New Restaurant in Palo Alto

Madison & Fifth just opened its doors this week in downtown Palo Alto. It’s described as “a New York style restaurant.” I'm not exactly sure what that means though, so I’ll have to do a walk-by and check out the menu soon.

Madison & Fifth
367 University Avenue
Palo Alto, CA

Teuscher Chocolates, Palo Alto

Julie wrote to me last week to let me know about the opening of the new Teuscher boutique at Stanford (it's in the old Swatch location, near Tiffany). She raved about the chocolates and the friendly staff, so I had to check it out for myself. I stopped in yesterday and I admit, I was overwhelmed by all the choices. But I finally decided on the champagne truffe (the house specialty), dark chocolate champagne truffe, dark chocolate truffe, 88% chocolate bar and an iced mocha. (They offer a small selection of beverages, some of which are made with their wonderful chocolate. Right now, you order inside, but soon the outside walk-up window will be ready.)

Julie also mentioned that Teuscher's champagne truffes are Oprah's favorite -- and after sampling them, I understand why. The creamy chocolate treats are flown in from Switzerland weekly to ensure their freshness, and they're made with high-quality ingredients (for example, the champagne center actually contains Dom Perignon).

In case you're wondering, chocolate this good does come with a hefty price tag (about $1.85 for a champagne truffe, $5.50 for a chocolate bar). Kids -- if you're allowing them to indulge, too -- will go nuts for the molded chocolates in fun shapes like pigs, butterflies, elephants, airplanes, etc.

(BTW, truffe and truffle are the same thing, different languages. Teuscher prefers the French spelling, so that's what I went with in this post.)

Teuscher
Stanford Shopping Center
Palo Alto, CA
(650) 384-0916

Eating Elsewhere: Hilton Head Island, SC

Jon and I just returned from a visit with his parents, who reside in Hilton Head. It's an idyllic resort town where golfing, tennis and going to the beach are the major pastimes. What makes it an even better vacation destination is the great food that can be found there.

On the casual front, Captain Woody's is a must. You really can't go wrong with anything on the menu. I usually order a basket with fried oysters and fried shrimps, plus a side of hush-puppies (which come with delicious honey-butter). Jon almost always gets a grouper melt sandwich.

For something a little nicer, it's got to be Michael Anthony's. They have a salad that is one of my absolute favorites: poached pear, sweet gorgonzola and honey-roasted pine nuts. We've never had a bad dish here, and the desserts are worth saving room for.

So if you ever find yourself in Hilton Head, both of these eateries are definitely worth checking out.

House of Catfish & Ribs, Daly City

I'm trying to figure out our itinerary for an upcoming trip to South Carolina, so I've got Southern food on the brain today. Hence, this entry about the House of Catfish & Ribs -- a hole-in-the-wall that I used to drive by on my way to/from work. (It's right next to the Colma BART station -- which was my stop back in the days of commuting via public transportation.)

This isn't an in-depth review by any means, because it's been a while since I've eaten here, but if you're in the neighborhood and craving some ribs, definitely check this place out. The ribs are tender and fall off the bone, the sauce is spicy -- making for a finger-lickin' good meal.

It's not really the type of place you sit down at (there are only a handful of seats), so business is mostly to-go. It's probably best that way because the service here is so-so. And I recall the hours being sort of funky, so be sure to call before you head over.

House of Catfish & Ribs
270 San Pedro Road
Daly City, CA
(650) 997-3700

Satura Cakes, Los Altos

Last month, I mentioned that Satura Cakes would be opening soon in Palo Alto. With that opening now nailed down for June 2, I decided that I should probably try out their Los Altos location. You know, so I could determine whether or not it's worth getting excited about their new bakery. And after sampling two of their cakes, I have concluded that it is indeed worth the anticipation.

I was in downtown Los Altos yesterday around 5pm, so a few of the goodies were already sold out for the day. But there was still plenty to choose from -- cakes, cookies, pastries, chocolates. I was tempted by a ganache-filled fig that was dusted in cocoa powder, and the mango pie piqued my interest, but I decided to devote my calorie consumption to the cakes.

I picked up slices of the Satura Shortcake ($5) and the Banana Chocolate ($4). I have to say, the shortcake is quite pricey when you consider that the slice is, oh, maybe a 1.5" square. That's it, people. So, $9 poorer, I walked out of the bakery with a cute little box with a label attached indicating that these treats should be eaten today. Of course, I complied.

After dinner last night, Jon and I brought out the box. The Strawberry Shortcake was delicious -- the cake was moist, the whipped cream frosting was light and not too sweet, and the strawberries were fresh. Jon's first bite into the Banana Chocolate resulted in an odd reaction. The chocolate sponge cake is rolled with a caramel banana cream. But looking at the cake, you might think the cream is mocha. So when you get caramel banana instead, it's a little strange. Once I explained to him what the cream was, he enjoyed the rest of it. I really liked the chocolate sponge cake, but wasn't crazy about the cream filling.

