Buckwheat (Sans the 'Fro)

I overheard some people say that they wanted to check out the hot and hip place for brunch in San Francisco. I chuckled to myself because I know better than combining hot, hip, brunch and San Francisco in one sentence. The latter two go well together, but hot and hip aren't the words I'd use to describe good eateries in San Francisco. It's all about the food. And for a post-lunch, pre-flight snack on Sunday I went to Ti Couz with my sister.

Located in the Foggy City's Mission District, which is the equivalent of Los Feliz in Los Angeles, Ti Couz specializes in crepes a la Normandie. Instead of white flour, the cook uses buckwheat flour. Plus, the triangle is shunted for the square as the favored geometric shape to present the crepe. I'm such a stickler for old-school ways that I ordered the crepe complete: ham, cheese and egg cooked sunny side up rather than scrambled. My sister had the crepe filled with mushrooms and creamy sauce.

To help me get over my hangover from Missy's wedding, I ordered the menthe presse. The waiter first set a carafe of water and bottle of sugar syrup on our table. About five minutes later, he returned with the glass of freshly squeezed lemon juice and torn mint leaves. If he had dawdled another minute longer, I would have jugged the carafe at the table.

As I drained the liquid from the glass, I added more sweet syrup to keep the drink full. I would have put the IV straight in my vein if I weren't squirmy around needles.

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