Tag Archives: fish

New Skool!

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For years I’ve driven up and down Potrero Hill, De Haro St. to be exact. Up to 22nd St. to my home. Down to Division St. for work. Back and forth, day after day. For the past two years there has been a curious sign on a showroom building at the corner of Alameda St. “restaurant space available”. It was an odd location, but seemed to have a patio and from what I know of this neighborhood, a lot of potential. We’ve got Adobe, Advent, Zynga and every designer worth his salt within 4 blocks. And, we’re dying for a real restaurant. I’ve dreamed often about selling my business and opening up something in that spot, who-knows-what, because I sensed this was a gem.

Skool Sign

Grand Pu Bah tried, but it proved to be niche rather than the next Slanted Door. Pizza Nostra, from the Chez Papa gang, was a step up, but still didn’t have the ‘it’ factor. There’s a ton of adequate places nearby, from Patisserie Phillipe, Chez Papa, Sunflower, Aperto, Umi Sushi – but nothing would turn the heads of your garden-variety foodie. They’re just neighborhood joints. Enter Skool.

The “space available” turns out to be a sexy spot for the next hot restaurant. I had lunch there today and got a lowdown from the owner. Apparently the landlord had a vision when he built the building years ago. He was willing to wait for the right people to come along to realize his vision. He built out the space with a designer’s eye and the attention to detail is clear. The place just feels good.

The people he chose were the couple behind Blowfish, Andy Mirabell and his fiancée Olia Kedik. Moreover, they teamed up with another couple, Toshihiro and Hiroko Nagano in the kitchen. There’s a definite young- entrepreneur vibe about the space, as the busy themselves to make your experience exceptional and to connect with their potential regulars.

Skool Aji Sandwich

Well, spank my ass and call me Sally, but I’m sold. The menu is loaded with healthy fish-forward options. There is a clear sophistication behind the cuisine and enough to keep me occupied enough to become a regular. I’ve only had the Aji sandwich with a side of fries and a cup of carrot-ginger soup, but I’m ready to go back for more. There’s a coffee-marinated steak sandwich, flatbreads and a bunch of creative fish mains. I’ll work my way through and offer a proper review top to bottom later.

What really has me sold is the idea of maximizing the sunshine of Potrero out on the patio, once they finalized their liquor license. Even on the rare foggy day the inside bar is a really appealing place to swill and they plan on some fab cocktails, designed by a Rye alum (I didn’t get her name). Can you sayz happy hour?

Currently only open for lunch. Opening for dinner on July 9 Phone 415-255-8800 | Address 1725 Alameda Street, San Francisco, CA 94103 | Skype SkoolSF | Twitter SkoolSF | Facebook SkoolSF

On My Way Home: Fresh Fish!

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Internet has been spotty at our last jaunt on the island of Milos. We’ve been driving through the construction zone that is burying the new high-speed line as we come and go to our villa in Pollonia. Food has been straightforward Greek here, nothing to write home about, yet consistently good. This is the first time we’ve really been able to indulge in fresh fish though, which is an interesting conundrum.

 

Fish Close Up

Fish Close Up

I’ve never been to an island culture before that made eating fish so prohibitive. The average fish is 40-100 euros per kilo, which quickly adds up. We’ve heard claims that the Mediterranean is over-fished. Some say that only the best line-caught fish are sold fresh in restaurants and the rest is frozen. Whatever the case, eating fish is more of a luxury than a staple to the Greek diet, which came as a surprise.

More importantly, for the first time in a number of years, I’m not looking forward to coming home right now. Since introducing a young child in the mix, traveling has presented new challenges. I’ve uniformly been ready to return to the comforts of home on our jaunts to Mexico, Spain and Ecuador. But now that Judah is four, he’s starting to participate in the experience of the traveling more and it’s a lot of fun. I can’t wait to show him more of this wonderful world!

 

Judah in Greece

Judah in Greece

Lastly, I am excited and nervous about how I am going to maintain the reinforced, and new, principles I am taking from Michael Pollan. After finishing Omnivore’s Dilemma I immediately devoured In Defense of Food (click to buy) and don’t think I can look at the supermarket in the same way. I was a Whole Foods devotee and my eyes are now wide open to the fact that the industrial food complex is not limited to the traditional food system. I cannot stress how important it is to read these books. Do yourself the favor…

I am hopeful that I can keep up with my posts at home. Running a more-than-full-time career requires a lot of time. But I love the energy generated by my food posts. Help me spread the word and give me suggestions for posts and I’ll be motivated to keep it up. I’ll see you back in the states in a few days. And I’ll be reviewing Flour & Water as soon I return.

