Category Archives: Bars/Lounges

Simon’s grip, Social Kitchen & Brewery, Crepe Cake

Day 96

I love Simon’s sweet little face every morning after eating and falling asleep with a full tummy.


Afternoon nap with daddy.  Again he wouldn’t fall asleep on his back so we watched him closely while he slept… well, Ron fell asleep so I watched him.


We met up with friends at Social Kitchen & Brewery for dinner.  While we were waiting for our food, Simon helped himself to his bottle.  He seems to be learning how to hold it to keep it in his mouth.  It’s quite hilarious actually especially when he grips it with both hands.


The restaurant is quite new, I think it opened only a few months ago, and you could tell that it was new.  The main entrees took a while to come out although the appetizers were fast.  The waitstaff also seemed a bit disjointed, they couldn’t remember or didn’t know who ordered which drinks or which entrees so they ended up placing them in front of the wrong person.  Also, we needed to change Simon’s diaper so Ron went to ask our waiter if they had a changing table in either restroom, the waiter said “no” so Ron went to a corner on the 2nd floor to change Simon’s diaper.  When I went to wash my hands in the ladies’ restroom (both restrooms are on the 1st floor from what I could tell), I checked the wheelchair accessible bathroom and there was a changing table right there.  The food was decent but not spectacular and the beers were interesting, all a bit on the bitter side and inexpensive (ranging from $3-5 depending on the size of the glass and type).  They offer a free sampler of their beers, just ask!

I had their loco moco burger which has homemade spam and a fried egg on top.  It was a bit too tall to eat, I had to cut it in half and could only eat parts, not the entire thing in one mouthful.  The spam was different, not solid like store bought spam, reminded me more of canned corned beef.  It was all a bit salty for me though, especially the fries were overly salted.


Ron ordered the duck breast, looked really yummy but I only had a small bite so can’t really comment on it.


We had a whole bunch of appetizers too.  Tempura battered sweet potato fries, mussels, soft pretzel with cheese dip, the complimentary pretzels with mustard… my favorite was the sweet potato fries.  Simon really wanted to join us in dinner so shared Ron’s plate.  He’s so funny staring at the fork he’s holding.


It was a good night catching up with old and new friends.  I’m no beer expert so not sure what to say about their beer.  I had a glass of their Easy IPA and I liked it because it was very light and a bit fruity.  I don’t think this is how IPA should be but I enjoyed it.

When we got home from dinner, we dug into the creation we made this afternoon.  Our friend Virginia just came back from New York and mentioned this delicious cake she had from a bakery called Lady M, their Mille Crepe Cake.  So I looked up the recipe online and found this one on Smitten Kitchen that is comparable so Virginia and I thought we’d try to make it.  I made the crepe batter and pastry cream the night before and put them in the refrigerator.  Today we made all the crepes and finished off the pastry cream then assembled it.  It had the cool in the refrigerator for at least 2 hours, then be removed for 30 minutes, dusted with powdered sugar then time to slice and ready to eat!

Photo before powdered sugar dusting.  We weren’t able to make 20 crepes, so this is more like 16 crepes.  The things I changed in the recipe are that I used whole wheat flour for the crepe batter, substituted 1 tbsp vanilla extract for the pastry cream (instead of a vanilla bean) so that the cream turned out a bit yellow, and did not add kirsch (did not have any).


Side view.  As you can see, some of the crepes got a little burned on the edges.  It was our first time making crepes.


After cutting the cake in half and removing a quarter.  All those yummy layers of crepes and pastry cream.


It was delicious!  Except that it did need a little something… the recipe has the option to brulee the top with sugar so that it will be a little crispy, that probably would have helped since there is no variation in the texture of the cake.  Otherwise, it’s really dense and the cream is yummy.  If we make it again, we’ll have to learn how to make the crepes a little bit thinner and we will try to make an all-purpose flour batter versus a whole wheat flour batter to see if there is a taste difference.  I think the whole wheat may give it a bit more “nutty” flavor but we’ll have to test it out again someday.

Making the cake wasn’t as hard as we thought it would be and now we’re inspired to have a crepe making party!  Can you imagine making your own crepes and filling them with fresh fruits and fresh whipped cream or savory things like cheese and ham and spinach?  Mouth watering yet?

Burger Bar San Francisco – Build Your Own Burger

Now on my second visit to Burger Bar San Francisco I decided to build my own burger. I wanted to try the buffalo meat patty since I’ve heard that it’s very moist and does not have a gamey taste like you would think.

So I chose a buffalo meat patty on a whole wheat bun topped with grilled bell peppers (yellow and red) and peppered jack cheese.

