Archive for January, 2011
Cafe Rouge
Nestled in the Berkley neighborhood of the Bay Area, Cafe Rouge is a favorite dining destination for locals.
Open for all-day service, this restaurant and meat market was established in 1996 by a Northern California native. Marsha McBride takes pride in the Mediterranean and traditional American fare that she offers to her loyal fan base.
The novelty of having a meat market within the restaurant is allowing customers to purchase the same meats they have enjoyed in a fine Cafe Rouge meal. Their shop selection offers a wide range of fresh sausages, pâtés and cured meats. Shoppers can even request special orders from the butcher if called in ahead of time.
If you’d rather skip the meat market and have your meal prepared for you, the menu at Cafe Rouge has an array of options that are updated bi-weekly.
If you step in for brunch, try one of the many salads that are prepared fresh or another signature dish. The kale Caesar and steak tartare are favorites of online reviewer’s. Lunch can be busy in the restaurant, but bar service is available all day, so you can enjoy a meal without waiting for a table.
Cafe Rouge is famous for its $1.00 oyster selection, available daily. If oysters aren’t your thing, the wine list is said to be one of the best available in the Bay Area and the appetizer menu has something for everyone.
A full meal at Cafe Rouge will start around $30, but the price is well worth the fine dining experience you will enjoy.
Caviar: A Luxury Delicacy
The most expensive caviar in the world, Almas Beluga Caviar, comes from Iran.
The $7,000/kilogram brand is sold in 24k gold containers and imported from the Caspian Sea where it is harvested from 60-100 year old Beluga sturgeon.
A delicacy that is supposed to be served with a mother-of-pearl spoon to preserve its taste, caviar (or sturgeon roe) is served as a lavish hors d’oeuvre or garnish to a refined meal. However it is served, the mere mention of caviar brings to mind images of royalty and opulence.
How did such a seemingly unappetizing food item (fish eggs!) become such a sought after and expensive dish?
With increasingly rare populations of prized fish and increasing government bans on wild fish farming, caviar went from being an abundant and common American staple to a less available symbol of wealth. What was once served for free in bars became a sought after scarcity.
Countries such as Russia and Italy are large producers of caviar, and while the specialty is still somewhat expensive in these locations, it is more common than in America. It is often served at large celebrations during the holidays or at weddings.
As long as caviar continues to satisfy distinguished pallets, the delicacy will remain in high demand. However, with so many varieties now available, it does not have to be limited to the upper-class of diners.
Visit your local grocer and you are likely to find an affordable version of caviar if you are curious and looking to try something you’ve heard about for so long. The experience might not be the same as you would get from a $900 can, but you may never know the difference.