Sunday, October 23, 2016

Caffé/Caffè/Café DeLucchi

Place: Caffée/Caffè/Café DeLucchi
Location: 500 Corso Cristòforo Colombo (on the corner of Stockton Street)
Hours: open Monday through Friday at 10:00am, (but luckily) Saturday and Sunday at 8:00am
Meal: polenta gorgonzola (like many restaurants 
now-a-days, they have this thing for showing all their dishes in the minuscule) ~ warm soft polenta[1] topped with melted Gorgonzola, clover honey[2], thick cut applewood smoked bacon (donna you worry, Giusepp', I mada sure to ottantasei thata porco stuffa), and poached eggs; a side of artichoke[3] hash; a glassa grapefruit[4] juice; and afterward, for breakfastary dessert, un doppio Espresso e un (raspberry[5]) bombolone at Caffe Trieste

(Not that I ever need a reason to link Sir George Ivan's songs here, but if you absolutely must have a EweToobular juxtaselection, George Ivan often mentions "[backstreet] jelly-roll" in many of his songs, so this morning's bombolone will have to suffice.)

I went back to Caffée/Caffè/Café DeLucchi (see last 'blog-entry from Sunday, March 8th, 2015) for a long overdue return visit. This place never amazes to cease me... wait... strike that... but you mean what I know. Also, this place is great any time of the day even if you aren't in the mood for a breakfastary meal.

I decided to sit inside again this morning. Their sidewalk café (o caffè) seating area looked inviting (and I gave it a thought or two), but it was a bit chilly yet this morning and that area was still in the shade/shadows at 8:00am.

Here are some other intersting ideas (just to name a few) for which I will be making future visits: elvis in north beach (housemade [caffè-made, whatever] peanut butter, applewood smoked bacon [No grazie, Signor Presley!], fig jam, and bananas on a toasted ciabatta roll with house potatoes; one-of-these-days, I will have to order this); polenta funghi (polenta, melted Fontina, braised kale, mushroom medley, & poached eggs; Kale AND polenta? Oh, yeah, this is another must-try for me for the future); or mediterranean scramble (two eggs, Feta, Kalamata olives, roasted red bell peppers, red onion, spinach, artichoke, capers with potatoes & toast).

I just wish that I knew how to say "Magnifico!" or "Favoloso!" in Italiano. Polenta ~ good; (drizzled with) honey ~ very good; creamy Gorgonzola throughout ~ very, very, very good! Now, I know what you are thinking: "Honey AND stinky, moldy Italiano cheese, Brian?" Trust me, this all worked very well together. The only thing that I can see making this even better might be the addition of pears (either grilled/sautéed, roasted, or even just fresh sliced).

I already knew that I loved their excellent artichoke hash from my first breakfastary visit there three years ago and made sure to get a side of it this morning. At first, I thought it might be too much food, but it turned out to be the perfect amount for my appetite.

As condimentary supplements, Caffée/Caffè/Café DeLucchi has both Tabasco® Brand Pepper Sauce (three ways: Original Red Sauce, Green Jalapeño Sauce, and Chipotle Sauce) and Tapatío® Salsa Picante Hot Sauce. I used some of my own 
Pope's Whiskey River Hot Sauce (Thanks, Amy and Chef Joe!) on the hash and some Sunbelt Plantations Vidalia® Onion & Jalapeno Pepper Hot Sauce (Thanks, Greg & Cindy![6]) on top of both of the poached eggs.

Lately, whenever I have mia prima colazione in North Beach, I make a point of it to stop by Caffe Trieste for a breakfastary dessert (or just a Coffee, appetite-depending). Not only is it a local favourite hangout coffeehouse, they really do have excellent (roasted right next door) Coffee there, too. This morning I even found a legal parking spot right across the street from it.

the Wild Parrots of San Francisco Interlude

I only saw one pair of Wild Parrots[7] flying overhead of Columbus Street this morning. Normally I will see several of the chattering feather-heads, as this is one of their major roosting areas.

Glen Bacon Scale Rating
polenta gorgonzola ~ 7.3;
artichoke hash ~ 7.5;
Caffe Trieste doppio Espresso ~ 7.0;
raspberry bombolone ~ 6.5;
the Wild Parrots of San Francisco ~ 8.5


1. Stupid, useless cunning linguist pointer of the day, numero uno/numerus unus:

"Polenta" comes from Italiano, originally from Latin, meaning "hulled and crushed grain (originally barley)". It is akin to the word "pollen", meaning "fine flour".

