i have been living off fillmore for over a year now and each weekend my friends and i talk about visiting this little dark bar on fillmore and sutter. we finally went for an early happy hour last friday and it was really truly great. in my junior year of college i studied abroad in barcelona and this bar reminded me so much of spain – bah, i’d die to go back.
it was dark, the coolest music was playing (passion pit, empire of the sun, of monsters and men, rodrigo y gabriella), the bartender tended to the entire bar, we sat in a dark corner which looked like it should have been only for table service, and watched people come in and out. so much fun, we actually ended up staying for 3 hours! that’s not a joke, we were there a very long time. so long, that we ordered take out from a delicious restaurant up the street, bun mee. yes, they allow you to order in. they have bread, cheese, and olives but encourage you to order from the local restaurants on fillmore. it was totally great.
for some reason i thought it would be important to take pictures of the 3 bottles we shared (there were 4 of us, no judging). mira…
ned 2010 sauvignon blanc – new zealand wine with grassy notes, bright acidity, lime and grapefruit zest
carma carmenere 2011 – chilean wine with red fruits, spices, and bittersweet chocolate notes
siete fincas torrontes – argentinean wine with notes of chamomile, lychee, and white peach
kidding. i did not taste and identify the notes in all of this in the wines. wine jug gives you a cheat sheet. kind of fun for those who want to test out their palates!
oh. and our thai food.
our order to bun mee provoked me to make my own banh mi. i’ve done this before with shrimp but was craving some good old chicken.
chicken banh mi with caramel aioli
2 chicken breasts
1/8 cup soy sauce
3 garlic cloves, minced
2 shallots, chopped
1 tablespoon fish sauce
2 tablespoons brown sugar, separated
1/2 teaspoon five-spice powder
4 tablespoons vegetable-mayo
1 tablespoon butter
1 tablespoon milk or cream
pinch of salt
3 sandwich sized bagguettes
1 small cucumber, julienned
1 large jalapeno, julienned
2 carrots, peeled and julienned
small handful of cilantro
for the chicken…
1. preheat oven to 400°f and slice chicken breasts into 1/2 inch slices.
2. in a large bowl combine chicken with: soy sauce, garlic, shallots, fish sauce, five-spice, 1 tablespoon brown sugar. let chicken marinate for at least 45 minutes.
3. cook for 35 minutes or until cooked through.
for the sauce…
1. in a small saucepan over medium-high heat, melt butter.
2. add 1 tablespoon brown sugar and the milk.
3. bring to a rolling boil for 4 minutes or until just starting to caramelize.
4. add caramel to mayo and season with salt to taste.
for the sandwich…
1. add the sauce.
2. add the julienned vegetables.
3. add the chicken.
4. top with cilantro.