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Paul’s house is situated on a dead end in the city that abuts a park. Pretty much picture perfect. Also, Paul’s house has a beautiful little apartment in it. Yes please.

Why are we in SF? Maybe for something to do with hair.

Or maybe we’re trying to cross the Global Services finish line as quickly as possible.

Probably both.

A visit to Kippu in Japantown seems to be the way we do it now on landing

This aesop thing is Jacob’s fault regardless of continent

Kitchen opens on to the back garden

Glass cube. NPS approved.

For some reason, the chairs have socks

We went to see a Cal concert featuring Esa-Pekka Salonen. The Bartok was particularly good.

Cal concert at 11:30pm EST (yawn)

Cafe du Soleil is a delicious place for a quick breakfast.

After the nonsense that it took to get to Argentina, it was great to take a shower at the Bobo Hotel again in Buenos Aires. I am in room #5 at my request, and the shower still has the coolest port hole ever.

Port hole in the shower.

About the only thing that has changed here is the TV situation. There’s a flat screen TV on the wall now where there used to be a small LCD set in a nook (simulating a flat screen WRT wall placement). But who cares about TV when there is Argentina to be visited?!

The staff is great. The restaurant is very good (nothing like a steak and a malbec your first night in Argentina). The wifi is free. The neighborhood is cool.

Graffiti is everywhere in Palermo, but at least some of it is interesting.

I’m still casting about for mixology with my friends, but in the meantime the bar at the Bobo concocted me a Bonsoni last night:
1 oz Fernet Branca
2 oz Rosso vermouth
Shake over crushed ice. Strain into cocktail glass.

Fernet Branca is an interesting amaro originally from Italy and now more pervasive in Argentina than in Italy (go figure). The Portenos drink Fernet and Coke. The Bonsoni, from 1916, is very nice.

The hot tub and balcony through one of the many mirrors.

Five showerheads for the Bobo. This place is superb. See more pictures here and here.

Tuesday night began with a mixology visit to 878 for a cocktail. We all enjoyed a Juan Collins (invented in house by Julian Diaz) during “vermouth hour,” and then headed down to unik for an absolutely delicious meal. Juan Collins:
1 oz Bols Genever
1 oz cynar
1 dash amargo obrero
1 dash hesperidina
1.5 oz grapefruit juice
1 oz soda
Delicious and well balanced.

Ironically, considering all of the 878 hype on the net, the drinks at unik were more interesting. In particular, consider the Ferrocarril 1922:
1 oz Pineral
.5 oz Hierro Quina
.5 oz dry vermouth
.5 oz sweet vermouth
dash of marischino liqueur
dash grenadine
shake. strain into cocktail glass. This is a delicious drink from Buenos Aires in the 1920s. [Cóctel famoso en Buenos Aires en los años 30, 40 y 50, fue rescatado del olvido por el barman e investigador argentino Guillermo Blumenkamp, ésta es la adaptación de nuestro barman Federico Cuco.]

Books in an adapted theater. Supremely cool.

Visited “El Ateneo,” a phenomenal bookstore built in an old theater. Eventually bought a copy of Cochteleria Argentina by Rodolfo Reich.

A business dinner at tegui was all it was cracked up to be. Superb meal all around. Drinks until 4am at Mundo Bizarro seems like the way to go.

Of course everything in Argentina is not all shishi. Here is where Ivan and I had lunch one day in La Plata.

Michelin? No. Goodyear? Maybe. Delicious pork tenderloin.