2. Stupid, useless cunning linguist pointer of the day, numero due:

The Italiano word for "honey" is "miele".

3. Stupid, useless cunning linguist pointer of the day, numero tre:

The Italiano word for "artichoke" is "carciofo".

4. Stupid, useless cunning linguist pointer of the day, numero quattro:

The Italiano word for "grapefruit" is "pompelmo".

5. Stupid, useless cunning linguist pointer of the day, numero cinque:

The Italiano word for "raspberry" is "lampone".

6. If it seems like I am "Thanks!"-ing these two people often here for supplying me with hot sauces, that is because half of my hot sauce collection has been provided by them. The other half my mother has given me. And the third half are miscellaneous gifts from other family members and friends (and some I had even purchased myself ~ not that I ever really need to do that it seems).

7. Stupid, useless cunning linguist pointer of the day, numero sei:

The Italiano word for "parrot" is "pappagallo".

Saturday, October 22, 2016

Daily Grill

Breakfast on Geary (redux), Part 1B

Place: Daily Grill
Location: 347 Geary Street (between Powell and Mason Streets)
Hours: open for breakfast at 7:00am Sunday to Saturday (closed every other day of the week)
Meal: Three Egg Omelette with Spinach, Tomato, & Bleu Cheese ~ served with breakfast potatoes, sliced tomatoes, or fresh fruit; and a large glassa cranberry juice (which may or may not have been of the dark roast variety from Colombia)

(Just a couple more songs from Mississippi John Hurt... even though there was no actual Coffee or c|a|n|d|y with breakfast this morning.)

I returned back to Daily Grill for the first time since I had initially started my Breakfast on Geary series (see first 'blog-entry from Sunday January 15th, 2012). As they are a small national restaurant chain (with about fifteen restaurants throughout the United States, mostly in California), I don't know why they didn't go with the more trendier sounding/spelling restaurant name "Daily Grille" (or the completely Joycean "Daile Grille").

There really aren't that many other options offered for breakfast for those of the stupid vegetarian ilk. I was thinking about either Egg White Omelette (mushrooms, tomato, and scallions, served with avocado-tomato salsa and sliced tomato; I love tomatoes, but that sounded like a bit of tomato-overkill even for me; I probably would have asked to have some of their breakfast potatoes substituted instead) or a different Three Egg Omelette (there are several items listed from which to choose and with three more choices of cheeses: Cheddar, Mozzarella, or Swiss ~ just no Feta, pity).

Or for those of you that do partake of the dead, decaying poultry flesh, or dead, decaying porky bits, or dead, decaying sea insects: Cobb Omelette (our house specialty with chicken breast, green onions, avocado, tomatoes, bacon, and Bleu cheese) or Crab Cake Benedict (two poached eggs on jumbo lump crab cakes, topped with homemade Hollandaise sauce).

Because this restaurant is basically the house restaurant for a large hotel next door (and above, I suppose), I was surrounded by Spanish speaking[1] customers; there was probably some kinda (doctors?/¿médicos?) convention in town ~ I saw a few of the customers with name tags that looked like this was the case. A few times I overheard some of the customers ask (in Spanish) what kind of eggs are served and the waitress/server person-ladies or waiter/server person-guys replied (also in Spanish) that they offered  "revueltos" (scrambled eggs), "fritos" (fried eggs), or "huevos over-easy" (sorry, I could not locate any corresponding English translation for that style of cooked egg anywhere).

Strange Coffee Interlude

Me: What brand of Coffee do you serve?

Waitress/server person-lady: We have lattes and espresso drinks if you want.

M: No. What brand of Coffee do you serve?

W/sp-l: A dark roast.

M: No. What BRAND of Coffee is it?

W/sp-l: It's a Colombian roast.

M: No. What BRAND... I'll just have a large glassa cranberry juice. Thanks!

(Never trust a waitress/server person-lady [or waiter/server person-guy] that doesn't know which specific brand of Coffee a place serves. Don't worry, no Glen Bacon Scale Rating points are ever deducted due to the knowledge [or lack thereof] of workers at a restaurant. It didn't affect the tip amount none any, neither; other than the lack of knowledge of the Coffee variety, she was very nice, attentive, and friendly.)

