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The Dining Guy - Food, Fun and David
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There are many places I’d like to be on a rainy day: reading a book on the comfy green velvet sofa in my den, viewing an art exhibit at the SF MOMA, and meeting friends (and sometimes friendly adversaries) at Tangerine for brunch. On a recent rainy Sunday morning, I put on my waterproof hiking boots, grabbed my umbrella and ventured into a steady downpour to meet my friend Ryan for some great conversation and what I hoped would be some appetizing food.
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Atmosphere
The atmosphere at the two-year-old Tangerine is cozy, with 16 tables inside and 8 tables outside (allowing diners to enjoy warm sunny days.) The kitchen is partially open to view, so it was nice to watch executive chef Sean Pattanasuvoranun and his staff prepare delicious Pacific Rim dishes. With room for 50 diners, the dining room is light and airy with several large plants and exotic art. The hostess was prompt and friendly when greeting as we stepped inside. Although there was a large brunch crowd, we were quickly seated at a table in the middle of the dining room, allowing us a nice view of the pouring rain through large glass windows. The noise level in the room wasn’t a problem even with two rambunctious toddlers running around playing cops and robbers.
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The Food
The menu is rotated every two to three months and the food on the brunch menu is fresh, fun and very filling. After a couple of cups of their outstanding coffee, my order of macaroni and corn pancakes with a fried egg, sauteed leeks, oyster mushrooms and Parmesan cheese ($7.95) arrived. Although good, and served with organic greens, the dish needed more seasoning as it was too bland for my taste. The addition of extra garlic and Tabasco sauce solved the problem. I managed to sneak a few bites of Ryan’s amazing scallion potato latkes ($8.95) while he was washing his hands. The crisp latkes came with 2 poached eggs and fresh smoked salmon, covered in a spicy hollandaise sauce. While wary of hollandaise (due to an unfortunate food poisoning incident in Jamaica), I really enjoyed the texture and flavor the sauce added to the pancakes. Other brunch dishes worth mentioning include the farmer’s omelet with caramelized onions, bacon, roasted potatoes and gruyere cheese ($7.95), a refreshing fruit salad topped with low-fat tangerine yogurt and ground nutmeg ($5.95), and a piping-hot split pea soup flavored with sweet onions and cream topped with fried shallots ($4.50).
For dinner, Chef Sean mentions some of Tangerine’s most popular items include drunken duck marinated in dark beer and coffee served with rice cakes with a yellow curry and garlic bell pepper coulis ($15.95) and sea bass with an edamame and black bean sauce served with sautéed spinach and jasmine rice ($16.95). Although I was too full from brunch to try them, I’ll definitely save them for another rainy day.
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