tag:blogger.com,1999:blog-16665176784218694292012-02-16T10:28:12.336-08:00Jimmyhttp://www.blogger.com/profile/12868682366389840963noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-1666517678421869429.post-48886816905798495552007-09-10T21:00:00.000-07:002007-09-10T21:06:03.083-07:00<a href="http://bp0.blogger.com/_wdDht7_JZFM/RuYT7j9i4YI/AAAAAAAAAA0/3mG6h6pAqUk/s1600-h/dining_large.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_wdDht7_JZFM/RuYT7j9i4YI/AAAAAAAAAA0/3mG6h6pAqUk/s200/dining_large.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5108792741284995458" /></a><br /><br />Dining Reviews<br />By Carol Maybach and Laurel Miller<br />March 2007<br />Best Bites - DJ’s Berkeley Café’s Eggs Benedict <br />All eggs Benedict are not created equal, and as proof we offer the three versions at DJ’s, the tiny Tennyson Street cafe where chef and co-owner Devin Stallings spins his kitchen magic. All three versions—a classic rendition, a decadent crab cake Benedict, or a veggie take where tomatoes and avocado stand in for Canadian bacon—arrive topped with Stallings’ standout hollandaise. He makes his custardy, vaguely tart sauce the old-fashioned way, by whisking butter, egg yolks, white pepper, lemon, Tabasco, and chicken stock over heat. You’d be wise to save just enough of the lemony and deceptively light concoction for the Irish boxty, the potato pancake that comes alongside. <br />DJ’s Berkeley café 3838 Tennyson St., 303-482-1841, www.djscafe.biz/<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1666517678421869429-4888681690579849555?l=dineontennyson.blogspot.com' alt='' /></div>Jimmyhttp://www.blogger.com/profile/12868682366389840963noreply@blogger.com0