Archive for October 11th, 2010

GOURMET TIPS FOR CITY DINING

Monday, October 11th, 2010


You’ll notice the crisp vegetables. Sauces are light and delicate. Mandarin and Szechwan dishes are more highly spiced (sometimes volcanically) and usually stir-fried. Wine is often used in cooking.

Don’t go to a Japanese restaurant with a hole in your sock, for you may be asked to remove your shoes. You may find yourself seated on the floor in order to eat from a traditionally low Japanese table, and your food might be cooked at the table. Your waitress will probably wear the traditional Japanese kimono.

Plunge right in and try sushi (a combination of rice with an endless variety of fillings). Sukiyaki is best known, but try sashimi, tempura, or teriyaki. Saki (the Japanese wine) is served warm.

Italian food is a never-ending series of courses. Go easy on each dish—otherwise, after antipasto, soup, salad, and pasta, you may find it difficult to eat your entrée.

French cooking needs little introduction. It’s done imaginatively in San Francisco, where some of the most elegant restaurants feature French cuisine. Ask your waiter for house specialties.

Basque food centers around lamb. You’ll probably eat boarding-house style with community serving dishes. A bottle of wine is served for every four people, and a bowl of fruit is your dessert.

Armenian, Jewish, Swiss, and Indian fare are only a sampling of the additional around-the-world discoveries in the city. Finally, you might want to end a meal at a coffee house, sipping an Italian cappuccino or an Irish coffee—both popular in San Francisco.


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 GOURMET TIPS FOR CITY DINING

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