Webster's Country Burger Drive-In

I told you so!

Webster's Country Burger Drive-In

18737 E. Highway 88

Clements, CA

My mom and I were surrounded by cocks the moment we got out of my car.  Really, we were!  Several roosters and chickens were taking shade in some brush in the corner of the parking lot.  Get your mind out of the gutter.

Webster’s is a true roadside joint in every sense.  Pull up, order at the window, grab a table and ask your stomach to stop grumbling while you wait for your food.

A wide variety of burgers, dogs and chicken are available, alongside salads and kiddie treats like grilled cheese and PB&J.  I chose the Ranch Burger, with two beef patties on a French roll with all the fixings.

Great choice.  Juicy beef with crisp lettuce, red onion, and sweet tomatoes slathered with their house sauce on a sturdy, chewy roll.  No clue what’s in the sauce, reminiscent of Thousand Island dressing, but it was amazing and I made sure not to waste a drop.

Completely sated, my mother and I headed out to the next culinary destination. After a few more cock jokes, of course.

Gayle's Bakery

Drop your jaw in 3...2...

Gayle's Bakery
504 Bay Avenue
Capitola, CA

Beach eats aren't just limited to cotton candy and corn dogs (not that there's anything wrong with that!); truly outstanding dining options can be found if you're willing to wander inland a bit. Gayle's Bakery is one of these spots in laid-back Capitola. 

"Bakery" may be a bit of a misnomer, since they offer so much more than your typical neighborhood bakery. Walking in, I noticed what seemed to be a neverending glass case and counter that snaked around a corner and ended at the other side of the building next to the espresso bar.  At the front was a wide variety of hot deli items such as thick, eggy casseroles, roasted meats, pastas and sandwiches made-to-order. Moving down the line I encountered dozens and dozens of mouth-watering flaky pastries, sky-high cakes, plump pies, tarts and unique breads.  The full-service espresso bar was the finish line where I ordered a mocha before finding a window seat to watch locals walk their dogs and diners devour humongous fruit and cheese danishes.

I wanted a hot breakfast this particular morning, and the scents from the casseroles accosted my nostrils when I walked in.  A huge pan of Fresh Corn Frittata was staring me in the face and I thought this would be an interesting, more healthy alternative to a croissant.  A large square was dished up and my fork plunged into the light and tender egg mixed with cheese, fresh corn kennels and a few secret ingredients.  It was rich, like a quiche, but light and airy at the same time.  Corn kernels added a distinct crunch to the soft texture and it all came together as it melted in my mouth.

My mocha now seemed to be an odd pairing, but it all somehow worked; and minutes later, I found myself completely satisfied...but sneaking bites of my friend's croissant for good measure.

Donut Factory

Next time I'm not sharing.

Donut Factory

23 Fair Lane
Placerville, CA

A co-worker told me about the cabeza-sized cinnamon rolls here.

When my boyfriend and I woke up one Saturday at 5:15am to get ready for a big 7:00am yard sale, only to find I was a week early, we naturally decided to take a road trip for breakfast (after my boyfriend shook his head in disappointment, of course).

So there we were, after only four hours of sleep, driving 45 minutes to a non-descript donut shop
in the middle of Placerville.

We walked in and immediately spotted the oversized treats.  I told the lady behind the counter that we drove all the way from Elk Grove for these cinnamon rolls because of a co-worker's suggestion, and she mumbled something in a mysterious Asian (?) language to her husband (?) and he exclaimed, "Really?" as if we were crazy.

Moments later, we tore into the embarrassingly large monstrosity, exposing gooey layers of warm pastry, butter, cinnamon and cream cheese frosting.  You can choose between cream cheese frosting and sugar icing, but is that really a choice?  Cream cheese wins every time. My half was washed down with a delicious White Mocha, because clearly there wasn't enough sugar already involved.

I'm never going to pass through Placerville again without snagging one of these.  Now, that would be crazy.

Smitten Ice Cream

The tastiest laboratory in San Francisco!

Smitten Ice Cream

432 Octavia Street

San Francisco, CA

Would you stand in a 20 to 30 minute line down a city block for a couple scoops of ice cream?

You would if you knew how good Smitten Ice Cream is.

There's no shortage of sweet destinations in San Francisco, but those in the know make a pilgrimage to this unique stand where ice cream is made to order.  I'm not referring to the kind of place that scoops from tubs to create your sundae; I'm talking about a place where ice cream starts as liquid and is served to you, solid, in SECONDS.

The genius behind this concept is Robyn Sue Goldman, a culinary wizard who has made liquid nitrogen sexier than ever through her very own Kelvin technique. The ice cream stand features a station for each flavor featured that day, and at the heart of each station is a stainless steel mixer receiving raw ingredients and the star of the show, liquid nitrogen.

Although my mouth started to water at the thought of a cool treat starring cocoa from local chocolate maker, Tcho, I decided on the Blood Orange with Pistachio Shortbread to fulfill my New Year’s resolution of trying the wackiest thing on the menu (March isn’t too late to start, right)?

Once you choose you particular flavor, step over to the appropriate station and watch as dairy comingles with flavorings and mix-ins, crafting a one-of-a-kind treat.  Then the magic happens.  Liquid nitrogen is added, and POOF!  The mixer starts looking like a bubbling witch’s cauldron, causing both kids and adults to stare in amazement before everything settles down and the scooping begins.

I couldn’t have made a better choice, as the subtle orange flavor was highlighted with bits of crunchy, nut-infused cookie.  Because liquid nitrogen freezes the mixture instantaneously, crystals aren’t given the time to form and it results in an extraordinarily velvety ice cream that coated my tongue and boosted my taste buds into high gear.  Add a thick, sweet waffle cone and I had myself a nice little afternoon treat.

Sugar and science?  Definitely worth the wait.