If you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches are all ripe and delicious at the moment. It's easy to roll your eyes at our "sustainable, local, organic" mantra, but while you're here, be sure to try some of these bites of Summer.
San Francisco
San Francisco
Eating My Way Through the Bay Area
It’s so darn good to get awaaaay. I’m bored with the predictable
patterns of my home life: my constant computer, my cooking, my own
backyard. My brain craves novelty, my tongue new tastes, my eyes new
vistas, but my complacency wants it all to come easy--so good to have
work in the Bay Area of Northern California.
How auspicious that American made my Alaska Airlines flight disappear
so I was forced to discover Virgin America—a mishap that reminded me of
how much I used to LOVE to fly. The moment I went to the ticket
window, where the desks are invitingly low, the ticket sellers
sympathetic, and the platform weighing your checked (free) bag at
ground level so you don’t have to heave it high, I felt soothed. And
once I boarded the plane, the lighting massaged my eyeballs and felt
far more flattering than the overhead glare of most terrorist scaring
flights. Thinking I look good as I parade in a pinkish purplish glow
past the first class flyers always puts me in better spirits sitting in
coach.
New & Notable Restaurants in San Francisco
One of the nice perks of writing about food is being invited to restaurants and even getting to preview ones that have not yet opened. While busy writing the cookbook I have taken some breaks to see what's going on around town. Here are some highlights:
Hog Island Oyster Co. Bar has long been one of my favorite little hideaways at the San Francisco Ferry Plaza. Tucked away in an awkward spot, it had fantastic views of the Bay Bridge and soul soothing clam chowder, not to mention an always stellar range of oysters on the half shell. The space is certainly not awkward any longer. Now that the oyster bar has taken over the adjacent spot, it’s a spacious and nicely unified expanse with two bars and plenty of outdoor seating. The menu is larger too.
My picks are still the classic clam chowder that has no flour so it’s rich and creamy, not goopy, and the white anchovies. Served with piquillo pepper aioli, chopped eggs and green herb sauce on baguette slices, the anchovies are are bright and juicy, nothing like what you get out of a can. In case you didn't know, Hog Island was founded by two marine biologists who are passionate about the future of sustainable seafood.
San Francisco Ferry Building, #11A, San Francisco
OTD Bush
You may have eaten at Slanted Door or even at Out The Door either at the Ferry Building or at San Francisco Centre, but you're going to want to try OTD Bush in the Fillmore. In addition to many of the dishes that Chef Charles Phan is famous for such as Vietnamese Spring Rolls and the Jicama and Grapefruit Salad or the Chicken Claypot, OTD Bush offers something else entirely. Breakfast!
I love breakfast but let's face it, going out for breakfast in this town usually means American fare, dim sum or maybe Mexican food. Now there is something new, Vietnamese food. At a press preview I got tastes of a lot of deliciousness. Hats off to Pastry Chef Chucky Dugo for a whole bunch of sweet and savory treats to dig into. I was crazy about the crunchy-on-the-outside, fluffy-on-the-inside Beignets, Crepes with apples, Warm Banana Sticky Rice with toasted coconut and sweet and savory style pate choux pastries. The little puff pastries were still slightly eggy on the inside, just the way I like them.
Spork
Spork in San Francisco is my new favorite restaurant. Pat and I went there for dinner after a lovely day in the Mission, checking out all the vintage stores and eating Dymano Donuts.
Spork is a place serving old-school classics in a new-school fashion.
They have sustainable-this and local-that versions of slow-food takes
on old classics. And despite the political correctness of their
offerings, everything tastes like it was pan-fried in lard in a steel
skillet by my grandmother. That's a very good thing!
The In-Side-Out Burger ($14) screamed "eat me" from the menu. The beef is fresh from Sun Marin Farms.
Two patties griddle-fried, peppery and crispy on the outside. Moist and
pink on the inside. The concoction towers over the plate. It is a stack
of ingredients as follows starting at the plate: Butter lettuce, tomato
slice, beef patty, bun circle, special sauce, beef patty, tillamook
chedder and a grilled onion topping so sweet it could be applesauce.
The special sauce reminded me of the spicy thousand-island type I make
at home, only no islands. You have to eat this with a fork and knife,
but it doesn't diminish the burger experience.
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