Cronots, eh?

Of course you’ve heard about the Cronuts from New York.  If you haven’t, then LMGTFY!  I figured it was only a matter of time before it spread, and I was right.

Thus, the Cronots.



Seeing that I’m not in NY, I haven’t had a chance to try the original Cronut.

As soon as I found out alternatives were available in San Francisco at Lee’s Deli in Financial District, made by Posh Bakery, I sought them out and easily returned with two.  No lines, and plenty in stock!  I chose ones I thought would be solid choices.  I tend to like fairly normal donuts, so I decided to skip the Chocolate and the Strawberry options; I picked up a glazed and cinnamon sugar Cronots.

I opened the first box with eager anticipation!

Cronot in open box (Glazed w/ filling)

Cronot in open box (Glazed w/ filling)

Already, it looked like an unusual donut shape.

Cronot (Glazed w/ filling)

Cronot (Glazed w/ filling)

It looked more like a cylinder, with straight and vertical sides.  It looked similar to the original in this way.

I cut it open to see the inside:

Cronot cut-away (Glazed w/ filling)

Cronot cut-away (Glazed w/ filling)

First, the label was wrong.  There was no check mark nor X next to the “_Filled” label.  Here, I was surprised to find a cream filling.  My second surprise was that it looks more like dough instead of layered croissant despite its textured exterior; just look at it!  This is not like the Cronut.

But was it good?

I quickly cut several pieces and shared with those around me.  I took a bite and realized that I had a slightly stale Cronot that was somewhat doughy, perhaps because I had purchased this around 1pm.  No part of this Cronot was crispy, savory, or buttery (as a croissant would be); I was a little disappointed because of these expectations I had.

But… was it good?

Expectations aside, I actually liked it.  The outside wasn’t rot-your-teeth-sweet, but rather an appropriate sweetness suitable for a donut of its size.  The cream inside was pleasantly smooth, with a lightly sweet vanilla flavor.  It worked.

Then it hit me!  I neglected to warm the Cronot!  IMHO, most pastries will taste better if reheated slightly in a toaster oven.  Fortunately, I had another Cronot to prove this right.

Cronot (Cinnamon Sugar)

Cronot (Cinnamon Sugar)

Similar to the glazed Cronot, the cinnamon sugar Cronot looks like it has the expected layers one may find in a croissant.

I first put it in a toaster oven at 400˚F for approximately 4 minutes.  Then I cut it open to examine:

Cronot (Cinnamon Sugar) cut-away

Cronot (Cinnamon Sugar) cut-away

The moment the knife touched the Cronot, I discovered I had actually toasted its outside layer (rather than simply reheat it)!  4 minutes was perfect!  It was crisp, smelled freshly baked, with both a sweet (from the sugar) and savory (like a croissant) aroma.  I salivated with anticipation.  I like warmed pastries!

Clearly, it was layered like a croissant.  Expectations were met, given its exterior appearance!

Cronot (Cinnamon Sugar) cut-away

Cronot (Cinnamon Sugar) cut-away

But was it good?  Oh, god, yes!

Not only was its smell mouth-watering, but it looked, felt and tasted as if it was freshly made.  The exterior was crisp, yet the interior was soft, layered and fluffy.  I don’t know that fresh croissants should be crisp, but the contrasting texture worked well in this case.  The cinnamon and sugar were in good ratio, and they were in tasteful proportion to complement the tall Cronot.  Overall, the entire experience was awesome!

As with the prior Cronot, I shared with those around me.  This time, eyes lit up, heads nodded, and tongues were delighted.  This is what I was looking for!

This was a compelling product.  In fact, I became upset that earlier reviewers dismissed the Cronots.  I felt like I had been let down!  Not only were reviews that I came across lacking in food photography, but I hadn’t had a sufficient explanation of others’ expectations nor experiences, and others’ reviews were unsatisfyingly brief.  Perhaps their disappointment was due to inconsistent Cronut production.  Only time will tell.

The toasted cinnamon sugar Cronot made my expedition all worth it.  I would get this again, and I recommend it!

