Resident Foodies say: Our fascination with Fish restaurant in Sausalito continues. One of our favorite dishes is the Fish tacos, described on the menu as follows:
The Taco Plate
Three traditional grilled fish tacos served on fresh white corn tortillas with cabbage, fire roasted salsa, roasted tomatillo, lime crema and cilantro. Served 3 tacos per plate. Equadorian Tilapia $13
Today, we got the special side of cauliflower, which was grilled to perfection with a touch of anchovy. A culinary delight.
Resident Foodies say: Continuing our post on Starbelly in the Castro, the second pizza we had was the pizza with market mushrooms, cave aged gruyère, thyme & roasted onions. The butternut squash pizza really wowed us (click here for the review), but the mushroom pizza was a nice complement to our meal.
Resident Foodies say: We may have found a new favorite dish at Fish restaurant in Sausalito. The fish tacos are amazing. As described by the menu: The Taco Plate. Three traditional grilled fish tacos served on fresh white corn tortillas with cabbage, and three sauces–fire roasted salsa, roasted tomatillo, lime crema and cilantro. Served 3 tacos per plate. Equadorian Tilapia $13
Resident Foodies say: Michael Mina’s Restaurant in SF started out our dinner right with an amuse bouche consisting of “soup and sandwich”: a mini grilled cheese sandwich and a vichychoisse, a French version of leek and potato soup. A delightful combination. The vichychoisse was so comforting. We could have had a whole bowl full.
Resident Foodies say: Our favorite at Fish restaurant in Sausalito is this Saigon Salmon sandwich, described on the menu: “Grilled marinated wild salmon with a blend of fresh carrot, jalapeno, cilantro and house made Vietnamese ginger-scallion sauce served on a fresh roll. Served with a choice of chili-lime coleslaw, green salad or shoestring fries.”
The Asian spices are wonderful, with a nice kick from the jalapeño. The bread tastes great, but gets a little big for our mouths.
Resident Foodies say: Just made it out to Blue Barn Marin in Corte Madera and tasted one of its “Sandos.” That’s short for sandwich. We had the MASALA curried chicken-apple salad, almonds, dried cranberries, cucumber, red onion & sprouts on seeded whole wheat ($9.25). It was delightful.
As soon as we took one bite, we knew Blue Barn meant business. The curry chicken and apple combination was so flavorful, and almonds, cucumbers, and sprouts gave the sandwich a nice additional texture. We can’t wait to try out more!
Resident Foodies say: We tried these excellent Belgian Fries with three dipping sauces at the French Market in the Ogilvie train station. Served in a wire basket resembling an ice cream cone of fries, these fries are thick, but not too thick, and prepared for each order. They take a while to prepare, but they are well worth the wait.
Resident Foodies say: Roots is a family owned restaurant in Milwaukee, opened by Chef John Raymond in 2004. Roots is in the local (farm to table) movement and has its own garden right down below its patio, which supplies much of the vegetables for the dishes.
Last December, Roots hired a new executive chef, Daniel Jacobs, who worked at a number of excellent Chicago restaurants, including Green Zebra, Spring, Tru, and North Pond. The current menu is fun and eclectic, with a fusion of various cuisines including Asian, Italian, and American.
Last night, one of the dishes we tried was the San Francisco Cioppino, a fish stew of Italian-American origin famous in SF. It was delightful! The dish consists of mussels, shrimp, fish, scallops, saffron arborio, and fennel~tomato broth
. All were perfectly cooked, and the broth tasted like nectar from the gods. We especially loved the vivid red-orange color of the stew, especially in the cast iron skillet.