San Francisco Bay Area | Forum profile

Until I do a head-to-head comparison, I'm perfectly comfortable saying they're both best. Uncle Willie's sauce (hot version) is the best I've ever had.

Generally, the best way to handle these things is while you're still at the restaurant, mid-meal and the management can try to save the evening. The staff are not mind readers. When you're paying that kind of money, you're entitled to ask for all kinds of things, never hurts to make your preferences known. Tell the servers that you want more privacy. Let the "overly familiar" server who keeps checking back...

Here's the preliminary list from opentable http://www.opentable.com/promo.aspx?m=4&ref=289&pid=4 Next week more places will start adding to that list. Not on the list yet ... The Oak Room at the St Francis Hotel http://www.westinstfrancis.com/pdf/Oak_Room_NYE_Menu_2009.pdf At $79 ( which includes a glass of Perrier Jouet champagne) it meets your $ requirements. Can't vouch for the food. I wouldn't call the Oak...

Here's a report for you. http://chowhound.chow.com/topics/670083

Sunday November 29 - LAST SEBASTOPOL FARMERS MARKET for 2009 and Patisserie Angelica will be there.

I was in there today and was told the buffet is Friday afternoon only. There were a couple of women there who had come by hoping to have lunch at the buffet (the owner had told them about it at a previous visit), but it was still being set up at about 1:00. There was some confusion about what time the buffet was supposed to open. We were variously told it would be a few minutes, ten minutes and 2:00. I think rworange nailed it when she...

You're welcome, c. Interestingly, the chef appeared to be aware of the underdoneness, as one of the staff asked me if it was okay at his behest. I said it was rarer than I like, but that I wouldn't have eaten all the meat anyway, so it would be silly to make a fuss.

Spun Sugar does (or did) have the gelatin sheets. Otherwise we couldn't find them anywhere and before we went to Spun Sugar we ordered some online (like 100 sheets). They weren't too expensive online if you can wait a week to get them.

I tried the Whole Foods crab, which originated from Pier 45, according to the sign at the 24th St. location I visited.. I'm not sure if all the stores are getting the same crabs in. These were smaller, averaging about $9 a crab (5.99 a pound, I think) and were very light in flavor, without much salt.

The smoky sausages where the backbone of my turkey stuffing, which was a total hit. Sauted with onions and fennel, tossed with italian parsley and golden raisins, mixed with bread cubes, moistened with plenty of turkey stock and butter. It came out great. Mostly thanks to the sausages. And for starters I served the wild board terrine along with an assortment of cheeses two versions of onion confit and some pickled beets. The terrine was not...