Hey cupcake

Cupcakes are the happiest food on earth. I dare you to defy me on that. Wrapped in crinkly paper collars and capped with a pastel poof of buttercream, they’re unabashedly adorable. They come in dozens. And no one can pull off sprinkles and candy glitter with the same panache.

But when it comes to taste, well, that’s where things sometimes go horribly wrong. Dry, crumbly cake. Greasy, fake frosting that leaves behind a room full of purple fingerprints and blue teeth. Exactly the sort of thing that keeps cupcake baker Andrea Ballus awake at night. Or rather up at 4am each morning.

As owner of Sift, the Sonoma County’s first official cupcakery, Ballus is dedicated to the art of killer cupcakes. With a baker’s dozen (or so) flavors fresh made each day, she and her staff (of one) are barely keeping up with demand. Not exactly surprising when at least half the menu reads like a high-end cocktail list–Pink Champagne, Miami Vice, Limonata, the Irish Car Bomb and the Ooh La La. Cute, but just a little dangerous.

Using non-traditional ingredients like Guiness Stout, champagne, green tea and key lime pie filling, Ballus is elevating the cupcake to more than a mere snack. It’s a little bit of pastry heaven.

The long-time Bay Area resident recently returned from a stint in Las Vegas, where cupcake shops have become all the rage with sweet-teethed grown-ups. Inspired by the baking bug, she opened her Cotati shop in mid-April. She shop has been reduced to crumbs nearly every day since.

Cupcakes run $2.75 a piece, which may sound a bit shocking at first. But consider the cost of morning croissant. Or a Starbuck’s latte. Cupcakes are way better and they won’t make you nearly as jittery. Unless of course, you eat twelve–which is exactly what BiteClub did (with a few friends) after grabbing a dirty dozen from Sift ($30).

With a hearty shout of “Cupcake Tasting!”, we decimated a box in just under 15 minutes. Results as follows:

Handsdown Winner
Key Lime Bliss: Vanilla cake with key lime pie filling and key lime frosting

Car Casualty (meaning it never even made it back to the office, it was so dang good)
Miami Vice: Pina Colada cake with fresh strawberry frosting.

Most Surprising
The 50/50: Orange cake with cream cheese frosting (think Creamsicle)

Most fascinating to the guys
Ooh La La: Red velvet cake with cream cheese frosting. I won’t even try to figure that one out.

Most radically delish

Irish Car Bomb: Chocolate Guiness cake with Irish cream frosting.

Best for Last
With its unassuming white frosting, this little sneaker got left for last. But oh, how good it was.
Pink Champagne: Fresh raspberry cake with champagne frosting.

And the rest
Pinking of You: Vanilla cake with pink buttercream frosting
Bugsy: Carrot cake with cream cheese frosting
Limonata: Lemon cake with strawberry frosting
Showball: Coconut cake with cream cheese frosting
Chocolatease: Vanilla cake with chocolate frosting
Over the Moon: Chocolate cake with pink buttercream frosting

Sift Cupcakery: 7582 Commerce Blvd., Cotati, 792.1681. Open Tuesday through Friday from 7am to 6pm, Saturday 10am toi 5pm and Sunday noon to 5pm. Closed Monday.

Sift Cupcakery

As owner of Sift, the Sonoma County's first official cupcakery, Ballus is dedicated to the art of killer cupcakes. With a baker's dozen (or so) flavors fresh made each day, she and her staff (of one) are barely keeping up with demand. Not exactly surprising when at least half the menu reads like a high-end cocktail list--Pink Champagne, Miami Vice, Limonata, the Irish Car Bomb and the Ooh La La. Cute, but just a little dangerous cupcake.jpgCupcakes are the happiest food on earth.
I dare you to defy me on that. Wrapped in crinkly paper collars and
capped with a pastel poof of buttercream, they’re unabashedly adorable.
They come in dozens. And no one can pull off sprinkles and candy
glitter with the same panache.

But when it comes to taste, well,
that’s where things sometimes go horribly wrong. Dry, crumbly cake.
Greasy, fake frosting that leaves behind a room full of purple
fingerprints and blue teeth. Exactly the sort of thing that keeps
cupcake baker Andrea Ballus awake at night. Or rather up at 4am each
morning.

As owner of Sift, the Sonoma County’s first official cupcakery,
Ballus is dedicated to the art of killer cupcakes. With a baker’s dozen
(or so) flavors fresh made each day, she and her staff (of one) are
barely keeping up with demand. Not exactly surprising when at least
half the menu reads like a high-end cocktail list–Pink Champagne, Miami Vice, Limonata, the Irish Car Bomb and the Ooh La La. Cute, but just a little dangerous.

Using
non-traditional ingredients like Guiness Stout, champagne, green tea
and key lime pie filling, Ballus is elevating the cupcake to more than
a mere snack. It’s a little bit of pastry heaven.

