Sichuan Style Restaurant

Went to Sichuan Style in Berkeley (6/7/18) and tried a lot of things we'd never had before, but this first item above, the Spicy Charred Stir-Fried Cabbage, we've had before, and consider it a classic. Note the presence of charred red chilies.

Dry Wok Spicy Duck. We've had this here before, but it's signficantly different from other versions, especially with the presence of potatoes, chinese celery, edamame, and a lot more spices in the broth. This version is even better.

Above & below: Sesame Flat Bread. As you can see, it is hardly flat, and very puffy, almost like Wonder Bread, but very interesting to try. We used it to sop up the juices from the Duck (which, given all the broth, was hardly "dry").

Shrimp Dumplings. We've had this in many Chinese restaurants, but pretty sure not here. This things are enormous! Stuffed with 2-3 shrimp each. So big I was tempted to ask for a fork and knife.

And finally, Hunan Smoked Pork with Leeks, though it's really more like Smoked Bacon and Leeks and Jalapenos and other chiles. What's not to like? We still have a little left, and not because it's not good, it's because it's so intense, and a little goes a long, long way.

Went to Sichuan with friends tonight (8/29/17), ordered dumplings, Cumin Lamb, Cucumbers with Garlic, and a few other dished, but this above was the star: Abalone Mushroom and Fish Fillet Soup, with scallion, garlic, ginger, and whole Chinese Five Spice.

Toothpick Lamb at Sicuan Style Restaurant in Berkeley, CA.

Got a clarification to make here: before, I identified this restaurant as King Tsin, but it was, and is now known as Sichuan Style. It's essentially the same restaurant with a new name and mostly the same personnel who left China Village a few years ago. This place is pretty close to China Village in terms of quality, and among one of the best of its genre I've had the pleasure to sample.

The Toothpick Lamb (above) is close to Chengdu Taste's (LA) version, a bit wetter, but superb.

Mixed Hot Pot: squid, shrimp, spam, tofu, vegetables.

Cabbage & Chiles.

Dry Wok Spicy Duck at King Tsin.

I'm shocked I haven't profiled King Tsin yet, but this was our third visit, and, as always, they excel with grace and panache. Sichuan is their metier, but they've got game with other styles. Cantonese, for example, like their outstanding version of Honey Walnut Prawns. Pretty sure I've never had a better version than this.

We tried to order Pea Shoots with Garlic, but that was a bad idea, it's out of season, natch. The waiter suggested this stir-fried Cabbage with chiles dish: he didn't steer us wrong. This was utterly delicious. Chinese black vinegar must be the secret ingredient.

And here's this fantastic Dry Wok Spicy Duck dish again, with peppers, onions, scallions, ginger, cilantro, garlic and more chiles, served with a rich broth. Never had duck this way, pretty happy there's some left over.

Sichuan Style Restaurant

1699 Solano Ave, Berkeley, CA 94707

Phone: (510) 525-9890

Marina Sunset

"I have seen UFOs split the sky like a sheet." -Bill Hicks

Point Reyes & Limantour Beach

Marin Sun Farms Restaurant in Point Reyes Station

Today (7/8/18) we found ourselves running errands in Marin County, and then we started discussing all the places where we could eat, and finally settled on Marin Sun Farms, which we hadn't been to in a couple of years. They've update the decor a bit since we were last there as you can see above, as well as the menu, as you'll see below.

Above and below: Grilled Brussels Sprouts with Aioli & Parm. Fantastic contrast of textures, the salty and umami aspects of the cheese and aioli blend well with caramelized sprouts. By the way, I'm pretty sure everything they serve they grow or raise, and it's all organic.

Potatoes fried in pork lard. So rich, you don't need to dip.

Dry Aged Beef Burger with side salad and house pickles. Notice the thick slab of pork bacon, mushrooms and gruyere on that juicy burger with a perfectly toasted brioche bun.

Aerial shot of same.

Dry aged beef burger money shot. Extremely flavorful beef, like eating dry aged ribeye.

OK, so here's my burger, a Lamb Burger with Lamb Bacon and a sort of Chimichurri/Pesto, also on Brioche, with side salad (lettuces had a nice sharp bitter tang!) & house pickles.

I've made many a Lamb Burger, and had them at many restaurants. The reason this one is so good and incomparable? The flavor & quality of the meat, so rich and complex.

The food here is so rich, it's hard to finish it, but one finds corners to fill, slowly savoring every bite.

Lamb Burger and BBQ Pork Rib, with in-house cole slaw and sweet potato fries.

Marin Sun Farms, along with other local businesses I'm profiling today, have quite the visibility in the Bay Area. MSF has a butcher shop in the Rockridge area of Oakland, and this restaurant on the south side of Point Reyes Station, which hasn't been around that long. We've tried to go once before, but the line was pretty long. We tried yesterday at 3pm and found a seat right away.

When it's not slammed, you go right up to the counter and order your food, which they bring out. The Front Of The House staff depends on tips, so please tip accordingly. Note Robin checking out the meat counter. To the left, there's a selection of wines, and down below some hats & t-shirts, and some dried meat that's suitable for dogs.

We've bought their meat before in the Rockridge Market Hall, and while it's somewhat pricey, you get what you pay for: meat as delicious as any I've had.

BBQ Pork Rib Plate with in-house cole slaw and sweet potato fries.

Lamb Burger (1/2 lb.) on Brioche bun with lamb bacon & herbs; side salad.

Lamb burger absolutely perfectly medium rare, very juicy, and very flavorful lamb. Best sweet potato fries I've ever had, and I've worked at several restaurants that made them. No doubt they are freshly cut, but probably fried in a higher quality oil than usual. The fries were crispy yet creamy inside. Cole slaw delicious with a fresh snap, I'm sure prepped that day, and, like all the vegetables we had, tasted like they had been picked fresh. The salad greens served with the burger tasted like they had been picked per order, which is possible.

I can't think of any BBQ I've had in California that's better than these pork ribs, but I've got to remember to ask for the sauce on the side, because the typically ketchupy Memphis style pork rib sauce (an excellent version with depth and balance, I should add) is so flavorful, it overwhelms the natural flavor of the pork ribs themselves. Portions of the ribs tasted just spot-on--smoky, moist, concentrated pork flavor. One bit was slightly too dry, but no big deal. Splitting hairs on that one. I thought I was just being too fussy about the too much sauce concern, having lived in Central Texas so long, but then Robin, who grew up here, voiced these same concerns. I bet most people though would find the ribs the same as we found the lamb burger, i.e. Food Of The Gods territory. I think asking for the sauce on the side is the simple solution, as it is clear they ladel in on at the last moment, and they don't brush it on 15 minutes before completion, like those legendary places in KC, St. Louis, Memphis, Chicago and elsewhere.

http://www.marinsunfarms.com