I was rather pleased with my particular choice of ingredients for this omelette; they all went together very nicely. Not enough places offer Bleu cheese as an ingredient. The only complaint that I might have (and this is no fault of the kitchen in any way) was that with both tomatoes and spinach inside, it all made for a bit of a water-y omelette. 

Of course I went with the potatoey option for my side choice (even I can slice tomatoes or chop up fruit; not that I ever have any in my refrigerator, but I could if I did). Their breakfast potatoes are very good, too. There were lots of chunks of green and orange bell peppers and (white) onions mixed in. I also forgot from my last visit there that they have really good fresh-roasted jalapeños. Those would have gone extremely well with the breakfast potatoes, too.

They don't list it on the menu, but most egg dishes also come with a choice of toast; I went with white toast. Now this was very strange ~ it came as three halves of toast! That got me to thinking: Did I get someone else's half-slice of toast or did I get cheated out of another half-slice of toast? (And I am not trying to be optimistic or pessimistic in my questioning there.)

I didn't bother to ask what Daily Grill had for condimentary supplementation, but I think that I saw bottles of both Tabasco® Brand Pepper Sauce (Original Red Sauce) and Tapatío® Salsa Picante Hot Sauce for use (these were not on any of the tables, but at one of the busboy stations). I had brought some of my own hot sauces with me, anyway, and used some Dixie Crossroads Hot Habañero [ sic ] Pepper Sauce (Thanks, Brian!) on the omelette and some Old St. Augustine Datil Pepper Sauce (Thanks, Cindy & Greg!) on the potatoes.

Glen Bacon Scale Rating
Three Egg Omelette ~ 6.5


1. If a Spanish-speaker never learned to rrrroll their "R's" when they were young, do you think that they call all dogs "But"?

Sunday, October 16, 2016

Rise & Grind

Richmond (District) Coffeehouses
33-1/3 rpm 

(No official web-site. Yet?)

Place: Rise & Grind
Location: 785 8th Avenue (near Fulton Street); phonicular contact: (415) 795-0724
Hours: open at 7:00am Monday through Friday; 
open at 8:00am Saturday and Sunday
Meal: Belgian Waffle ~ with powdered sugar dusted on top; (as a starter) a strawberry-banana muffin; and a cuppa Crème Brulee[ sic ][1] Latte (Yes, ferreals, a "Crème Brûlée" Latte!) made with Mr. Espresso® 

(My initial intention was to link li'l Robbie Zimmerman's original version of "My Back Pages" in honour of his recent [and, in my opinion, much deserved and long overdue] Nobel Peace Prize for Literature, but it is almost impossible to find any of his original music on EweToob; they never remain up for very long. Be sure to enjoy this ★ Stellar ★ version now while you can. In my opinion [and "my opinion" is all I ever listen to, anyway], "My Back Pages" might be one of the best [if not The Best] 'merican Folk Songs ever written.

The second song ain't none too bad neither...)

I am pretty sure that with today's breakfastary visit to Rise & Grind, thus concludes my Richmond (District) Coffeehouses Series (initial) entries (however, I am sure there will be many reduxes along the way). Rise & Grind is a brand-new coffeehouse and has only been open now since September 25th (exactly three weeks ago thusly). They have opened up in the location that was recently vacated by Cafe Muse (which I had planned on visiting a few months ago, only to find a sign in the door stating that they had closed after about twenty-five years in that location). That they are located just across the street (and a few doors down) from Golden Gate Park and are really the only place within walking distance outside that area of the park that sells Coffee, I expect that they will do a good business.

Rise & Grind has Superhero artwork on some of the walls (it looked mostly like DC characters, though). The first thing that I saw when I walked in the door was a large Green Lantern poster ~ and I just happened to be wearing my Green Lantern ring, à-propos-iately. The owner-manager-lady told me that some of the artwork is by a local cartoonist that lives right across the street from the coffeehouse.

Rise & Grind really doesn't offer much else in the way of food other than some pastries and baked goods at the front counter. I did speak with the owner-manager-lady further and she said that they will be offering some savoury toast-type foods later on once they are up and running more smoothly.

At least they do have Belgian Waffles (and these seemed to be a very popular choice as they had two waffle-grills going constantly the entire time I was there). The waffle was good. It was a waffle with powdered sugar on top; not really rocket-bakery stuff there, though. I hope that they might offer some fresh fruit to top these with in the future, too.

They get all their baked goods from Devil's Teeth Baking Company (over in the Sunset).

