Eastside Road, April 18, 2014—THE PHOTO OF COURSE has nothing to do with the beach. The beach was San Francisco's "great beach," where we lunched, with friends visiting from out of state, at a place I think all such visitors should see; and there we sat at a window overlooking the grey Pacific, and I had a fine mushroom-and-garlic soup, then a Caesar salad.
Hefeweizen• Beach Chalet Brewery and Restaurant, 1000 Great Highway, San Francisco; (415) 386-8439
WHAT THE PHOTO does have to do with is Cook's way of making a grilled cheese sandwich. That's what closed out the day — a day which had begun, oddly, with another Gruyère sandwich, taken with a cappuccino at Blue Bottle Coffee in Oakland. (Gruyère and cappuccino is a better combination than you might think: it takes me back to breakfasts in Netherlands.) All she does is put slices of cheese between slices of bread, butter the outside of the bread lightly, and grill the sandwiches, turning them once, between two hot cast-iron skillets, the upper one slightly smaller than the lower. One of the Hundred Plates, I'd say.
Cheap Barbera d'Asti