Check out the store and tell us what you think!

While all this makes it a very cozy and comfortable place to eat, the important part as we all know is the food.  Oh, the food.

I won’t lie, I haven’t tried much of their Breakfast Diner /  Korean menu because I can’t drag myself away from their Hashbrown Sandwich.  A Hashbrown sheet filled with cheese, onions, your choice of meat, and folded over itself with a side of eggs your-style and toast.

Is there a word stronger than “de-fucking-licious”? Think about it while you watch this little tribute I put together.  Enjoy.

The Monk's Kettle San Francisco

It took about twenty minutes to get seated but it felt like nothing because we were too preoccupied at the bar looking at the incredible beer list… actually it’s more like a menu.  Good atmosphere, and though it was full it didn’t feel that way at all.  The staff was awesome and really knew what they were talking about, so their suggestions were perfect.

I started with an Uncle Fudd by Moonlight Brewing. Great start since it was 3.75 for a 10oz and it helps you ease yourself into the trouble you’re about to get into.

Next, the Speakeasy Rumrunner Rye. I was really excited about this one.

Speakeasy Rumrunner Rye

About two months ago I went to the Speakeasy brewery and ended up getting to try this when it was still in the secondary.  Delicious then and even better now.

Next was Lost Abbey Inferno Ale.  Great Belgium Strong, though whether it was a Pale Ale or just the way they like their Ale’s I couldn’t quite tell.  Great body to it and the strong flavor went great with the Belgium “fluffiness”.

Lost Abbey Inferno Ale

And last but not least, Underberg from Germany.  The 44% ABV, Natural Herb Bitter devil in a 4oz bottle.  It tasted like Fernet’s on steroids.  If you’ve never had Fernet’s, it’s like the bastard offspring of whiskey and a herbal cough drop.

Underberg from Germany. A 44% ABV herbal devil.

All that on top of a fantastic meal with cheese plates and lamb burgers and balsamic reduction and… it was just awesome, o.k?

Monks Kettle:  9/10

“The Gentleman Gourmand” recommends enjoying with a sampling of Grapevine Fires by Death Cab for Cutie. The “fruity” “notes” match well with the “rich” “overly saturated” main course.

Warning: Consuming raw or undercooked images, audio, visual components, or production values increases the risk of intellectual-property borne illness.

I need some help from y’all again though. If you could help me come up with names that I’ve missed, I’ll try to get in touch with the chefs to get the proper pronunciation. While we do live in an audiovisual age where you might already be familiar with these names, they are still often pronounced wrong. To make this game better, I try to post all the amusing chef responses. (or creatively made-up lack thereof)

From four years ago:

“So let’s face it, some of us from time to time butcher a chef’s name for 6 months, then hear somebody pronounce it correctly and feel really dumb. Don’t worry; it has happened to all of us. I know I used to do it all the time, but now that I have compiled this list of a number of the top chefs and food personalities in the food world, I rarely miss a name. I suggest carrying a copy in your wallet for reference wherever you go.”

Some of the responses and personal blog comments I received have been absolutely great:

Note: The responses are abridged. I only included the relevant portions, and dropped the greetings and other miscellaneous info.

Grant Achatz- ACK-ETZ

Yes my name is often mis-pronounced. I can’t say that I have any one funny story…most people just avoid it altogether and call me Chef or Chef Grant. You are correct on the pronunciation. – Grant Achatz

Ferran Adriá- feh rahn ah dree AH

I’m Ferran Adriá BEYATCH!! – Ferran F*****G Adria {Just kidding. No response.}

Daniel Boulud- dan-YELL boo-LOO

Chef Boulud evidently has a very good PR department. They provided me with not only the best information, but was one of the first to respond.