Now, whereas the waffle was "just a waffle", I really have to give them extra points (No, really. I added another 0.2 to the Glen Bacon Scale Rating below.) for originality of this Coffee drink. It was absotively, posilutely, totally disgusting... meaning: I loved it! And I normally don't like sweet Coffee drinks. And it was truly brûlée-d, I saw the barista-guy using one of those small hand-held blow-torches to burn/crust the sugar on the top. Due to the originalness of this Coffee drink (and that it really was extremely good), I am calling this the Best New/Original Coffee Drink Find of 2016. This was so good (and sweet) that it could be ordered all by itself as a dessert. 

Because I asked, they told me that they use Mr. Espresso® Neapolitan Espresso (Medium-Dark) blend/roast in all of their Espresso drinks. When I first ordered at the front counter, they asked if I wanted this Coffee "to go"... Ha! I would love to see how they brûlée the top with a paper cup.

They also offer another completely disgusting-sounding WhOppers® Latte ~ with malted milk flavour. (I had to ask to make sure that this wasn't made with a flame grilled quarter-pound beef patty, sesame seed bun, mayonnaise, lettuce, tomato, pickles, ketchup, and sliced onion.) Of course, that will have to be tested/tasted on a future visit.

Also because I asked (if you don't ask, they normally don't tell you, I have found), they told me that their normal House Blend Coffee is Mr. Espresso® 
Golden Gate House Blend ~ "Whether approaching by sea or from within the San Francisco Bay, the Golden Gate Strait imbues a sense of magic and wonder. The stunning landscapes and picture perfect sunsets inspired us here at Mr. Espresso to create a blend that attempts to capture its grace and majesty. Dark chocolate, sweet caramel and fruit toned acidity seamlessly blend together to create our homage to this wonder of nature."

They also offer four different (because "four of the same" isn't really much of a variety, nu?) Mr. Espresso® roasts/blends that can be prepared as single-cuppa pour-over styles.

I didn't notice (nor ask for) any condimentary supplements. The food that they are currently offering really doesn't require any hot sauce addition. However, just in case, I had come prepared with three of my own hot sauces. With no "official" web-site thing, I couldn't check ahead of time to see what might be on their menu.

This meal was a complete sugar-overkill for me this morning. Forget about a caffeine-buzz; I may not get to sleep for another three days with all this sugar coursing through my veins.

Does anyone have a spare Insulin shot that they can loan me?

♪ "Oh, I was so much fuller then, 
I am hungrier than that now..." ♪

Glen Bacon Scale Rating
Belgian Waffle ~ 6.3;
Crème Brulee Latte ~ 7.3


1. I don't know why they used the correct accent grave on "Crème", but didn't use either l'accent circonflexe ou l'accent aigu in "Brûlée".

Saturday, October 15, 2016


Place: LaLe
Location: 731 Irving Street (between 8th and 9th Avenues)
Hours: "Breakfast is served everyday [ sic ] between 8am and 3pm!"
Meal: Istanbul (Egg Scambler[1]) ~ onions, bell peppers, tomatoes, cheese, served with home style potatoes and housemade (restaurant-made, whatever) English muffin; (to drink with the meal) a large glassa fresh lemonade with mint; and (afterwards, from around the corner) a cuppa Snowbird Coffee (pourover-style) Guatemala Huahuasomethingerother

(Love their Coffee; however, their web-site really needs a lot o' work.)

(As far as I know, there are no EweToobular juxtaselections between today's breakfastary destination and Mississippi John Hurt[2]... or Stagolee [or Stagger Lee or Stack O' Lee][3]... or Frankie and Albert[4]. I just felt like linking some of ol' MJH's songs.

Besides, you just try to find any decent songs about tulips.)

I have mentioned this before, if I ever needed to DFA one of my current Breakfastary Starting Rotation restaurants, there is a great rookie call-up in LaLe (see last 'blog-entry from Saturday, January 30th, 2016). They are still a relatively new place, and I had only "discovered" them earlier last year (about two months after they had just opened). I've only eaten there three times now, but I really have liked the food and the selections they offer.

There are still many other good ideas from which to choose: 

From the Egg Scamblers (yeah, I will not tire of this, Miss Spelling) section of the menu:

Mexico City (or Mexicro Crity) ~ chorizo, green onions, mushrooms, guacamole, sour cream, cheese (I would have had to ochenta-y-seis-ed the spicy porky sausage stuff, of course)


Napa (or Nrapa) ~ goat cheese, mushrooms, bacon, bell peppers (once again, the porky belly bits would have to go).

