croatia food
 
Anthony Bourdain and the No Reservations team let the cat out of the bag this week. It's true what they say — Croatia rocks. We should know.
 
In 2006 we visited Istria to soak up the rays, eat a ton of white truffles, partake in a glass or two of Croatian wine, and savor the delight of the sea. Like Tony says, it's a lot like Italy.
 
The newest gastronomic vacation spot will soon be on every wannabe foodie's to-do list for months, if not years. This episode is the tipping point for a delicious peninsula, thanks to Tony. Mark our words: prices are climbing so go while the going is good.
 
croatian food
{photo by Villa Annette - our hotel seaside hotel in Rabac, Croatia}
 
Before you get your elastic-waist pants on for an epic culinary excursion, it's important to mention couple of things that were not addressed in the No Reservations Croatia episode (warning: there are a ton of f-bombs).
 
If you love wine tasting, you should get a driver. You absolutely can not drink like a TV host and get behind the wheel. There's a zero tolerance policy for those in charge of yachts or boats and a blood/alcohol limit of 0.05 for drivers. Police routinely check motorists for drinking while driving and will administer a breathalyzer test.
 
Secondly, much of the Croatian coastline makes the Amalfi Coast look like child's play for the above average driver. And the inland roads, at least in 2006, are the Adriatic version of a one-lane autobahn. Trust us, it's hard to relax and digest food while gripping the steering wheel.
 
Those cautionary points aside, we loved Istria and are generally pleased with it's newly found fame.
 
It's a food trend years in the making. 
 

Hardcore sushi lovers unite-- Sasabune in Hawaii serves only the freshest seasonal fish available and has a "trust me" omakase policy (meaning that customers eat whatever the chef puts in front of them) at the bar. No California Rolls here.
 
Some might think the experience a little Soup-Naziesque but the end benefit is the chef's knowledge of what is good that day.

If you are seated at table instead of the bar, you can order what you want but we went with the chef's menu. The waiters precise instructions on when to use soy & wasabi, how to eat (this piece before this one, but no soy on the first) and bite size (one bite only) made us snicker a bit. The experience certainly makes you reflect on your food and has good word-of-mouth buzz.

 


Delightful dinner in San Francisco at Bar Crudo, a modern raw bar. Beautiful presentation and outstanding twist on raw or chilled seafood in an intimate little room. Innovative without seeming trite and clearly differentiated from sushi while maintaining clean delicious flavors.
 
 
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