fixed cost, the important key is to fill all the tables at all times. I know a guy who once worked for Ritz Carlton Dining Room. Veteran waiter can easily make around $80,000 a year. Gary Danko is the perfect blend of great fine dining experience without the snob tones found at other venues.

info
Gary Danko website

Parisians are known to be snobby about art,fashion, and especially their food. Two year ago, I traveled to Paris and immersed myself into grand dior of life. To celebrate my birthday this year, I dined at a French bistro in Noe valley.

Food.
With dark mahogany walls and tables, created an elegant atmosphere. Bypassing their extended wine bar, I sit at the at a white table cloth table. With dim lights, the bistro is reminiscent of the romantic spots I dined at in Paris. Bistro food is meant to be the creation of simple ingredients but prepared with exceptional sauce and seasoning. With out hesitation, I order seared foie gras. The nutty taste with a rich butter texture melts in your mouth. Escargo, French snails, drench in a garlic infused olive oil is a great starter. Served with a sweet light cream the mussel appetizer with shredded carrots is a great comfort dish. Don’t let good things go to waste. Dip the French bread into the garlic oil. Looking at the Dine About Town menu, we order two classic bistro selections: rack of lamb and steak. Being part of the meal, the endive salad displays the natural sweet and bitter taste of endive with a light vinaigrette seasoning. The steak and fries uses simple ingredient but is cooked with finesse. Cooked medium rate, the seared steak had a slightly crispy crust while the meat is blushing dark read. A mound of caramelized onions add crunch. Seasoned with just the right amount of salt and pepper, the fries are crispy with a semi soft middle. Cut a small piece steak, dab into the drippings of the steak sauce, and toss it a stick for fries. The combination of all these ingredients creates a pungent and savory team of flavors. With the slightest hint of a gamey taste, the rack of lamb pairs well with sweet crunchy French beans.

With a party of five, we select the three desserts and two cheese platters. With the slightest touch of the spoon, the caramelized crust of the crème Brule shatters. With just the right level of sweetness, the egg custard mixture lingers through all the zones in the mouth with its pillowy texture. The chocolate soufflé is all about temperature. With a room temperature crust, the piping hot chocolate sauce explodes like lava from a volcano. The cheese platters range from creamy cheese to hard cheeses. The artisan bread pairs well with the cheese. With a crispy crust and a chewy inside, a slight slather of butter and a piece of cheese makes a great pairing. Bistro LeZinc is a great neighborhood restaurant with attentive service and memorable food.

Bill:
Dine About Town 3 Course meal: $30
Appetizer ~ $15
For five people, we spent tax and tip $45

Food Consultant.
Bistro LeZinc provides a great ambiance that resembles Paris. When opening restaurants, remember to check with your city planning departing and learn the zones, regulations, and restrictions. When I was a marketing manager, I discovered that a multi-chain restaurant can not be built in the historic district in the Mission district. Also, get to know the neighbors including joining the local merchant association. Word of mouth advertising is your best ally. So be attentive to service, sponsor local sporting events, and get feedback from the neighbors. Certain neighborhoods in San Francisco value different things. Whether its grass feed beef or organic vegetables, make sure your restaurant offers value and distinction to your neighborhood.

Info:
Bistro LeZinc
4063 24th St.
San Francisco, CA 94114
p: 415.647.9400