Food | Hum Plate

Cocina on the Green

by Jennifer Fumiko Cahill on January 6, 2020 at 12:10PM

The incongruity of a Mexican restaurant on the grounds of a golf course lessens as you sit in a snug window booth at Cocina Mariposa (4750 Fairway Drive, Eureka), which you enter via the pro shop, and watch the sunset. On a recent rainy evening, when a lone golfer was whacking balls into the lake of the flooded Eureka Municipal Golf Course, it even offered waterfront dining.

To Fill the Happy Hours

by Jennifer Fumiko Cahill on December 31, 2019 at 3:58PM

If you’ve had the good sense to make your way to Five Eleven (511 Second St., Eureka) for its Tuesday through Saturday happy hour starting at 5 p.m., I sincerely hope you ate. The duck fat French fries — served in a steel cup with a triumvirate of ketchup, green goddess dressing and Sriracha aioli — are an impossible to refuse $4 ($6 regular small plate).

Greek Pizza from the Irish Place

by Jennifer Fumiko Cahill on November 13, 2019 at 11:50AM

The pizza restaurant that once was Eureka’s Big Louie’s, then Marcelli’s, has been repainted an eye-popping green and reopened as Shenanigans (1604 Fourth St.). Given its name and pedigree (owner Kelly Erben runs Gallagher’s Irish Pub), you wouldn’t be crazy for thinking this is an Irish bar, but it’s a pizza joint.

Coastal Comforts at Los Sinaloenses

by Jennifer Fumiko Cahill on November 8, 2019 at 3:08PM

Maybe you've sat in the maroon vinyl booth seats at 1134 Fifth St. in Eureka before — when it was a Mexican restaurant, then a barbecue joint, then another Mexican place. But for the last month, it's been Los Sinaloenses.

A Boozy Flavortown Meat Party

by Jessica Ashley Silva on August 30, 2019 at 11:55AM

For the second year in a row, I ventured beneath the grandstands at the Ferndale Fairgrounds to check in at the “Judges Only” bar. Eighteen of us — mostly strangers who all clearly love meat — gathered to judge Guy Fieri’s sixth annual Surf and Turf BBQ Competition at the Humboldt County Fair.

Pizza by the Sea

by Jennifer Fumiko Cahill on July 13, 2019 at 9:00AM

A walk to the restroom takes you past the tight space in which at most two staffers can maneuver enough to bake a maximum of four 18-inch pizzas at a time in the smallest conventional unit I’ve ever seen. The foundation of those pies is a daringly thin crust that you’ll need to support with one hand — that it retains its chewiness and doesn’t become a cracker is impressive.

Meatless at the Barbecue Place

by Jennifer Fumiko Cahill on July 9, 2019 at 6:29PM

Much has been made of the bloody color but it’s the texture that delivers satisfaction and the umami flavor that provides a base for those elements (pickle, tomato, onion) that make up a lot of what we think of as a burger experience. Will it fool anyone into thinking it’s the ground Angus offered two spots above on the menu?

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