The
long-time Bay Area resident recently returned from a stint in Las
Vegas, where cupcake shops have become all the rage with sweet-teethed
grown-ups. Inspired by the baking bug, she opened her Cotati shop in
mid-April. She shop has been reduced to crumbs nearly every day since.

Cupcakes
run $2.75 a piece, which may sound a bit shocking at first. But
consider the cost of morning croissant. Or a Starbuck’s latte. Cupcakes
are way better and they won’t make you nearly as jittery. Unless of
course, you eat twelve–which is exactly what BiteClub did (with a few
friends) after grabbing a dirty dozen from Sift ($30).

With a hearty shout of “Cupcake Tasting!”, we decimated a box in just under 15 minutes. Results as follows:

Handsdown Winner
Key Lime Bliss: Vanilla cake with key lime pie filling and key lime frosting

Car Casualty (meaning it never even made it back to the office, it was so dang good)
Miami Vice: Pina Colada cake with fresh strawberry frosting.

Most Surprising
The 50/50: Orange cake with cream cheese frosting (think Creamsicle)

Most fascinating to the guys
Ooh La La: Red velvet cake with cream cheese frosting. I won’t even try to figure that one out.

Most radically delish

Irish Car Bomb: Chocolate Guiness cake with Irish cream frosting.

Best for Last
With its unassuming white frosting, this little sneaker got left for last. But oh, how good it was.
Pink Champagne: Fresh raspberry cake with champagne frosting.

And the rest
Pinking of You: Vanilla cake with pink buttercream frosting
Bugsy: Carrot cake with cream cheese frosting
Limonata: Lemon cake with strawberry frosting
Showball: Coconut cake with cream cheese frosting
Chocolatease: Vanilla cake with chocolate frosting
Over the Moon: Chocolate cake with pink buttercream frosting

Sift
Cupcakery: 7582 Commerce Blvd., Cotati, 792.1681. Open Tuesday through
Friday from 7am to 6pm, Saturday 10am toi 5pm and Sunday noon to 5pm.
Closed Monday.

Bluegrass Bar and Grill (Closed)

