I must confess that I didn’t do a lot of research prior to showing up at Dottie’s true blue cafe . Knowing it was a triple D and within walking distance of my hotel in San Francisco, I took a quick look at the menu and thought it was a typical breakfast/lunch cafe known for corn bread and jalapeno jelly. My first hint that I had misjudged things is when I showed up at 9:15 on Thursday and there was a line. I figured what the hell, I stood in line at State Bird Provisions the night before for 45 minutes with great results, so a short wait for breakfast in another odd neighbourhood couldn’t be that bad, even among the numerous schizophrenic homeless people who walked by looking to teach me a life lesson. Since I was single, I managed to skip in front of 4 or 5 waiting couples and get a seat along the rail in less than 10 minutes. I felt pretty lucky having secured a second spot with a kitchen view in 2 days.
Rail view of kitchen
Shorty after, the seat became me became vacant and a woman I recognized from the line outside was seated beside me. It was clear she was a regular when half the restaurant said hi to her when she sat down. We quickly engaged in a conversation and I was able to get the following facts out of her:
The busy cook was the owner. He didn’t look like a Dottie.
The only time you can avoid a line is if you come during the week before 9 am. If you come on it weekend, count on it being a day trip.
The old style brick walls at Dottie’s are somewhat unique to San Francisco and were not damaged during the 1989 earthquake. I guess the three little pigs fable did have some scientific merit.
Dottie’s is known for it’s excellent baked goods (see sign below). I was told that a gentleman comes in every morning and makes them in-house. She pointed to a counter beside the kitchen where one could get any of the delightful treats to go.
The menu is large, especially when you consider the fact there is a blackboard full of daily specials including specialty sandwiches, frittatas, omelettes, french toast etc. With all the temptation, I stuck to my general triple D philosophy which inlcudes trying their signature item/dish coupled with something I really like. In this case, it was the louisiana hot link wth eggs served any style showcasing the grilled chili-cheddar corn bread and homefries with the jalapeno jelly of course.
It is very easy to destroy corn bread and this was probably the best I’ve had including restaurants in Tennessee. The jalapeno jelly was food crack (just to clarify..this was the hottie I met at Dottie’s and the not the aforementioned regular who was sweet but not my type). Even the homefries rivaled some of the nest I’ve had. They were tender and seasoned beautifully as also gave me a reason to use more jalapeno jelly. The sausage was middle of the pack but didn’t impair my enjoyment of the dish as a whole. Some of the best breakfasts I’ve had have been from recommendations of Guy Fieri. Dottie’s is right up there with the likes of Lucky’s cafe in Cleveland and Honey’s Sit and Eat in Philadelphia.
Louisiana Hot Link with eggs any style $9.50 served with chili-cheddar corn bread and jalapeno jelly
Following such a delicious breakfast, my eyes averted to the baked goods. I already knew a jar of jelly was coming home with me so I supplemented it with a coconut chocolate chip muffin ($3) and a Dottie’s peanut butter bar($5) as a snack for the hotel room later. They were neatly wrapped in foil grandma-style which made me think of Dottie since it’s such a grandma name. When taking pictures of these beasts, I put a fork beside them just to demonstrate just how big they were. Tastewise, they were delicious. The muffin was moist and abundent with coconut and the tasty base of the bar was covered in with marshmallows and just the right amount of buttescotch chips. I was thinking of inviting the whole floor over since I would have had enough for all of them.
Dottie’s Chipotle Pepper Jelly $9..a buck an ounce…cheaper than crack.Coconut Chocolate Muffin $3Dottie’s Peanut Butter bar $5
My Take
I think the foundation of a successful breakfast/lunch spot is to offer a normal menu and jazz it up with either a signature item/dish, amazing baked goods and/or a day to day menu highlighting whimsical ideas by the chef based on available ingredients. Dottie’s does all three. The corn bread and jelly was phemonemal, the baked goods sublime and the board was “chalked” full of inventive dishes. San Francsicans love their lines, but they also love their food. The service was as friendly as the diners who frequent the place. The vibe was busy, fun and friendly. Based on past breakfast expereinces, I was convinced I would name my next pet Lucky or Honey but after eating here I may need to put the name Dottie in the mix as well.
