|
||||||
|
GRILLADES & GRITS – BRENDA’S FRENCH SOUL FOOD (SF) Like my earlier review, Brenda’s is the most authentic and delicious Creole and Cajun dishes I’ve found beyond Louisiana in seriously a long time. The fact they have grillades & grits for brunch, and all the dishes cost $10 or less…man, this is a little treasure indeed.
Like most sane people, I rarely eat Cajun food outside of Louisiana. I’ve had awful “Cajun” food in New York and Los Angeles, and even Cajun food in Texas and Mississippi can be suspect. I also think blackening fish is criminal, and chain restaurants with anything Cajun on their menu need some schooling. By schooling I mean an old nun with a cane cut from a pecan tree bent on a proper instruction, the kind one remembers for life. BACON-WRAPPED PORK TENDERLOIN Bacon-wrapped pork tenderloin (Fringale SF) The pork loin at Fringale is about as good as any pork dish I’ve had at a restaurant all year. Thick, hammerhead-sized slices of tender pork are choked by their semi-crisp bacon muffler and, with a swirl through the braised savoy cabbage and a semi-sweet caramelized onion jus, [...] The steak tartare at LCS is made of filet mignon, so you’re in the Pantheon of tartare right away. It’s dolled up with capers, chopped onion, fleur de sel and the prerequisite raw egg yolks. It’s meat at its purest and finest, with just a bit of seasoning. It’s rich, meaty, salty, a bit fatty, and absolutely fantastic. This is a meat lover’s dream. MICHAEL MINA – RESTAURANT REVIEW – PRIX FIXE DINNER With an atmosphere of contemporary elegance, plus excellent service and trays of succulent small bites coming in spectacularly focused trios, Michael Mina restaurant is certainly worth the special occasion splurge. Tables are distant enough for your group to feel safe and uncrowded. You enter the room–hidden within [...] There’s a reason that Town Hall has had buttermilk fried chicken as a menu staple since their inception. It is just awesome. It’s the best fried chicken you may have in the last year, or perhaps your lifetime. It is simply that good. Perfect batter crunch, and sweetly tender inside, the fried chicken comes with smashed potatoes slurred with a fantastic country bacon gravy 1/2 Squab Squab (pigeon) is a funky fowl that’s favored by the French. On an episode of last season’s “Top Chef” where contestants had to cook for culinary masters, Jacques Pepin confessed his passion for squab and how it resonated with pleasant boyhood memories of growing up in France. Certainly when squab is done well, it’s a [...] Monk’s Kettle serves up a very tempting steak frites, with a giant leafy forest of greens. This skirt steak’s a juicy little Angus (Nature Well), cooked to order (medium-well or bust), and nicely portioned. But red wine shallot butter and demi-glace give the beef quite a pronounced pounce. This steak frites has a bit more attitude than most; it’s an excellent version. Pork Chop – Chuleton de Chancho Fantastic Pork Chop, Fresca (SF) Fresca, a Peruvian restaurant with two locations in San Francisco, is renowned for an amazing array of ceviche. So Fresca may not be top of mind when someone’s considering a great meat dish in the Bay Area. But make no mistake, Fresca makes one of [...] |
||||||
|
Copyright © 2010 meatmeister - All Rights Reserved |
||||||
