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October 28, 2010 4:04 am

14 Courses at Attic Restaurant Inspired by Jo and Tracy (San Mateo, CA)

Conception

This Attic dishcrawl started off with an idea between Jo (Jo Boston is a Foodie) and Tracy (Dishcrawl).  We wanted to bring exposure to the ever-growing Filipino cuisine culture that’s been consistently expanding in the Bay Area.

We told Chef Tim and LeRoid of our desires to bring a group in to experience Attic’s Pan-Asian/Filipino cuisine.  We were thrilled when the two gentlemen agreed to help us bring this concept to fruition.

(Picture below, from left to right is Tracy of Dishcrawl, Chef Tim of Attic, Joanne of Jo Boston is a Foodie, and LeRoid of Attic!)

Fruition

Walking through San Mateo, it was a bit chilly from the fall rain, but our hearts quickly melted as we walked up the enchanted staircase and entered the cozy restaurant hidden between the deep, rich-coloured walls of Attic Restaurant.

The menu was kept a secret up until arrival at Attic Restaurant that eve, but upon arrival, LeRoid showed us the menu. 

14 courses of pleasure presented for us!  Some of the dishes were familiar to us from the current menu (downright comfort), but equally intriguing were the items Chef Tim featured that night.  Many dishes listed below are part of the new menu… and some special dishes created just for that night.

Moments In Time

Here’s a recollection of moments capture in time that special eve where 26 of us gathered around 3 communal tables. 

Course 1: Chicharon was lightly dusted with a house blend spice mix and served with a ramekin of spiced cane vinegar blend.  I made the light and crisp chicharon wet with tangy vinegar.  Salt and spices clung to my lips as I bit down on these oversized wonders.  Licking the excess salt off my lips after every bite was half the pleasure.

Course 2: Bangus Lumpia Cigarillos stood upright, proud and gleaming a golden brown from the recent trip in the fryer.  Crisp, chewy outside and soft inside filled with milkfish, black tiger shrimp, and a tamarind sweet and sour sauce.  Gourmet lumpia done right.  Perfection in the balance of flavours and textures.

Course 3: Sweet Potato Fries tickled with crossroads phillippine sea salt were soft and crispy.  Presented with spicy banana ketchup, these could be consumed 2 or 3 at a time!

Course 4: Adobo Wings tempted us next.  Those crispy chicken wings glazed with an adobo reduction magnificently held the old world comfort in a fun, modern way and were a favourite and always a staple at Attic. 

Take a break, snap a shot!  Us foodies could not help but take copious pictures of this momentus occasion of Chef Tim’s creations!

(Carol of www.uncoveringfood.com is pictured below snapping away! )

Course 5: Chilled Tomato Water Sinigang led way into the next procession of dishes.  The tangy clear broth was dressed up with crispy smoked salmon skin, easter egg radish and daikon sprout.  It refreshed the palate and stirred the senses awake.

Course 6: Walu Kinilaw with butterfish, toybox tomatoes, and coconut milk gracefully melted in my mouth.  Stretched out was the buttery flesh as I bit down.  The bit of earth from the tomatoes added contrast to the simple emergence of flavour from this ceviche-like dish.

Course 7: Mixed Heirloom Tomato Salad with salted duck egg,  pinakurat malunggay vinaigrette and cebuano bbq pork belly was one of the more intriguing dishes for the eve.  Giant, firm heirloom tomatoes littereed with salted duck egg particles that contrasted greatly between its grainy, salty texture and that of the robust tomato.  Chewy pork belly was scattered atop and all was sprayed with a light vinaigrette.

Course 8: Beef & Bone, a favourite of Attic, was a duo of roasted bone marrow and lengua estofado with cremini mushrooms.  Grilled bread complemented this dish and was necessary to spread the marrow on.  Soothingly comforting with a twist of adventure from the nature of the exotic cow parts. 

Course 9: Red Horse Shortrib Calderetta with roasted marble potatoes, baby white carrots, and spanish queen olives.  This dish didn’t pop or excite, but it did invite feelings of winter nights bundling up at home and eating bowls of calderetta over rice.  Simple comfort!  Some said the beer took away from that feeling while some invited the twist on classic.

Course 10: Bacon Kale Adobo made with braised lacinato kale, hobbs bacon and cipollini onions.  The bacon and onions added such deep, salty earth tones to the dish while the kale sopped up the juices from his neighbors and soaked in their sweet and savoury elements.  To add such depth to the kale made this vegetable based dish stand out.

Course 11: Crispy Kare Kare was a unanimous favourite of the night.  While usually served in a bowl and in stew like form, Chef Tim made this Kare Kare by nestling tempura oxtail and baby eggplant on a tidy raft of  snake beans.  Cashew butter sauce and bagoong kept in line with the traditional flavours and soothing qualities of this dish.

Course 12: Jasmine Garlic Fried Rice around the table.  The best part about this rice is that it is fragrant enough to eat alone as you can enjoy the light depth of the garlic, but complimentary enough to hold under the kare kare, bacon kale adobo, or calderetta.

Course 13: Sizzling Sisig w/ Egg in hot skillets were paraded onto our tables.  Soft, salty pork medley with chilis and calamansi over fragrant garlic rice hit the spot. 

Course 14: Coconut Ube Tapioca was a wonderful palate cleansing dessert for the eve.  With vibrant purple yam, tapioca pearls and jackfruit, the dessert cooled us down from excitement of the amazing adventure Chef Tim had taken us on.

Jo and I hope to bring foodies together again soon for another amazing dinner. 

You can find Attic on twitter and facebook.

Also, you can keep in touch on twitter with Jo and Tracy.

Talk soon,

Tracy @ladyleet

**To find out more about dishcrawls in your area, visit here. **

Posted on 28. Oct, 2010 by tracy

Tags: attic, attic restaurant, attic san mateo, dish crawl, dishcrawl, filipino food san mateo, filipino food sf, foodie sf, san mateo, sf foodie