CertifiedFoodie is a food enthusiast in Houston. She's a fearless adventurer whose palate will bravely taste absolutely anything (!) once. A motto which have led to profuse tongue-scrubbings, cussing, and back-to-back food poisoning. When not eating and/or traveling, she's a loving wife and mom and a career woman involved in healthcare.
View all posts by certifiedfoodie →
This is another great year for my blog. Although recipes for my cooking has gone down quite considerably, I’ve had a lot of entries from my restaurant adventures. I have actually done a lot of cooking lately but I simply don’t have the time to write. I know I should just really simplify my text and let the pictures speak for themselves. But if that were the case then all i need is just Facebook, the way everyone else does it. So I will take this extra step because, writing, although time-consuming, is a delight in itself.
I chose this restaurant because I wanted D to try the real deal Kobe beef; the one that is certified, with serial number and everything. I have lived in Japan and I cannot say enough about how they obsess over the quality of their Kobe and the measures they take to protect its quality. When Roka Akor opened, a co-food-blogger told me that this restaurant flies their Kobe from Japan. You pay through the nose (it is sold by ounce) but for the real experience, it is still cheaper than flying all the way to Japan. This is my rationalization after picking up that tab today.
We started off with sashimi. So yummy and pretty.So here it is. Certified Japanese Kobe Beef. True steak perfection.D is one happy camper. He has officially reached steak nirvana.A5 Wagyu FIletMadagascan Jumbo Tiger Prawn with Yuzu Kosho ChiliFYI, wine selection isn’t a slouch. This is a really good Bordeaux.Vahrona chocolate molten cake- the filling is almond caramel.I’m a sucker for presentation. Cappuccino was meh but the cups are cute.
This was definitely a wonderful dinner. Totally worth the splurge. When you think that the alternative is flying all the way to Tokyo and have to deal with jet lag and their teeny tiny hotel rooms….this was a steal. I don’t know how long I’ll keep telling myself this, but whatever makes me sleep at night, right?
Fueled by the success of the first true Michelin experience at Bouchon (faux first is Yauatcha-the Houston one I ate at is not starred, only the London branch is), I instantly booked my night for the The Progress. I soon realized the truth in what some chefs have been claiming about these stars…it is extremely subjective.
This is located in downtown SF and for some reason, no valet. It was our lucky night because somehow, we found a spot within the block. My Manolos breathed a sigh of relief. The restaurant is pretty. The design was clever to make what a typical SF dig would be, cramped, seem spacious.
The ordering style is unique, and if you have an open mind, could be interesting. For a fixed price, you get to choose 4 entrees. Each would be shared family-style. The way the waitress explained it was the first 2 should be chosen on the “light” section (veggies) and the next 2 from the “heavy” section (meats).
Prior to serving the entrees, there were a few things “for the table” aka appetizers. We were given three of these appetizers, which I thought was fairly generous.
first – seven pepper cracker with cicciolisecond – sour beer bread with fermented cabbage butterthird – roasted baby carrots with pickled plum mayo
Then we were on to the entree. The timing of these dishes being served were impeccable. Not a lot of wait time.
Haas Avocado and Manchego wedge with dried summer pepper, lime, pomegranate syrup romesco
This chose a great avocado for this dish. It reminds of the avocado we have in the Philippines, more sweet than savory but still very firm.
I cannot imagine putting the marrow into the dumpling wrap, but somehow that feat was achieved in this dish.
Wild morel mushroom cavatelli with goat gouda and nettle cream
Now this is where the “star” was achieved. Morel mushrooms are a gourmet’s delight. There are apparently people who have to “hunt” for it and takes a lot of skill because it is elusive. It tastes very meaty and earthy and most importantly, for something so packed with flavor, has only 20 calories per cup. This dish probably has 1/4 cup, so….5 calories for the win!!!
steamed local black cod enokis, sprouted beans & lentils, sweet onion-dashi vinaigretteFor my drink, I had The Remedy
Overall, this was not a bad dining experience. Although it is a far cry from Bouchon, if you have to compare. The dishes were really creative and the ingredients, superb. The presentation is a bit dated, for lack of a better word. I love Japanese clay ware but the same kind of plate was used throughout the courses, a variety of shapes/colors would have been better. The thing I disliked most was the way the tables were so close to each other. See how the next diner was so close to me. I overheard her entire tale of Match.com misadventures…
The Progress, 1525 Fillmore Street
San Francisco CA 94115
