I recently went on a business trip to San Francisco and had the opportunity to dine at many of the numerous eateries that have made the city one of the most popular dining destinations in the United States. From a handful of Diners, Drive-Ins and Dives to a Michelin two star restaurant, it was a rather amazing culinary journey. Before I break it down, however, I figure I’d share some general observations about this diverse city.
Crazy Cab Drivers
San Francisco cab drivers are insane. Some of them look like they are hiding from the law. Others speak of government conspiracies and try to set up ipad firewalls while dodging halted cars and aiming at unsuspecting tourists who actually think that they have the right of way (see drivers).
There are two types of homeless people in San Francisco. The first are those who hang out along Geary and O’Farrell with cardboard signs and sob stories and those who Market and Taylor. The mental illness runs rampant and is quite evident as you walk the streets. The modern climate couple with the “we accept everybody” mentality probably helps the situation. It’s amazing to see people crap on Detroit for its decrepit neighbourhoods especially when San Francisco has a lot of the the same.
I’m not sure San Francisco knows what a pint is. Most of the beer I ordered came in a concave glass that clearly was smaller than the pints I’m so used to. That said, the average price of 6-7 bucks was far from a deal. That said, there is terrific variety of local brews ranging from black porters to watermelon wheat to the famous anchor steam. After looking at the dainty glasses for a week, the first pint I drank upon my return to Canada looked like a Munich stein during Octoberfest.
Even google maps can’t properly depict the contours of this city. I saw a few homeless guys at the bottom of Fillmore. Once I started the ascent,after further consideration I realized they were more likely Sherpas offering assistance for the 75 degree climb I was half way through completing. Thank God I’m not prone to altitude sickness. Meanwhile, Google maps made it look like a walk in the park with no warning that you might need a pickaxe to get to your destination.
Whether a triple D or a Michelin two-star, the norm is to have one unisex washroom. Despite the fact some are equipped with a urinal, I’m sure it sparks many arguments about leaving the seat up or pissing all over the floor. Just like being at home…
Having spent enough time in Toronto where pedestrians reign supreme, walking in San Francisco is a life threatening ordeal. Yellow lights and those red for less than three seconds means car will accelerate through intersection with no regard for hapless pedestrians trying to bolt across the street in the last seconds. Finally, a city with the realization that a couple of thousand pounds of metal will win against 175 lbs of flesh any day.
A Tale of Two Cheeses
Burrata has surfaced on a few menus in the Toronto area but it is a definite staple among a lot of the San Francisco hot spots like State Bird Provisions and Rich Table. Perhaps it’s the versatility of this cheese or the fact that goat cheese is so three years ago, but Burrata graces many of the menus across the city whether it be in chilled soup, served with crackers or on top of garlic bread.
Mt. Tam is a creamy Brie like cheese that also finds it way into many dishes in San Francisco. It adheres to the ever present “farm to table” philosophy of the city with no compromise on taste. It was used with great success in a number of dishes, most notably State Bird’s quail egg skillet.
Similar to Cuban cigars, Canadians can indulge on Fois Gras at will. Perhaps in response to the Californian law outlawing the selling of this delicacy in the state, restaurateurs have taken to selling duck liver pate instead. It frequently appears on menus across San Francisco and is served with a jaded side of “who needs force fed goose liver anyway” mixed with a little “at least our state can win a Stanley Cup!”.
San Francisco is a vibrant city with a patchwork of diverse neighborhoods. It’s as dirty as it is fascinating. The difference between condemned buildings, schizophrenic streetwalkers and Tiffany and Sak’s Fifth Avenue is a few blocks. The restaurant scene is filled with Michelin stars, James Beard awards, old school celebrity chefs, up and coming culinary geniuses, eateries carved out of rundown edifices and a spectrum of ethnic and fusion cuisine. I didn’t see a speck of Rice-a-Roni anywhere.
Stay tuned for reviews……