amanda mcclements

Looking down at my lunch, I'm thinking, "Must stop eating french fries." A few more fries later, "No, really. Stop, now." How do you prepare for a meal at a restaurant the caliber of The French Laundry ? We had planned to sit by the pool all day, relaxing and eating light. Breakfast went well — yogurt, granola and fruit. But then came lunch, and hey, the menu did not say the smoked salmon sandwich came with fries. (Sabotage!) And how can you NOT eat really good looking fries when they're sitting in front of you? Needless to say, the pre-French Laundry fast didn't go as planned, but we were still good and hungry when we arrived. Located just off the main street in Yountville, the restaurant is fairly unassuming from the outside. A quaint, candle-lit stone courtyard leads to the entrance (at right). Inside, about 15 tables are divided among a few small rooms, creating a truly intimate ambiance. The nine course meal started with puffy Gruyere gougeres and T...

Photo dispatch from the road ... Grapes on the vine at Reverie Winery . Golden leaved vines. (Pictures really can't do the colors justice.) Olive trees at Reverie. Domaine Carneros , home to some mighty fine sparkling wines. Wine barrels at Rodney Strong . And with this, I leave you until I have time for a full food report ... (Metrocurean photos.)

I can't justify sitting at the computer too long while on vacation, so here's an abbreviated rundown of the highlights in San Francisco: Bourbon and Branch Marked by the "Anti-Saloon League" sign on the corner, this new speakeasy offers an encyclopedic cocktail menu with fantastic concoctions like the Elderberry No. 10 with Tanqueray, elderberry, lemon and lime. The dimly lit space, though only a few months old, felt straight out of the 20s, save the modern, funky light fixtures hanging overhead. Make a reservation online. Rye Thanks to Tom Sietsema's Postcard for this bar rec, just around the corner from Bourbon and Branch. I went for a Honey Delight, which sounds sweet, but with fresh honey dew melon, mint, tangerine, orange bitters and gin, it was a perfectly balanced cocktail. Quince Elegant and warm, this tiny restaurant is overseen by chef Michael Tusk, formerly of Chez Panisse . We enjoyed Monterey Bay sardines, a spicy spaghettini with romanesco broccoli ...

The soon-to-open restaurant and lounge from the owners of Café Bonaparte has an official name: Napoleon . The basement lounge, in a nod to the Paris Metro, will be called Metropolitain . Back in August, Metrocurean reported on the owners' plans to acquire the space occupied by Mantis at 1847 Columbia Rd. NW. Napoleon will offer a menu similar to Café Bonaparte, with crepes and other French-inspired dishes. Co-owner Omar Popal says he's hoping to have the restaurant open in about a month.

Photo dispatch from the road ... Fruit market in Chinatown. I love these Chinese pastries, especially the red bean paste filling. A roommate of mine in London years ago introduced them to me, and ever since, whenever I spot them in a store window, I can't pass them up. Even better enjoyed on the beach. Didn't get to try any durian . Maybe next time. (Metrocurean photos.)

I'm heading to California for the next few weeks to eat, drink and be merry. And while Metrocurean's coverage of D.C. restaurants may wane, I will post occasionally about various California food adventures (including a trip to The French Laundry !). My hit list has grown long, but feel free to throw in any suggestions in the comments for San Francisco, Napa and Sonoma. There's always room for one more meal, after all.

TasteDC will host its first Unique and Unusual Food and Wine Fest on Oct. 25, featuring an impressive roster of area chefs and creative dishes. At the walk-around event, you can sample dishes like llama sliders with bleu cheese and rosemary red onion jam, alligator étouffée and rattlesnake gumbo with sassafras scented rice. The event will be held at The Whittemore House, at 1526 New Hampshire Ave. NW from 6:30-9 p.m. For tickets and a complete list of chefs and their dishes, click here . Tickets cost $75 online, $90 at the door. A sampling of what's on the evening's menu: * Jerk frog legs with Jamaican spices, and Caribbean tripe stew with grilled bananas prepared by Tabaq Bistro executive chef Daniel Labonne. * Terrine de tête de veau, and boudin rouge, black mission fig and goat cheese strudel from Restaurant Kolumbia executive chef Jamie Stachowski. * Wild boar and smoked goat cheese rotie, and opakapaka (pink snapper) and conch à la nage with roasted red pepper rouille f...

