Wednesday, April 18, 2018

Glamping at Campground

Posted By on Wed, Apr 18, 2018 at 5:01 PM

The New York strip steak, grilled vegetables and a counter view of the fire. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • The New York strip steak, grilled vegetables and a counter view of the fire.

Going for woodland chic in Humboldt risks redundancy but the vibe at Campground (865 Ninth St., Arcata), the landlocked cousin of Salt, is a bit more Swedish cabin hotel, with its deconstructed forest of birch stalks separating the bar from the tables and homey blue and white tile flooring. Blackout curtains obscure the Bret Harte Alley view from booths with caged lightbulbs suspended from ropes in rustic imitation of something your grandpa hooked up in the basement. The redwood tattoo on the forearm of the young man prepping vegetables just over the back counter is probably just a coincidence but it's on brand.

A glass fridge stocked with aged beef in the corner is promising, as is the fire in the back of the open kitchen, crackling and spitting embers up through the grill, a stack of firewood on deck below. Billed as an "Argentine-inspired steakhouse," the fire is the star of the show. What to order from the all à la carte menu?
Beef tallow potatoes. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • Beef tallow potatoes.
Slim wedges of beef tallow potatoes ($7) arrive sprinkled with parsley and chive in a little cast iron pan. A true rival to French fries, they are perfectly salted, soft inside and rich with the promised beef fat, which also yields a just crisp exterior. There’s a reason McDonalds worked so hard to replicate the flavor of beef fat for its fries — oil is no substitute.
The 10-ounce New York strip steak. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • The 10-ounce New York strip steak.
The 10-ounce New York strip steak ($27) gleams with garlic and truffle compound butter, though the taste is squarely about the tender meat and the wood fire char that makes a wonder of its marbling and rind of fat. On a recent night, the grilled seasonal vegetables with roasted garlic vinaigrette included bright, glossy asparagus and zucchini with a perfect bite and a hit of woodsmoke ($6).
A wedge of s'more pie. - JENNIFER FUMIKO CAHILL
  • Jennifer Fumiko Cahill
  • A wedge of s'more pie.
Are you going to eat someplace named Campground and not order the s'more pie? You are not. The hefty graham cracker crust and velvety ganache filling are topped with a dollop of marshmallow cream that's been torched to sleep-away camp toastiness. And you didn't even have to pack a sleeping bag.



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Sunday, April 8, 2018

Rescue by Torta

Posted By on Sun, Apr 8, 2018 at 1:42 PM

A big, beautiful explosion of a torta. - PHOTO BY JENNIFER RUMIKO CAHILL
  • Photo by Jennifer Rumiko Cahill
  • A big, beautiful explosion of a torta.

On a rainy day, the little striped pop-out awning on the Los Giles Taqueria tucked in the lot behind US Bank in Arcata looks like an oasis (953 G St.). (Yes, it's the same black truck you see up the street across from the Arcata Theatre Lounge in the evening.) Pressed for a recommendation, owner Osmando Hernandez hunches down in the window and suggests a torta ($7). Which one? He shrugs. "Carnitas is bomb."

This is no lie. And "bomb" is doubly descriptive when you try picking up this overstuffed sandwich, exploding as it is with guacamole, lettuce, tomato, onions, cheese and mounds of carnitas. The flavorful pork is that ideal balance of juicy hunks and crispy where it's been pressed on the grill, with the occasional pearl of sweet fat. The grilled crust of the soft, buttery roll is the only thing holding all this together, for the moment anyway. Take advantage.

And if the rain is still coming down hard, Hernandez may just loan you his umbrella to protect you and your leftovers as you ford the flash sidewalk rivers. Bringing it back is a chance to order another torta. You might take advantage of that, too.






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Monday, March 19, 2018

Bread and Sugar: Pan Dulce from El Pueblo

Posted By on Mon, Mar 19, 2018 at 7:00 AM

Clockwise from top: cheesecake, oreja, concha, cinnamon concha and elotito. - PHOTO BY AMY WALDRIP
  • Photo by Amy Waldrip
  • Clockwise from top: cheesecake, oreja, concha, cinnamon concha and elotito.

When fire shut down El Pueblo Market on Broadway in Eureka, it left a sweet roll-sized hole in our hearts and stomachs. While we wait for the market and its wall of baked goods to reopen — soon, we hear, though there's no firm date — we're feeding our pan dulce cravings at its Redwood Acres kitchen, tucked in the right side of the main building (3750 Harris St., Eureka).

Knocking and entering the side door with the pastel El Pueblo sign taped to it feels like visiting a sort of carb speakeasy. You might have to call out for someone to come out from the back, be it owner Engelberto Tejeda or another baker, but that gives you time to browse the rolling racks that nearly fill the tiny storage space.


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Friday, March 2, 2018

A Mess of Ribs

Posted By on Fri, Mar 2, 2018 at 1:48 PM

Digging into a rack of ribs. - PHOTO BY SAM ARMANINO
  • Photo by Sam Armanino
  • Digging into a rack of ribs.

If fighting over politics isn't intense enough for you, may I suggest ribs? Even within the guidelines of competition judging, our personal and regional aesthetics make the whole business like drawing from a deck of wild cards. Still, the pros will generally tell you that for competition ribs, the meat should cling lightly to the bone, tender but not slipping off by itself.

