Name: Gluten-Free Coconut Crunch Cookie
Brand: Grindstone Bakery
Origin: Santa Rosa
Cost: $3.09
Found at: Other Avenues (3930 Judah)
Ingredients: Whole quinoa, millet and buckwheat stone ground at the bakery, coconut, extra virgin unrefined coconut oil, cold pressed rice bran oil, agave nectar, 100% rice brown rice syrup, flax seeds, baking soda, Sonoma coast sea salt
Calories per serving: 238
Why I bought it: I was on a vegan, gluten-free kick for the evening.
The menu will showcase the best of Incanto
and will prominently feature Boccalone meats including all of
Boccalone's fresh sausages, guanciale, pancetta, and sanguinaccio.
This Sunday's menu will include a black truffle mortadella panino with
potato-leek salad, house-milled whole wheat polenta with poached farm
egg, and a brunch version of our legendary handkerchief pasta. We will
also feature Incanto's award-winning Italian wine program and a not-to-be-missed Roman Bloody Maria.
Hours of service will be from 10:00 a.m. to 2:00 p.m. Reservations
accepted only for parties of 6 or more persons -- we encourage you to
stop by and pay us a visit!
The list includes over 100 wines, about half of which are available by
the glass ($9 to $15), plus 20 botled beers ($3 to $10), a couple of
sakes, and a few soft drinks. There's no room for a kitchen in the
small space, so there's only cold food: cheeses, cold cuts, olives,
nuts, and fruit.
Sundaes are finally being rolled out at Humphry Slocombe (2790A Harrison). The Tin Roof (which will soon be joined by the Hot Mess and the Gabba Gabba Hey, all $6) has three scoops of Tahitian vanilla ice cream (the recommended flavor, although you may select any flavor), hot fudge, marshmallow fluff and Humphry Slocombe chef/owner Jake Godby's ungodly wonderful "frosted peanuts." How exactly a peanut is frosted is not ours to ponder, just to enjoy.
It was more like a half moon outside on the night we stopped by Basil Canteen (1489 Folsom) and enjoyed the restaurant's Full Moon of house-infused ginger vodka with juices of pear and cranberry. This cocktail is so well-balanced that it would be perfectly easy to drink it a little bit too quickly, but sipping it slowly is a rewarding experience, as the spears of fresh ginger bring out a deeper flavor the longer it marinates. If you enjoy that pleasant little burn of the root, chewing on the spears provides a stimulating counterpoint to the drink.