The Water of Love

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Today I was surprised. We were all surprised. It was one of those days where you stumble across something lovely and want to savor it, respect it, pay homage to it. I suppose writing this blog is the best I can do to honor our meal at To Nero Tis Agapis (The Water of Love) restaurant on the island of Spetses, Greece.

We planned to rent bikes and ride until it started to rain and then find somewhere for lunch. The rain held back and we made it a quarter of the way around the island and faced the decision: press on and take a chance of no more restaurants and possible rain, or turn back and eat. We decided to pack a lunch for a long ride tomorrow, since the weather forecast was more forgiving and find somewhere to eat lunch now.

I had a place stuck in my head that we had passed 10 or 15 minutes earlier. It was perched over the sea and had a white-linen elegance top to bottom, without feeling pretentious. It was totally empty.

I often judge a restaurant by the number of people inside. If it’s good, the locals will be eating there. But this was 2pm on a Tuesday in a shoulder season on an upscale tourist island. No matter, it was about to start raining and the place looked fine.

As I’ve mentioned in previous posts, I am really amazed by Greek hospitality. We have still yet to enjoy a meal without receiving something on the house. It must be a national ploy to justify higher costs by making visitors think they are getting something for free. Still, I love it! The people really take time to make you feel welcome, play with our son Judah and create an experience. Good for you, Greece.

Here we were welcomed, seated and treated to a warm basket of bread and an amous bouche of raw sardine in olive oil with parsley. The young waitress, originally from Athens, with perfect English, immediately offered suggestions. Have you tried this traditional dish or that type of fish? She had Julie and I hooked, as we love to get suggestions and let someone else do the ordering. This was our chance to let go and try some new things. We were in her hands.

 

Tarosalata, Fish Roe Dip, Spetses, Grecce

Taramosalata, Fish Roe Dip, Spetses, Grecce

 

She started us off with something so wonderful it was shocking how fast it went down. As you can see by the photo there was an ample sized plate of “Taramosalata”, a dip of fish roe, common to the region, but new to me. It was lightly fishy, but mostly creamy and fluffy and savory – oh my. We scooped and scooped with warm bread until I was dredging the plate for stragglers. Really, I was not expecting this and it started off this meal off very right.

 

Baked Cheese with Tomatoes

Baked Cheese with Tomatoes

 

Next she brought us some baked cheese with tomatoes and herbs. Clean and simple, filled with flavor and a sweet crust on the cheese. This was followed by our first foray into octopus in Greece. We both have mixed feelings about this sea-critter, as it universally seems chewy, but is tasty enough and seemingly a darling to foodies. Here, they balanced the chewiness by drying and then grilling it until slightly crispy. The dish was elevated with some grilled local mushrooms, similar to chanterelles, and tiny pearl onions, all drizzled with a fine balsamic reduction.

Fresh Cod, Before

Fresh Cod, Before

 

Fresh Cod, After

Fresh Cod, After

 

For our main course we were offered a choice of fresh fish, just off the boat. Interestingly, on the Greek Islands, most of the fish is frozen, which must be indicated on the menu, by law. Fresh fish is very seasonal and a mixed bag. Luckily, The Water of Love is devoted to seasonality and they keep up with local fishermen. Today we were offered cod and red mullet. We opted for the cod. It was prepared flash fried, whole. Upon piercing the skin, the flaky snow white flesh burst through. I drizzled mine with lemon, olive oil and pepper. Simple & simply perfect – perhaps the best piece of cod I’ve ever had.

 

Baklava

Baklava

 

For dessert we were served bakhlavah, fillo pastry with chopped nuts and honey and halvas, a semolina cake. Both were subtly sweet though I prefer the flakiness and nuttiness of bakhlavah. Of course they were on-the-house!

 

Halvas

Halvas

 

We spent a while chatting with our waitress, reveling in the fact that the seasonal crowds were still weeks away and we were their only guests. The rain subsided and we hopped back on our bikes filled with a bit of smugness in knowing that we just had an experience. Maybe it was a special occasion for the chef to step up, or maybe every meal at The Water of Love is this good. Regardless, unless you take the trip to Spetses and venture out of the main port to seek out this tiny enclave, you’ll just have to trust me.