Skupina
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I am a Bento lover
Andrej, pred 1 letom
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Too beautiful to eat!
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San Francisco's Sustainable Tataki Sushi and Sake Bar
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by Laura Neilson
When you're a seven-table sushi restaurant—in San Francisco, a city overflowing with sushi joints—how do you stand apart from the others? San Francisco's Tataki Sushi and Sake Bar took this obvious challenge to task by being the country's first and only sustainable sushi restaurant. Co-owners Raymond Ho and Kin Lui, who opened Tataki earlier this year in San Francisco's Pacific Heights neighborhood, maintain that every item on its menu is caught in an environmentally sound manner.
To help them in their endeavor, Ho and Lui enlisted the expertise of seafood sustainability expert, Casson Trenor. According to Trenor, the five most popular sushi items in the United States—longline tuna, farmed salmon, farmed imported shrimp, farmed freshwater eel (unagi), and farmed Japanese amberjack (hamachi)—are all generally unsustainable. "Tataki is the only sushi restaurant in the U.S. to offer sustainable alternatives to all five,” he says
Instead of serving bluefin tuna (a fish that's both endangered and known for its high mercury levels), Tataki offers diners yellowfin and albacore tuna caught by handline, thereby avoiding the accidental capture of seabirds and turtles that often occurs with longline fishing. Other alternatives include Alaskan salmon and arctic char, which stand in for farmed Atlantic salmon (notorious for pollutants). In addition to sustainable seafood sources, local ingredients are also a key component on Tataki's menu. The "Golden State" roll, for example, is an all-out, all-local tribute to California, featuring spicy, suspension-farmed scallops and minced apple, layered with albacore tuna, avocado and 24k gold flakes.
Environmental considerations don't stop at the menu—the compact space is marked by thoughtful design details, from the sleek, polished bamboo tables (handcrafted by the owners themselves), to the plates and utensils fashioned from rapidly-renewable sources such as acacia wood.
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Three Stars For a Chinese Chef, At Last
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The powers that be of world cuisine, or rather the self-appointed powers that be, don't seem to register that Chinese cooking is right up there with French and Japanese as one of the world's greats.
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Restaurant Review: Siora Rosa, Trst (Trieste, Italia) **
Legendary and very popular establishment of buffet / bistrot type in the center of Trst. They serve daily menu of simple, but very tasty dishes based in local triestan /carsian / friulan cuisine (minestra, iota, sauerkraut with pork and different sausges, different pasticcios, gnocchi ... ) It is usualliy crowded during lunch time, so be early (12h-13h ...)
Orario: dalle 8.00 alle 20.00 - Sabato dalle 8.00 alle 15.00 - Chiuso la Domenica
Trieste, Piazza Hortis 3
Tel. 040/301460 -
Restaurant Review: Gostilna Krištof, Slovenia ****+
Andrej, pred 1 letom
Število fotk: 20Krištof is among our favorite restaurants in Slovenia, definitely an undiscovered gourmet haven in South Europe. Domestic and biodinamic produce, the family run restaurant offers an intimate athmosphere and delicious cousine. Gostilna Krištof, Predoslje 22, Kranj. Tel: +386 4 2341030 ...
