My Bo 7 Mon Experience

Beef Seven Ways or Bo 7 Mon is a traditional Vietnamese tasting menu of beef. I’ve seen it available at a handful of Vietnamese restaurants in the Bay Area, but have never been inclined to try it. Don’t get me wrong, I love beef, but seven dishes of beef seems like overkill.  

While on my recent visit to Seattle to run another half marathon, I was in search of somewhere to have a delicious post race meal. My friend and I were thinking steak. I started my internet research and ran across Seven Beef. This Steak Shop is focused on grass fed, dry aged, Washington grown beef. They also have a wood fire oven to cook up their meat. My favorite cut is rib eye, but for some reason I became drawn to the beef seven ways. After running a second half marathon in two weeks, I would deserve seven servings of beef. I made our reservations for last Sunday.

After a celebratory glass of sparkling wine at our hotel, we took Lyft to Seven Beef located in the Central District. We were happy to be seated on a corner where we both had bench seating, but it felt a little removed from the rest of the diners. It was located facing the bar which didn’t have much activity on this evening.  

In lieu of getting a traditional American steak, my friend and I confirmed we would have the Bo 7 Mon. The Goi Bo came out first. It is a beef salad with pickles, fresh lettuce and herbs, and a fish sauce vinaigrette. It was a great start. I loved the mix of fresh vegetables and protein.
The second serving of beef was the Bo Nhung Dam, which is a Vietnamese style carpaccio. The beef is thinly sliced and cooked in a vinegar sauce. I thought it was light and tasty.
The third course included three different types of house ground sausages. It was plated with fresh lettuce and herbs, rice noodles, pickled vegetables, and fresh pineapple. The sausages are meant to be wrapped and enjoyed with all of these goodies. Each sausage was prepared a little differently. The Bo Mo Chai is a house ground beef sausage with pork fat, garlic, and five spice wrapped in caul fat and then grilled over a wood fire. The Bo La Lot is a house ground beef sausage with pork fat and jicama, wrapped in wild betel leaves and then grilled over a wood fire. The Bo Nuong Sa is a grilled house ground beef sausage with pork fat on a lemongrass skewer. All of them were pretty awesome, but if I had to choose a favorite, it would be the Bo La Lot. I really enjoyed the crispy charred betal leaf.  
The final course of beef included Bo Cha Dum, a steamed beef meatball that includes pork fat, woodear mushrooms, and glass noodles and Chao Bo, beef congee with mung beans, green onions, and cilantro. The serving also came with freshly prepared shrimp chips. The congee was a little plain, but once I added the meatball into the congee, it provided me with the right amount of flavor and comfort.  
I was thoroughly impressed by the Bo 7 Mon. I am glad I got to experience this meal in an upscale restaurant. I highly recommend the Bo 7 Mon experience. And if you happen to be in Seattle, try it at Seven Beef.

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Herb & Wood: Top Choice

I ran the Rock ‘n Roll San Diego Half Marathon last Sunday. I participated in the same race for the first time last year and wrote about my delicious post-race meal at Juniper & Ivy (J & I) in Little Italy. This year I am writing about my pre-race meal at Herb & Wood because it was pretty spectacular. Located a block from J & I, Little Italy is a thriving hub of great food.

I started to look up San Diego restaurants before making the trip to Southern California and made the reservation after reading that Herb & Wood is the new restaurant of Chef Brian Malarkey, a past Top Chef finalist.

What used to be an old warehouse has become a chic new restaurant. The beautiful open space and the sophisticated modern decor offered an inviting welcome that my friends and I were ready for. We were a party of six and were given a table with plush blue grey velvet seating.   


Our attentive waiter gave us a rundown of the menu and essentially went from lighter to heavier plates. I partnered with one of my friends to share some dishes and then we did some more overall sharing.  

We ordered the grilled King Trumpets with tarragon butter and lemon. The trumpets were playing music in my mouth. The flavors were wonderful and may have been the best mushroom dish I have ever had.  


We also got the grilled asparagus with blue cheese fondue, poached egg, and herb bread crumbs. Another lovely dish that was cooked in the wood fired oven. I get a happy feeling inside when I eat deliciously prepared vegetables.


Friends ordered the avocado on country wheat bread with tomato, candied jalapeño, and cilantro. Avocado toast has been a popular breakfast item in California for awhile, but this one was elevated with the candied jalapeño. I think I will try making this at home.

  
In order to adequately “carb load,” our table ordered three of the bucatini pomodoro with basil, oregano, parmesan, and chili flakes. We probably could’ve ordered six of these plates because it was that good. My friend tried to get the recipe, but we did learn that they add some anchovies to the pasta sauce. I think I might try making this one at home too!


I got a taste of the chitarra pasta with Dungeness crab, preserved lemon, Sauvignon Blanc and black pepper so I could compare it to the bucatini. The chitarra pasta was rich and delicious, but I’m a big red sauce fan so I enjoyed the bucatini better. My friend who ordered the chitarra pasta would beg to differ as she was singing praises all weekend about it.


One of my friends found out that Herb & Wood serves homemade Parker House rolls. This item is off their menu, so I am sharing a real secret here. I highly recommend these warm, buttery, crispy on the outside, soft of the inside bites of goodness.  


I ate so many of the Parker House rolls that when our pork sausage and broccoli rabe pizza with garlic confit, mozzarella, and Asiago cheese came out, I could only eat a slice. By the time we got the pizza, it just couldn’t live up to the rest of the menu.  


It was great we had six people, so we could at least taste a couple of desserts. I had seen pictures of some exotic fruit flavored soufflés, but it was chocolate soufflé on the menu this evening. It came with Irish whipped cream, expresso chocolate ganache, and mint chip gelato. It was a damn good soufflé and the accouterments were a perfect match.


The second dessert we ordered was a vanilla cream torte with house made ricotta, huckleberries, and pistachio gelato. I was fascinated by the torte with its 24 layers. It was both creamy and dreamy.


More than a week later, I am still thinking about dinner at Herb & Wood. If you are in San Diego or plan to visit San Diego, you must go.