Food: 5/5 Guyz
Service: 4/5 Guyz
Vibe: 4.5/5 Guyz
Total: 13.5/15 Guyz
For a complete list of my favorite diners, drive-ins and dives, please click this link:
Since I was going to be away from home on Father’s day, I decided to treat myself to an early gift and make a reservation at Atelier Crenn in San Francisco. I figured I could break the bank and a little and treat myself to my first two Michelin star experience. My rationale was two-fold. First, they have a condensed tasting menu which allows one to experience the restaurant from $120, a far cry from some competitors who request more than $200 for their similar sized menu. Second, I’ve had a food crush on chef Dominique Crenn even since I saw her appearances on both Iron Chef America (in which she beat Michael Symon) and as a guest on Top Chef (in which she won the French vs Spanish food challenge). I walked up and down and up and down and up and down Fillmore to get there and was seated quickly as I waited for my work colleague who agreed to join me in order for this culinary expedition to begin. In the meantime, I hit the washroom (or restroom as the Americans say). Even a two Michelin star restaurant adheres to the San Francisco norm of a unisex, single washroom philosophy.
Once my colleague arrived, we were presented with the aforementioned option of the $120 condensed menu or the more elaborate $195 one with close to 20 courses. As stated above, I opted for the former. The menu is presented in poetic form, leaving the dishes to both the imagination and a reliance on tips your grade 12 english teacher gave you about how to interpret Shakespearean stanzas or the opiod-filled sagas written by Samuel Taylor Coleridge. The menus seem to rotate according to the seasons, so I got the spring edition. We did not opt for the wine pairing but were quite happy to indulge in a couple of the excellent Belgian beer from the small beer menu (I imagine even Chef Crenn couldn’t justify trying to serve a French beer with her food..I doubt a Kronenbourg 1664 would make the cut). In particular, the Strubbe’s Flemish Red ale was quite delicious and nicely complemented to the array of food that was served over the evening.
Spring has come with its cool breeze
A spin on the French aperitif Kir, this amuse bouche was served with a warning; don’t bite it until it’s in your mouth. It had a delicate exoskeleton of a hazelnutty-cocoa filled with a cider-based elixir. It certainly stimulated the taste buds and reminded me to quit thinking and let my peanut of a right brain run the show for once.
Mellow serenades of colors liquid and orange
My initial thought was I might get a bowl of tiger tail ice cream. My mother, who grew up wishing she could have given birth to a Bengal tiger, would often truck us out to the ice cream parlor. Whereas I would have an ice cream I hadn’t tried before, she ALWAYS got tiger tail which is orange flavoured with licorice streaks. Thankfully, this was a duo of hors d’ oeuvres. The first was an oyster seasoned with green apple, tobacco and coffee. The second was a sea urchin mousse topped with salty caviar. The texture of the mousse and the combination of flavours in the the oyster were sublime. The coffee was ever so subtle but added a surprising and delightful finish to the starter. The poetry of the evening was further exemplified by the use of the urchin and oyster shell shaped dishes.
A gentle smell, oceanic, of yummy feeling
Hidden beneath an array of green was a piece of Japanese mackerel which was served raw. The freshness was evident but what blew me away was the cilantro ice dust which started benign but ended with a blast of flavour which filled the dimensions of my mouth like spray paint. It was one the most surprising, elegant and magical movements of the evening. The finishing touch was a fried foodie-friendly turnip which was strewn across the plate.
