Philz Coffee (Downtown Palo Alto) - Review

What was all the fuss about Philz Coffee?  No matter when I pass by this glass-walled cafe, I see tons of people inside. Nevermind about the spectacular customer reviews.

Summary

Disclaimer: this is based on one visit on a springy, Sunday February morning.

Tip: Order first at the barista bar and then go to the cashier and pay.

• All coffee is made to order.
• Service is efficient even though the coffee prep takes time.
• Vibe on a Sunday morning: all kinds of Palo Alto types, slim, trim and wiling to pay $3.25 for a small cup of black coffee. So they are 20-40 somethings typing into laptops and adults with children in jeans, hoodies, button-down shirts, and Patagonia jackets. Some customers are alone
• Pastries to stay are served in huge coffee filters. 
• Baristas take care of your cream and sugar if you want any.
• Lots of individual attention and coffee counseling (as needed). I felt like I could take my time talking (unlike at some places I love in SF) because there was not a long line of customers behind me.
• Lounge chairs, tables, and lots of natural light. Bottom line: I am intrigued! I like it!

MORE….
Went in and wasn’t exactly sure where to go. The place is big and there was a cluster of people both by the cashier and on the other side of the deep barista bar.  But since the staff is attentive, listening was all that was required to figure it out.  Still, maybe Philz could benefit from having someone out on the floor guiding people.

I asked for a black coffee.  I barely glanced at the menu in part to avoid being overwhelmed with choices (I had heard that so many drinks were good here) and because I just wanted black. But the Philz’s hot chocolate was tempting me.  Anyway, I ordered. “This your first time here?” said the long haired man behind the counter. He had a cross earring dangling from his left ear.  He could have been a professional wrestler. In fact the entire line of baristas looked as ethnically and culturally diverse as what you’d find on BART.

He told me: every serving is brewed individually and that I should try Tesora, described on the menu as “a grand representation of our coffee and they way coffee should taste."  He also asked: cream or sugar? We prepare that back here.

At the cash register I asked a kind kid who looked like a graduate student in CS to recommend some pastries. He likes the chocolate croissants best.  When I kept probing, he also suggested the almond twist and the apricot bar. I went with the bar. But I will be back for the other two.

Philz Coffee

101 Forest Avenue

Palo Alto, CA 94301
philzcoffee.com

Good Food Awards - Year II

Got milk? Got crackers?

I adore cheese, coffee, jam, and chocolate so much that it's hard to believe that I could ever get enough of these foods...but I did after 30 minutes of sampling at the Good Food Awards. This was probably and only because most of these items were served straight up, without their usual accompaniments.  Imagine  sample-sized spoons of jam, fermented cabbage and cubes of cheese without bread or crackers or hotdogs, and tiny cups of black coffee without milk. 

Had Whole Foods and Gilt, sponsors of this event, donated crackers and bread and milk, I am sure that more products would have been sold.

Italian cookies from Galla Rulli in New York City.  Available on Gilt.  Recommended!

In this second year of the event, the Good Food Awards charged $5 per person ($12 more if you wanted to try beer and spirits) and had fewer sampling booths.  But it was still fun to meet all the purveyors from New York, Utah, NC, Washington, Oregon, and of course California and to get bites and sips of their wares.

Not surprisingly, my favorite section was chocolate.  I can eat chocolate in any form without any accompaniments and still be in a state of bliss.  All the chocolate I tried (15 different kinds?) had a clean mouth-feel and were made with just a few ingredients: cocoa beans, sugar, cocoa butter and vanilla.  Yet they all had distinct flavors, emanating from the beans used.  When ingredients are simple and pure, the beauty of the natural flavor can emerge. I will devote a separate post to this delicious topic.

Apart from chocolate, my favorite product was these little almonds.  Way smaller than the kind you normally see, these were flavored with smoked salt and Herbs en Provence.

