I saw this article in San Francisco Magazine about teahouses in SF. I am thinking of going to some of them....
THE GLOBAL BLEND
Samovar Tea Lounge—named for the Russian contraption that boils water—honors the traditions of all the world's tea capitals (Moroccan, Indian, Japanese, and Russian meals are paired with complementary teas from each region), but the three-tiered British service is the shop's specialty. And there's no need to guess your tea's pedigree-Samovar serves primarily organic and Fair Trade goods. Each tea is grown by family artisans whose names are printed right on the menu. 498 SAN- CHEZST(AT18THST), S.F, 415-626-4700; YERBA BUENA GARDENS, UPPER TERRACE, Sf, 415-227-9400, SAMOVARTEA.COM
THE OLD WORLD
The most formal of these teahouses, the three Lisa's Tea Treasures,
all located in the South Bay, are styled to resemble traditional Victorian tearooms-right down to their servers, who wear full 19th-century garb. Tea sandwiches in appetizing varieties like egg salad supreme or pesto nut are served, and creative custom blends like Champagne Raspberry and Spiced Plum are available for sipping and purchase. 377 santana ROW SAN JOSE, 408-247-3613,-1175 MERRILL ST, MENLO PARK, 650-322-5544; 1875 S. BASCOM AVE. #165, CAMPBELL, 408-371-7377
THE GARDEN PARTY
Even with a tea menu that includes black, green, fruit, and herbal varieties, Tal-Y-Tara Tea and Polo Shoppe maintains its strictly British charm. The fact that the teahouse doubles as an equestrian shop only adds to your sense of having hopped the pond. If polo paraphernalia isn't your cup of tea, grab a table in the charming outdoor garden. Be sure to try the Motorloaf, a turn-of-the-20th-century specialty bread that tea sandwiches are cut from before they're nestled back into their crust for serving (or, back in the day, for safekeeping while motoring). 6439 California St. (AT 27TH AVE), S.F, 415-751-9275
THE DOLLHOUSE
Secret Garden Tea House in the Inner Richmond is the perfect rainy-day diversion. This Victorian-inspired gem lets you sit, sip, and gaze straight into Golden Gate Park from the cozy nooks inside. The Bedford's Delight tea service includes six finger sandwiches in varieties like mango chutney with English sharp Cheddar, and curried egg with spring onion and fresh cilantro, in addition to scones and dessert. 721 Lincoln way
(BET. 8TH AND 9TH AVES.), S.F., 415-566-8834, SECRETGARDENTEAHOUSE.COM
THE TREASURE TROVE
The preeminent San Francisco teahouse is undoubtedly Lovejoy's Tea Room in Noe Valley. A quirky space with mismatched china and bottomless pots of tea, Lovejoy's books up far in advance for its weekend tea service. Opened in the early 1990s as an antiques shop that happened to serve a good cuppa, it soon blossomed into a full-fledged teahouse—and should you fall in love with a certain cup, pot, or type of tea during your visit, they're available for purchase at Lovejoy's Attic, just across the street. 1351
CHURCH ST (AT CLIPPER ST.), S.F, 415-648-5895,
Wednesday, July 9, 2008
Tuesday, July 8, 2008
Fish Fillet with Lemon Tarragon Butter
This is a recipe that I found on the back of an O Organic Tarragon box:
Fish Fillet with Lemon Tarragon Butter
Tarragon pairs beautifully with any white fish fillets, such as Sole, Orange Roughy, Cod or Mahi Mahi.
Ingredients:
• ¾ lb. white fish fillets
• 3 tablespoons OT" Organics Butter, divided
• 1 ½ tablespoons fresh lemon juice
• 1 tablespoon chopped fresh O™ Organics Tarragon Cooking Instructions:
Salt and pepper tops of fish. Melt 1 tablespoon butter in a 12-inch skillet. Add fish, top side down, and cook over high heat until brown on the bottom, 3 to 5 minutes. Turn and cook until done when flaked, about 3 minutes. Timing depends on thickness of fish. Remove to a platter. Over low heat, add remaining 2 tablespoons butter to skillet. Stir in lemon juice and tarragon. Spoon over fish.
Makes 2 to 3 servings.
Fish Fillet with Lemon Tarragon Butter
Tarragon pairs beautifully with any white fish fillets, such as Sole, Orange Roughy, Cod or Mahi Mahi.
Ingredients:
• ¾ lb. white fish fillets
• 3 tablespoons OT" Organics Butter, divided
• 1 ½ tablespoons fresh lemon juice
• 1 tablespoon chopped fresh O™ Organics Tarragon Cooking Instructions:
Salt and pepper tops of fish. Melt 1 tablespoon butter in a 12-inch skillet. Add fish, top side down, and cook over high heat until brown on the bottom, 3 to 5 minutes. Turn and cook until done when flaked, about 3 minutes. Timing depends on thickness of fish. Remove to a platter. Over low heat, add remaining 2 tablespoons butter to skillet. Stir in lemon juice and tarragon. Spoon over fish.
Makes 2 to 3 servings.
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