From the Benedictions (or is that Benedicrtions?) section of the menu:

Toronto (or Troronto) ~ ham, grilled tomato, spinach (without the Canadian porky loin stuff, eh?!)


Portland (or Prortland) ~ tomatoes, veggie hash, mushrooms (and despite the odious moniker of "veggie", this would have been my second choice this morning).

And, lastly, from their weekend specials blackboard (blacrkboard?) out front:

Dutch Baby Pancake (or Dutcrh Braby Pancrake) ~ w/ caramelized fruit


Polenta Special (or Prolenta Specrial [and that should be the last time I make fun of the missing "r" in "Scamblers", but only because this is the last item to be mentioned now... or nrow]) ~ w/ grilled veggies & 2 poached eggs.

This was a pretty decent dish. It was simple enough, but still good enough for me. The only thing that I might have changed was the choice of cheese. This was made with Mozzarella cheese shredded (or shedded [Okay, so maybe I lied about not making any more fun of the missing "r", Tori]) on top of the scambled mess (or mress). I would rather have seen a native Turkish cheese[5] used in its place; they do make a lot of good sheep's milk cheeses in Turkey.

The side of homefries was very good, too. I ended up mixing the last few forkfuls of the potatoes in with the last bits of scambled eggs. That turned out to be a really good idea (or idear) on my part. The onions, bell peppers, and tomatoes really complemented the potatoes. ("My, you are looking extra tasty this morning, Miss Tater!")

For condimentary supplementation, the only thing that I saw on the tables in the way of bottled hot sauces was Tapatío® Salsa Picante Hot Sauce. I simply went with some of my own hot sauces: Lucky Dog Medium Fire-Roasted Pepper Sauce (Thanks, Brian!) on the potatoes and Sunbelt Plantations Vidalia® Onion Picante Hot Sauce (Thanks, Greg & Cindy!) generously on the scambled pile (or prile).

Additionally (and this is a great "addition"-o-lee), they have two housemade (restaurant-made, whatever) jams/jellies/preserves for use. There was a very chunky-cut orange marmalade (which was my favourite) and a very nice strawberry jam/preserves. Both went really well on top of the housemade (restaurant-made, whatever) English muffin. (Don't worry, I didn't mix-and-match the two. I used the marmalade on one half of the English muffin and the strawberry jam on the other half. But don't think that I wasn't tempted to try a little of both together.)

I had skipped any Coffee with my breakfast because I know that right around the corner is one of my favourite little coffeehouses in the city. Snowbird Coffee offers four to five choices of pourover-style Coffees. I have had their Guatemala Huahuasomethingerother (see, here is where a better official web-site would be useful) before and knew that I liked it.

the Wild Parrots of San Francisco Interlude

After exiting the coffeehouse and on my way back to my car, I saw a single pair (because three parrots would not be single nor a pair) of the feather-headed chatter-birds flying overhead on 9th Avenue (heading southward-ish to who knows where [or should that be "... to whom knows where"?]). This could be considered a mini-pandemonium[6], I suppose.

Glen Bacon Scale Rating
Istanbul (Egg Scambler) ~ 6.4;
strawberry jam, orange marmalade, and housemade (restaurant-made, whatever) English muffin ~ 7.0, 7.5, 6.8 (respectively... or espectively);
Snowbird Coffee Guatemala Huahuasomethingerother ~ 7.1;
the Wild Parrots of San Francisco ~ 8.5


1. While their on-line menu has this spelded correctly as "Scramblers", their printed menus on the tables and in the front window have this mispelded as "Scamblers", which I kinda liked the sound of, anyway ("... of which I kinda like the sound, any way"? Whatever!). 

2. Kim? که؟

I really liked him in "The Elephant Man" and "Alien", too.


There are also these cool and related versions:


5. (I just love that there is a web-site called!)

6. This Term of Venery usage can be considered 
à propos of an earlier conversation this morning on defacedbook where my brother Nick was talking about the collective nouns of some other birds and animals.

Sunday, October 9, 2016

the Blue Danube Coffee House

Richmond (District) Coffeehouses
Teil Zweiunddreißig/Rész Harminckét

(No official web-site thing.)

