Let's go backwards in time and start off with San Francisco. I must say, I don't think I've eaten this much in such a short frame of time EVER in my life. I had a little less than five days to explore the entire city. Some of those days I spent in Mountain View at the Google campus. That place is a beast monster. Unfortunately, I don't have any pictures from there, so I'm going to skip writing about that place.
Back to SF...
Ready for some crazy, possibly over-the-top description of this beast monster that will leave you either salivating or thinking that this author is redonkulously and superfluously describing a simple quiche? Whatever your thoughts may be, this is one amazing quiche. Here's why...
Quiche = eggs + cream or milk. Simple right?
That's what's so gastronomically magical about this slice of breakfast heaven. The moment you reach for your fork and then take those four prongs on the tip of your instrument of eating destruction, you notice something. First, the auditory whisper of crackles as it penetrates the crust. The fork keeps diving into the quiche until it encounters the thickest layer that is so texturally, magnificently smooth and creamy, you scream like a little girl in your mind with excitement for what kind of party rocking your taste buds are about to do. But, you're a cool person, so you keep calm, scoop up the relinquished piece of quiche from the big slice on your plate, and then feed yourself with it. Then you begin to experience this roller coaster that you wish would never cease. As your tongue rolls around in sheer joy, you begin to experience this creamy indulgence of savory and slight tart from the cheese that they are using in this quiche. Then, your tongue encounters this tougher object. But rather then being stunned in fear for what it is, you are overjoyed that it is indeed a piece of ham that adds a perfect amount of saltiness to the overall experience. As your first piece nears its end, you encounter that marvelous crust that wraps up the entire experience. You then realize there are several more bites ahead of you and then you squeel again on the inside.
Above is the morning bun. But, it is a bun that is good anytime in the day. Trust me. This is what it looks like on the inside.
See all those layers. This is a pastry of layers. Layers of goodness. Layers of fluffiness. Layers of flaky tasty goodness. My personal favorite layer is the outer crust. It is generously covered in tiny crystals of sugar. You look at it expecting it to be overly sweet but it's not. You look at it realizing the deep dark brown expecting it to crunch and oh yes, it does. The greatest thing about this crust is that you get that subtle sweetness accompanied by this orange that came out from nowhere. You had no visual warning of an impending citrus attack, but you give in because it's just so good. Your teeth progress to the middle layer that's gooey and so soft you can't help but look silly as you smile as your face is covered in flakes and crystals of sugar.
A great combination of sweet and savory.
NOPA
Let's visit a great place to go to especially at night. The place is dimly lit whilst being filled with a cacophony of voices. People are eating the delightful morsels of food that Nopa has to offer whilst voicing their opinions on whatever the subject of their respective conversations may be. I'm going to focus on the food here. This is afterall a post about all the great food experienced during my trip to San Francisco henceforth referred to as SF. On my solitary visit to Nopa, I partook in the grass-fed beef burger on a brioche bun married to the most perfectly melted gruyere slice of heaven accompanied by uber crispy fries that dive with much pleasure into a garlic aioli that might as well be crack because it's just that good.
Do you see that?! Look at that! This is what a burger cooked to medium perfection should look like. The meat just beckons for you to take another bite into it so as to not waste that precious juice that is packed with immense beef flavor. Unadulterated beef flavor. Well, until you hit everything else that makes this burger great. Let's start with the bun. I believe the beef and all the innards of the burger are encapsulated in a brioche bun, that in my opinion, was very well toasted. A golden-brown crust let's you know that it's going to be nicely crispy once your teeth sink into the burger. Moving further into the burger you come across the slice of gruyere cheese. It's creamy good. There is nothing more to say about that. It's just simply good. I've personally never come across a burger with pickle onions, but I think it works well here. It gives a slight tart zing to it so that it makes its presence known, but I also thought that it complemented well with the creamy cheese and the savory and slightly salty beef. Overall, a very solid burger. And mind you, that's just the burger. Let's not forget about all the wonderful sides that come along for the ride.
Yes. In the end, it is just a burger. But I do tell you that it is a burger worth trying, and probably one of the better burgers I've had the pleasure of tasting.
A great combination of sweet and savory.
NOPA
Let's visit a great place to go to especially at night. The place is dimly lit whilst being filled with a cacophony of voices. People are eating the delightful morsels of food that Nopa has to offer whilst voicing their opinions on whatever the subject of their respective conversations may be. I'm going to focus on the food here. This is afterall a post about all the great food experienced during my trip to San Francisco henceforth referred to as SF. On my solitary visit to Nopa, I partook in the grass-fed beef burger on a brioche bun married to the most perfectly melted gruyere slice of heaven accompanied by uber crispy fries that dive with much pleasure into a garlic aioli that might as well be crack because it's just that good.
Do you see that?! Look at that! This is what a burger cooked to medium perfection should look like. The meat just beckons for you to take another bite into it so as to not waste that precious juice that is packed with immense beef flavor. Unadulterated beef flavor. Well, until you hit everything else that makes this burger great. Let's start with the bun. I believe the beef and all the innards of the burger are encapsulated in a brioche bun, that in my opinion, was very well toasted. A golden-brown crust let's you know that it's going to be nicely crispy once your teeth sink into the burger. Moving further into the burger you come across the slice of gruyere cheese. It's creamy good. There is nothing more to say about that. It's just simply good. I've personally never come across a burger with pickle onions, but I think it works well here. It gives a slight tart zing to it so that it makes its presence known, but I also thought that it complemented well with the creamy cheese and the savory and slightly salty beef. Overall, a very solid burger. And mind you, that's just the burger. Let's not forget about all the wonderful sides that come along for the ride.
Yes. In the end, it is just a burger. But I do tell you that it is a burger worth trying, and probably one of the better burgers I've had the pleasure of tasting.