Bluegrass BBQ in Sonoma
Bluegrass BBQ in Glen Ellen

RESTAURANT CLOSED
Any worries I may have harbored for the future of Bluegrass Bar and Grill–tucked away in what was once the ghostly quiet Jack London Village–melted away the second we turned into the parking lot. Jammed.
Several months in, the Southern BBQ spot has already hit its
stride, with reservations on Friday and Saturday night booked solid. And BiteClub isn’t a bit surprised.
The restaurant has been transformed into a light, airy spot with to-die-for outdoor seating,
huge windows overlooking the creek for indoor diners and an almost hypnotic view of the spinning mill wheel from the bar. Not to mention the whisky flights (see below for details).
But ambiance is only a small part of the equation. If the food isn’t rocking, then
forget it. Fortunately, the menu has some very solid contenders for the
restaurant’s assertion of “Best BBQ in Sonoma”, namely the St. Louis Ribs ($16.99 half).
These are a smoked and rubbed version, so the gloopy, gloppy is at a
minimum, though sauce is served on the side. They’re tender,
fall-off-the-bone tasty with just enough spice to be noticed. Not
enough to be offensive.
A close second is the Texas style brisket (($16.99),
also smoked and dry rubbed. Sliced up, there’s enough fat to keep the
meat moist and tasty. Not enough to be stomach-turning. Again, served
with a side of sweet, smokey sauce that puts control firmly in your
fingers.
Tasting through a good part of the menu, there seems to be synchronicity in most of the dishes,
including the sides. Flavors mostly meld well, not leaning too heavily
on spices or heat for flavor. Instead letting the natural flavors shine
through with an assist from smoke, complimentary sweetness and
well-considered spices.
Don’t make choosing your sides an exercise in frugality. Order liberally, starting with the smoked baked beans, hand-cut fries first, moving next to the insanely spicy Adobo mashed taters and apple mint coleslaw.
If you’re going to skip anything, pass on the bacon and egg potato
salad (which couldn’t stand up to the intense flavors of the BBQ) and grilled corn.
All main courses come with two accompaniments, so if you’re eating with
a pal (or several), you’ll likely get a chance to taste through most of
them. Portions are generous, but entirely reasonable.
Rotisserie chicken (which
is often a weak concession to non-red-meat-eaters) gets serious respect
here, moist and juicy, brined with herbs and citrus. Kudos as well for
the cornbread with honey butter that comes to the
table as soon as you’re seated. Studded with jalepenos, its a great way
to start the meal.
We found the sliders ($11.99)–one of
the most popular dishes–to be the only slight misstep on the menu. The
pulled pork slider was dry and uninspiring, with a waxy coat of white
cheddar. Brisket was slightly better, but again, the waxy white cheddar
is a real off-putter. I’d suggest reconsidering. We were also of mixed
opinions about the smoked pork nachos ($12.99) Piled skyscraper
high with pulled pork, salsa, roasted corn, cheese, beans, avocado and
sour cream, it’s questionably appealing to look at. It’s also a bit
difficult to navigate. Frankly, I enjoyed it, though the rest of the
group was a bit dubious.
For dessert, the Georgia peach crisp
($6.99)has returned to the menu. It’s made to order, but the hard
peaches (fresh frozen?) killed the homespun vibe. Hot apple fritters
($6.99) are a better bet. But for the money, I’d spend the calories and
cash on a whisky cocktail like the Man ‘O War. Um, which as I recall was really good and really strong. Things get fuzzy after that.
Damn good drink. Damn good BBQ.
The restaurant is currently open for dinner Tuesday through Sunday.
Plans are in the works for lunch. Stay tuned. Bluegrass Bar and Grill,
14301 Arnold Dr, Glen Ellen 707-935-4488
+++++++++++++++++++++++++++++++
(PREVIOUSLY)
Is there any decent BBQ in Sonoma County? BiteClub has asked that
question quite a few times now, and we never seem to come to consensus.
There are the occasional parking lot smokers, Red Rose Cafe
(which seems to cause a stink every time I bring it up) and the
occasional joint that ends up disappearing before we can get the sauce
off our faces.
Heck, even Napa’s got BarbersQ, Bounty Hunter and Busters, which kick our tri-tip to the curb. So what gives?
Chris and Jennifer Kennedy are fixing to fill the void with Bluegrass Bar and Grill which opened Tuesday night in Glen Ellen.
After a busy opening night, Chris confirmed that the preview menu
on their website is pretty accurate, with a mouth-watering lineup of
everything from hot links to St. Louis ribs, Texas brisket, rotisseried
chicken and pulled pork nachos. Sides keep the homestyle vibe alive:
Potato salad, beans, grilled corn, fries and cole slaw. Peach crisp got
a last minute boot (sadly, it was too much work for the kitchen), but
key lime pie and lemon bars are solid stand-ins.
And BiteClub
just got another reason to go: Whiskey tastings. Chris has about 20
Kentucky faves, from 23-year old Pappy Van Winkle to the always thrifty
Old Crow. Taste through several 1/2 shots (sorry, not the 23-year-old
stuff though) to get some serious perspective. Or a buzz. Your call.
The
spot’s always been a tough sell, with a number of restaurants
trying and failing at the somewhat remote Jack London Village. But hope
springs eternal for SoCo’s newest roadhouse BBQ spot. It’s yet to be
seen how the couple will pull of this ambitious undertaking, but
BiteClub’s got no doubt you’ll be out in force with bibs and forks in
hand.
(PS, Thanks garlicgrouton for the tip!)

Trisha’s Lumpia House

CLOSED
Lunch started like a bad Abbot and Costello skit.
“Let’s get halo halo,” my friend said.
“Yeah, uh, hi there.” Sometimes I mumble. Maybe she didn’t hear my earlier salutations.
“No, halo-halo,” she said.
“Hellooooooooo,” I say again, thinking, sheesh Mel, get a hearing aid.
“No, they have halo-halo!”
“Uh, okay.”
“It’s like a milkshake. You’ll like it,” she laughs.

Mmmmm. Milkshake. BiteClub enjoys milkshakes.

