Alamo Square Seafood Grill. When their kids were little we would walk over and have dinner with them and the kids "special" was Grilled Salmon with Frites and béarnaise sauce - YUM! So since it was too far a drive last night to go there (but if you can I highly recommend it) I decided to try it for myself. The cedar planked salmon is one of our favorites - you don't turn it but it gets a lovely browned crust-like top from the smoke. I cheated and used Alexia frozen fries baked in the oven - not as good as Alamo's, but ok. Then I decided to make a quick béarnaise sauce - and it was quick and easy! Just sautéed 1 chopped shallot in 1/4 cup champagne vinegar - or white wine vinegar until it was almost all evaporated. Then in my blender I put 2 egg yolks (yummy yellow!) and then the slightly cooled shallot mixture and whizzed that for a min. Then I drizzled in 1 melted stick of hot butter with the blender going (I know that amount of butter sounds bad, but it wasn't like we ate the whole thing!) I even had some fresh tarragon (which is key) that survived the winter and put in a couple sprigs and blended for another couple seconds. Really nothing to be scared of if you've never made it before - turned out great and was lovely with the salmon and as a dipping sauce for the fries! Bon Appetite!!