Sam’s has been through a few ownership iterations over the years. It was consistently excellent during the Seput family years, up to around (IIRC) 2000, when it was sold to Phil Lyons. It then declined in quality somewhat, until Peter Quartaroli (a former waiter) took over around 2014, along with a group of long-time customers. The last few times I’ve been there, the quality has been back up to how it was in the eighties and nineties. Sadly, the waiters from back then (who apparently came with the building, as Billy, our favorite waiter used to say) are no longer around.
1 Like
Maybe I should give it another try.
Most of the waiters at Tadich now are a new bunch.
Before, I would occasionally have an older waiter with a bit of attitude. (But, far from the rude attitude from waiters on two visits to Peter Lugar’s in Brooklyn.)
2 Likes
Just for fun, I checked out Sam’s menu … they have the Marguery!!!
Green Goddess salad, grilled Ora king salmon, butter lettuce tomato, avocado 33
Grilled octopus, lemon anchovy aioli, salsa verde white cap beans, red potatoes and cherry tomatoes 38
Nicoise Salad, grilled Ahi tuna, cherry tomatoes, green beans, potatoes, hard-boiled eggs 28
Sam’s classic cioppino clams, mussels, calamari, shrimp, Dungeness crab, spicy tomato broth, garlic bread 42
Calamari Steak lemon garlic butter or doré with capers
Stuffed Petrale Sole “Marguery”
Dungeness crab, shrimp, shrimp cream sauce, potato puree 33
Hangtown Fry fried local oysters, bacon and cheese omelet 20 Sautéed Veal piccata or Milanese, buttered spaghetti 32
Rex sole a la Sam’s (when available) 25
Sand Dabs a la Sam’s (when available) 28
Seafood Salads
House, house blue, Caesar, creamy bleu cheese, ranch, or Louie
Lettuce choice: mixed greens, iceberg or hearts of romaine with Sam’s house-smoked salmon with fried capers 25 with Dungeness crab, shellfish and avocado 48
with (3oz) Bay shrimp 21 (5oz) 25
with prawns 29
with (3oz) Dungeness crab 32 (5oz) 52 add grilled king salmon 31
Louie salad, iceberg, tomatoes, egg, cucumber, avocado with (3oz) Bay shrimp 22 (5oz) 26
with Dungeness crab (3oz) 33 (5oz) 53
with 11⁄2 oz. Dungeness crab & 11⁄2 bay shrimp 42
5 Likes
(post deleted by author)
3 Likes
Care to share with us where we might get the things listed in the enumerated states in your post?
That’s sort of part of the ROE for this thread, y’know, as in
- STATE : FOOD : RESTAURANT
For example, in Vermont you have “granite soup” … where would you go to get granite soup in Vermont?
I mean, I could say, my favorite food in California is tacos and without more that’s like telling someone their favorite beach in California is the Pacific Ocean.
1 Like
(post deleted by author)
1 Like
Maybe that Iowa pork tenderloin sandwich.
2 Likes
Not on an objective basis and not a food that is “uniquely identifiable” (where did I say that?), but just what is your favorite food in a particular state.
That’s all.
If that’s too difficult, it’s ok.
We can all play without you.
1 Like
Or bears or other critters that can open a cooler.
1 Like
That is one weird recipe for a “pork tenderloin” , using chicken in a biscuit crackers?!?
Only Iowa is arrogant enough to claim the sandwich as their own.
2 Likes
I think I get the game. It would be nice if folks don’t yuk on stuff so just a short list.
South Carolina, Shrimp & grits, Acme Low Country Kitchen, Isle of Palms
South Carolina, BBQ, Lewis BBQ, Charleston
South Carolina, all you can eat bbq, Sweatman’s, Holly Hill
Louisiana, Gumbo YaYa and BBQ Shrimp, New Orleans Mr B’s Bistro
Louisiana, Poboys, Parkway, New Orleans
California, Dim Sum, City View, San Francisco.
California, Sand Dabs, Sotto Mare, San Francisco
3 Likes
In SF have you ever eaten at Tadich? Availability of Sand Dabs is sporadic but the simply prepared fish dishes are outstanding. I’ve never had an off meal there.
4 Likes
You’ve inspired us to make Central Grocery’s muffeletta our Louisiana favorite, to the exclusion of so many outstanding candidates for the one vote.
2 Likes
For Louisiana:
New Orleans / Galatoire’s:: Crab Yvonne – Louisiana jumbo lump crab, artichoke hearts, mushrooms, green onions, meuniére sauce
A close second for N.O. is Palace Cafe’s Crabmeat Cheesecake w/ creole meuniere
3 Likes
How about U.S. Territories?
USVI St. Croix Arroz con Pollo. Couldn’t tell ya the restaurant since it was cough cough 64 years ago 
but it was the first time I had yellow rice which turned into a lifelong YUM! 
Since I’m travelling down memory lane will share a YUCK. Lunch at the elementary school everyday had some sort of hot Kidney Bean dish that was absolutely horrible to this (then) 7 yr old’s NYC palate…UGH 
That did not turn into a lifelong hatred of KB’s howwever…only 40ish years or so. I’ll allow they’re good in chili.
3 Likes
Presumably fried eggplant and potato puffs (souffled?) before making Yvonne’s acquaintance.
1 Like
Anytime I’m in AZ, I need a Navajo taco (preferably mutton). If you ever go to Monument Valley, stop at Amigos in Kayenta for an amazing one.
Not a specific food, but in Utah there are the buffets (which I usually don’t go to) called Chuck-A-Rama, which are the cleanest, nicest buffets. The country fried steak is among the very best I’ve had, at a freakin’ buffet.
6 Likes
Catching up, just figured out where responses to my posts exist😅
Yes, we had lunch at Tadich, sat at the bar and the most memorable item we ate was the huge plate of petrale sole, cooked Meuniere style. No sand dabs that day.
7 Likes
