Tuesday, March 17, 2015

Bavarians at the Gate

Posted By on Tue, Mar 17, 2015 at 11:01 AM

Tomato-basil, spinach-feta and apple strudel pretzels. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • Tomato-basil, spinach-feta and apple strudel pretzels.
Ever sit at your desk with a rumbling stomach wishing your office had sandwich delivery like in old movies? Or that some kind of lunch fairy could bring you food? Turns out that is a thing that can happen, but with a twist. Well, a lot of twists. As in pretzels. No, not the gangly ropes of dry bread you gnaw at a ballgame. These are plump knots of soft, warm dough that stretch apart in a way that reminds you why you haven't given up gluten. Get  an order of 10 or so together and Royal Bavarian Brezen (476-3920) will show up in the form of Alexandra Hierhager, the lederhosen-clad, basket wielding woman who wakes at 4 a.m. to bake her mother's recipe from (surprise) Bavaria — a magical land of mellifluous German and bountiful pastries. 
Frau Hierhager mit ihrem Brezeln. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • Frau Hierhager mit ihrem Brezeln.
The basic salt pretzel ($3.50) satisfies like a bagel, but the other varieties are legion. The basket overflows (that woman is stronger than she looks) with savory and sweet options from jalapeño to chocolate and peanut butter ($4.50 or three for $10). Both the tomato, mozzarella and basil pretzel and the spinach, feta and Monterey jack one are generously topped and as satisfying as sandwiches. The apple strudel pretzel is full of cinnamon and fruit, but with a bagel's chewiness and vanilla frosting. Eating a pretzel lunch is the team building exercise your office has been waiting for.
A basket of Bavarian bounty. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • A basket of Bavarian bounty.


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Tuesday, March 10, 2015

Duck, Duck, Bacon

Posted By on Tue, Mar 10, 2015 at 11:31 AM

Lunch is duck season. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • Lunch is duck season.
Not every business lunch calls for the classic steak and Martinis, and not all of us can return to work after that sort of thing. Choosing where to break bread and make deals can be high pressure. Don't sweat it — you'll ruin your suit. (Kidding, Humboldt. Work hoodie, whatever.)

The duck B.L.T.A. at Plaza Grill (780 Seventh St., Arcata) says, "I'm refined but down-to-earth," and, "I'm not broke/desperate, but I won't spend your money like a Kardashian with a champagne buzz, either" ($13). It's not duck bacon exactly, but smoked duck in thick, hammy slices on soft, toasty sourdough with avocado, lettuce, tomato, caramelized onions and garlic aioli. It's smoky and gamey and not a bit dry — everything you love about an old-fashioned BLT plus the luxurious gaminess of duck, which is kind of having a moment right now. 

Not the sad tuna sandwich you had at your desk yesterday. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • Not the sad tuna sandwich you had at your desk yesterday.
For a while among the power elite, seared tuna was the new steak. (It was the fat-free '90s; eating red meat in front of people was akin to shooting up in a restaurant.) The seared Ahi tuna sandwich is bringing it back, but it won't wave any red flags on your expenses ($13). A ciabatta roll swiped with sriracha mayonnaise is piled with chunks of grilled tuna — sushi-pink in the center and crusted with sesame outside — and topped with a light Asian slaw. Pro tip: You might want to order your slaw on the side if you want to eat at a leisurely pace without a soggy bun. And if your lunch partner wisely swaps in the sweet potato fries, keep it professional and don't pick off his or her plate. Some people hate that. 
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