Mr. Ribs is not where you would take your vegan sister-in-law.  But I can tell you that the BBQ ribs, shown above, are delicious and savory.   Grilling the meat over red-hot oak logs, then doused with an excellent sauce does the trick.   Lots of other grilled items on the menu, including half a chicken, fish and two steaks.   With our dish came a nice little ramekin of cole slaw and a salad.  We ordered the grilled potato, too, and it came out hot and gooey with cheese.  All this enhanced by a frosty glass of Bohemia suds.   The folks who serve you knock themselves out and the grill master was smiling all the time as he moved this rib and that to catch some special heat.  I say, “Yummy!”

It’s at 5 Pelicanos,  the street that goes along the river, so there’s always easy parking.

Here’s excellent news–the dishes at Los Corazones taste as good as they look.  That’s because there’s an artist in the kitchen–a chef with a MFA.  The plate shown above is tropical shrimp.  a typical gem, with a sauce of mangoes laced with fresh ginger slivers. When the dish comes to the table, there’s a chorus of oohs and aahs, followed by a refrain of mmmmms and yummms.

The restaurant’s signature dish is the filet mignon.   The meat is superb–tasty, tender–so if you ever want the best steak in town, this is your place. Dinner only. Los Corazones, Calle Jose Mariscal 15.

Ruben states that his sandwiches are “the best in the Republic.”   Well, he’s being modest–they are better than that.  So are his salads.  I may have had sandwiches as good, but never better.   Worthy of inclusion in the Smithsonian Institute!

The other day, Bambi and I shared a bacon, lettuce, tomato and avocado sandwich with two delicious sides.   When we were finished, we were very well satisfied because the sandwich was stuffed with goodies.  The bacon was crisp, the toast was warm. the lettuce crisp and the tomatoes red and ripe. It was all yummy for the tummy.

How he does it is easy to explain, but hard to execute.  Ruben and his wife, Monica, care about every single detail — (ESD).  From the special bread to the freshest of ingredients,  to the nuts in the Thai salad, to ESD.  It is all very hard work to pull off, but it shows in what the patrons get set before them.

The Chinese chicken salad and the chef’s salad are top shelf.  In fact, you will never be disappointed with anything on the menu–you can bank on it.

 

 

 

 

   Back in Sayulita, chewing my way around town.  First night we went to our old standby, Calypso, but sad to report the wheels came off that night. Every thing is new–decor, menu, wait staff, but nothing was in gear. The margarita was awful, the grilled chicken was pan fried, the waiters were rushing around but going nowhere and none of the old, great dishes were on the menu. Ye, gads!

         We then hit Mamma Mia and what great Italian food is at this small spot.  The pasta is really worthy and all the dishes are cooked with love, care and taste.  Warning, loud music deafens from across the street–loud and awful–it could curl a strand of spaghetti into a spiral–so go on Monday, or get there at 6-8 before the music starts.

        Dining at Don Juan’s is always a treat.  Wide ranging menu and all good.  This dish, shown above, is one of the stars–chili en nogado,  It is a poblano chili stuffed with beef and sweet spices, covered over with a lovely walnut sauce and sprinkled with pomegranate seeds.  Colors of the Mexican flag.  Bambi has it all the time and loves it.  I, too!

 

 

 

 

 

There are two sweet things you can do in Petaluma.  One, is to enjoy this absolutely delicious key lime pie at Luma restaurant.   Luma is especially nice on a sunny day, where you can enjoy this trendy place at sidewalk tables in the old warehouse section of town.  I have noted this restaurant before, but this slice of heaven is worth an encore. The filling is soft and gooey and the taste is tongue tingling.

Then, after the Luma experience, about two blocks away, stroll over to the lovely, small winery, the Sonoma Port Works, to taste through the exceptional, special varietal ports and some of the best balsamic vinegars anywhere.  We tasted the Sonomic Gold and the Sonomic Red and came away with both.   http://www.sonomicvinegar.com and get set for a treat!  info@portworks.com   Any of SPW’s offerings would make a superb holiday present for any gourmand on your list.

 

I love dim sum and, though there are many places in San Francisco, we go a lot to Ton Kiang.   Yes, it’s tough to park around 5821 Geary Street, but whatever it takes, we like this place.  There is a surfeit of seafood dishes, but there is a good variety, especially if you can snag a seat downstairs.  Upstairs feels a bit like Siberia.   The green vegetables are especially tasty and all the steamed dishes are tops.

Recently, another prime dim sum spot opened up across the street.  The restaurant is Dragon Beaux at 5700 Geary.  You can tell where the place is because of the throngs of folks, mostly Chinese, who are willing to wait for large amounts of time to sample the wares.   What is interesting about DB is that the place is huge, with an unusually refined decor and, most of all, really interesting dishes, some I have never seen before.  The spicy seafood dumpling is shown above.  Wildly good!      Another great dish was the wild mushroom and chicken bao.  The three puffed buns were turned out to look like giant mushrooms.   All the bao (bun) dishes are exceptional.  So good.  There are many specials each day and the chow fun dishes looked great.  Even the tea was a cut above.

At Ton Kiang, you get to point to the dishes as they come around and snag them.  At Dragon Beaux, you get a large fold out menu with many of the dishes illustrated in color, then you get to check the items you want.  Yes, there’s a wait, but the dishes come out piping hot.  I guess it may be difficult the first time to choose, but, as you come back for encores, you can get to know your favorites.

Which would I choose?   Well, both!