Bits & Bites - Point Reyes, CA

Need a pick-me-up while devouring the eye candy that is Point Reyes?  Bovine Bakery has sweet breads and coffee to-go.   My friends says that the marzipan berry cake is out of this world. This particular bun, which weighs a full pound, is sweet and dense with cooked apples.   It was just okay, I thought.  I will need to return for the cake.

Bovine Bakery
11315 Shoreline Hwy
Point Reyes Station, CA 94956
(415) 663-9420

Camino & World Champion Latte Artist at The Proxy Project

The report on the last 20 hours of food prowling.

Latte art by Hiroshi Sawada. Baked goods in background from Sandbox Bakery and Black Jet Bakery.

• 7:00pm Friday - It started Friday night at Oakland's Camino, which is easily among the best restaurants I have been to in years. Communal tables, open-flame cooking, unpretentious service, first-rate Californian cuisine. More at the end of this post.

• 10:00am Saturday - Ferry Building farmers' market for beans and eggs at Primavera's booth.  Then, a visit to the Farmhouse Culture stand, where I tried three kinds of sauerkraut: horseradish leek, apple fennel, and garlic dill pickle.  I took back a container filled with the first.  The salty-tartness and crunch of the sauerkraut pairs superbly with roasted beets!   

• 11:00am Saturday - Ritual Coffee at the The Proxy Project to see Hiroshi Sawada, THE master of latte art--the man who literally wrote the book on the subject.  He is also featured in this NY Times article from yesterday about Tokyo coffee.  

Hiroshi-san creating one of his ephemeral masterpieces.

As soon as I arrived at Ritual on this sun-drenched Saturday I began to envy everyone living in Hayes Valley (all the tail-wagging dogs and toddlers included).  Why? On the other side of Ritual is liquid nitrogen fueled Smitten Ice Cream; in front of it are two fashionable food trucks; and a stone's throw away are Blue Bottle, Absinthe, Miette, and probably many other awesome places that I would rather not know about. 

As I said, the day was bathing in sunshine and mildness for a winter day.

Smitten Ice Cream just upon opening. The Santa hat tells you it's December.

Attention carnivores!

Wha??  "Brighter Faster" is what the Proxy Project landmark says. Below is Casey's pizza truck,

This is why I sing "I left My Heart in San Francisco."

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More on Camino

Here is what three of us ordered (verbatim from the menu). My favorites are asterisked.

• Avocado, orange and rutabaga salad with pomegranate and walnuts *
• Wood oven-baked local oysters with absinthe, breadcrumbs and carrot salad
• Wood oven-roasted chanterelle mushrooms with pounded wild nettles and grilled flatbread
• Half a Dungeness crab grilled in the fireplace with radicchio salad and aioli*
• Grilled local ling cod, rockfish and artichokes with new onions, Yukon Gold potatoes and chile broth*
• For dessert: persimmon pudding (tasted like a milder version of pumpkin pie).  

Every dish had a "WOW!" factor. This means that every time I took a bite of a new dish, I interupted the table conversation or chewing silence to repeat (yet again that night), "Wow! That is good!"  Camino uses fireplaces and wood ovens rather than stoves to cook its food.  Also unlike the majority of kitchens, theirs is not made of stainless steel or plastic, but stone. The resulting look and feel of Camino is warmth--chestnuts-on-an-open fire lighting. (This is truer the closer you are to the kitchen, which we were.)

This gorgeous hearthy kitchen is also an open kitchen.   The colorful mis en place preens for onlookers.   Last week's Good Food show featured an interview with the chef, Russ Moore, a/k/a the "Gentle Griller." His kitchen is decidedly anti-macho--he said it himself! Here's to you Chef Russ!

My trip to Camino should have taken 45 minutes from Palo Alto, where I was coming from.  Instead, it took two dreadful hours, much of which was spent muttering obscenities, along with: I should have left earlier. Why am I doing this? I should have stayed home tonight!  Nothing like a good Friday evening traffic jam to soothe your nerves following an intense day at work.

But when I sat down and took my first taste of the avocado, orange and rutabaga salad,  all cares went POOF!