Pat's Cafe

https://patscafesf.com/


Place: Pat's ~ Cafe

Location: 2230 Taylor Street (between Chestnut and Francisco Streets, just off Columbus Avenue and "up the road" a block from the San Francisco Municipal Railway Powell-Mason Cable Car Turntable)

Hours: open at 7:30am every day of the week (for what they call breakfast during the week, but feel the need to call it "Brunch" on the weekends)

Meal: Chilaquiles 'merican Style ~ scrambled eggs, Cheddar[1] (and unlike yesterday's faux fromage, this was très authentique), tomatoes, ham (sin jamón for this 'mericano-gringo, though), spinach, tortilla chips, jalapeños, tomatillo sauce, served with home fries; and a cuppa (and one refilla) 
Mr. Espresso® French Roast

https://mrespresso.com/coffee/blends/

(To paraphrase Warren when Dave Letterman asked him about Life and Death:  "... know how much you're supposed to enjoy every breakfast."

I will let you determine today's EweToobular juxtaselection on your own.)


I always like heading back to Pat's ~ Cafe (see last 'blog-entry from Sunday, August 28th, 2016) around Christmastime. With both a good breakfast (and "Brunch") menu from which to choose and well-executed dishes, this little place (located half-way between Fisherman's Wharf and North Beach) is definitely Breakfastary Starting Rotation-worthy if ever needed.

There are still more good ideas that I will need to check out ("... out which I will need to check..."? Nah!) one of these days:

California Omelet ~ avocado, Cheddar cheese, mushrooms, onions, Aidell's fresh chicken apple sausage (which this Californian would 86, of course);

"Veggie" (uggh!) Omelet ~ tomato, spinach, "the vile weed", asparagus, fresh basil, Feta (Feta and asparagus?! Those easily trump "the vile weed", Donald);

California Crepe[ sic; much like they do not have the tilded "ñ" in "jalapeños" on their menu, they also do not use the little hat-thingy on "crêpe"; there are never any Glen Bacon Scale points deducted for lack of use of any foreign accent marks] ~ avocado, mushrooms, Cheddar, onions, chicken apple sausage (again, 86-time);

or (the extremely strangely-named)

Cock-a-Leekie[2] Omelet ~ sautéed leeks, spinach, and Feta (I am not sure if this dish can be made vegetarian-friendly or not; I will have to ask before ordering that one).

This was nacho typical Chilaquiles!

This was a much different take on the standard Chilaquiles[3] than I am used to. This was served as a mess o' scrambled eggs (with the other ingredients listed) on top of a pile of tortilla chips (hence the silly "nacho"-referenced subtitle above). Most times that I have had this dish, the corn tortilla chips are sautéed first then incorporated into the whole scrambled mess. Also, they use a (green) salsa tomatillo; whereas, most places use some kind of a salsa roja. It was still all very tasty, anyway.

The only bottles of condimentary supplement that I saw available were Tabasco® Brand Pepper Sauce 
(Original Red Sauce) and Tapatío® Salsa Picante 
Hot Sauce. I used some of my own Palo Alto 
Fire Fighters XXX Ghost Pepper Sauce on the homefries. I (correctly) left the Chilaquiles unfettered with just their tomatillo salsa on it.

the Wild Parrots of San Francisco Interlude

I had parked just around the corner on Chestnut Street and on my way over to the restaurant I heard several of the noisy, bird-brains; however, looking up, I could not see any of them around. They either were roosting in some of the trees in the surrounding hills or flying overhead too high up for me to see.


Glen Bacon Scale Rating:
Chilaquiles 'merican Style ~ 6.8;
the Wild Parrots of San Francisco ~ 8.5

___________________

1. Well, I'm afraid there is not much call for Ilchester® around these parts, Mr. Wensleydale.

2. Say whaaaa', Scotty?!

http://allrecipes.com/recipe/16360/cock-a-leekie-soup/

3. Much like the Italiano dessert Tiramisù can differ from family recipe to family recipe, Chilaquiles can be made differently, too. I have had probably ten variations of it over the years. My touchstone is still the first version that I ever had at Chava's over twenty-five years ago now.