Cotogna, San Francisco

I recently went with some coworkers to try out Cotogna for dinner one evening in Jackson Square in SF.

SF - Cotogna (Jackson Square) - storefront

SF – Cotogna (Jackson Square) – storefront

Being that we’ve walked past it but never heard of it, we decided simply to start small and see if we wanted to come back another time.  Looking at it from the outside, it seems rather unassuming and plain, to some extent.

Once inside, we were seated promptly and politely, and were surprisingly pleased with its interior decor.  It definitely had that San Francisco feel with its cement flooring, tall ceilings dressed with dark and warm colored wood treatment, tables that looked like they were cut right from a tree and stuck in the dining area, plus candles.

SF - Cotogna (Jackson Square) - dining area

SF – Cotogna (Jackson Square) – dining area

Once seated, we received menus and water.  I noticed that their water container was branded by Cotogna.  That’s a little unusual, but an interesting touch.  They also served focaccia, which came served with olive oil, herbs and spices sprinkled on top.

SF - Cotogna (Jackson Square) - menu

SF – Cotogna (Jackson Square) – menu

SF - Cotogna (Jackson Square) - cotogna water

SF – Cotogna (Jackson Square) – cotogna water

Knowing we intended to start small and see if it is worth going back again, we all gravitated towards pizza.  Seems like a safe choice, right?  Of the pizza listed, we opted for the wild mushroom, nettle, house made bacon and fontina, and the sausage, romanesco, fior di latte mozzarella.

SF - Cotogna (Jackson Square) - wild mushroom, nettle, housemade bacon and fontina pizza

SF – Cotogna (Jackson Square) – wild mushroom, nettle, house made bacon and fontina pizza

SF - Cotogna (Jackson Square) - sausage, romanesco, fior di latte mozzarella pizza

SF – Cotogna (Jackson Square) – sausage, romanesco, fior di latte mozzarella pizza

Before the pizzas arrived, I already thought I’d like the sausage one better, but I was wrong.  The sausage pizza was good, but I didn’t feel it was worth it.  The mushroom / nettle / bacon / fontina pizza was definitely the winner, and is the reason I would go back!  Both were the thin-crust type and it tasted & felt like it was freshly made (because it was).

Can’t wait to try what else they have!

Claudine, San Francisco

At first, Claudine’s left me slightly disappointed.  But then after much pondering (over the course of a few weeks), I think it is simply “good.”  I would be comfortable recommending it, and it is a good date spot (note to self!), with a reliable assortment of French dishes (as far as one visit can show me).

First of all, Claudine is pretty.  San Francisco is pretty, for that matter.  Sometimes I take it for granted, sadly.

SF - Claudine storefront

SF – Claudine (Financial District) storefront

I checked this place out by happenstance.  A friend of mine who often travels was in town and available for dinner. After a bit of discussion, we settled on Claudine as the place to go based on the online menu.  In particular, the chicken caught my eye, and I had made up my mind to try it before I even got to the restaurant.

My friend made the easy mistake of walking into Cafe Claude next door. Maybe Apple Maps led him astray (actually, Google Maps Street View doesn’t seem to be able to show this either)!  Jokes aside, it is actually easy to confuse them all since Claude Cafe and Claudine are adjacent to each other on Claude Lane.

Upon arriving, I was pleasantly greeted.  Service was actually very efficient and polite, and I was glad because it allowed for some great conversation with my friend.  They let us have our choice of tables and we chose a place right in the middle.  Because it just felt right.  Plus you could see the kitchen and the cool lighting at its dining counter.

SF - Claudine (inside)

SF – Claudine (Financial District) seating area

Like I mentioned, I got the chicken (Poulet au Citron; pan roasted chicken breast, parsnips, turnips, marble potatoes, lemon).  And this was the most perplexing part of my first experience at Claudine.  It was good eye candy, was good tongue candy, and was paired well with the items on the plate.

