Ghirardelli Soda Fountain & Chocolate Shop @ San Francisco

Ghirardelli (pronounced as Gear-ar-delly) is the second oldest chocolate company in United States, after Baker's Chocolate. Founded by Dormingo Ghirardelli, an Italian chocolatier in 1952, the company prides itself for being one of the few American manufacturers that controls the entire chocolate manufacturing process, from cocoa beans to finished products. 

Ghirardelli Square is located at the corner of Beach St. and Larkin St. (west side of Fisherman's Wharf)

Even though Ghirardelli's chocolates are available in most of the U.S. grocery stores. Nobody would want to give The Original Chocolate Shop a miss. 

 Stop by the World Famous Ice Cream Shop for an intense chocolate fix.

Ghirardelli roasts the cocoa beans in house and uses a comprehensive refining process to ensure that the chocolate truly melts in your mouth!

Ghirardelli's product line includes its signature squares chocolate, chocolate bars, other chocolate confections, baking chocolate and chocolate beverages.

Baked treats: Chocolate Strawberries, brownies and chocolate chip cookies.

Everyone loves chocolate - A chocolate in the mouth is worth two on the plate!

Domingo Sundae (US$6.95) - A tribute to its founder, Domingo Ghirardelli. Two scoops of premium vanilla ice cream, homemade hot fudge, surrounded by bananas and topped with whipped cream, chopped almonds and a cherry. 

Midnight Reverie (US$7.95) - Two scoops of chocolate ice cream, homemade dark chocolate hot fudge, sprinkled with dark decadent chips and a Midnight Reverie 86% Intense Dark Chocolate. 

Hot Cocoa (US$2.95) - An aggressively intense cup of hot cocoa.

Chocolates are substitute for love. Let's face it, Chocolates are far more reliable than man. =)

Verdict : TOTALLY SMITTEN

Morimoto @ Napa Valley

You might think you know Japanese food, but a meal at Morimoto, Napa Valley will change that. Chef Masaharu Morimoto is truly a Japanese master among masters! The restaurant's interior was modern and vibrant, represented by the exotic hardwood tables and sleek wood cabinets. The menu was nothing short of amazing, with bountiful choices to choose from. After flipping through the menu back and forth, we decided to go with the Omakase (US$120).  

A wall of fish at the entrance hallway

The furniture were sleek and modern with a touch of urban Japanese sense.

Did you know that the Iron Chef has his own line of sake, shochu and beer?

 He even has his own line of utensils! 

Morimoto's executive chef, Jeffrey Lunak who helped opened the restaurant back in summer 2010 was at the kitchen that night.

The dining area

The bar

Would you like some Morimoto sake?

Chef Signature Toro Tartare - The fatty tuna was served on a wooden tray with nori paste, fresh wasabi, sour cream, chives, avocado, rice balls and soy sauce as delicious condiments.

A spatula was used to scoop the thick creamy toro. I really enjoyed mixing all the different condiments together - Such a fun way to start a meal. The Chef also left a yamamomo or mountain peach to clean our palate. 

Yellow Tail Sashimi drizzled with light sauce and garnished with some greens and garlics. The carpaccio dish may be simple but the flavors were vibrant.

Veggie fondue - Beautiful assortment of vegetables served next to an oil fondue with garlic anchovy paste. This was my favorite dish  - the fondue was brilliant, I could literally lick the bowl clean! 

Close up look of the anchovy paste in olive oil. Love the idea of  fondue-ing in a Japanese restaurant. 

In addition to the omakase, we ordered a portion of Bone Marrow. The slippery marrow was crazy good with the baked crust.

Foie gras Chawanmushi - This egg custard was infused with foie gras soup, topped with a tiny piece of duck breast. The texture and taste were amazing. Pure decadence!

 Watermelon wasabi sorbet was presented as a palate cleaner - Such a stunning sight. Can you see the  strawberry?

No omakase would be complete without a sushi course. The fish was top grade, perfectly cut with a nice portion of rice.

Surf and Turf - Willington chutoro wrapped together with foie gras and unagi (Left), waygu flatiron with sea salt (center) and veal cheek tempura served with pickled red onion and onion foam (right). The complex blend of flavors went perfectly well together.

Bubble tea with scoops of green tea sorbet mixed in an icy carbonated lemon grass soda water. The coconut macaroon was nutty and crispy with a super soft center. Both desserts were heavenly! 

Chocolates baby... Morimoto chocolates....

At Morimoto, expect nothing less than stunning platings and pristine dishes with a distinct Japanese accent. 

Moritmoto definitely takes it to the next level. 

Verdict : TOTALLY SMITTEN

Boon Fly Cafe @ Napa Valley

Located right next to Carneros Inn, lies a quaint little red barn that serves breakfast, lunch and dinner. The menu toggles between signature dishes and fresh creations, inspired by the agricultural heritage of the region.

Our first stop at Napa - A modernized red barn with a chair swing.

The restaurant was homey in its modern minimalist design. 

The open kitchen gave the feeling that I was dining at someone's home.

World Famous Boon Fly Donuts (US$9.75) - Tiny donuts dusted with the right amount of sugar and cinnamon. Worth US$9.75? Definitely not. 

Boon Fly Benedict (US$15) - Beautiful poached eggs covered with a generous amount of Jalapeno Hollandaise sauce. The Caggiano Ham was a sweet surprise, tucked between the eggs and artisan pain levain.

Poppa Joe's Eggs In Hole (US$13) - Griddled sourdough bread with 2 fried eggs in the center, paired nicely with a THICK piece of ham and "oil free" hash browns.

 The eggs were the focal point of the bread.

Breakfast may be the most important meal of the day, but it turns crucial when one decides to spend the entire afternoon roaming the vineyards.

 I always like the idea of food before drinking =)

Verdict: SOMEWHAT SMITTEN

R & G Lounge @ San Francisco

While most restaurants serve formulaic renditions of Chinese food, R&G Lounge sets a different expectation, playing with fresh ingredients and spices to create flavorful Cantonese dishes. It is arguably the best Chinese restaurant in San Francisco. 

Soya Sauce Bean Curd (US$9) - Dredged in light soy sauce seasoning, the tofu struck a harmonious chord of sweet and salty. 

Live Crab with Salt and Pepper - After being tossed with salt and pepper, the crab was flash fried for texture. We were smitten by the light crispy batter and finger licking good crab meat. 

Soya Sauce Duck (US$16) - Tender pieces of duck are marinated in Chef's special soy sauce. The result? Juicy meat under a veneer of well seasoned skin.

Fresh Lobster with Ginger and Scallions - Noodles are tangled in between sweet chunks of lobster, ginger and scallions. The dish was phenomenally layered with surprising texture and a catchy combination of flavors.

Bright leafy greens danced beautifully with a bowl of rice. 

Steamed Clams with Egg - Fresh clams submerged from a bed of silky custard - A reminder of how simple food can be so sophisticated. 

Few in this town can conquer Cantonese dishes quite like R&G Lounge do. In the end, we fell hard for all the dishes we ordered. 

Verdict : TOTALLY SMITTEN