The half moon, silky and smoky
I think a French chef would be remiss without trying to redefine some of the more stereotypical homeland dishes which have been bastardized by years of American influence. Take french onion soup for example. Chef Crenn replaces the salt-laden, broiled cheese and bread covered thick broth with a more complex and refined base of caramelized onion with a delicate red wine vinegar gelled cheese dumpling bobbing in the middle. The dark, scarlet broth surrounding the dumpling did in fact look like a moonlit scene. Tastewise, it was refreshing and it was quite pleasurable cutting into the tender dumpling which was a easy target once the surrounding gel dissolved into the broth. If anything it was on the sweet side but that didn’t take away from the experience.
I refreshed as I gazed at your smooth green coat
The intermezzo was a simple pickled green strawberry salad with watercress and more magic green dust. Sour, acidic, vibrant and palate cleansing.
Walking deep in the woods, as the earth might have something to spare
My grade 13 english course told me that this could either be mushrooms or a toothpick. Luckily it was the former. A collection of fresh and rehydrated mushrooms were strewn across the plate and adorned with a variety of other earthy flavours, most notably what I think was a hazelnut rosette on one side of the plate. The lack of symmetry meant I didn’t get another one on the other side but instead was treated to more pixie dust so I was just fine.
These creatures, who move with a slow, vague wavering of claws
It only makes sense that a chef who practices poetic culinaria would name a dish after a line from a poet on the literary side. “These creatures, who move with a slow vague wavering of claws” comes from the “The Lobsters” written by Amercian poet Howard Nemerov. It’s a sombre tail of the imprisoned somnambulists faced with the ultimate destiny of being served to humans beside a sauce of melted butter. Other than that, the only clue we received was a mysterious knife which looked too innocent to do anything harmful. The puzzle was soon solved with the arrival of a chuck of brioche bread and flavoured butter. Soon after, a lobster bisque arrived accented with sweetbread biscuits and bone marrow and garnished with pickled onions and sea grapes. The soup was rich on rich which was cut somewhat by the acid in the onions. Honestly, I found the brioche mediocre but the soup delicious. By the way, biting into a sea grape which, like a 4-year old with red smarties I saved until the end, tasted like biting into a mouthful of ocean.
Mystery Knife
Where birds sing and are causing ripples in the nearby water
Now that we were getting the hang of the menu game, we arrogantly proclaimed that the next dish had to be duck. I mean, the clue combined with a French chef at the helm made perfect sense. Even Inspector Clouseau could figure out that one. However, we were thrown a french twist when a piece of guinea hen showed up. Served far from overcooked with some fried greens and a slightly rendered fat cap, it was a fine enough finish to the savory component of the meal athough likely the least remarkable. Do guniea hens sing anyway?
Nature has churned up a tornado of milky , rich flavour
Ok, I made that one up but it sounds better than just saying the cheese course. My lack of will power coupled with the fact that I had to stare at these blocks and wheels of dairy goodness made resistance futile. Of the four french cheeses available, we opted for a blue and a raw cow’s milk offering. Served with honey and a cracker-like loaf, both were exquisite and a nice addition to the meal for an extra $25.
Spring has come and is full of sweet surprises
Guessing which French dessert would be served would be near impossible, especially since we were humbled by the last course. After a short wait, a trio of waitstaff arrived carrying two plates and what looked like a honeycomb. The latter was placed between us and I had a sudden urge to play ping pong. The dessert itself was a nicely executed combination of sorbet atop a lavender or chamomile or some kind of girly tea-flavoured cake accented with a few other sweet sauces but no table tennis paddles. Hidden within the comb were the surprises: beeswax coated honey bonbons which brought me back to the days of spending nickles and dimes on wax teeth filled with some concoction of sugar and food colouring. Visual, it was stunning. Tastewise, it was quite acceptable as well.
Sweet raindrops speckle my satisfied tongue
This line is made up too. It describes the trio of mignardises (ie little desserts) that arrived after the meal. Homemade marshmallow kisses, guava fruit gummies and blackberry macarons we laid out on a glass platform. Delicious!