This Saturday's 13th annual Taste of Georgetown will bring together more than 25 of the neighborhood's restaurants, along with wine tasting, children’s activities and three jazz and blues bands provided by Blues Alley. Though last year's event took place during the monsoon of October '05, the participating chefs showcased a fantastic array of dishes. Tomorrow's weather, however, calls for sunny skies. The food festival will run from 11 a.m.-4 p.m. Each dish costs $5 (or buy five tickets for $20). It's worth noting that this is probably the only time of year when you can taste a dish from Citronelle for $5. A panel of judges (disclosure: including yours truly) will award prizes for the best appetizer, entree, dessert and display. Former 1789 chef Ris Lacoste will serve as MC for the event and will announce the winners at 2:15. Look for the party on Wisconsin Avenue, between M Street and South Street, and on the lawn of the Grace Episcopal Church at 1041 Wisconsi...

You know when you hear about a cool event that a bar or restaurant hosts regularly and you think to yourself, "Self, I should really check that out," but then somehow life gets in the way and you still haven't made it there yet? Well, here's one on my (too long) list: sake night on Thursdays at Wasabi . Taking advantage of the nifty sushi conveyor belt, Wasabi adds two-ounce pours of chilled sake to the rotation each Thursday from 6-9 p.m., allowing guests to sample and compare the dozen or so choices. Glasses are priced at around $3-$7. Sounds like an extremely user-friendly way to learn about sake. Now if only I could make it one of these nights ... Wasabi 908 17th St. NW 202.822.2005 (Photo from wasabisushi.com.)

The lunchtime quest for a great sandwich seems to never end in this town. But add another — and might I say higher quality — option to the choices available to hungry Gallery Place/Penn Quarter dwellers. Cowgirl Creamery is now offering two pre-made sandwiches each day using the fabulous cheeses they sell and soft rolls from Breadline. Last week, the offerings were prosciutto with cave aged cheddar, dijon and tomatoes for $6.75 (pictured) and Cypress Grove chevre with olive tapenade and tomatoes for $6.25. Both the bread and the ingredients made for a great combination. Cowgirl Creamery 919 F St. NW 202.393.6880 (Metrocurean photo.)

Looks like it's getting close. [See " Good News for Stoney's Fans. "]

The San Francisco Chronicle today tackles an issue familiar to D.C. bloggers: taking pictures of your food in restaurants (thanks to donrockwell.com for the link). The story , which was written by a blogger , provides feedback from chefs and bloggers alike and even offers a list of "Rules for tableside shutterbugs," including this: "Read the room. A romantic boite will be more intimate than dim sum, so adjust your picture-taking to fit the mood. If your server asks you to stop, don't start an argument." You may recall the conflict that arose when Jason of D.C. Foodies snapped camera phone pictures at Buck's Fishing and Camping and was asked to not use the photos by chef/owner Carole Greenwood. It's not mentioned in the story, but it sparked a whole debate about what a restaurant can and cannot restrict. I try to make sure my cellphone never shows its glowing little face when in a restaurant — not for yapping with a friend, checking a text message or...

The basil plants on my porch look so sad. Their long twiggy legs are shooting up their final green leaves in a vain attempt to capture the attention of an increasingly elusive sun. So I put them out of their misery, stripped them of the last good leaves and made pesto. Even though my mind is already turning to braised meats, big pots of stew and apple desserts, it's nice to mark a passing season by enjoying one of its signature dishes. This batch of pesto went into this recipe for clams with tomato, which *gasp* calls for a container of store bought pesto. As long as you have a blender or food processor, homemade pesto couldn't be easier to whip up, and you can tailor it to your tastes. (For example, I usually use double the garlic.) Here's a good recipe to work from (if a little skimpy on the garlic). And farewell fair basil plants ... till we meet again next summer. (Photos by Metrocurean.)