Edible Eye Candy: Part II @ Laili

Edible Eye Candy: Part II @ Laili

lailimezze.JPGA recent lunch at this splendid dining room offered not only a large-scale kebab threaded with plump, utterly moist wedges of grilled chicken, but this jewel-like little mezze platter.

All of your favorite Mediterranean food groups are here in this pliant quartet of supple flavors. Babaganoush, tzatziki, hummus, and tabouli. Warm soft pita provided the point of insertion. A terrific lunch appetizer.  Laili—more than a nighttime destination.

Rita Bottoms, the bilingual edition

Rita Bottoms, the bilingual edition

bottoms.jpgSome authors have a book signing. Others have a book signing in Venice. Such a one is Rita Bottoms, fresh from her gala reception at Bookshop Damocle on Calle del Perdon, Venezia. Bottoms was celebrated in Italy last month for the new edition of her delightful Riffs & Ecstasies: True Stories, which is smartly revised, complete with new stories, new illustrations and best of all—facing pages in Italian!

É vero! Riffs & Ecstasies is now yours to savor in both Italian and English. And is available, for $15, at Bookshop Santa Cruz, La Sirena on the Westside of Santa Cruz, City Lights in San Francisco, and, of course at Damocle in Venice. Pick up a copy, enjoy Bottoms’ inimitable way with an anecdote, and/or practice your Italian!

Wine of the Week: Guenoc Pinot Grigio

Wine of the Week: Guenoc Pinot Grigio

gueoc.jpgYes it’s pinot grigio. Get over it. It’s also a sprightly bottle of delicious white wine for—wait for it—$7.99.

An appealling 2012 vintage, this aromatic—light yet not austere—warm weather elixir offers a drinker-friendly 12.5% alcohol. AND it won a double Gold Medal at last year’s SF Chronicle wine competition. Uncomplicated, brilliant with summer foods, just crisp enough to hold your attention. At Shoppers. Better hurry!

Yes I did say seven dollars and ninety-nine cents.

Edible Eye Candy: Part I – Soif

Edible Eye Candy: Part I – Soif

soifsalmon.JPGDuring its kitchen transition, Soif‘s staff doesn’t miss a step. Here’s an example from last week’s appetizer menu. A gorgeous plate of house-cured local king salmon, with paper-thin pickles, peppery sprouts and a swoosh of creme fraiche.