SF - Claudine - poulet au citron

SF – Claudine (Financial District) poulet au citron

There was definitely that harmony that I look for, since each bite of chicken was better when combined with the available sauce veggies.  I mean, the citron sauce itself was fairly bland, but when you ate it with the vegetables one understands why it is even there; it adds a rich, creamy texture with a subtle citrus hint that complements but does not mask the vegetables or the chicken.  Eating the vegetables alone or the chicken alone was sufficiently satisfying, though definitely better together.

And it’s the chicken specifically that had me ruminating, in both senses of the word.  The skin was delicately crispy, a sign of a competent chef.  But the meat was dry and a little tough, a sign of a typical chicken breast.  I still don’t know how to interpret this. Is it cheap chicken?  Was it overcooked somehow?  Is this simply the nature of white chicken meat?

I mean, I know that Costco rotisserie chicken is absurdly tender, because of all its tenderizers injected into it.  And I know KFC is tender because it is pressure cooked.  But KFC made me throw up (too greasy) and Costco is… Costco.

So when it comes to a pan roasted chicken, do I have a frame of reference?   I do, in fact.  My friend and I both mused about our experience at Gramercy Tavern in NY, which gave us both a new standard of perfectly cooked chicken in the hands of a skilled chef.  I still remember it to this day, though it has been years.  Sometimes one bite is all it takes to inspire!  I would totally go to NY to have that chicken again.  Both of us would, actually.

And another thing.  I wouldn’t be B-san if I didn’t have room for dessert.

SF - Claudine crème brûlée

SF – Claudine (Financial District) crème brûlée

In the literal sense, I look for a creme brulee to be fairly light (not as rich) in flavor, silky smooth creaminess in texture, with a sufficiently thick layer of caramelized sugar to get a satisfying crunch when I tap it with my spoon, but not so thick I need to exert more effort than a flick of the wrist.  This was close but not what I was looking for.

I’m certainly no stranger to desserts and have sufficient intestinal fortitude to eat all the things.  But this creme brulee started getting old by the time I was halfway through it.  Not because it was an “American-sized” creme brulee (~5″ diameter and 0.75″ thick)… It is because of the eggy-ness of it.  I was not expecting an egg custard, and it seemed almost halfway between an egg custard and cream.  I’ve experimented with many a creme brulee recipe and I haven’t perfected it myself so I know how hard it is.  It was good but not $7 good.  At least it is better than the creme brulee cart (but that is to be expected when going to a French restaurant).

Plus when I re-read the dessert menu, I interpreted “caramelized brown sugar” as brown sugar that was caramelized.  Rather, it tasted like the organic raw azucar sugar that I’ve been recently consuming.  Definitely didn’t seem like granulated sugar to me, perhaps closer to raw sugar, but totally not brown sugar.  So I’m not sure what that’s about.

Perhaps my conclusion on Claudine is that it the food is indeed properly cooked by a competent chef, but it is not teh awesome.  But it doesn’t have to be for me to appreciate it.  I haven’t had a better chicken skin on this coast.  Yet!  I certainly can’t make a better chicken on my own.  I wouldn’t bother with the creme brulee though.  But I would go back and try other dishes, since I do believe the chef knows what he/she/they is/are doing.  Plus the experience was great and the ambiance is charming.

Adieu for now, Claudine.  Until next time!

PS – I did not check out the restroom.

PPS – My friend got the gnocchi parisienne, which wasn’t like italian gnocchi (as we assumed given its title), but we didn’t know what else to expect.  (=  He also got the pudding au caramel.  He thought both were good but not exemplary.  I don’t think he’ll specifically be going back, unlike me.

SF - Claudine (Financial District) gnocchi parissienne

SF – Claudine (Financial District) gnocchi parissienne

SF - Claudine (Financial District) pudding au caramel

SF – Claudine (Financial District) pudding au caramelSF – Claudine pudding au caramel

Credo, San Francisco

Feeling hungry for lunch in financial district AND have $30 burning a hole in your pocket?  There’s no shortage of places that can take that $30 and give you some sort of food in exchange… Credo SF is one such place.  I thought it was good.  What’s it like, you ask?  Let me virtually take you there!