Place: the Blue Danube[1] Coffee House
Location: 306 Clement Street (just about at the corner of 4th Avenue); phonicular contact: (415) 221-9041
Hours: open at 7:00am every day of the week
Meal: Greek (Breakfast) Wrap ~ grilled flour tortilla w/ steamed eggs, spinach, portabello, artichoke hearts, sundried tomatoes, Feta, pesto & side of fruit cup; and a very large cuppa House Coffee ~ which, coincidentally enough, happens to be Mr. Espresso® Viennese Blend Medium-Dark Roast

(I will leave it to you to figure out just what today's EweToobular juxtaselections might be.)

Continuing along with my Richmond (District) Coffeehouses Series (and there may be just one more coffeehouse to check out now), I backtracked over to Clement Street to fill in a blank with the Blue Danube Coffee House. They had recently reopened (after about a year of being closed due to a "plumbing problem" ~ I am sure that could have been rectified with a hot Coffee high colonic ~ hold the cream and sugar, of course) in May this year. This place is one of the oldest coffeehouses on Clement Street (and, in my opinion, one of the best along Clement Street and in the Richmond); they have been open since at least 1987 that I know about.

the Blue Danube Coffee House is a medium-sized neighborhood coffeehouse with seating of twelve to thirteen tables for two; plus, two large couches where two to three people can sit and enjoy their Coffee. Additionally, there are four tables for two outside on the sidewalk. I had thought about sitting outside at one of those tables, but I was the only customer there when they had first opened and didn't want to look like a crazy person sitting outside all by myself; they later opened up the large windows at the front of the coffeehouse, anyway, and I got plenty of fresh air then.

One pretty cool thing about this coffeehouse is that most of the coffee(house)tables have artwork or designs of some sort on them. My table this morning was reminiscent of Monet or Van Gogh or some other Impressionist/Post-impressionist artist.

That a coffeehouse even offers cooked egg dishes (in the form of wraps, bagels, and sandwiches) is very cool; and that they offer several (well, four ~ but still) different wrap versions is even cooler. The other options were American Wrap (ham or bacon, Cheddar, salsa); California Wrap (lox, cream cheese, capers, avocado; I suppose that I could have ordered this one without any of the dead, decaying piscine junk); or Western Wrap (bacon, grilled onions, Cheddar, bell peppers). They also offer French Toast ~ brioche, cream cheese, caramelized apples, almonds, berries; I have absolutely no idea how they might cook that dish, though.

I also overheard one of the workers state to another customer that anything on the menu can be ordered all day long. I could see getting for breakfast either Arugula & Fig (Salad) ~ roast beef or beets, onion, Feta, vinaigrette (now they don't actually state it in the ingredients listed on the menu, but I can only assume that this salad also includes some arugula and figs in it), or Danube (Salad) ~ spinach, Bleu cheese, almond chips, dried cranberries, pears, sesame dressing (a sesame dressing sounds a bit strange to go with the rest of those ingredients, but it might just work).

This was an all-around decent wrap. (Get it, "all-around wrap"? Whatever!) They call these "steamed eggs", but, as best as I can tell, they were just the nuked-microwave-preparation scrambled variety. This had lots of spinach and sundried tomatoes (I mean A LOT) in it. I would have liked more Feta, but that is generally my complaint, anyway. And how many coffeehouse joints do you know that would use portobello (or portabello) mushrooms as an ingredient?

This cuppa (bowla?) had to be at least 16-20oz worth. They have packaged bags of Coffee from Mr. Espresso® (of this specific Viennese Blend and a few other blends/roasts) for sale. They also offer a few other blends/roasts that can be made as a single-cuppa "pour-over" style; I asked what they were, but when I heard that they offered a Viennese Blend as their House Coffee, I knew right away that I was going to go with that Coffee juxtaselection.

The small fruit cup side included: cantaloupe, honeydew melon, and grapes[2].

the Blue Danube Coffee House has both Tabasco® Brand Pepper Sauce (Original Red Sauce) and Tapatío® Salsa Picante Hot Sauce for use as condimentary supplements. I had even brought a few of my own hot sauces with me; however, I didn't feel it necessary to use any this morning.

Glen Bacon Scale Rating
Greek (Breakfast) Wrap ~ 6.4;
Mr. Espresso® Viennese Blend ~ 6.8


1. The Danube is Europe's second-longest river. It stretches from Germany (Deutschland), through Austria (Österreich) ~ right through the middle of Vienna (Wien), through Hungary (Magyarország) ~ splitting the old twin cities of Buda and Pest, and ending at the Ukraine (Україна) into the Black Sea (Черное Mоре/Чорне Mоре).