Those of you waiting for the Beard Papa to set up shop in the Peninsula (downtown Redwood City, to be specific), will be happy to know that you can get your cream puff fix taken care of at Satura. When I dropped in yesterday, the two flavors offered were caramel/banana and green tea. I think they were all out of vanilla. The cream puffs are $3 each (which is a little steep), but you can also grab 5 for $10 (much better).

Although Satura's Palo Alto location isn't even open yet, there are already plans to open two more in the Peninsula by the end of the year. Good news, yes, but it means I may have to join a gym if they set up shop closer to my house...

Satura Cakes
200 Main Street
Los Altos, CA
(650) 948-3300

Opening on June 2:
320 University Avenue
Palo Alto, CA

Coming Soon to Los Gatos: Cocoa Bon

A while back, I wrote a little something on Cocoa Bon -- a local company that makes wonderful chocolate products. And just last week, one of the owners wrote to let me know that the store is moving from Valley Fair to downtown Los Gatos. (The family-run business is actually based in LG.)

Set to open in mid-July, the new store will offer an expanded selection of goodies -- including ice creams, truffles and drinking chocolates. AND there will even be a little lounge area. I can't wait!

P.S. Whenever I polish off a tin of Cocoa Bon treats -- which is fairly often -- I hang on to the containers because they're both cute and functional. I keep a tall tin in my car full of quarters (for feeding meters), a small round tin in my office for pushpins, etc.

Double-Double Trouble

So the co-workers and I just got back from In-n-Out, where a petite older woman equipped with a red cooler walked right up to the counter and said, "I called in an order for 75 Double-Doubles."

SEVENTY-FIVE!!!!!

And let me just remind you that a Double-Double consists of two patties, two slices of cheese, lettuce, tomato, onions -- all stacked high between the buns.

What's Cooking: Pizza di Spaghetti

A while back, I saw Giada De Laurentis make Pizza di Spaghetti on her television show and kept thinking that I should try it some time. And that time was last night. It's the perfect meal when you don't feel like putting forth too much effort, and happen to have some leftover spaghetti sitting in the fridge.

Oddly, there are three discrepancies between the recipe that's in the book and the recipe that's on the FoodTV site:

Book = 1/2 cup milk
FoodTV = 1/4 cup milk
(I think the 1/2 cup was fine.)

Book = 1 cup parmesan
FoodTV = 1/2 cup parmesan
(There ain't nothing wrong with a little extra cheese! I also swapped the parmesan for aged provolone.)

Book = 1/2 cup olive oil
FoodTV = 1/4 cup olive oil
(I definitely side with the web site on this one. In the middle of cooking, I had to drain quite a bit of the oil out of the pan because 1/2 cup is WAY TOO MUCH!)

The dish turned out well -- love the extra-crispy edges! -- and I will definitely make it again the next time we have some extra spaghetti. But I have GOT to remember to cut down on that oil!

No-Bake, No-Fuss Pot de Crème

I do not like Rachael Ray. Her stupid little sayings. Her wild hand gestures. She just bugs me. Which is why it pains me to say it, but I must admit: I'm tempted to make those chocolate cups that she whipped up on "Oprah" yesterday.

Her take on pot de crème actually looked really good and, as with all of her recipes, they require very little time or effort. There's no baking required -- which is especially nice because with this heat wave we're experiencing, who wants to deal with a hot oven?

Chocolate Cups with Whipped Cream

2/3 cup whole milk
1 egg
2 tbsp sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tbsp hazelnut liqueur or dark rum*
4 demitasse cups
1 cup whipping cream
2 tbsp sugar
Mint springs for garnish, optional

1. Heat the milk in a small pan over moderate heat until it comes to a boil.

2. In a blender or food processor combine the egg, sugar, a pinch of salt, semi-sweet chips and liqueur. Run the processor or turn on the blender to a low setting. Pour in the boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend for 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill.

3. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.

* During yesterday's episode, RR said you can use the booze of your choice.

And that is IT! I love that they look much more complicated than they are... But I still hate Rachael Ray.

New Yogurt Shop in Cupertino

Now open on DeAnza, near Stevens Creek: I ♥ Yogurt. I believe today is their first day in business. Perfect timing, considering it's another 80+ degree day in the neighborhood and fro-yo sure sounds good.

I ♥ Yogurt
10133 S. De Anza Boulevard
Cupertino, CA
(408) 725-0200

New-ish Restaurant in San Carlos

When downtown San Carlos' A Tavola suffered a small kitchen fire and relocated to Redwood City in June 2005, the move was expected to be a temporary one. But that status was soon changed to permanent. Then in March 2006, Town opened up in the old A Tavola space. (Both are operated by the same team, and they are sister restaurants to Milagros in RWC and Nola in Palo Alto.)

According to Town's Open Table profile, the restaurant "features hand cut steaks and chops, the freshest seafood, local organic produce, hand-crafted cocktails, and a wine list with a focus on California, Washington and Oregon wines."

Town
716 Laurel Street
San Carlos, CA
(650) 595-3003