Sunday, January 25, 2015

green chile kitchen

俳句 for breakfast,
Makes no sense rhythmically.
So have a tamal

Place: green chile kitchen
Location: 1801 McAllister Street (on the corner of Baker Street)
Hours: open for breakfast Monday - Friday at 9:00am; "Brunch" available Saturday & Sunday at 9:00am
Meal: new mexican homestyle frittata ~ layered w/ blue corn tortillas, eggs, zucchini, corn, green chile, & cheese topped w/ chile & crema, served w/ mixed green salad; a (Vegan) sweet potato tamale[1]; and a cuppa Mr. Espresso® (I forgot to ask which blend/roast they serve)

(Here is a little know Clavinistic fact: Graham Parker wrote this song completely in 5-7-5 meter.)

Yes, kids, today is the 33rd Annual Day of Haiku on defacedbook. (Strangely enough, this is the third year in a row that it has been designated the "33rd Annual", too.) I thought about doing this entire 'blog-entry in Haiku meter/verse, but I decided that would take me about two weeks to write it all, and it would probably just end up sounding like a bad restaurant review by Master Yoda, anyway.

I tried a new place (well, "new" for me; it is not really that old of a restaurant, anyway ~ opened in 2006 in San Francisco) for breakfast called green chile kitchen. They are located in the neighborhood between the Haight and the Western Addition (which people are now calling "NoPa" ~ for "North of the Panhandle", but I hate that stupid moniker and refuse to use it; well, except here as an explanation of why I am not using it). 

green chile kitchen has a large, high-ceiling open space with seating of: one large communal bench table with ten stools around it; one large communal bench table for about ten to twelve with benches on both sides (those would be along the length sides, not on the width sides); two tables for four (whether communal or not would be up to you and three other people, I suppose); two booths for four; three tables for two (where I sat at; well, I only sat at one of the three tables, I did not hog-up all three just for myself); one table for three; one table with five stools on one side only; six window-counter seats along the Baker Street side; six bar/counter seats; and, additionally, three tables for two outside on the Baker Street sidewalk area. (Did I miss anyone?)

and what is with the trend these days for restaurants to have not only their name rendered in all minuscule, but everything on the menu, too? are the CAPS LOCK keys broken on their computers? that seems rather small-minded to me. at least there is no stupid parklet in front of this place… yet.

You order and pay up front at the counter first; they give you a number (mine was "5" this morning, which kinda went right along with the whole Haiku-stuff); and then they bring the food out to you when it is ready (because bringing the food out to you before it is ready is never a good thing). There were several other good ideas for "Brunch" on their menu (all in the minuscule, too, mind you): quelites[2] & eggs (scrambled eggs, sautéed greens, brown rice, avocado, & pico de gallo); migas (eggs, crispy tortilla strips, green chile, tomatillo avocado salsa, & cotija [a Mexican cheese] w/ black beans; Migas can just be considered a Tex-Mex version of Chilaquiles); root vegetable hash (carne adovada [some form of dead, decaying animal flesh; I could look this up, but I am not eating it, anyway; look it up your damn self if you really want to know what it is], 2 fried eggs, sautéed greens, red chile, & crema; this is also available in a vegetarian option); huevos motuleños[3] (corn tortilla, eggs, black beans, green chile, peas, Feta, & fried plantains); savory breakfast sopaipillas (eggs, cheese, & chile w/ choice of beans); or flat enchilada plate (housemade corn tortillas, eggs, meat, chile, cheese, & sour cream, served w/ posole[4] & beans).

This frittata was a mess o' ooey, gooey, goodness. It was like a deep-dish frittata pie or something; and, unlike when they use this oh-so-trite saying on the food network, this literally had "layers of flavour" to it. This dish can be make as "spicy" (probably by using some red chillies), "medium", or "mild". I went with the "medium" this morning and it was more than tasty, but I probably could have lived with it "spicy" even. I even liked my side of "mixed green salad" for a change, but mainly because it was topped with more of their tasty green chile sauce/dressing.

The sweet potato tamale was very good and I am glad I opted for that as a side. It looked rather odd at first, until I figured out that was because it was made with blue cornmeal like everything else on their menu.

Not that I really needed to add any extra flavour or spice to what I had, but green chile kitchen also has bottles of Tabasco® Brand Pepper Sauce (the standard red), Tapatío® Salsa Picante Hot Sauce, and  Melinda's® Original Habanero Pepper Sauce Hot Sauce as condimentary supplements. 

This place is definitely worth a return trip, if not for this same meal, to try more of their dishes. Even though they are not really a "new" restaurant, I am calling this my "New Find for 2015".

Is it possible that Basho and Master Yoda were one in the same person? I will let you be the judge of this "Separated at Birth" evidence.

俳句 is easy;
Never needed is rhyming.
Hard is Rock-and-Roll.

(And when was the last time you really ever used a rhyme for any reason?)

Glen Bacon Scale Rating: new mexican homestyle frittata ~ 7.2; sweet potato tamale ~ 6.8

1. Stupid, useless cunning linguist/pseudo-culinaristic pointer of the day:

They have this as "tamale" on the menu; however, the correct singular really should be "tamal" in Spanish. "Tamales" is the correct plural, though.

2. As best as I can figure, "quelites" can mean any number of different plants in Mexico eaten for their leaves, as leaf vegetables or herbs. This has nothing to do with the inflammation of the colon (at least, I hope not).

3. I could go into a long explanation of what Huevos Motuleños are, but it's just easier "borrowing" from our friends at WikipediA:

4. This is also alternately spelled "pozole". I was going to include this as just another "stupid, useless cunning linguist/pseudo-culinaristic pointer"; however, I figured I would then have to explain just what the heck the dish was, anyway. So why not just cheat again with the link from WikipediA?

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