Damn near perfect

Cold night, two seats open up at the crowded bar just when we walk in, steamed mussels in a Pernod-laced broth, matchstick frites with a spicy aioli mayonnaise, thick crusty bread char-toasted for dipping, and a big round glass of Duvel Belgian Ale with about a two inch head on it.

And the bartender, despite being busy, orders another plate of that bread without me having to ask for it.

[Robin Garr]

Sounds great! But where were you?

Brussels?
Antwerp?
Brugge?
Please share. Belgium is this foodie's favorite country to eat my way through.

Oh.

I did say "near", not perfect.

Not far from home.

The girl and the fig. Sonoma Plaza. Weekly hangout. Insult the bartender, and be insulted in return. Talk to the locals.

I admit I did think about Belgium though: Bruges, actually. And Paris, over on the Left Bank, just a short stroll from St. Germain.

Ah, the Pernod mussels. Funny that those (especially when accompanied by grilled bread) are the best mussels I've had (though I've never been to Belgium). One of these days when I can find some fresh mussels that aren't a week old, I'm making that. Thanks for the reminder.

Walt

One thing that added a lot to the enjoyment of these moules, Walt, was the way the girl and the fig does the bread.

Don't be afraid to use a thick hefty slabslice of good bread, and for sure don't be afraid to grill it heavy!

They do it over an open flame so there's even a bit of singeing/charring going on. That bit of char is like an added spice to the enjoyment of the entire dish. Really makes a difference.

PS: If you get Artisan bread where you are, try that. It's our local bakery (oh the joys of living in Sonoma), and it's fantastic stuff.

They do it over an open flame so there's even a bit of singeing/charring going on. That bit of char is like an added spice to the enjoyment of the entire dish. Really makes a difference.

True, true, true! Similarly pizza from a woodfired oven with that touch of ash and char ... yum³!!!

PS: If you get Artisan bread where you are, try that. It's our local bakery (oh the joys of living in Sonoma), and it's fantastic stuff.

True again! Coming from the NY/NJ metropolitan area and being Italian, I am somewhat spoiled (or should I say "sperlt") and jaded when it comes to bread. But I have to admit that some of the best breads I've had on the left coast have come out of Sonoma.

Almost makes me wish I had plunked down that $600,000 for the 1,300 sq.ft. house with neither central heat nor central air nor anything else when I had the chance!

Look on the bright side- you're closer to Acme.

Look on the bright side- you're closer to Acme.

Wylie Coyote sold out to Albertson's a while back. In fact, they're all part of the conspiratorial food behemouth SUPERVALU INC.

Besides being a top supplier of anvils and skate rockets, Acme is making the best damn Italian-style breads I've had this side of Milano. They've unfortunately become a necessity for me.

Besides being a top supplier of anvils and skate rockets, Acme is making the best damn Italian-style breads I've had this side of Milano. They've unfortunately become a necessity for me.

Are we thinkin' the same Acme? Mine is the supermarket chain located back east. And, in general, most supermarkets in the northeast offer decent Italian bread. Has something to do with the water and high concentration of southern Italians.

Gary, Gary, Gary. You live in CoCo and you haven't been to Acme Bakery??? OK, run right out, Berkeley is only 20 minutes away. Seriously. Right now. Stop reading this note. GO!

Gary, Gary, Gary. You live in CoCo and you haven't been to Acme Bakery??? OK, run right out, Berkeley is only 20 minutes away. Seriously. Right now. Stop reading this note. GO!

Madonna mia, I should have known. Well, right now I'm leaving for some pork tenderloin, care of St. Mary's College catering service and my better three-fourths, and I'm taking a bottle of ESJ Bone-Jolly with me. First things first.

But, next week, I have an appointment at Peet's roasting facility in Emeryville. I intended on dropping in on Kermit Lynch's place afterwards, as I have never been, but, the gods willing, I will pass by Acme as well.

Hey, I'm a transplant and not a smart one either ...

[James Roscoe]

Stuart. look at the picture. He hasn't evolved past an austrolepithicine! How do you expect him to find a bakery in Berkley? I mean he still cross-breeds with chimps!

Hey, I'll chime in for support of Acme.

Great bread! Had some Monday. And then again Tuesday.

The bread and salt for our new house, courtesy of JBL and Lynn, was Acme and Smoked French Lavender Sea Salt. Those Berkeley guys do things in style. huh?

Damn you!

Now you have me slavering for a big plate of moules et frites and I can't think of a place to get them nearby.

Grrrrrrr!

[Jenise]

Hey, what about that Belgian joint that opened up there about a year ago? I haven't been, can't remember the name...and then there's Pastis on Fourth. Moules et frites is what I ordered the last time I ate there, and Les might be dragging your butt there next week for the steak tartare and frites which I recommended to him last night.