What'd Eliana Eat All Summer

Starting off the summer with 2+ weeks in Hawaii added a few pounds to the mid section. But it didn't end there. Here's some of what we grubbed on this summer
Pots of mussels
Piles of spot prawns
Umami burgers- filled with soy sauce, fish sauce, and furikake
Oysters, straight out of the sound, gifted from an island neighbor
Puget sound surf and turf
A badass lunch at Ba Bar, with congee pork belly and other goodness
Kalua Pig and Cabbage

Ramen with spot prawns and tocino
And some sizzling tacos pastor
Tom douglas doughnuts send her off


Townie, Berkeley CA

I walked off the street in Berkeley and into a restaurant and bar in Portland. Townie- is a derogatory term the college shits use for the locals. But it's also a new bar on university in Berkely. The chef has experience at Gather and some other spots. Food and drink is simple, but great. Bartenders are cool tattooed and skinny jean wearing hipsters. Floor is concrete. I like it here.
I want more food but I'm by myself. So I noshed on an oyster potato croquettes and a dope hanger steak. I must return for chicharones chicken liver mousse, and something else I forgot. Good job bartenders. I haven't had beer in over a week.


Berkeley Ca; Corso Trattoria

If you know my dining preferences at all, you already know that in choosing restaurant, Italian would be close to my last option. But sometimes there are gems. Ones that make all the pasta in house. Ones that happen to have line cooks that all wear ninja style bandanas. I'm by myself in Berkeley (really hope you aren't bored by my regionals as of late). Since I'm by my lonesome, a pile of fresh pasta sounds awesome. And it was. I land at the chef counter at Corso Trattoria in the gourmet ghetto
I started of with braised escarole.  I was schooled in escarole on the line at Cafe Campagne and good lord is it under used. I ordered it and holy crap! It was like cassoulet without the duck (sad face). Not that it was bad at all, I just love me some duck. But cranberry beans, braised escarole, topped with duck fat croutons... The shit was fucking good. My daddy told me that I'm not allowed to use the eff word, unless I really mean it. I really mean it daddy. It was fucking good!
I got to watch everything being cooked at the chef counter. Watching and hearing the order, fire, pickups made me remember the past and the feelings of nightly victory after service. Because it's only me I could only stomach one more dish- bucatini with red chili, house pancetta, tomatoes ands ricotta salata.  Nom nom.
I will return. I watched "butter roasted chicken" being cooked in literally a fistful of butter. I don't usually eat chicken, but when I do, it's cooked in a fistful of butter.


San Diego; Noble Experiment, Searsucker, and Vin de Syrah

I know it's been a while since I've posted anything. Eliana here for the summer, and my travels have kept me busy. That doesn't mean I haven't been eating. Let's make an attempt to get caught up.
San Diego calls and after three tries to get into Noble Experiment, I finally succeed! You walk through some neighborhood tavern in the Gaslamp District, literally, walk straight through it and go to the bathroom. To the right of the bathrooms is a pile of kegs in the hallway.  Push that shit and it is actually a swinging door. Behind that, the hostess greets you. You need a reservation, but again I couldn't get one, but I sweet talked my way in to sit at the bar. On one side, a wall of golden skulls, on the other side, craft cocktails. Fun!
We felt speakeasy-ee after so we walked up the street to Vin de Syrah. How do you find it? Find The Melting Pot, don't go in there, then get your ID checked by the guy by the stairs. Then find a door to get in.  Don't pick the wrong one, or all the people in the bar will laugh at you as they watch you fiddle with random doors on the big screen behind the bar from the security camera.
Best dinner this trip?
Searsucker. How about some delicious bone marrow? Of course someone was educated on what a bone luge is. Pouring courvossier down the emptied bone into their gullet. Beef tartare Por favor!some Mac and cheese topped with fried chicken skinand an incredible pork belly, atop fried brioche, with a poached egg and hollandaise! Heaven!


Leonard's Malasadas

Since I was a kid, if we pulled up to this red and white trailer, I would be overcome with excitement and my mouth would start watering. Malasadas are Portuguese donuts rolled in sugar. I grew up eating them. They are freaking mind blowing. It's no use having anyone bring you some, or eating them when you get home... They're good, but eating them right out of the fryer, right outside of the red and white trailer (or the Kapahulu brick and mortar) is the real way to go.
As soon as we arrived in Honolulu, we headed straight here to get our fix, and faces covered in sugar and grease.
We don't mess with the filled ones or the different coatings- we are straight up sugar style yo.
Go get 'em... So Ono