On cue, Karen, our bubbly cruise director of Filipino cuisine/waitress
sashays over. She has a giant smile, a wiggly, giggly way about her,
and describes everything on the menu at Trisha’s Lumpia House as “Really Good!” But aside from the fact that halo halo is really good, I’m not really following too much else she’s telling me. She does seem a little dubious about us actually drinking the stuff.
“Halo
halo!” arrives. Karen stands and watches Meloni and I look at the
milkshake imposter like the cautious Midwestern girls we actually are.“You like?” I’m pretty sure she’s making fun of us.
Hmmm. Okay. Yes, it does look kind of like
a milkshake. Except with a whole lot of ice on top and floaties
swimming around at the foot of the glass. What else can we do but dive
in and pull out the slimy treasure? Yum. Sweet ice cream, crunchy ice,
mangoes, coconut and…crunch…uh, is that a garbanzo bean?
“You
like it?” Karen’s smiling and giggling again as Mel and I pick through
the Filipino milkshake like archaeologists. We pull out and identify
the shaved ice, diced mangos, strings of coconut meat, sweet red beans,
garbanzos, ice cream and sweet gelatinous blobs of kaong (also called sugar palm fruit). Yes, we do like it. Minus the beans. Extra kaong. Karen is happy.
Going Pinoy
is the name of the game at Trisha’s Lumpia House, Sonoma County’s first
(as far as anyone we talked to knows) Filipino restaurant. Hidden in
Petaluma’s G&G Shopping Center, Karen tells us that much of the
clientele are curious, um, obviously non-Filipino eaters like us and
she’s always happy to walk folks through the menu. She locks us onto Pork Adobo, lumpia (think fried spring rolls), pancit noodles (think Pad Thai or chowmein) and Sitaw at Kalabasa (long beans and squash in coconut milk).
It
doesn’t take long for the newly initiated to figure out who’s
contributed to the mash-up of flavors from these steamy Pacific
Islands: China, Indonesia and Spain–mostly. So, like any good food
adventurer, you’ll want to dive right in. Start off with lumpia, ($3.25) crispy egg rolls similar to those you’d find at any Chinese restaurant, served with sweet chili dipping sauce. Pork adobo ($8.95) is a must-have dish,
marinated in soy sauce, garlic and vinegar. It’s the unofficial
national dish of the Philippines and one of the first things kids learn
to cool (kind of like your five year old making peanut butter and
jelly).
Keep going with House Pancit,($.7.95) rice
sticks and bean threads (clear, thin noodles) tossed with veggies and
meat with a squeeze of lime. The restaurant also offers tradition
Filipino plates of Bistek (Filipino beef steak), Afritada (a
tomato-based pork and vegetable dish), oxtail in peanut sauce, and
soup-based dishes like Nilaga, Sinigang Baboy and Hipon. Party trays of most dishes, as well as menudo and pork belly are also available. Oh, and yes, there is a Trisha. She just didn’t happen to be there when we visited.
The
tiny restaurant, with only a few tables and the obviously casual staff
can be a bit intimidating at first, but when Karen’s around, the place
warms up quickly, with everyone chatting between tables. Check out what
your neighbors are eating and ask lots of questions. Just don’t fill
up, because it’s worth saving room for dessert. Karen’s proud of the biko
she frequently makes (she only rarely has kitchen duties), a sweet
sticky rice in coconut syrup, along with flan and, of course, a nice
big glass of halo-halo. With beans or without.
Trisha’s Lumpia House, MOVED TO 443 Dutton Ave., Suite 2,  Santa Rosa, 527-0160. Open Mon-Sat., 11am to 8pm, Sun 11am to 3pm.

Hopmonk


BiteClub was ready to love Hopmonk. All the build up, all the hype, all the beer. What could go wrong? Apparently a lot.

I’m willing to overlook a whole heck of a lot when a restaurant first opens. Kitchens need time to get the drill right. Staff need breaking in. Hey, it’s a brewpub for goodness sake, right? All taken into account. My recent experience went way beyond needing a few suggestions. It was downright upsetting. Where’s the supposed chef wunderkind, Lynn McCarthy hired to run the kitchen?

For openers, the menu lists a made-to-order, warm German soft pretzel with mustard as an appetizer. Nifty! But when it arrived at the table stone cold, BiteClub had to wonder just how made-to-order this pretzel actually is. Our server kindly took it back. And then returned it piping hot out of–and I have to guess here, but I’ve made plenty of microwave pretzels — the microwave. Soft, gooey and steaming in the middle. You don’t get that kind of heat from “baking” in an oven per the menu. Okay, for $2, we’ll move on. But bad first impression.

For the next mistep, my dining companion was handed a pulled pork sandwich. She didn’t order a pulled pork sandwich. We then waited as the server explained that she enjoyed the pulled pork sandwich and that’s probably why she had given that order to the kitchen. Um. Right. Okay. We waited patiently.

BiteClub ordered the mussels and pub fries (an appetizers) as an entree. On the plus side, the $11 order was huge. Goody! Except that the mussels were dry and rubbery, negating the thrill of having so many of them. The mussel broth made with Belgian stout was so bitter it was almost impossible to eat. Was it me? Nope, my pal confirmed the overwhelming bitterness of the broth. Too much stout in the mix? Methinks. The usual sweet, briny goodness of the mussel liquor just couldn’t compete. The pub fries and aoili were a liferaft of edibility. We both dove in with gusto, still waiting for her sandwich.

When it finally arrived, my pal’s Hopmonk Reuben was soggy and tired. Corned beef was nicely done, but the rest of the lineup–sauerkraut, remoulade (?), and Gruyere–needed a pep talk. Served with a handful of chips and a pickle, I found myself apologizing to her repeatedly for my last minute decision to come to Sebastopol rather than treating ourselves to lunch at Chloes.

Okay I’m thinking, maybe we’ll end on a good note with dessert.

Another ruh-roh moment. Dry slices of dense, hard-to-cut chocolate stout cake that left us in search of something to wash the whole thing down. Maybe a beer would have helped. Maybe a little more oversight of the kitchen. Maybe a little more time.