Mon Point de Vue
Atelier Crenn is definitely a bucket list restaurant for anybody who wants to experience a Michelin two-star restaurant, meet a celebrity chef or justify the copious amounts of time spent reading poems in high school. Once again, my mom was right when she said “you’re going to need this stuff in real life some day” about my english classes. I agree with the thousands of reviews on yelp, urbanspoon, tripadvisor etc. which state that the food is whimsical, artistic, creative and delicious. One thing I found a little interesting was the fact that the menu was almost completely void in red meat and pork. Perhaps San Francisco rubs off on even the most discerning French chefs.The service aspect has been more of a contenious debate, however. First, I appreciate Chef Crenn making the rounds. She was far from modest when I told her I was an adoring fan who knew she won both Iron Chef and the Top Chef competitions. Second, I agree with some reviewers that the service is somewhat pretentious but I found nothing wrong with it. Nothing bothers me more than phony waitstaff who assert their supposed knowledge above the heads of the very people they are meant to serve. That was not the case here. Instead, I found it to be more of an orchestra of professionals. For example, despite the fact I was seated against the wall in the middle of the restaurant, the servers also approached the table doorside, even it if meant taking the longer route around tables. At least 4 or 5 service staff delivered food throughout the night and each was as skilled as the next in explaining the dishes.
Part of a tasting menu is always the element of surpise and the openness of the layout of this place can spoil things a bit. I got really lucky for two reasons. One, we were a few courses ahead of the table beside us so our experience wasn’t tainted by seeing them get their food first. Second, they went all out and got the full tasting menu so we also got to see what we didn’t get.
In the end, Atelier Crenn was an investment in a great dining experience. It had all the elements of a night of fine dining including poetic references, shaking hands with a celebrity chef and fantastic food,great beer, exquisite cheese and magic fairy dust. I can summarize the experince in one poetic line: Looking up in the sky I see two rightful Michelin stars beaming down.
I have a confession. Let’s set the stage. State bird in San Francisco is known for next to impossible reservations. At midnight pacific time, a small block of reservations open up for the date exactly two months later. So, I crawled out of bed at 3 am eastern time, wearily opened my computer, entered the security code (the demand for reservations forced them to implement a security measure through open table similar to the one where you buy concert tickets) which I thinks was either “goodluckbuddy” or “youareafool” or “gobacktobed” and was shut out. It seemed my only opportunity would be to get in line and wait it out with the rest of the lottery losers. Despite the fact that state bird has very minimal outdoor signage, it’s not hard to figure out where it is….it’s the place with the line. Located on the not nice side of Fillmore, I arrived about 45 minutes before to find about 15 people waiting. During the wait, I thought about other things I have waited 45 minutes for:
I waited 45 minutes with my daughter to get on that swan ride at Wonderland. You know, the one where you ride a plastic bird at a quarter mile and hour in 2 feet of stagnant water for what seems like an eternity so your kid can feel like the queen of water fowl.
I once waited with my grandmother for 45 minutes in anticipation of the next K-mart blue light hourly special. Elated by securing some fancy glassware she just bought, she was more than happy to wait for the opportunity to snap up the next deal on women’s hosiery.
My mother asked to me wait in line for almost an hour to get her a limited edition commemorative royal family beanie baby a number of years ago. I stood in line with a bunch of blue hairs bragging about their collection ranging from the Princess Diana purple rose bear to some rare fish named Bubbles.
Come to think about it, I ordered a pizza in university circa 1993 that I’m still waiting for so I guess 45 minutes isn’t that bad. As time went on, the line got longer and it also got fatter. I never read the memo where one person was allowed to get there early and hold two or three spots for friends showing up later. By the time 530 rolled around, there were more like 20 or 25 ahead of me. When the doors finally opened, the line quickly funneled in to the open doors. Group by group, patrons were seated. I was starting to sweat a little when I finally got to the front of the line. The two groups in front of me were still waiting for truant tablemates so they were asked to move aside until the whole party arrived. I gladly proclaimed “Table for two and we are both here!’. The woman at the door (who turned out to be one of the owners), yelled out 3/4 as we entered State Bird Provisions. It turned out 3/4 means we were seated right in the middle of the chef’s table. Let the fun begin….