Of course, the Danube is known by various names in other languages for the countries through which it passes. Hence, stupid, useless cunning linguist (well, mostly geographical) pointer of the day, number one:

German (for both Germany and Austria): Donau 
Slovak: Dunaj
Hungarian: Duna
Croatian: Dunav
Serbian: Дунав (Dunav)
Romanian (for both Romania and Moldova): Dunărea 
Bulgarian: Дунав (Dunav)
Ukrainian: Дунай (Dunay)

I have walked across several bridges spanning the Danube (Donau/Duna) both in Vienna (Wien) and in Budapest (Budapest). The resort hotel that we stayed at in Hungary was actually on an island (Margaret Island/Margit-sziget) right in the middle of the Danube (Duna) with the old cities of Buda on one side and Pest on the other side.

2. Stupid, useless cunning linguist (two-fer) pointer of the day, Nummer Zwei/második:

a) Auf Deutsch:

Cantaloupe, Honigmelone, und Trauben

b) magyar nyelven:

kantalup dinnye, sárgadinnye, szőlő

Saturday, October 8, 2016

Cafe Mason

Place: Cafe Mason
Location: 320 Mason Street (between Geary and O'Farrell Streets)
Hours: open 24 hours(???) every day of the week(???) 
(I really have no idea; their "official" web-site does not indicate what their actual hours of operation are anywhere on it) for what they feel necessary to call "Brunch" (no matter what the early hour of the morning might be)
Meal: Portobella[1] Benedict ~ poached eggs and portobella mushroom topped with Hollandaise sauce - with choice of home fries, fresh fruit, roasted tomato with basil and herbs, or fresh slices of tomato; and a cuppa (and one refilla) whatever the house Coffee is (one of these days I really should ask them what brand and roast they serve)

(Mainly because I couldn't find any songs written and sung by a guy named "Dave Cafe".)

I visited Cafe Mason again (see last 'blog-entry from Saturday, May 7th, 2016) for another tasty breakfastary repast. I even scored the cool 2-seat mini-booth once again!

There are several other good ideas still yet to try off their "Brunch" menu (and I will be going back again one of these days): Spinach Crépes [ sic ] (homemade cream spinach soué [ sic ] topped with cheese and Mornay sauce - served with fruit); Blintzes (cheese blintzes on top of your choice of homemade apple or blueberry sauce); California Omelette (Deluxe [with avocado]) (tomato, Jack cheese, cilantro & fresh herbs); Vegetable Omelette (Deluxe [with avocado]) (zucchini, mushroom, tomato, onion, bell pepper, and a touch of Parmesan cheese; and, thankfully, unlike their Vegetable Frittata, this does not include any of "the vile weed"); or even Croque Vegetali (diced and grilled portobella mushroom, zucchini, sundried tomato, and Feta cheese with homemade cilantro pesto on egg battered nine grain French toast - served with a choice of French fries or mixed greens [tossed with homemade vinaigrette]).

This was a nice version of ol' Benny's eggs. There were two entire portobello mushroom caps ~ sliced and fanned-out between the poached eggs and the English muffin base. I only found out after I had ordered that "Hollandaise sauce can be substituted with Marinara sauce if you prefer"; I would definitely have ordered it that way had I known.

One of these days I really should try their roasted tomato (Sorry, Greg!) side dish, but their homefries are truly exemplary and just too good to pass-up ("up with to pass"?!?) ~ these are some of the best homefries in town.

For condimentary supplementation, Cafe Mason offers both Tabasco® Brand Pepper Sauce (Original Red Sauce) and Cholula® Hot Sauce (Original). Once again, I simply used some of my own hot sauces. I went with some Hot Licks® Serrano Hot Sauce (Thanks, Brian!) all over the potatoes and some Dancing Dragon Cayenne Pepper Sauce (Thanks, Mom!) on top of both of the poached eggs.

Glen Bacon Scale Rating
Portobella Benedict ~ 6.5;
side o' homefries ~ 7.4;


1. I have stated this before. This particular cultivar of mushroom can be spelled as either "portobella", "portabello", "portabella", or "portobello" (the last of which I generally prefer); this is alternately known as "that d*mn over-sized toadstool" by the fungi-faint of heart.