Service was commendable. The beer lineup is stellar. The use of local purveyors is terrific. The potential is great in such a high traffic area. But BiteClub’s still got a bitter taste in her mouth. And not just from the mussels.

Is Hopmonk off the hook, or just off? Tell us.

Hopmonk, 230 Petaluma Ave., Sebastopol

Want another opinion? Check out the early Yelp reviews (including one from our pal Vince,)

Hopmonk | Sebastopol

Editor’s Note: Though BiteClub has not returned to HopMonk since 2008, fans tell me the food has improved a great deal and is a solid choice for tasty pub grub.
++++++++++
BiteClub was ready to love Hopmonk. All the build up, all the hype, all the beer. What could go wrong? Apparently a lot.

I’m willing to overlook a whole heck of a lot when a restaurant first opens. Kitchens need time to get the drill right. Staff need breaking
in. Hey, it’s a brewpub for goodness sake, right? All taken into account. My recent experience went way beyond needing a few suggestions. It was downright upsetting. Where’s the supposed chef wunderkind, Lynn McCarthy hired to run the kitchen?
For openers, the menu lists a made-to-order, warm German soft pretzel with mustard as an appetizer. Nifty! But when it arrived at the table stone cold, BiteClub had to wonder just how made-to-order this pretzel actually is. Our server kindly took it back. And then returned it piping hot out of–and I have to guess here, but I’ve made plenty of microwave pretzels — the microwave. Soft, gooey and steaming in the middle. You don’t get that kind of heat from “baking” in an oven per the menu. Okay, for $2, we’ll move on. But bad first impression.
For the next mistep, my dining companion was handed a pulled pork sandwich. She didn’t order a pulled pork sandwich. We then waited as the server explained that she enjoyed the pulled pork sandwich and that’s probably why she had given that order to the kitchen. Um. Right. Okay. We waited patiently.
BiteClub ordered the mussels and pub fries (an appetizers) as an entree. On the plus side, the $11 order was huge.
Goody! Except that the mussels were dry and rubbery, negating the thrill of having so many of them. The mussel broth made with Belgian
stout was so bitter it was almost impossible to eat. Was it me? Nope, my pal confirmed the overwhelming bitterness of the broth. Too much
stout in the mix? Methinks. The usual sweet, briny goodness of the mussel liquor just couldn’t compete. The pub fries and aoili were a liferaft of edibility. We both dove in with gusto, still waiting for her sandwich.
When it finally arrived, my pal’s Hopmonk Reuben was soggy and tired. Corned beef was nicely done, but the rest of the
lineup–sauerkraut, remoulade (?), and Gruyere–needed a pep talk. Served with a handful of chips and a pickle, I found myself apologizing
to her repeatedly for my last minute decision to come to Sebastopol rather than treating ourselves to lunch at Chloes.
Okay I’m thinking, maybe we’ll end on a good note with dessert.
Another ruh-roh moment. Dry slices of dense, hard-to-cut chocolate stout cake that left us in search of something to wash the whole thing down. Maybe a beer would have helped. Maybe a little more oversight of the kitchen. Maybe a little more time.
Service was commendable. The beer lineup is stellar. The use of local purveyors is terrific. The potential is great in such a high traffic area. But BiteClub’s still got a bitter taste in her mouth. And not just from the mussels.
Is Hopmonk off the hook, or just off? Tell us.

Hopmonk, 230 Petaluma Ave., Sebastopol

BiteClub’s Edible Maui

BiteClub goes to Maui
maui.jpgWhenever I get that faraway look in my eyes, you can be pretty sure
that I’m in Maui. On the beaches of Wailea with McNibs. Probably with a
Mai-Tai in one hand and a plate lunch in the other. It’s my Happy Place. I go there a lot.

Thing
is, much of Sonoma County seems to share my wistfulness for the laid
back, sun and surf lifestyle of the islands. I’ve been bombarded with
folks telling me about their own annual pilgrimage to Maui–the
flip-flop set, so to speak. Where there’s relaxing, however, there’s
sure to be some serious eating. All that frolicking in the sand tends
to work up an appetite.

Trouble is, there’s a whole lot of bad
food to be had in paradise. Where tourists congregate, $12 hamburgers
and vapid chain restaurants can be found aplenty. Don’t take the easy
way out. Dig a little deeper, order a little more adventurously, eat
like the locals. Open your mind fully to Spam.* You can have McDonald’s
when you get home.

With that in mind, BiteClub ate and ate and
ate her way through the island. Just for you. Now, keep in mind that
this list is far from exhaustive (we mostly stuck to the Wailea to
Lahaina area)** and doesn’t include high-end dining. Frankly, I don’t
have the pocketbook or the willingness to risk $150 on tourist-quality
food. (I can tell you, however, that Mama’s Fish House is at the top of
my list for next time.)