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Wednesday, February 14, 2018

Sub Conscious

Posted By on Wed, Feb 14, 2018 at 4:59 PM

Open your mind to pastrami on your Italian sub. - PHOTO BY AMY WALDRIP
  • Photo by Amy Waldrip
  • Open your mind to pastrami on your Italian sub.

Graduations, birthdays, christenings, communions and shotgun weddings — any event worth filling the yard with folding chairs in my hometown back east meant a 6-foot-sub. Laid out on a long table would be a seemingly endless loaf of Italian bread stuffed with layers of salami, ham, pepperoni, provolone and peppers doused in oil and red wine vinegar, with shredded iceberg lettuce cascading from the sides.

You'd carefully take a geode-layered slice, supporting your paper plate with one hand underneath, and make your way to a folding chair, trying to keep your heels from sinking in the lawn. The trick was to sit at the very edge of the lawn so you could get two bites in before somebody talked to you.

Is this a thing you can get here? Almost. From the tiny bar-adjacent storefront that is Deo's Sandwich Shop (428 Grotto St.) — a location that's been turning out sandwiches for some 45 years under a handful of owners — comes a monster of a classic Italian sub, roughly the size of your head ($10). But open your mind to relatively new owner Joe Sandoval's variation: salami, pastrami, provolone, sliced tomato, pepperoncini, fistfuls of shredded lettuce, seedy mustard, mayo and balsamic vinegar (because we're fancier on this coast). The warm, spicy, smoky pastrami works with the traditional Italian flavors and the bread is more substantial and crusty than those backyard wedges. To say seating is limited is an understatement; get your sandwich to go so you can be alone with it, get those bites in before anybody talks to you.



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Saturday, February 3, 2018

Morning, Porkchop

Posted By on Sat, Feb 3, 2018 at 3:44 PM

Free your mind with chicken fried pork. - PHOTO BY JENNIFER FUMIKO CAHILL
  • Photo by Jennifer Fumiko Cahill
  • Free your mind with chicken fried pork.

So if we're willing to blur the line between breakfast and lunch, we may as well luge down the slippery slope to dinner. We're really only an order of steak and eggs away. Abandon labels and be free.

Well, at least until Cafe Waterfront (102 F St., Eureka) stops serving breakfast around 11 a.m. We got a tip chicken fried pork chop was on the specials board ($13.95) and followed it up, though to be honest it could have been chicken fried hammers and we'd still have tried it once.

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Sunday, January 28, 2018

It's All Gravy

Posted By on Sun, Jan 28, 2018 at 11:22 AM

Biscuits and andouille sausage gravy, cher. - PHOTO BY JENNIFER FUMIKO CAHILL
  • Photo by Jennifer Fumiko Cahill
  • Biscuits and andouille sausage gravy, cher.

In the interest of transparency, I would like to confess that I have been closed minded about biscuits and gravy. Haunted by a decades-ago plate at a truck stop near the border of Texas and Arkansas with payphones in the dining booths, it was hard to accept any variation on the standard dusty-topped, fluffy biscuit all but drowned in peppery, white pork sausage gravy. Only recently have I opened my heart and its attending arteries to anything else.


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Tuesday, January 23, 2018

Is Brunch Dead?

Posted By on Tue, Jan 23, 2018 at 10:56 AM

A breakfast club worth joining. - PHOTO BY JENNIFER FUMIKO CAHILL
  • Photo by Jennifer Fumiko Cahill
  • A breakfast club worth joining.
A few weeks ago, iconic pop star and holder of Champagne flutes Mariah Carey declared brunch over. On some level, she may be right. We may be done waiting in line (Mimi would never) to pay through the nose for swanky, Instagram-ready cloud eggs and a pass to day drink. But old-fashioned brunch — the big breakfast that forgives your rolling out of bed just shy of noon and gives you a pass to day drink and possibly return to said bed — will never be over.


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Wednesday, December 13, 2017

Sea Change

Posted By on Wed, Dec 13, 2017 at 1:15 PM

Hot and cold at La Patria Mariscos and Grill. - PHOTO BY JENNIFER FUMIKO CAHILL
  • Photo by Jennifer Fumiko Cahill
  • Hot and cold at La Patria Mariscos and Grill.

The stretch of Eureka's Fourth Street between T and R streets is broad-daylight sketchy. And yet two restaurants have built cult followings there: Tandoori Bites, with its lunch buffet of curries, and La Patria Mariscos and Grill (1718 Fourth St.), just a samosa's throw across the street.

A couple of years ago, Adrian and Cici Ayala took over the latter (formerly La Patria Solis), changing up the menu to include more seafood than we've seen on a local Mexican menu, which is to say it's brimming with ceviche, octopus and lots of shrimp. This raises the question: How are we not eating more Mexican seafood? Look at Mexico, already. It's surrounded by water. Some would say big water. Ocean water.


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Saturday, December 9, 2017

Pie/Cake Truce

Posted By on Sat, Dec 9, 2017 at 10:00 AM

Lemon meringue cake: a unifying force. - PHOTO BY JILLIAN BUTOLPH
  • Photo by Jillian Butolph
  • Lemon meringue cake: a unifying force.

Let us not fall into the tribal factions and false dichotomy of pie vs. cake. Really, given the fact that Boston cream pie is really cake and cheesecake — with its graham cracker crust — is more of a pie, are we not already living in a post pie-vs.-cake society? (Drag me in the comments if you want. I said what I said.)


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