The Certifiable Foodie: Dottie's True Blue Cafe in San Francisco

Thursday, January 24, 2008

Dottie's True Blue Cafe in San Francisco

Breakfasts Extraordinaire

After numerous early morning pilgrimages to Dottie's True Blue Cafe, I can safely attest to the consistency and utter deliciousness of this cozy haven in the midst of the Tenderloin neighborhood in San Francisco.

Dottie's has a regular fixed menu (Eggs, Oatmeal, Bacon, Sausage that is found on every table next to the myriad hot sauces for those of us fire eaters. In addition, you'll find two menu boards on the wall listing all of the scrumptious Baked Goods (Coffee Cakes, Scones, Tarts, Rolls & Muffins) made fresh daily along with the Breakfast Specials of the day (Scrambles, Omelette's, Pancakes, French Toasts, Bean Cakes & Stratas.

I never get over the attention to detail at Dottie's. The fresh fruit accompaniment to breakfast platters are lovingly assembled just before being delivered to your table. All the baked goods are made from scratch every morning in that cozy kitchen.

Make sure to get in line early at Dottie's as it has a serious following including all the foreign tourists that learn about it's abundant, lovingly prepared breakfasts and lunches in the tourist guidebooks.

Dottie's True Blue Cafe

522 Jones Street

San Francisco, CA 94102

Phone: (415) 885-2767

Hours:

Wednesday through Monday

7:30AM to 3PM

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Pomelo

The pomelo looks like a grapefruit except much larger and has thicker skin. The pomelo can range from green to yellow in skin color and grows in California, Florida and much of Asia. Fruit can easily be two pounds. To prepare remove the very thick skin like an orange and remove as much white pith as possible getting down to the actual citrus sections. Separate in half and then begin to remove each section and peel the membrane from each section. Pomelos come in two colors; white and pink. The texture is much like a grapefruit yet larger dryer pulp which is easy to eat once peeled and lends well to salads if the pulp is pulled apart into smaller pieces. The flavor is very unique and sweet without the familiar bitterness found in grapefruit. The season in North America ranges from November to March.

Rambutan

The rambutan hails from tropical climates from Mexico to Asia and many points in between. One of the most striking looking fruits. Similar to the Lychee except with a thicker shell covered with hairs of red tipped with green. To enjoy, press your thumb nail into the shell half way around the center of the fruit and break the shell apart to expose the fruit that resembles a large peeled grape. It's taste resembles a combination of a grape and a pineapple. There is a center pit which is edible when roasted and tastes like an almond.

Durian

The Durian is an unlikely food both to look at and then to smell. It has sharp points all over its exterior shell. Once you get the shell open there are several lobes of butter colored flesh wrapped around large brown pits. Once open you immediately notice a very pungent smell that is somewhat off-putting. In Singapore and Malaysia you actually see no Durian signs on public transportation, right next to the sign that prohibits public displays of affection. Strange because the Durian is a very romantic fruit, when you think that you have to work so hard to access it’s potent smelling treasure. The pulp is reminiscent of custard and is sweet and delicious. This fruit is often made into ice cream. Rumor has it a better smelling variety is in the works.

The Certifiable Foodie

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Thursday, January 24, 2008

Dottie's True Blue Cafe in San Francisco

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