I whittled my experiences down to the
best of the best. So, on that note, here BiteClub’s somewhat exhaustive
guide to edible Maui…

Breakfast

Best spam and pancakes, Tasty Crust, Wailuku

Just
west of Kahului, Wailuku is where the locals live and hang out. And
Tasty Crust is where they eat breakfast. You’ll find yourself among the
few intrepid tourists who make the trek to this run-down diner for the
best pancakes, well, ever. There are a handful of booths here, but
you’ll likely find yourself rubbing elbows at a long community table
with the aunties and uncles. Do yourself a favor and order a full
stack, along with a side of fried Spam. Butter and syrup everything
liberally. Worry about cholesterol tomorrow. 770 Mill St., Wailuku,
808.244.0845

Best introduction to Loco Moco, Kihei Caffe, Kihei
I’m
not saying it’s the best Loco Moco. But the pile of rice, meat and
brown sauce served up here is so overwhelming to behold that it’s
certainly worth the $7 or so you’ll pay for it. Just to say you did it.
For the uninitiated, Loco Moco is a combination of a couple scoops of
white or fried rice, a hamburger patty, fried egg and brown gravy. You
can eat if for breakfast, lunch or dinner. Eating it can be a feat of
gastronomic endurance. Though the Caffe can get a bit touristy,
especially on the weekends, the outdoor seating (across the street from
the beach), casual walk-up attitude and fast turnover make it well
worth visiting. If you’re not up to the Loco Moco challenge, banana
macadamia nut pancakes and a whole papaya with granola are perfectly
rational choices. 1945 S Kihei Rd, Kihei.

Lunch

Best poke, Eskimo Candy, Kihei
Chances
are you’ll see an Eskimo Candy truck pulled up at most of the high end
restaurants at some time during your stay. It’s the best fish on the
island, according to most everyone we asked. But instead of paying out
the nose, you can get it straight from the source at Eskimo Candy’s
small cafe and fish market in Kihei. Don’t expect glam. Tucked behind
the strip malls in an industrial area of Kihei, the store is just a
counter, a couple of tables and a case of fresh fish and housemade
poke. A close cousin of ceviche, poke is usually small cubes of raw
tuna marinated in shoyu (soy sauce) and ginger with some combination of
onions, sesame seeds and garlic. It’s the perfect foil to the greasy
goodness of their ahi or ono fish and chips (quite possibly the best
fish and chips ever). I couldn’t bring myself to order the chowder in
85 degree weather, but it’s supposed to be outstanding. They’re only
open on weekdays, so plan ahead. 2665 Wai Wai Place, Kihei.

Best plate lunch with a view, Aloha Mixed Plate, Lahaina
Lahaina,
let’s be clear, is the Bermuda Triangle of tourist traps. It’s a nifty
little town with lots to see and do, but be wary about eating in town
if its local food you’re after. McNibs pretty much had to restrain me
from screaming at the lemmings headed for cheesy chain spots with…oh,
never mind. Ugh. You know better and you’ll head directly for my
favorite spot in town, Aloha Mixed Plate. It’s at the north end of
front street, just steps away from the beach. Again, nothing exactly to
write home about (and uh, cleanliness is a little circumspect with the
piles of garbage stacked by the bathrooms) but the plate lunch is
wonderful. And cheap. My fave is the mixed plate with Kalua pork (the
ever-present roasted, shredded pork), rice, macaroni salad, lomi lomi
(which looks exactly like salsa, but is actually salmon, tomatoes and
onions) and poi. Here’s the story on poi: It tastes a lot like nothing,
but enhances the flavor of everything. You mixed the mashed taro root
with whatever you’re eating. It’s worth a try and you’ll either love it
or hate it. This is also the time to try laupia, a sort of coconut
flan. Again, you’ll either love it or hate it. Mai tai’s are cheap as
dirt around happy hour and come with a fresh orchid on top. Come on.
Life doesn’t get any better than that. If you go for dinner, you may
hear the sweet sounds of Old Lahaina Luau, right next door. 1285 Front
Street, Lahaina.

Best southern BBQ in, um, Kihei, Fat Daddy’s Smokehouse BBQ
Okay,
I gotta say that I broke my own rule about eating in touristy spots
that have nothing to do with local food. I blame it on the kids, who
refused to eat another plate lunch. So, okay, guess what? BiteClub was
pleasantly surprised to find out that the BBQ brisket at Fat Daddy’s is
actually made with Maui beef. Nice. And it’s actually pretty darned
good. Well, okay then. I might even be convinced to tell you that the
Texas Chili “Works” with fritos, sour cream and cheese isn’t half bad
either. You might even get me to tell you that the Island Slaw is
pretty yummy as well. Hrumph. 1913 S Kihei Rd, Kihei.

