Anything with Hobbs’ Applewood Smoked Bacon would be a treat, and Hobbs’ is just fine all by its lonesome as well. But topping cornmeal-fried oysters with a fat little dice of Hobbs bacon and preserved lemon twist, all nestled in a verdant spinach-Herbsaint puree hidden in the oyster shell….wow. It’s a full bite with vibrancy of color and a pulsating set of flavors that really sets a meal off. Go Town Hall. Another stellar dish.
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Baby Back Ribs – Oola, SF BBQ Baby Back Pork Ribs – OOLA, SF There’s a lot of hype around Oola restaurant’s BBQ baby back ribs, and they did not disappoint. Crisp and charred on the exterior, they do that fall-off-the-bone thing once you grab onto them. Call that the rib version of seduction. The barbecue [...] “High on the Hog” BBQ pig roast at EPIC Roasthouse, Saturday June 27. A festival of pork dishes from EPIC Roasthouse Co-owner/Chef Jan Birnbaum, plus pinot noir pairings from 9 regional wine producers, including Iron Horse Vineyards & Hirsch Vineyards. Plus “Passion for Pinot” author Jordan McKay in the house for a book signing, and some stompin’ bluegrass from Nell Robinson & Red Level Band. Pig lovers rejoice, and go to The Fairmont this Sunday June 14 (5 to 8 pm) for a whole pig breakdown demo and snout-to-tail pig chef competition to promote awareness and raise support for local and national farms who breed heritage pigs. With over 350 pounds of pig tasties to dole out to you and your friends, lucky reader, be ready to enjoy yourself at this glorious pig-out. (See www.amusecochon.com for tickets.) Leary’s take on pork schnitzel is simple and fairly classic. Two large portions of pork loin have been pounded out to a medium thickness, and the lightly breaded covering honors the pork without overwhelming it. A creamy English mustard sauce is the moat to the little food castle of pork schnitzel, crowned with a poached egg, red cabbage, and a wild dollop of sour cream. The pork chop at Monk’s Kettle is simply outstanding. It’s double-cut thick with nice, tire-burn grill marks, and the perfect sunrise pink interior that’s tender, juicy, and hard to come up for air for after bite one. The mustard sauce that swaddles the pork chop like a pale yellow superhero cape is utterly fantastic. It’s a creamy Bechamel sauce with stone ground mustard, a sort of plate-licking temptation that disappears instantly like a demon. 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 [...] Of the 40+ burgers I’ve tasted in the past 6 – 8 months, the “cowboy burger” at Lark Creek Steak is far and away the best BBQ burger or the best bacon-cheeseburger of them all. So, for now, I can confidently proclaim Lark Creek Steak’s cowboy burger as the best bacon-cheeseburger on the West Coast. Bacon Dessert: Bacon Ice Cream, Bacon, Bacon Biscuit
Bacon Ice Cream, Bacon, Bacon Biscuit – Dissident Chef And the non-bacon items: sous vide strawberry and rhubarb compote. Fantastic plate. But wait…that’s not all…the last pairing is below, and it was an awesome touch. Bacon-infused Four Roses Whisky!!
Bacon-Infused, Four Roses Single Barrel Kentucky Whisky If the picture looks a [...] | ||||||