Here in The Kitchn we're all about home cooking. But home cooking, especially in this age of interwebs and world travel, food networks and glossy monthly magazines, is deeply influenced by things beyond the kitchen door. Indeed, far beyond our immediate neighborhoods and family traditions.
So many things influence our cooking: the seasons and markets, friends, family, tradition, budgets, time, energy...
Today I'm thinking about restaurants. This has to do in part with where I live. The Bay Area is basically just a bunch of streets and bridges that connect us to the next wonderful place to eat, a new gustatory discovery just on the other side of that (impossibly steep) hill.
Here are some restaurant influences that have been showing up in my kitchen lately.
Last night a bowl of miso soup at my most favorite neighborhood sushi spot (Sushi Zone) reminded me that miso broth for breakfast is so nourishing on foggy mornings. There's something almost encouraging about sipping miso broth from a bowl while staring out the window and slowly entering into the day ahead. A simple pleasure.
And then there's Burma Superstar on Clement (or Mandalay for those of us who don't want to stand in line) for that green tea salad. The influence is still percolating but I love the idea of serving a salad with all the separate components artfully arranged on a platter, squeezing a lemon wedge over it all, and tossing it together right there at the table. And green tea as an ingredient is always intriguing.
California Italian hits the comfort spot for me, especially at Pizzaiolo in Oakland (pictured above). I love arriving early on a summer's evening, when the setting sun floods the restaurant and the scene is mostly families and folks stopping by after work. The biggest influence here is pizza, which I'm starting to get the hang of at home despite my teeny tiny stove.
Also, I recently had an amazing halibut ceviche there with avocado, grapefruit, cilantro, lime and a touch of red chili. I cannot wait to serve this at my next dinner party. Ceviche is so easy and refreshing. A great way to begin a summer meal when a cool starter is appreciated.
I could go on (and on) but it's your turn. What restaurant meals have you brought back to your home kitchen?
(Images: Dana Velden)
Forgive me for referencing a chain (I grew up in a small Midwestern town with few local restaurants) but my favorite restaurant takehome has to be using Thai peanut sauce as a salad dressing as I once had at The Cheesecake Factory when I was younger.
view marthag's profile
It seems like every restaurant we eat it is an inspiration for me- I have a few things that have stuck in my repetoire.
The flavors for my crab cake with mango jalapeno salsa are influenced by the "sexy girl" sushi roll at Sushi Studio in Long Beach CA.
One of my favorite desserts to make- a pine nut tart with honey lavender ice cream, was an attempt to recreate a dessert at one of my favorite french restaurants- quite successfully.
It's been a while since we've gone somewhere super nice- I think I need to get inspired soon!
view spotonmeg's profile
I don't think I'd say I've directly brought any restaurant inspiration home but I'm definitely falling into the California/San Francisco style of cooking. More simple preparations, more vegetables, more warm braises (because it IS cold here all the time, dangit).
I'm probably going to make savoy cabbage gratin again tonight, and again tomorrow. It's not a restaurant dish but I could see it as one pretty easily.
view Tiamat_the_Red's profile
I made a plate of cheeses and meats last night with interesting condiments and accoutrements totally inspired by my last meal at Uva in the Haight.
view Tazer's profile
The Steelhead Diner in Pike Place Market has a house salad that is a treat. Iceberg lettuce head, with leaves removed until it is the size of a softball, cut in two, and the bottom half hollowed out leaving a bowl. Inside the bowl goes Lorenzo dressing with filling comprised of crumbled bacon, avocado, red onion diced fine, diced hard boiled egg, and crumbled blue cheese. I had the salad at dinner and had to recreate it. I made it for my own birthday dinner, served up with Copper River Chinook...Simply heaven.
view JD523's profile
I am definitely inspired by San Francisco/Bay area restaurants. I appreciate their commitment to pristine ingredients and light, wine-friendly preparations. I try to visit at least once a year or every couple of years.
view art's profile
Living in SF I am inspired by Asian restaurants dishes infused California local seasonal ingredients.
Zuni Cafe infamous roasted chicken with bread salad, mustard greens, currents, pine nuts and scallions has been a source of inspiration. I make a pretty good version except I will never master the taste fully because I do not have a brick oven.
view LoriSF's profile
Pizzaiolo happens to be my favorite restaurant as well. I literally save my pennies to be able to go here as often as possible. Charlie does an amazing job, I've never had a dish that was less than stellar, and their cocktails are not to be missed! Thanks for giving them a shout out!
www.paintedpeach.blogspot.com
view Elissa-D's profile