Best spot to grab lunch before your flight: Kau Kau Food Court, Kahului
Plate
lunch, Hawaiian BBQ, Mexican and Vietnamese in this unassuming shopping
center food court ringed by Borders, Old Navy and other mainland
megamarts. Dont’ miss Ba-Le. Though it looks like a French Bakery
(complete with Eiffel Tower signage), this walk-up is actually mostly
Vietnamese food. And super cheap. Maui Marketplace, Kahului.

Lu’au

Best lu’au BiteClub went to: Honua’ula, Wailea Marriott
Lu’au’s
are a dime a dozen in Hawaii and range from really good (and expensive)
to really horrible (and still expensive). They also tend to be really
cheesy, (which is the fun of it) and ply you with all-you-can-drink Mai
Tais so you don’t notice how bad the food is. Or so I hear. Because
while we were plied with many, many pre-show drinks, BiteClub gives a
hearty thumbs up to the buffet at Honua’ula. There’s no big viewing of
the imu pit (which is a draw at other spots), but the crew was
well-pleased with the selection and quality of food–from Kalua pork
and taro rolls to sweet potatoes in coconut milk and lomi lomi.
BiteClub Jr. even elbowed his way in for seconds. You’ll need to stake
out a spot early to get close to the stage, but with a backdrop of the
setting sun over the ocean and a well-choreographed show (including
fire dancers, a lady dangling from a tree and plenty of hip-shaking),
its well worth the $85 price-tag. (If you’re taking kids, there’s
pre-show fun and plenty for them to stay occupied.) 3700 Wailea Alanui
Dr., Wailea.

The Lu’au for People Who’ve Already Done Lu’uas: The Feast at Lele, Lahaina.

This
one escaped my radar altogether until I returned home, but is a must
for next time. The Feast at Lele is more about the food than the show.
Created by the folks behind Old Lahaina Lu’au and the ritzy Pacific’O
restaurant, the pricetag for this dinner show is a hefty $150 per
person for four courses inspired by the Pacific Islands of Hawai’i,
Aotearoa, Tahiti and Samoa. Word is it’s to die for. Reservations are a
must and you may want to do this one without the tots. 1.866.244.5353.

Dinner
Best Butter Fish and Late-Night Karaoke, Sansai
First
off, let me say that Sansai is routinely lauded as the best sushi in
Maui. But while guidebooks are nuts about this place, BiteClub was less
than gushing about the fried, encrusted and glazed rolls that seem to
get all the attention. Still, I won’t begrudge the mango crab salad
roll with chili sauce. But it isn’t sushi. I’m just saying. Although
this was our one big dinner out alone, McNibs and I skipped the entrees
altogether and sampled through the starters. Best bet is the Matsuhisa
Style Miso Butterfish–little pieces of tender white fish marinated in
sake and sweet miso that sweetly melts on your tongue. Service is
harried on busy weekend nights and you’ll be lucky if you see your
server more than once or twice. There are some early bird specials, as
well as late night karaoke.Kihei Town Center, 808.879.0004.

Best Mai Tai/Latenight People Watching, Voodoo Lounge, Kihei
At
a certain age, watching bar room train-wrecks become a whole lot more
fun than, uh, being the train-wreck. Having been on both sides of the
track, I can say with confidence that a eye-popping Mai Tai and front
row seats to the dance floor at the Voodoo Lounge in Kihei is the spot
to be if you’re anywhere past 25. Kick back to the DJ spinning Jawaiian
and hip hop as locals and giggly twenty-somethings pop, break and booty
dance the night away. Oh to be young. Just behind Fat Daddy’s BBQ.

Other tasty treats
Best spot for meeting goats: Surfing Goat Dairy
This
is still a sore spot. But suffice to say that nothing says “I love you”
like your sweetie driving hours through Upcountry backroads of Maui
looking for a goat cheese dairy. Especially when he’s deadly afraid of
cheese. And goats. After several hours of searching, cussing, crying
and snipping at each other (BiteClub admits to some directional
retardation), we finally found the much-lauded dairy. Unfortunately, it
was closed for a family emergency. “Wally World is closed,” McNibs
hooted at me. I’m still crushed. The dairy is usually open daily with
tours and cheese tastings. 3651 Omaopio Road, Kula

Coolest thing BiteClub didn’t do: O’o Farm
I’m
still kicking myself for not getting to the O’o biodynamic farm, where
many of the local restaurants get their greens. You get an tour and
lunch in Upcountry. Ugh. Unfortunately, public tours only happen on
Wednesday and Thursdays, so you’ll need to plan ahead. 808.667.4341.