You have the pronunciation correct: dan-YELL boo-LOO As for stories there are a few we can think of off hand. Most common is the confusion so many people have between Chef Daniel Boulud and his friend Chef David Bouley. I cannot tell you how many times people have asked if the chef of our restaurant is David Boulud, if Chef Boulud’s restaurants in Tribeca are still doing well, if Daniel Bouley has any more plans to expand, etc…. A second confusion with restaurant DANIEL is that we have often had people make reservations at a small downtown restaurant called DANIELLA and appear here thinking this is where their table will be. We always try to accommodate them if we can. In terms of pronunciation, he has been called everything from Chef Blue, to Chef BuluD, Bolod, Buld, etc… – Boulud PR Team

Tom Colicchio- ko-lick-e-o

As for a phonetic way to spell chef’s last name, I think this would be most accurate: ko-lick-e-o (like radicchio)

In addition, Mike Colicchio actually posted here to inform me that:

My brother and our entire family pronounce our surname Ko lick e o. We stress the second syllable.
Italian, of course, from the village of Vallata in the province of Avellino. By way of Elizabeth, New Jersey.
I hope this clears it up once and for all. – Mike Colicchio

Ruth Reichl- RYE-shul

It’s more like rye-shel, but I can’t say it the way my German father did, which was with an r in the back of the throat. When I first started writing I used to save envelopes with the various permutations of my name on them; my favorite was the one addressed to Ruth Raisehell. – Ruth Reichl

Michael Ruhlman- ROOL-munn

Yep, that’s a good phonetic spelling of the name. no funny stories, just the annoying assumption that it’s spelled and pronounced Roman. – Michael Ruhlman

Guy Savoy- Ghee Sav-wah

One thing I thought was incredibly ironic, was the name they addressed the return email to.

Dear Mr Barber, Thank you for your mail. Very often there is a confusion with the spelling of my name. People write it like the well-known French region: La Savoie. This confusion doesn’t shoke{sic} me, on the contrary I am very proud beeing{sic} associated to this beautiful area where I was born. – Chef Savoy

It’s ironic because my name is Baber, and given the topic of the email it was especially funny. I was glad to hear from Chef Savoy himself, though.

Full list:

Grant Achatz- ACK-ETZ
Ferran Adriá- feh rahn ah dree AH
Lidia Bastianich- lid ee ya bahs-TYAHN-itch
Mario Batali- bot tal ee
Richard Blais- Blaze
Paul Bocuse- pole boh-KOOZ
Daniel Boulud- dan-YELL boo-LOO
Tony Bourdain- boor dain
Michael Chiarello- kee ah rell oh
Tom Colicchio- Ko leek ee o
Gary Danko- DANG-ko
Marcel Desaulniers- mar cell di sol ni yay
Georges Auguste Escoffier- jorgz oh goost ess coff ee ay
Yutake Ishinabe- Yew-tah-keh Ee-she-nah-beh
Steve Klc- “click”
Chen Kenichi- Chen is self explanatory, Kenichi is Keh-nee-chee (note that Chen is his family name, and Kenichi is his given name)
Masahiko Kobe- Mah-sah-hee-koh Koh-bay
Emeril Lagasse- la gass ee
Rokusaburo Michiba- Rouk-sah-boo-roh Mee-chee-bah
Masaharu Morimoto- Mah-sah-hah-roo Moh-ree-moh-toe
Koumei Nakamura- Koh-may Nah-kah-moo-rah
Jacques Pepin- pep anne
Paul Prudhomme- proo-DOHM
Ruth Reichl- RYE-shul
Dale Reitzer- RITE-zer
Eric Ripert- eh-REEK ree-PAIR
Michael Ruhlman- ROOL-munn
Guy Savoy- Ghee Sav-wah
Hiroyuki Sakai- He-ROH-yew-KEY SAH-kai
Joachim Splichal- joe ah keem splee kahl
Charlie Trotter- trah tur
Jean Georges Vongerichten- VON-gehr-ICK-ten
Giada De Laurentiis – JAH-dah DEE-lor-EN-tis
Tom Sietsema – SETS-mah

So. Here’s where you come in. Who else do I need?

Anyone else you want me to find out?

Guest #pounder is Giuliana “Lawless” Pinto.