I agree the buffalo meat is moist but not oily and this was cooked medium. The burger alone was $16.50 plus it is extra for each additional topping. So perhaps a bit on the higher priced side but you can’t beat the view from the the 6th floor of Macy’s.

Thank you K for treating me dinner!

Burger Bar San Francisco
251 Geary Street

Dottie’s True Blue Cafe and 5A5 Steak Lounge

We did quite a bit of eating today starting with breakfast this morning at Dottie’s True Blue Cafe which is within walking distance from our apartment. Our friends recommended this place for a great breakfast but might have a long wait.

We got there around 8am and had to wait about 15-20 minutes, they open at 7:30am. We ordered from their specials which are written on the dry erase boards.

This is the butterscotch french toast. I had one delicious slice. I think eating more would have been bad for my blood sugar.

This is one of their egg scrambles, a type of sausage with mushrooms and basil. It’s served with potatoes and a slice of jalapeno corn bread. Also very good. I really liked the corn bread.

For home, we took home some pastries. This is the sweet potato pecan muffin, very dense and sweetened by the sweet potato rather than sugar.

The whiskey blueberry coffee cake. The coffee cake was a bit dry and the topping a bit too sweet. It didn’t really work together well in your mouth.

Lunch we had at home but then went to dinner at 5A5 Steak Lounge for Dine About Town. It was probably too much to hope that they would have the Waygu beef on their menu… so here was their menu where we chose one of each.

Iceberg lettuce salad with thick bacon. The bacon was very delicious.

Caesar salad with fresh anchovies. The salty anchovies went well with the fresh taste of Romaine lettuce.

We ordered a separate starter of short ribs with lotus chips. The lotus chips were pretty cool, just like potato chips but probably healthier. The short ribs had persimmons on them which was an interesting touch.

The New York strip steak. The green stuff on top was a bit spicy and creamy, delicious but I have no idea what it was. The steak was tender too and a perfect medium rare but not bloody.

The salmon served with a cabbage leaf stuffed with fennel.

Sticky toffee bread pudding with vanilla ice cream. I wish I could’ve had more!

Banana Cream Tart. The cream wasn’t too sweet and had a subtle but delicious banana flavor. The brulee’d bananas were a nice touch too.

Overall, a very good dining experience and a lovely day of eating.

Dottie’s True Blue Cafe
522 Jones Street

5A5 Steak Lounge
244 Jackson Street

Burger Bar San Francisco

I had brunch with V at Burger Bar. It’s located on the 6th floor of Macy’s at Union Square. We met there around 11am and were seated right away (they open at 10:30am). By the time we left, there was at least 5 parties waiting for tables.

We ordered from the Chef’s Burgers side of the menu.

Vicki ordered the Hubert Keller burger which is buffalo, carmelized onions, baby spinach, blue cheese served on a ciabatta bun ($22). I didn’t try it but V said the onions were a bit too sweet. The burger comes with skinny fries which were nice and crispy.

I ordered the low-carb burger which is black angus beef, portabello mushrooms, grilled peppers, coleslaw, pesto sauce, and a mixed baby green salad ($15.95). No fries. The pesto was delicious and so were to mushrooms and peppers. The meat was a bit dry and a bit oily. Next time maybe I will make my own burger or try the $60 Kobe beef and foie gras burger! (We decided to save it for a special occasion…).

After lunch, we did some shopping before heading back to Macy’s lower level demo kitchen for a free cookie swap event. I’ve been trying to find events downtown to attend and so this is the first one I’ve had time to go to. The chef today was Thia Boggs, an Oakland native, who demonstrated her pecan pralines. The guests also shared a recipe of our own so the chef made it interactive by inviting people up to talk about their recipes and answer questions. We got a free sample and a few recipes to take home. Check out Macy’s Events for future events. This Thursday Sept 16th will be a demo by Tyler Florence of his new cookware, 6pm, RSVP at!

Burger Bar San Francisco

251 Geary St
(6th floor Macy’s Union Square)

Tiff Graduation Party & Blog Updates

So we made it back just in time for Tiffany’s graduation party at Swig Bar. She’s been in hibernation for the last few months finishing up her residency and now she’s finally done! Fortunately (and unfortunately) she will be moving to Lancaster to be with her husband. Congratulations Tiff!

Kat, Tiff, and myself enjoying a long awaited night out.

Finally I’ve had some time to update our blog since it’s been down for a few weeks. Not sure why anyone would want to hack my blog but I guess they did and Ron had to fix it for me since I don’t really know how to do it.

The new posts start May 28 (see calendar on the right).