American Grilled Cheese Kitchen

Okay, I take it back. I know last last week I said I never order grilled cheese in restaurants! But that was before I'd made up my mind about American Grilled Cheese Kitchen in South Park, a new(ish) place that puts this classic sandwich front and center.

Initially, I had my reservations. It smelled of a gimmicky/theme restaurant, and I didn't want to battle the long lines that Yelpers described. (Plus, there's the issue of my increasing dairy intolerance that I don't want to get into right now). But I have to say I was intrigued. There's something nostalgic, satisfying and a tad bit indulgent about this comfort-food staple. Plus, there was a twist.

There's always some kind of twist, right? Here it was all about the buzz. In the months leading up to its opening, blogs and food sites posted a bunch of articles about this place. Words like "innovative," "re-invented" and "artisanal" kept popping up as did the description "grilled cheese for adults." What exactly does that mean? It was just enough to get me to try it out.

The lines were long, as expected. But moved surprisingly fast during a weekday lunch. The menu is simple and very focussed - with 6 variations of grilled cheese as well as a few soups, salads, and specials. I counted 7 different kinds of cheese - cheddar, havarti, goat, feta, gruyere, monterey jack, and fontina.

So here's what I think makes a sandwich "adult." While the names were cute and kid-like (like the Piglet & the Mousetrap) - the ingredients were definitely elevated and for more mature tastes. My Piglet came with Tillamook cheddar, artisan-cured ham, apple mustard and rosemary butter. And my co-worker ordered a mushroom version which came with gruyere, fontina, grilled mushrooms, roasted potatoes, melted leeks, carmelized onions and thyme butter.

Also decidedly "adult" was their mac & cheese which packed a kick with jalapenos and bacon. And their smoky tomato soup which offered creme fraiche and housemade croutons.

So again, I'll take what I said back. All in all, everything here works. The sandwiches are tasty, substantial, and somehow makes you a bit happier in the process. I think that's just one of those universal qualities that grilled cheese has. Sure, I can make one at home. But for a perfectly melty grilled cheese with an elevated combination of ingredients and flavors, I'll happily return to American Grilled Cheese Kitchen, again and again.

SAMIWICH'S TASTE RATING

Swedish Almond Tosca Torte

serves 10-12

recipe from Cynthia

total prep time: 15 min / total cook time: 30-36 min

CRUST INGREDIENTS

3 eggs, room temperature and lightly beaten

1 c sugar

1 c butter, melted

1 c all-purpose flour

TOPPING INGREDIENTS

1/2 c unsalted butter

1/2 c sugar

1/2 c slivered almonds

* I used 1/4 c sliced almonds and 1/4 c slivered almonds

1 tbsp all-purpose flour

1 tbsp milk

CRUST INSTRUCTIONS

• Grease a 12” torte pan with a removable bottom and set aside.

• In an electric mixer with the paddle attachment, beat eggs and sugar until frothy.

• Add melted butter and flour to egg mixture and mix until combined.

• Pour into prepared pan and bake at 350° F for 25-30 minutes or until lightly browned.

TOPPING INSTRUCTIONS

• Mix all topping ingredients in a sauce pan. Heat until thick and light, stirring constantly. Do not boil, but simmer for 1 minute.

• Immediately pour topping into finished crust and broil until golden brown, about 3-4 minutes in the middle rack.

** ADDIECAKES’ NOTES **

• If you like almonds, consider adding an extra 1/4 c of almonds.

• While broiling, the topping will start to bubble and there is a chance it could bubble over, so if you want to avoid any possible oven clean up, put the torte pan on a cookie sheet.

• Watch the torte carefully when broiling. It can burn very quickly.

• If your torte starts to burn while broiling, take it out and finish the edges with a blow torch.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

Shanghai Dumpling Shop

There are a few things that I never order in restaurants because I'd like to think I can make the same product at home (like a peanut butter & jelly sandwich, or a grilled cheese, for example), for less. Dumplings is not one of those things. Because when they’re good, like really, really good, to me they are worth every penny, and then some.

Dumplings are just about my favorite things to eat. I blogged about my love for New York's Joe’s Shanghai last year – and after a long, hard search, Shanghai Dumpling Shop in Millbrae almost takes you there. Almost. My friend Ray who told me about this place prefaced it by saying it's pretty darn close.

If the sign of a good restaurant is a massive crowd that lines up before it opens, SDS has that in spades. We came early and sampled a bunch of Shanghainese classics.

Green onion pancakes. (Light, flavorful, with a slight bit of the toasty, salty flavor you’d get from a perfectly seasoned pan). Shanghai noodles. (Thick and savory with strips of pork and vegetables). Soy sauce braised pork. (Tender, saucy and unctious, in a good way). And perhaps the biggest surprise was the sauteed bean curd sheet and vegetables (see pic #6 above), which was simple, satisfying and delicious (how come I’ve never tried this dish before?)

To me, a good dumpling, or xiao long bao, is meaty, chewy and juicy all at the same time. The outside, which is is just as important as the inside, is kind of like a good supporting actor, sturdy and capable enough to keep everything together, while still letting what’s inside shine.

So what's inside? Well, first you need a good-sized soup spoon, rather than chopsticks, as your eating untensil. It's to catch all the flavorful juice that oozes out once you take a bite. It’s rumored that Joe’s Shanghai stuffs a gelatin cube of broth into each dumpling before steaming (another reason why I wouldn’t attempt to make this labor-intensive dish at home), perfecting that experience (and occasionally scalding the mouths of those who can't wait for them to cool down).

SHS does a pretty good job too. They offer two fillings and I favored the pork with crab while a few of my pals preferred the pork-only dumplings. The pork does it's meaty, juicy magic while the crab adds texture and richness. And the delicious soup that runs out takes it to a whole other level. My favorite way to eat them is with a splash of vinegar and a sliver of ginger. No hot sauce needed. It is, in my opinion, the perfect soupy-savory bite.

If the sign of a good restaurant is also hovering, glaring customers waiting for you to give up your table, SHS has plenty of that too. It might not be quite the same experience as my beloved Joe's, but Ray was right. It's pretty darn close, and I'd happily eat here again and again and again.

SAMIWICH'S TASTE RATING