Restaurants – by cuisine

Duck Prosciutto (Annabelle’s Bar & Bistro, SF)

It takes a lot of effort to make prosciutto. Generally about 18 months or so, and some serious patience to watch it hang until it’s ready. But when it comes, it makes patience aphoristically virtuous. But thankfully, we can just order prosciutto without the watch and wait. Annabelle’s Bar & Bistro recently offered a small plate of their special house-made duck prosciutto.

Pork Chop (Annabelle’s Bar & Bistro, SF)

The pork chop at Annabelle’s is nicely grilled with the familiar char-diamond argyle pattern, and slices open to a perfectly pale rose pink interior with lots of natural juices inside from proper rest. Glazed baby carrots add curious color and crunch, and a mound of organic mushroom rice provides the starch to sop up the fantastic bourbon jus.

New York Steak (Annabelle’s Bar & Bistro, SF)

BASEBALL CUT NEW YORK STEAK – ANNABELLE’S BAR & BISTRO

Executive Chef Larry Piaskowy came into Annabelle’s Bar & Bistro not long ago, and has been humbly building a menu of terrific, all-natural meat dishes (and other dishes, of course). It’s about time he got some kudos. From the handful of dishes I’ve eaten there, all [...]

Anchor Steam Braised Short Ribs (Annabelle’s Bar & Bistro, SF)

The short ribs have about a 4-hour braising period in the Anchor Steam bath, as it were, and are crisscrossed with a benediction of horseradish creme fraiche. (I think the creme fraiche is probably the right amount from a chef’s perspective, but it’s so good I really wanted a few spoonfuls more.) The ribs sit folded over a structure of green beans like thick, dark teepee flaps

SF Chefs Food Wine – Gitane’s Bacon-Wrapped Prunes

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.

Filet Mignon Steak Tartare (Lark Creek Steak)

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.

Antelope Tartare (Maverick, SF)

ANTELOPE TARTARE

Antelope Tartare – Maverick SF

I’m a huge fan of beef tartare and this was my first experience having antelope tartare. While beef tartare is fabulous because it’s meaty, fatty and rich, antelope tartare rocks in a far leaner manner, still rich with taste but without the kind of knockout punch fattier beef can [...]

Prix Fixe Dinner – Michael Mina, SF

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 [...]

1/2 Squab (Canteen, SF)

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 [...]

Schnitzel (Leipzig – Restaurant Centralapotheke)

Best Schnitzel in Leipzig

Perhaps the Best Schnitzel in Leipzig Germany

There are a few places to get excellent schnitzel in Leipzig, Germany. One is the classic Cafe Grundmann (previously reviewed on this site). The other is a sweet cafe that overlooks the lovely old stone square alongside St. Thomas Church, or Thomaskirche (www.thomaskirche.org). The Apothekenmuseum [...]

meatmeister

Categories