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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, [...] ELIZABETH FALKNER’S PORK BELLY SHREDDED PORK TACO – SCOTT YOUKILIS RYAN FARR’S BRISKET & TONGUE SANDWICH 1. ELIZABETH FALKNER’S PORK BELLY WITH SUMMER MELON Pulling out all the stops, Citizen Cake & Orson founder Chef Elizabeth Falkner and her crew served lovely pork belly chunks with cubed watermelon and a great, Dr. Seuss-green sauce. Rich and fantastic flavors, with [...] At the opening night of SF Chefs. Food. Wine. 2009, Chef Lisa Eyherabide had fantastic prunes that were wrapped in bacon and stuffed with goat cheese. Many people, including me, went back for seconds and thirds. Simple, well-balanced, and delicious, evidence of why she and Gitane restaurant are getting lots of attention. WILD BOAR CORN DOGS – CHEF RICHARD CORBO Wild Boar Corn Dogs – Richard Corbo at Zanna One of the best meat dishes at the opening night party for the inaugural SF Chefs. Food. Wine. 2009 was Richard Corbo’s wild boar corn dogs. Fried in small batches, Richard [...] GREEN TEA CAKE with LARD, CRACKLINS, & MOCHI June 0f 2009 was the cruelest month, for there were some unbelievable dining events. The best of these, far and away, was Cochon 555. A friendly competition between 5 of the Bay Area’s best chefs, each of whom had [...] I would say I loved the haggis, which I did, but you can obviously see the subliminal messaging in the photo: the dark, heart-shaped pig innards thumping out from the yellow oats, yellower than a pirate’s teeth but just a bit less salty. Arrrg, it was good, matey. Haggis. Yes, haggis. Pork cotto, pastrami, tongue, rillette, mortadella, uh, did I miss anything? This was just a beautiful array of tastes, textures, and visual stun. The salumi and friends with their fatty, nutty, meaty spots looked like an Impressionist (or stipling) landscape. The giant platter looked even better than my plate, with each meat sliced and stacked. That’s my idea of cornucopia. The purple and yellow potato crisps extend up from the back of the chop like a manic koi tail; this makes the thick body of the prok chop look like a prehistoric sea-beast plunging into the inky tar pits. The pomegranate-current sauce really resembles tar pits, or a runaway oil slick, its purpleness darker than night. Slicing through the pork chop is like slicing through time. Each morsel is otherworldly. 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 [...] | ||||||
