Bistro SF Grill

While I understand it’s a new location, the “vibe” was disorganized at best. It felt like the system (if it had one) was broken tonight. When asked about the soup of the day (at 7:30 at night), the waiter stepped away and after checking came back saying is was being made now and it will be a “white chowder”- they never went on to explain what kind. Another menu item that was asked about, we were told was initially out, but then had “just came in”. 

While it has potential to be a fun, casual spot- it felt somewhat contrived to be too established “hipster-chic”. 

A few less then stellar notices;

1-they dont have plain Iced tea, and dont let you known when ordering thats its a “flavored one”. (They also don’t have non-sugar sweetner). 

2 -while we got seated quick, our waiter mid-order, stepped away to check menu options, ended up seating three parties and then finally returned to take the rest of the order. 

3- the volume is on the high side and add in the piano (which is a nice touch) you and your guests can expect a lot of “what? what?. Personally I don’t think they need a amp on the piano in that size please. 

4- on the food quality; mostly good. The grilled sardines were tasty but would have benefitted if served with a wedge of lemon. The beet & carrot salad was “meh”. Somewhat lacking in seasoning or sharpness but a nice sized portion. The grilled sausage w/ sauerkraut and mash were great. Tasty and crisp but the mash itself was barely warm (in fact the mini tomato garnish was wamer). The wiener 
schnitzel was good and a nice presentation and had a well seasoned taste. 

So overall, a mixed bag worth a second try. 

1305 Castro St, San Francisco, CA 94114

It’s the last of the Cioppino nights @RoccosCafeSanFrancisco for the season soon

Heads up folks!

Some of you know that Rocco’s Cafe San Francisco is one of my “go to” fav places.

Top dishes on the menu include the seasonal Corned Beef & Cabbage we had last week during our annual St. Paddy’s Day Night out. 

But the other seasonal “must have” is the Chippino.

Just got word that the last time of the season for Cioppino is at the end of the month.. see the message below and use the link for reservations.

“The secret is out, so you better make your reservations now because it’s going to get a little crazy in here.LAST CIOPPINO of this season is Fri 3.31 & Sat 4.1, and this is no April fool’s joke!”

Rocco’s Cafe

1131 Folsom StSan Francisco, CA 94103-3931(between 7th & 8th Sts.)

Reservations Accepted:

Thursday Night; clean the fridge out dinner… Baby “Chicken” Parma (aka Poached Eggs in Tomato Sauce)

So last night was once of those nights, that I get every so often. I know I want to eat at home since we were planning to go out the next night. But also wanted to use up what I had in the fridge.

So after an assessment;

  • I had lots ( and I mean lots) of eggs
  • Left over assorted cheeses and spiced meats from  Saturday night’s cheese plate
  • A few jars of good quality crushed tomatoes.

All that prompted me to remember a dish from the past, where you essentially “poach” eggs in tomato sauce and cheese in the oven.

So my dinner menu was hatched.

For the full recipe visit;



Baby "Chicken" Parma (aka Poached Eggs in Tomato Sauce)

A quick and simple makes egg, sauce and cheese dish for a simple supper with a side salad or bread. 

Course Brunch
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author CyberGuy


  • 8 eggs
  • 2 small jars of crushed tomatoes
  • 1 teaspoon minced garlic
  • 1 -1 1/2 cups chopped assorted cheeses
  • 1/2 cup grated parmagianno cheese
  • 1 tsp Black Pepper
  • 1-2 teaspoons Parsley I used dried, but fresh would-be great too.


  1. Heat the stove to 350.

  2. Chop up the cheeses and meats, set aside.

  3. Mince garlic.

  4. In an oven proof skillet, add 1/2 teaspoon of oil, toss in minced garlic and sliced meats, saute' over medium until the meat begins to render some fat and get curled.

  5. Add the tomatoes, black pepper, and parsley to taste.

  6. Simmer on medium for 15 - 20 min. Taste for seasoning.(Salt, pepper etc)

  7. Turn off the burner

  8. Crack the eggs into the sauce - gently in. circular pattern with one in the center.

  9. Then surround and cover with the cheeses

  10. Place in the oven for 20 - 25 min on the upper middle rack until the cheese is bubbly.

Recipe Notes

 You want the eggs to be cooked but yolks still runny. Sprinkle some more grated cheese on it, toast up some bread and ladle it on.

Mind-mapping & Brainstorming starts on a full stomach

Towards the end of last week, I realized that I needed a “me day”, so Friday (being my regular day offbeat I use to do all the other stuff I can’t get done) I decided to as my own. Of late, my head is filled with too many big thoughts, changes & transitions to track, so I wanted to carve out some creative alone time to plan, draft and brainstorm.

Friday 2017 9:00 am: But first it needed to start with some coffee, then a walk to West Portal for a little nosh at Toast,

Then it was a stroll trough the Goodwill store for a few new dress shirts (with tags no less) – three dress shirts and an orange polo jersey for the summer, all brand new for less than $40. Score!

Now yes, I could have   gone to the “Mall” or “” – but it was the “hunt” I was after.


It was such a mild Friday last Friday night; albeit a lot of “full moon freakiness” was out and about, while all the fabulous people were planning a big night out, we went for a mani-pedi then opted for a comfort dinner at the Cove On Castro  before walking home to prep for dinner on Saturday night that we were planning with a pal of our who was in town.

Not wanting to get the house all smelling of cooking food over night, I figured I could knock out the “back up” dessert  if my Apple & Pear Tart crashed and burn.

For some crazy reason – I had 7-layer cookies on the brain, so decided to make them thinking I had enough supplies to make two batches…oops, half way through batch two, I realized I only had 1 can on evaporated milk; so what to doOriginal Version

Adapted one with Almond Milk

Traditional Version

A little searching online and came across some posts about being able to use simmered down almond milk  to replace the evaporated milk. So at this point I figured , I might as well fuss with the full menu and  add dried cranberries and crystallized
ginger to the chocolate and butterscotch chips.

Over all – I think the adapted version tasted as good as the original but moves it from  type of “cookie bar” more towards a ” gooey bar”.

Note: This means it’s one step closer to dairy free!

I think I also might use less of the simmered almond milk or double the crust.. but that just gives me more reason to try it.

And Just because it was worth it to me… we can all use a reminder

“For Good” – Out of Oz Studio Sessions with Kristin Chenoweth
Because we can all use a reminder

Reposted from her page; Sang with my girl Kristin Chenoweth for the first time in 12 years to honor WICKED The Musical producer David Stone at the Second Stage Theatre Gala. Very emotional. Hope you guys like!

She is on tour! Find out more on her Fb Page

Sat 8 PM · Hearst Greek Theatre · Berkeley
Jeff likes this place
Sat 8 PM EDT · Van Wezel Performing Arts Hall · Sarasota, FL
Sat 8 PM EDT · The Fox Theatre · Atlanta, GA
Colby and 11 friends like this place