Hanging with some carrots and peppers at seat 3/4
The concept is simple. About half the menu is served dim sum style. As members of the illustrious chef’s table, you not only get to witness the creation of this dishes, you also have first dibs at the eats. As each comes up, the chef explains the dish (don’t ask before hand!), tells you the price and you decide if you want it. My will power melts like hot butter when offered food so I had a hard time saying no. If you agree, the chef, waiter or any other staff member checks off the number that corresponds to the cost. The other half of the menu consists of larger dishes which you order a la carte. Included in this are things like trout, bone marrow and the famous pancakes. Given the fact I tried a number of dishes, it makes sense to list them in order of preference to try and bring some order to what turned out to be a night of modest gluttony:
1/2 dozen cast iron quail eggs $12
The best dish of the night. Six quail eggs are flash fried in a hot skillet among a flavourful broth boasting a nice blend of heat and acid. I asked the chef about it and he let me know the heat came from pressed jalapeno juice (not brine from a jar of picked peppers). Brilliant! It was also served with chunks of Mt. Tam cheese, pea hummus and a few garlic chips. I discussed this local cheese in a previous blog but as a reminder it’s a local brie-like cheese that added a wonderful silkiness to the dish. Combined with the earthiness and freshness of the hummus and along with peppery arugula, it was a complete dish that was a cross between a destructed omelette and having the supernatural ability to consume many components of a tasty volcano.
1/2 Dozen Quail eggs
Air-dried beef with chili juice, rice powder & garlic chips $8
I got to watch the creation of this dish from start to finish. It’s remarkably simple. Quality beef quickly fried on a flat top along with copious amounts of rice flour (which i thought was salt until he added about a cup of it on the beef) which browned nicely, keep the meat moist and added a delicious crisp coating. It was topped with fresh scallions and garlic crisps for extra visual effects and flavour.
Bad picture of air-dried beef with chili juice, rice powder & garlic chips $8
State Bird with provisions $9
California has the privilege of having one of the only edible state birds. I find it interesting that I can’t pick a trillium in Ontario but I can eat a quail in California. I’m sure this liberty isn’t granted in every state. After all, Robin au gratin from Wisconsin or Tex-Mex Cactus Wren from Arizona certainly does not sound as appealing as a chunk of deep-fried Californian quail.The coating on the half bird was crispy and seasoned nicely. It was a tricky but enjoyable navigation to eat the small bird in fried chicken fashion but well worth the effort. Useless trivia fact: the cardinal is the most common state bird (7 states-Illinois, Kentucky, Ohio, North Carolina, Indiana and both Virginias) followed the Western Meadowlark (6-Kansas, Montana, North Dakota, Nebraska, Oregon and Wyoming) and mockingbird (5- Mississippi, Arkansas, Florida, Tennessee, Texas).
State Bird with provisions $9
King Salmon Tartare with Pickled cucumbers and toasted quinoa $10
A very quirky fish girl snuck up behind us offering a tartare prepared table side. The salmon looked beautiful so it was hard to resist. The tartare was scooped atop some modestly pickled cucumber and topped with a delicious blend of toasted quinoa and roasted seaweed. Nothing beats freshness and the salmon fit the bill. No need for crostini..the quinoa mix gives it the perfect amount of crunch.
King Salmon Tartare with Pickled cucumbers and toasted quinoa $10
Guinea hen dumpling with aromatic broth $3
I missed the first go around of these single dumplings soaked in broth. Thanks to one of the chefs who hunted one down for me a little later, I was able to indulge. Dumplings are a simple creation that can be screwed up quite easily. The dumpling was crisp but not overcooked and the filling to dough ratio was perfect. As promised, the broth was aromatic although a little surprising. I’m used to salt as the predominate taste in a dumpling broth and in this case it was more sour and complex but delicious nonetheless.