The other super cool thing BiteClub didn’t do: A Saigon Cafe, Wailuku
Everyone
told me to go. Best Vietnamese in Maui. Hey, even Rachel Ray went
there. Um, someone was crabby and wouldn’t turn the van around, as I
remember. Ahem. You know who you are. 1792 Main St., Wailuku.

Best spot for stinky cheese: Who Cut The Cheese, Kihei
Not
like I was missing wine and cheese, but if you’re needing to get
yourself a big hunk of gorgonzola, this is the spot. Don’t even try to
buy a bottle of California wine in Hawaii. Your head will explode. 1279
S. Kihei Road.

Best thing to never, ever, ever try: Pineapple Wine
Oh. God. No. Mouth burning. Eyes watering. Make it stop.

*Okay,
pretty much everyone knows that Hawaiians love Spam. It’s a staple of
restaurant eating, and not in an ironic, touristy kind of way. Though
the canned meat was, for the most part, a casualty of the
health-conscious 1970s, its never gone out of fashion on the islands.
Open your mind to the possibility of eating a slice of fried, salty
meat just for the sheer joy of it. Can Spam be transcendent? I say yes.

**All of the spots mentioned (except Sainsai and Voodoo Lounge) have been
personally approved by my kids, so I can assure you that you’ll find
something tasty for the young ‘uns.

Yeti to open


New life continues to spring into Glen Ellen’s Jack London Village, which is threatening to become a full-fledged foodie mecca. The newest tenant, set for a May opening, is Yeti Restaurant, serving high-end Indian and Nepalese dishes.

BiteClub ran into owner Narayan Somname putting the finishing touches on the small, but what looks to be a well-appointed restaurant on Friday during a post-BBQ pork nacho break while eating at Bluegrass Bar and Grill. (More details coming) Hailing from Nepal, Narayan is a relatively recent arrival to Sonoma County, having run a restaurant in Japan.

The pre-opening menu looks promising, with the usual suspects–pakoras, momo, dal, tikka masala, vindaloo and tandoori. But Somname’s bucking for more than the usual take-out style fare (and the prices reflect that, ranging from about $13 to $22 for entrees). Also on the menu are intriguing-sounding entrees like the Lobster Yeti Special (coconut cream, fresh basil, tomatoes and chili with lobster), Honey Butter Naan, Dall Makhni (simmered lentils with onions, chili, ginger, cream, butter and cilantro) and Kashmiri Pilai (rice cooked with spices, garlic, cashews, almons, fried onions and raisins).

Hungry yeti?

The lively weekend action, from whiskey tastings to live music at Olive and Vine keep things hopping after dinner. Stay tuned.

Yeti Restaurant, Jack London Village (scheduled to open in early May, 2008), 707.996.9930.

Schmaltz: The quest for chicken fat

Mmmm. Schmaltz.
Just in time for Passover, BiteClub goes on a quest for this staple of
Jewish cooking. Enjoy! Check out Syrah’s Passover Seder Saturday (April
21, 2008), a five-course non-kosher menu created in the spirit of
Passover with the Chef’s special culinary interpretation and family
recipes. Chef Josh Silvers has planned a special welcoming, communal
Passover gathering with seatings through the night beginning at 5:30
pm. Each table will have a copy of the Haggadah story, house-made
matzoh with haroset. 205 Fifth St., Santa Rosa, 568-4002.

Yeti Nepalese in Glen Ellen

New life continues to spring into Glen Ellen’s Jack London Village, which is threatening to become a full-fledged foodie mecca. The newest tenant, set for a May opening, is Yeti Restaurant, serving high-end Indian and Nepalese dishes.

BiteClub
ran into owner Narayan Somname putting the finishing touches on the
small, but what looks to be a well-appointed restaurant on Friday
during a post-BBQ pork nacho break while eating at Bluegrass Bar and Grill.
(More details coming) Hailing from Nepal, Narayan is a relatively
recent arrival to Sonoma County, having run a restaurant in Japan.

The
pre-opening menu looks promising, with the usual suspects–pakoras,
momo, dal, tikka masala, vindaloo and tandoori. But Somname’s bucking
for more than the usual take-out style fare (and the prices reflect
that, ranging from about $13 to $22 for entrees). Also on the menu are
intriguing-sounding entrees like the Lobster Yeti Special (coconut cream, fresh basil, tomatoes and chili with lobster), Honey Butter Naan, Dall Makhni (simmered lentils with onions, chili, ginger, cream, butter and cilantro) and Kashmiri Pilai (rice cooked with spices, garlic, cashews, almons, fried onions and raisins).

Hungry yeti?

The lively weekend action, from whiskey tastings to live music at Olive and Vine keep things hopping after dinner. Stay tuned.

Yeti Restaurant, Jack London Village (scheduled to open in early May, 2008), 707.996.9930.