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When people talk about California cuisine, they mention names like Alice Waters and Wolfgang Puck and refer to elegant, innovative, generally high-end fare that combines the state's abundance of fresh produce with the occasional Pacific Rim influence and traditional European/American dishes and techniques. Having lived in the Golden State for 22 years, I've eaten plenty of it. I love the stuff -- live for it -- but would add a subcategory to the classification that would include the down-home style of cooking at JoAnn's Cafe. JoAnn's is easy to miss among the strip malls and mile-wide boulevards of South San Francisco. The neon sign in the window is all but invisible during business hours (breakfast and lunch), and I drove past the place both the first and second times I visited, triggering two rounds of curses against whoever decided this stretch of El Camino Real should prohibit U-turns. I mean, does the entire world have to be designed to incur the least amount of risk? Thankfully, JoAnn's doesn't succumb to such timidity. You can get feta cheese, green chili salsa, and sautéed banana with your poached eggs (more on that later) -- or, like me, foolishly order two pancakes, spicy migas, and a banana milkshake for breakfast.
1131 El Camino Real
South San Francisco, CA 94080
Region: South San Francisco
Spicy migas $7.25
JoAnn's Special $7.95
Don Pasqual $8.50
Andy's Hearty Breakfast $8.95
Penne Christiana $7.95
Blue cheese/bacon burger $6.95
Open Monday through Friday from 7:30 a.m. to 2:30 p.m., weekends from 8 a.m. to 2:30 p.m. Reservations not accepted. Credit cards not accepted. Wheelchair accessible. Parking: a breeze. SamTrans: 390 (from Daly City BART), 391 (from Colma BART). Noise level: moderate.
\rIf my choice of meal doesn't sound daunting, you've obviously never been to JoAnn's, where pancakes aren't the limp, thin, pale-doughed creatures you find at Denny's. Here they're a dense, rich, buckwheat brand of madness, dark and decadent, as fragrant as a thousand bakeries, laced with tiny bits of grain that pop against the teeth as you chew. They're as large as some dinner plates and as porous as sponges -- add syrup and it simply vanishes into the flapjacks' depths -- and served with more butter on the side than any health-conscious human being would knowingly ingest in a week. The migas -- eggs scrambled with onions, bell peppers, jalapeños, and tortilla strips -- arrived in a heap big enough to cover potatoes or some other filler, but the dish was pure migas from top to bottom, an electric blend of sweet, savory, and rich corn crunchiness that left my mouth tingling with heat. Had I managed to finish both plates (including the corn tortillas and mound of black beans that came with the migas), plus the entire shake (if clouds were made of banana and ice cream, this is how they would taste), I'm pretty sure I would have died, because that shake was served in a quart-sized tumbler -- and people, the tumbler was full.
This is the food I grew up with -- avocado on hamburgers, eggs wrapped in tortillas, omelets that might come filled with Cajun sausage, chorizo, mozzarella, ground beef, zucchini, jalapeños, tomatillo salsa, or Parmesan -- a hearty, fearless cuisine prepared by line cooks who wield their twin spatulas deftly. The place oozes old-school, coffee-shop charm run through with a decidedly laid-back, West Coast vibe. Its counter and dozen or so tables are often packed with regulars who don't bother looking at the menu before ordering. The first time I stopped by, my girlfriend and I suspected that our waitress was a Wiccan. The second time, sans girlfriend, I got the same feeling about another waitress, a saucy type who seemed quite capable of, say, shooting the breeze with local contractors, then trading curses in Spanish with the kitchen staff before heading out to Highway 1 to walk her dog at sunset.
Of course, the eats are the main draw. I put away nine devastatingly large plates both on the premises and at home, and none missed a beat. For a simple, classic breakfast, try the JoAnn's Special: two eggs cooked your way; a choice of meat (in this case, six strips of smoky, thick-cut bacon); a bowl of fruit salad; a side of hulking, knobby home fries; and either toast, a bagel, a scone, or one of the muffins of the day (carrot, amaretto, or apple-walnut, to name a few). Those looking for more creative fare can opt for the French toast -- three spongy slices of house-made bread dipped in a delicate orange batter, topped with refreshingly juicy slices of fresh orange. Or the pancakes (which should not be missed). Or the spicy migas.
If you're looking for a truly cosmic start to your day, the mad-scientist concoction I glossed over at the beginning of this review goes by the name Don Pasqual. A pair of corn tortillas bore a heap of perfectly al dente black beans topped with poached eggs, topped in turn with a zesty green salsa and crumbled feta, which added a groovy savor to the eggs, beans, and tortillas and played surprisingly well off the natural sweetness of a side of sautéed bananas.
Many dishes (particularly the pancakes) must be ordered before 11 a.m. After that, the breakfast selections narrow as JoAnn's tackles another California tradition -- lunch. If you're a post-noon riser with an appetite, the Andy's Hearty Breakfast should do the trick. A half-pound patty of fresh-ground, house-spiced chuck came smothered with sautéed mushrooms and green onions, accompanied by home fries, two eggs, a choice of bread, and -- an interesting touch -- lightly vinegared tomato slices flecked with black pepper and herbs. If you'd prefer to get creative on your own, JoAnn's serves three-egg omelets all day with a filler list of more than two dozen ingredients.
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