Guinea hen dumpling with aromatic broth $3
Raw oyster with spicy kohlrabi kraut & sesame $3
I love oysters. They are a glorious way to begin a meal. I have been teased by friends of mine that I look like a kid in a candy store when I order them. I take great pride in the careful construction of the oyster including ensuring it is loosened from the shell and has the appropriate amount of horseradish, mignonette, seafood sauce etc. In other words, every mollusk is a canvas and I get to play with the paint. Keeping that in mind, I found the oyster delicious with balanced and unique seasoning. It’s just a shame I couldn’t play with it some more.
Raw oyster with spicy kohlrabi kraut & sesame $3
Duck liver mousse with almond biscuit $6
Although no dish was sold to us in used car salesman style, the most boasted item was the duck liver mousse which has been a staple since State Bird opened. I took the opportunity to take a jab at the chefs but reminding them that duck liver is not as common in Canada because we can still serve fois gras in restaurants and duck liver is a weaker substitute. The mousse was smooth, light and fresh but what impressed me the most were the almond biscuits. In most cases, the savory and liver-bitter spread is served with a neutral crostini but the sweet biscuit brought it to a new level.
Duck liver mousse with almond biscuit $6
“Caesar Salad” $5
A unique spin on the classic caesar, it had all the elements with a few surprises like pickled vegetables. It was a good salad, just not as remarkable as the other menu items.
Caesar Salad $5
Mushroom farro spezzato with smoked egg $8
I’m pretty sure I have this dish right. I remember it describe as similar to porridge. The flavour from the nicely cooked mushroom was front and centre but I did find the dish got boring and predictable very quickly. It wasn’t bad put did pale in comparison the number of other dynamic and taste bud teasing dishes I ate during the night. I loved the smoked egg yolk but it got a little overpowered by the predominant mushroom flavour.
Mushroom farro spezzato with smoked egg $8
Garlic bread with burrata $8
Although I enjoyed watching this dish being made more than any other, in the end I was a little disappointed by the flavour. The dough is rolled with precision,dropped into hot oil and fried donut style. It is then seasoned and finished with the new San Francisco treat and ubiquitous bay area cheese…burrata. The underseasoned crispy bread coupled with the bland and sloppy cheese just didn’t work for me although I did enjoy the aggressive use of the black pepper.
Garlic bread with burrata $8
BONUS: Shots of ‘world peace’ peanut muscovado milk! When we decided to pass on dessert (we both had other engagements to attend), the staff almost looked sad. They take enormous pride in their dishes and would let us leave without having a shot of the world peace peanut milk. One word: outstanding. It was a delicious nectar which collected the X-factor of the delicious legume into one delightful shot.
A Shot of ‘world peace’ peanut muscovado milk
My Take
There were some initial annoyances and misconceptions that I had about State Bird Provisions. First, I found the reservation system stupid and annoying. Second, star sightings like Ryan Gosling and the national hype made me think the vibe would be pretentious. My mind was changed with the fact that when I emailed them in advance to ask a few questions, they were authentic and cordial in their responses. Once you are in the place, you are treated like royalty or a VIP member of an exclusive party. No fewer than 6 staff members talked to us, told us their stories, explained the food and beamed with an authentic pride unlike most restaurants I have dined in. They got to know you, asked for opinions and treated you like a human, not a credit card. In summary, it was delicious FUN. They didn’t need gimmicks or loud music or dorks with attitude dressed like fools to create a self-serving brand. Instead, a cool concept with great service and fantastic food with the customer as the focal point is what earned this place a Michelin star. As for the 45 minute wait, the experience inside made it well worth it. It’s not like I haven’t wasted an hour or two of my life before; I did watch the Place Behind the Pines after all.
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).
Homeless People
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.
Small Beers
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.
Maps
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.
Unisex washrooms
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…
Drivers
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.
Duck liver
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!”.
My Take
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.
Fare..Eat..Ales 