SF - Credo (Financial District) - curb appeal

SF – Credo (Financial District) – curb appeal

The store-front is certainly pleasing to look, and once inside it gets better.

SF - Credo (Financial District) ground floor

SF – Credo (Financial District) ground floor

Upon walking in, I was concerned that I saw someone who looked concerned.  And he/she (sorry, this person was ambiguous looking and I’m not trying to be funny) had cuff links. Once I spotted the cuff links I realized this person is probably always concerned and therefore I have nothing to be concerned about.

Some of you may be thinking that the ground floor is nice but not special.  Well, I think that downstairs is where Credo’s magic is!

SF - Credo (Financial District) basement

SF – Credo (Financial District) basement walls

I was rollin’ 11-deep and knew that this place had a gorgeous basement dining area. As it was for a going-away lunch for a coworker that appreciates fine details, this place was perfect. The walls were clever yet not tacky, the bar was intelligent yet not condescending, and the tablescape was classic.

SF - Credo (Financial District) tablescape

SF – Credo (Financial District) tablescape

The basement bar caught my eye with its perforated metal “Mac Pro” look.

SF - Credo (Financial District) basement bar

SF – Credo (Financial District) basement bar

The service was quite memorable and I felt it went beyond expectations!  First, I appreciate any waitress whose shirt says, “I believe in bacon.”  But that doesn’t distract me from paying attention to her level of attentiveness and ninja stealth.  She was always around when I wanted something, yet drinks were promptly refilled without anyone noticing.  Another service person was capable of clearing an 11-person table all by himself in one fell swoop.  I was impressed left and right.  The experience here is better than places costing 2x and more.  I felt proud that I had made a reservation here for the occasion.

The food itself is noteworthy but not exactly memorable.  It fulfilled all expectations set by the ambiance and price tag.

SF - Credo (Financial District) drinks

SF – Credo (Financial District) drinks

SF - Credo (Financial District) bread and butter

SF – Credo (Financial District) bread and butter

SF - Credo (Financial District) butter close-up

SF – Credo (Financial District) butter close-up

Something I didn’t understand was the droplets on the butter.  I put some on my knife and touched the droplet to my tongue, only to find it didn’t have any flavor and its texture was like water.  I asked the waitress and she revealed that they only add sea salt to the butter, but the droplets were condensation from the fridge.  Odd.  But not negative.

I ordered the white alba and brown beech mushroom risotto with pea tendrils, in the “large” size.

SF - Credo (Financial District) risotto

SF – Credo (Financial District) risotto

It might be silly, but I thought the risotto looked soupy.  Yet, it was good (not awesome) in every way.  The risotto itself was al dente; this may be basic, but it is surprising how infrequent one finds al dente pasta around here.

The pea tendrils tasted odd by themselves, resembling savory steamed mystery greens like at Chinese restaurants. Fortunately, when eaten in conjunction with the rest of the dish, the pea tendrils tasted good.  And the rest of the dish tasted better because it had pea tendrils.  It’s that harmony aspect I seek!  I was pleased.

The mushrooms were slightly limp and not soggy, which I appreciated.  I thought it weird to see olive oil just sitting on top, but it added a lovely nutty aroma and flavor.  Good tasting and good smelling olive oil is a pleasure everyone should discover!  And it complemented the rest of the dish.  This is the kind of food that makes you smile afterwards, but not the kind that inspires or awes.

SF - Credo (Financial District) risotto close-up

SF – Credo (Financial District) risotto close-up

I thought everything worked well in this dish, and every ingredient was thoughtfully and purposefully added.  For a $30 meal, I felt like you really get what you pay for.  Maybe even a little more, when you include the service and ambiance!  I’d go back, but probably only for specific occasions when the entire experience matters.  Otherwise I’ll go broke.  I’m not made of money, you know… unlike some other people.

And the bathroom was sparkling, with no detectable scent of any kind.  High five!