Wordless Wednesday: I’ve Only Got Fries For You

Grandeur – Twisted Cheese Fries

Seabirds Kitchen – Nacho Fries

Dragon Gate Bar & Grille – Popcorn Veggie Chicken

Chicago Diner – Poutine

Yimm Thai – Fried Avocado

Amy’s Drive Thru – Chili Fries

Millennium – Coriander & Arborio Crusted Oyster Mushrooms

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Wordless Wednesday: Thailand – Feast Mode

Spicy Fried Tofu Fish and Braised Mushrooms

Ruyi Vegetarian
283 Rama IV Rd, Khwaeng Rong Muang, Khet Pathum Wan
Krung Thep Maha Nakhon 10330

Papaya Salad, Larb, Avocado Salad, Fried Jackfruit, Mushroom Soup, and Black Sesame Smoothie

Bee Vegan
19 Suthep Rd, Tambon Su Thep, Amphoe Mueang Chiang Mai
Chang Wat Chiang Mai 50200

Papaya Salad (Front)

Anotai
976/17 Rama IX Rd, Khwaeng Bang Kapi
Khet Huai Khwang, Krung Thep Maha Nakhon 10310

Mushroom Satay

Vegan Heaven
27/2 Moon Mueang, ซอย 9 T. Sri Phume
Amphoe Mueang, Chang Wat Chiang Mai 50300

 

 

 

Fresh Off the Boat

One of the most buzz-worthy restaurant openings of recent months, much has already been written about FOB Kitchen in Oakland, California. Filipino food is quickly gaining mainstream traction, but remains relatively rare in an elevated dining atmosphere, particularly in an accessible, approachable format. Given the circumstances, such breathless anticipation can be forgiven. Clamoring for something new, the dining public is absolutely eating this stuff up- And not just for the novelty factor.

In a culture ruled by pork, vegan options are rare at best, but not so on the menu at the Temescal treasure. FOB Kitchen goes out of their way to provide meatless eats for their diverse, discerning Californian clientele.

Tofu-mushroom adobo, the entree that earns the most critical attention, is the result of recipe testing for over a year to get the flavors just right. Garlic-forward in the best way possible, aromatic onions and peppers give this lightly stewed combination its essential character, enhanced by a generous hand with the coconut oil for a luxurious eating experience.

Ensalada talong, an unassuming eggplant salad, turned out to be the sleeper hit of the evening, dazzling with a bright vinegar dressing sprinkled across crisp jicama, tomato, with the surprising briny bite of sea asparagus woven among tender braised eggplant and shredded mango. Crunchy broken rice crackers crown the melange with a satisfying toasted note, essentially allowing eaters to indulge in forkfuls of chips and chunky dip without looking like brutes. This dish alone is worth a return visit.

Kabocha squash also dazzles with stunning depth, stewed in coconut milk alongside long beans and onions. Such simplicity belies the incredible richness of each melt-in-your-mouth soft orange cube.

Pancit sontaghon, simple glass noodles with a handful of colorful vegetables, doesn’t have quite the same sparkle, but still satisfies with its savory soy sauce-infused translucent strands.

Suman, a variation on mango sticky rice, presents the starch as a completely smooth cylinder on the plate that bears only gentle resistance to the fork. Topped with caramelized coconut crumbs, the lightly bitter notes contrast beautifully with the tropical fruit arranged on the side. Though I might personally prefer more sauce, it could probably be served in a soup bowl and I’d still have the same complaint.

Beginning life as a fledgling pop-up back in 2015, the name is an acronym for “Fresh Off the Boat,” but I truly hope they’re dropping anchor to stay a good long while.