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This is Bix - it's in an alley and thankfully the cab driver knew what we what and where we were talking about. Inside Bix - it has a swanky speakeasy-vibe - 1920's art decor and a live band playing loud jaz music. The food was decadent and scrumptious.

We did hor d'oeuvres in a tapas fashion...we tried the "Tuna Tartare on Olive Toasts". I love the fresh fish in San Francisco. Heaven.

We also tried: "Kampachi Crudo with Blood Orange, Fennel, Daikon Sprouts and Fiordolio Olive Oil."

I first heard about crudo in a Vogue article by Jeffrey Steingarten. He's a brilliant gourmand and he has such an evocative writing style...I also read about this Italian-style of doing raw fish in the NY Times...I think. This SF Gate article has a great way of explaining crudo: "...crudo is shorthand for any kind of raw fish -- chopped tartares, marinated ceviches, sliced sashimis, paper-thin carpaccios. The stumpy word itself conveys little about the silky, sensual feel of eating a raw scallop glistening with olive oil and shivering under sheer fennel slices and bits of orange...". And in this NY Post article...a chef has another way of explaining crudo: "Crudo is basically Italian sashimi with good ingredients. Instead of wasabi, we use garlic, and instead of ginger, we use tomato."

Now, Susan said she had really good crudo at Incanto - possibly better than Bix...As for myself, this first taste of crudo was delightful. Again, fresh fish - slice thin and marinated lightly. It melted in my mouth and left my palate swooning. I especially liked how it finished off with the blood orange - a clean citrus tang...

We also did some sliders in a gourmet fashion - "Mini Lamb Burgers with Spicy Red Pepper Sauce". A month or two ago, I picked up the movie "Harold and Kumar go to White Castle" DVD and I still have a craving for little burger bites.

Photos:

Maps:

Madame Gonzaga's Adventurings, Taste of Wherever

Tags:

gourmet , california , san francisco , crudo