Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Downtown Wine Merchants-Downtown Oakland, CA


Downtown Wine Merchants

Wine bar offering small-batch vino and New American small plates in an upscale old world space.  www.downtownwinemerchants.com. My daughter Melissa is a “regular” customer here and they treated her like royalty.  She was so excited to share this little gem with me.  She said, mom, “you need to post this on your blog right away”.  As you can see, I wasted no time.

Located just across the bridge at 102 Frank H Ogawa Plaza Oakland, CA. 94612, this is where the locals gather for great wine and outstanding food.

Melissa chose the Grilled Atlantic Salmon, braised vegetables, olive tapenade.

Grilled Atlantic Salmon, braised vegetables, olive tapenade

Here’s a peek at their menu.

Wine Merchant's Menu

Downtown Wine Merchants (3)

Downtown Wine Merchants (2)The girls above are Heather and Margery, and according to Melissa the service was AMAZING!!!  Owned by Susanne Downtown Wine Merchants received the 2016 Wine Spectator Award Of Excellance.

Dowtown Wine Merchants

If you’re in the Bay area, please check out some of these amazing places. They do NOT disappoint.

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Grand Lake Kitchen


Grand Lake Kitchen (2)

Located at 576 Grand Ave. Oakland CA 94610., right outside the San Francisco Bay Area, Grand Lake Kitchen is where the locals love to eat. If you’re in the Bay Area, google them and check out their different menus for brunch, afternoon, dinner, beverages, and dessert.  Go to http://www.grandlakekitchen.com/menu.

My daughter Melissa recently went for brunch. After her experience, she was excited to sent me a few pictures for my blog. The food looks amazing!  Here’s a peek.

Buratta, baby beets, herbs, grilled bread,

Scrambled Egg Breakfast

French Toast With Fresh Berries

Turkey Sandwich

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The Market, First Floor Of The Twitter Building, San Francisco


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In the financial district, downtown San Francisco, you’ll find this gourmet grocery store. This is really convenient if you work or live in the heart of the city. It’s located on the first floor of the Twitter building.

My daughter, Melissa, explained to me how it’s all laid out. In the center, there’s the grocery. The store offers all gourmet items that aren’t readily available in your traditional market. There’ s a large variety of wines to choose from as well. Attached to the grocery store is a food and drink bar. You can sit down and have a bite to eat and maybe then do some shopping. On the outer rim of the store are food stalls, similar to a food court, and a market cafe. They still have the original mailboxes from when the building was a department store. Here’s a peek into The Market!

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San Francisco Museum Of Modern Art’s In Situ


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After being closed for almost three years, the museum unveiled its major expansion in May of 2016. The reason for this post is due to a news program I saw recently. Besides the art program, the museum has revamped its dining program. This is where it get really cool!

Besides the main dining program I’m going to talk about, there are two other dining options. San Francisco’s own Sightglass Coffee on the third floor,and Cafe 5 which serves light California-fusion fare, on the fifth.

A new restaurant from three Micheliln-starred chef Corey Lee is open until 11 pm., even after the art gallery closes. The restaurant called, In Situ, features dishes from big names chefs like Rene Redzepi, Alice Waters, and Thomas Keller. These are recipes in which chef Lee has traveled to learn.

When I was watching this program, and seeing the finished dishes by chef Lee, I was amazed.The dishes are a collaboration of the world’s top chefs collection of global cuisine’s greatest hits. The food is treated as artistic property, and the restaurant is the gallery.

Chef Lee with his chef Brandon Rogers has worked with almost 100 chefs from around the world. Some sent recipes, some sent sketches, and some demonstrated their dishes in person.

“They chose a dish from their repertoire, or they came up with a dish that we will learn to make on their behalf at the museum.,” Lee says.

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