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uno2trac Working with these beauties today. Wicked excited to be back in Catalunya. 21h

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uno2trac Mise en place: tàrtar de tomàquet amb una copa de xampany Louis Roederer 22h

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uno2trac Chirashi send-off avec @kteig with first of the season uni courtesy of Masaki-San. Some of the freshest seafood in town at this gem. Chef was still butchering fresh caught tuna on the counter. 1d

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uno2trac Lovely brunch and après dessert on the water with friends new and old, enjoying the sunshine, welcoming the fall foliage, rating cannonball form, and throwing some puns around. Life in New England right here right now looks like a Bob Ross painting, and tastes like the greatest hits of Spanish croquetas, Brazilian coxinha, Taipei and Osaka street food, and Parisian dessert. Olala! Quelle inspiración aujourd'hui! 3d

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uno2trac Rainbow Salad from Burma Superstar still on my mind. Wicked salad game changer with its sour tamarind sauce, four noodle medley and al the rest of the goodies. 6d

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uno2trac @jamiebiss long time since we used this hashtag: #asianstakingpicsofwasianstakingpicsoffood. Fun time plating up #dericious food with you, @coppaboston crew, @markladner and Del Posto team. Thanks for the hospitality, chef and for letting this old soul be a student again. 7d

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uno2trac Hoodlum😛 1w

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uno2trac Ornate knocker in SF. Reminds me of @clwunlimited 1w

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uno2trac Tod Man Goong Faux Thai donuts made with shrimp and pork fat. The "glaze" is shrimp paste with soybean oil. #dericious 1w

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uno2trac This weather calls for cocoa. 1w

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uno2trac What a thrill it's been sharing adventures from her bucket list before dear P departs for Kenya. I'm so proud of her for living her dreams, and for imparting her knowledge, love, laughter and energy unto others. Bon voyage, ma cherie 1w

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uno2trac Bouillabaisse mise en place 2w

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uno2trac Bouillabaisse part deux at @chezpanisse. A most memorable evening with the best of friends further enhanced by this delectable Provençal dish, a favorite of ours. I'm told it's on the menu for special occasions only, i.e. the restaurant's anniversary, which today was not, but it looks like the stars aligned this evening for our celebratory supper. C'est magique. C'est magnifique. 2w

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uno2trac Love is eating flaky, earth-shattering pastries with childhood best friends, Mmm-ing, talking with our mouths full, giggling all the while. I'm reminded that moments like these are precious and fleeting ones, that the bond we share is extraordinary and rare, and that I am fortunate to have several loved ones who reawaken and inspire the best in me. 2w

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uno2trac Where dessert is best served soft 2w
  •   muzach Try the basil!! 2w
  •   katbrowner Trac you're in SF for how long? I go back on Sunday and would love to see you! 2w

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uno2trac Last of the season cherry tomatoes, ricotta on top of a perfectly balanced, crispy, thin, slightly chewy, charred-and-bubbled-in-all-the-right-places crust. Easily one of the best 'zas I've had. Ever. Stalemate with @coppaboston margherita with blood sausage. cc: @jamiebiss 2w

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uno2trac San Fran and its incredible outdoor markets with exceptional produce and eccentric characters with enviable chapeaus. Olala! 2w

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Normal Tracy Chang
uno2trac Hayes Valley, where we came across Larry, Steve and Milo, the three bullies, amidst an outdoor arts fair. 2w

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uno2trac Pastry degustation at my favorite pâtisserie in the U.S. @bpatisserie. Merci Chef Belinda Leong, the incredibly humble, talented professional recreating and elevating the classics. 2w

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uno2trac The dimsum challenge: opening then devouring piping hot, steamed buns filled with bubbling, egg yolk magma. #dericious 2w

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