R G Lounge

Five places to dine this week

Today I want to introduce a new feature Monday to help plan your weekly meals, or just to remind you of a restaurant that may have fallen from your radar. In addition to emphasis the memory, the other objective of these reviews is short featuring a particularly good dish that has become a staple of the menu at the restaurant.

I do one of these days for 4 hours Chronicle edition IPAD, and I thought to share some with you.

Monday: Picco

One of the most difficult preparations to retire to a restaurant is a risotto.This dish takes time, it must be watched, stirred and served when it is ready. Restaurants have developed all kinds of shortcuts that make it feasible in a commercial kitchen, but it is often less than what you can do at home.

The chef Bruce Hill Picco has solved the problem. The menu says "Risotto made from scratch on the half hour." So in the tradition of Italian Grand risotto ($ 13.95) waits for no one. The cooking time of rice, and when it is ready They fill orders and rush to the tables.

It is not all that eclectic small plate restaurant has to offer, it is also known as mini-burgers and tuna tartar with sticky rice cakes, all served in a lively and modern environment.

And if you want something for dinner tomorrow night, stop at Pizzeria Picco side and pick up a frozen pizza cooked which only needs a rapid warming. It tastes as good as fresh cooked.

Picco, 320 Magnolia Ave. (The King), Larkspur, (415) 924-8900 or restaurantpicco.com. Dinner nightly. Full Bar. Reservations and credit cards accepted.

Tuesday: Kam

This place looks like a typical Chinese neighborhood restaurant, with an interior utility and a menu that would almost extend from his home on Balboa and 37th Avenue in the town hall.

Yet you look no further than the squash soup signature seafood to know that things have changed here in 37 years. Broth bright yellow kabocha squash is so smooth you'd swear it was made with dairy products, but beyond the silky texture, there are many more - a symphony of scallops, shrimp and squid in the chicken broth rich.

Seafood Galore, starring the Dungeness Crab: R&G Lounge « San ...

I try to stay as impartial as possible while reviewing restaurants. Each new place you visit, I aim to start with a clean slate, putting aside all other restaurants I've tried that serve the same food or any other advice that I heard of the place before I tent. But occasionally, a restaurant next to the mold in an "indisputable favorite" category, and one by which you measure all others who are in the same kitchen. When it comes to Chinese seafood, R & G Lounge is the one who raised the bar for me.

It's not that they serve the best of each dish is more than the whole, course by course, R & G has great food. There are seafood to be had all San Francisco, but served Chinese style, and each bite exuding ultimate freshness despite the fact that all this is cooked, this restaurant is the only one.

Even dishes as simple as a house fried rice is exemplary. The flavors are blended and subtle but undeniably present, from every bit of green onion and sliced ​​yellow onion, small curd or egg.The seasoning in this dish has it all and it is fried to a perfect heat high for the ideal number of minutes to get just enough of browning while not showing a hint of burnt flavor. It is best when eaten at the restaurant, served ridiculously hot - but I know from experience that it's almost as good reheated at home, without sticking together pieces. A quick stir in a hot pan and it is basically as good as fresh.

The restaurant is quite large with a sprawling second floor full of huge tables, perfect for parties of 8-10 each.In fact, it is easier to get a reservation here for the major parties for small groups of 2-4 people. Once you're up there, it's like you discovered the secret untold every Chinese family, and there they are all for large family gatherings!

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