Lunch With Beth–International Food Court

The International Food Court on the corner of Bush and Kearny is another one that doesn't have a website or Facebook page. You can check it out on Yelp, though. The Court is located in the basement of the building; you can't miss the signs outside the door.

This was a favorite of ours years ago. We had forgotten about it because it closed for quite a while for extensive retrofitting. Beth asked how long it had been re-opened. The answer was three years. We don't know why we didn't notice earlier, but we're glad we finally did!

After circling the room, we decided on pelmeni at the Pushkin stall.

It was a late lunch for us, but the staff, who were closing, cheerfully served us, and made sure we got enough sour cream on our bowls of pelmeni, which were served in a tasty broth.

Peanut Butter & Co.

Lee Zalben, the founder of Peanut Butter & Co. was at the Fancy Food Show this year. I ate at Peanut Butter & Co. the last time I was in New York, so it was a real treat for me to meet Lee at the show. 

Here's the whole line of Peanut Butter & Co. flavours. If you can't find your favourite at your local store, you can order online directly from them here. There are more products on the site, too. There's a 15% discount for first-time customers, grocery coupons and a PB&Co. rewards program on the site, so if you're a fan, check it out!

Lee gave me a sample of his powdered peanut butter. I'm thinking about adding it to yoghurt.

Humphry Slocombe

Humphry Slocombe was back at the Winter Fancy Food Show with three new flavors added to their lineup and their (and my) favourite drag queen, Nancy Boy, who appeared Sunday and Monday in two new outfits.

The new flavours are Dirty Chai–chai ice cream spanked with espresso (just dirty enough), Cinnamon Tres Leches–cinnamon ice cream and yellow cake and Black Sesame–toasted black sesame seeds with sesame oil added for more oomph. Black Sesame is one of Tea Time's favourite ice cream flavors, and Humphry Slocombe's rendition is excellent.

Six flavours available for tasting

Sunday's Outfit

Monday's Outfit

China Live

We had been curious about China Live since it opened, but somehow never got there. So, when we saw that it was participating in San Francisco's Restaurant Week, we took advantage of the opportunity to sample the restaurant.

Reservations are accepted, but not required. Walk-ins are welcome, and the staff cheerfully seated J.K. while Angela was still parking her bike.

Despite the extensive (for Restaurant Week) menu, it didn't take us long to make our decisions.

The simple place settings showcase the food.

We're not ale (or beer) drinkers, so we both chose the 8 Treasure Ttea, which is brewed in a glass cup with a glass infuser, to show off the 8 treasures. The Chinese consider 8 to be a lucky number.

 

Teacup with infuser removed

Angela chose the pan-fried pork dumplings.

J.K. couldn't resist the soup dumplings, which are a favourite of hers, even though that made two dumpling dishes.

Soup dumplings in their steamer

Serving suggestion for soup dumpling

For her "big dish," J.K. chose the Shanghai Fat Chow Mein with Pork, Shrimp and Chicken.

Angela preferred the Crackling-Skin Cantonese Chicken, which was every bit as good as Peking Duck.

Condiments for the chicken

The check was presented in this very interesting board, with a slot for our credit cards.

The Restaurant Week special also included a jar of the House Chili Sauce.

The surroundings were also excellent. The ceiling is very interesting. The characters represent the nine essential flavours of Chinese cuisine, which are George Chen's expansion of the usual five: sour, salty, spicy, sweet and bitter.

They're not going to run out of garlic!

There is also an extensive retail section. China Live has been compared to Eataly in New York, but Eataly's retail is cooking-related in general, while China Live is mostly Chinese, with the exception of San Francisco souvenirs and an extensive chocolate selection.

Restaurant diners also receive a same-day 10 percent discount on retail purchases.

We decided to take a (long) walk over to Bi-Rite on Divisidero, which gave us time to be ready for dessert after such a generous lunch.

Angela chose a sticky toffy cone.

J.K. chose a cup, half chocolate and half roasted banana.

Lunch With Beth–Orale Orale

Orale Orale doesn't have a website, but its menu is available online and there are many good Yelp reviews. This FiDi mainstay is open weekdays only, 7 a.m. to 8 p.m. There's a full menu and a full bar, but we always get the carne aside platter, served rare.

There are chips and salsa on the table, to tide you over until your food arrives.

The platter comes with rice, beans and choice of tortillas. The tortillas are wrapped in foil to keep them warm, and then if you have leftovers, you can wrap them yourself if you want for a quick getaway back to the office.

Milk Boy Chocolate

Milk Boy is a new Swiss Chocolate I discovered at the Winter Fancy Food Show. Their bars include some unusual inclusions, and their milk chocolates are made with milk from very contented cows that graze in the Swiss alpine meadows.

 Here area close-ups of two of their interesting bars.

 

 Milk Boy is not in stores yet, but can be purchased online. Their site links directly to Amazon.com, so you don't have to search for them.

I tasted everything, and was presented with a plush cow to take home.

Contented Milk Boy Cow reclining on my sofa

Brenda's

Angela and J.K. were craving an exotic lunch, so we headed over to Brenda's French Soul Food on Polk Street. Brenda's doesn't take reservations, but since they expanded into the next-door storefront, the wait isn't too long.

Angela couldn't resist the blueberry pomegranate mimosa.

J.K. ordered the catfish po'boy, remoulade sauce on the side. It came with a large serving of coleslaw.

Angela ordered the chicken pot pie. It took quite a while to prepare, but was definitely worth the wait. It was accompanied by a green salad. Both the coleslaw and green salad were such large portions, we shared and each had three items for lunch.

Interior view of pot pie

Neither of us can resist the crab beignet when it's on the menu.

interior of crab beignet.

J.K. loves catfish and Angela has a weakness for pot pie, but you're going to be happy with anything you order at Brenda's.