Baker Street Bistro

http://www.bakerstreetbistro.com/


Place: Baker Street Bistro

Location: 2953 Baker Street (how convenient that they named the street after this restaurant)
(between Lombard and Greenwich Streets)

Hours: open for "le Brunch" Saturday & Sunday at 9:00am

Meal: Œufs Baker Street Bistro ~ ratatouille[1], poached eggs, English muffin, tomato sauce, served with home fries & mixed greens; and a large glassa orange juice


Continuing along with an early-Season workout of my Breakfastary Starting Rotation, je suis retourné une fois de plus à Baker Street Bistro (see last 'blog-entry from Saturday, January 6th, 2018).

I sat outside again this morning in their large sidewalk café seating area. I was the only "special kinda idiot" to do so, too. Mainly because it was still a bit cool (I kept my coat on for the entire meal, but just barely needed it) and it was still in the shade from the surrounding houses at that hour.

I have had this wonderful take on Eggs Benedict many, many, many times before. I always state that even if Baker Street Bistro did not already have le meilleur Pain Perdu in town, this dish is worth a return visit all on its ownsome. C'est tout.

For use as condimentary supplements, Baker Street Bistro only offers Tabasco® Brand Pepper Sauce (Original Red Sauce). I used some of my own Sunbelt Plantations Vidalia® Onion & Jalapeno (noted without the tilde "~" over the "n", Ms. Swinton) Pepper Hot Sauce (Thanks, Cindy & Greg!) on both the potatoes and the rabbit-food stuff.

the Wild Parrots of San Francisco Interlude

I arrived in the area about forty-five minutes before the restaurant opened expressly to try and get some photos of the Wild Parrots that roost in the tall eucalyptus trees near the Lombard Gate of the Presidio. I did see several of the noisy chatter-heads flying around (and heard dozens more), but did not manage to catch any of them with my camera (next time I will bring a net instead). While I was traipsing around down by the duck pond in the Presidio (which is technically called Letterman Digital Arts Center Recycled Water Pond at Lucas, but ducks can not read and do not care about that, anyway), I did also see one poor defenseless (Peregrine?) Falcon being harassed by a pair of Crows or Ravens (Would a pair of Crows simply be known as an "involuntary manslaughter"?); unfortunately, they went swooping by way too fast for me to react and get a shot of them in the air.


Glen Bacon Scale Rating:
Œufs Baker Street Bistro ~ 7.4;
the Wild Parrots of San Francisco ~ 8.5

___________________

1. Stupid, useless cunning linguist/pseudo culinaristic pointer of the day (I am pretty sure that I have done this one already, but here it is again):

(stolen... er... borrowed directly from the friendly folks at WikipediA [and, trust me, they stole... er... borrowed it from other sources, too])

The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille - tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence - does not appear in print until c. 1930.

Here is a simple recipe (well, if you simply speak French):

https://cuisine.larousse.fr/recette/ratatouille