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Aug 12, 2010 06:32 PM

best appetizers to bring to a party full of foodies?

i'm going to a going-away party on a Tuesday night which requires "the best..." appetizers of SF. Don't really have time to go home and make something but I'm willing drive around town and get SF's best. I love food, but I'm not sure what to bring...

Chicken Wings from So (same as San Tung)
Pizza from Pizzaria Delfina (but it won't be good cold)
Pizza from Arizmendi Bakery

... what else?

Delfina Restaurant
3621 18th St, San Francisco, CA 94110

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  1. Goi Cuon with 2 dipping sauces.

    1. Make it easy on yourself by bringing a platter of assorted salumi from Boccalone.

      6 Replies
      1. re: lexdevil

        I concur...I was originally going to suggest proscuitto or serrano ham.

        1. re: lexdevil

          Excellent call. Also add some Cow Girl cheese, Acme bread, and McEvoy olive oil, and local honey to make a platter.

            1. re: rworange

              Harley Farms would be good too if you can find it.

              Harley Farms
              205 North St, Pescadero, CA

              1. re: Shane Greenwood

                In addition to being tasty, Harley Farms is pretty. The only place that I know that sells it is Whole Foods. Unfortunately, they don't handle the cheese well and it isn't as good as from the farm.

                Harley Farms
                205 North St, Pescadero, CA

        2. Bi-Rite gazpacho with a bunch of small plastic cups. Pretend it's summer.

          3 Replies
          1. re: david kaplan

            Well, it sort of IS summer, isn't it?
            I still would go with the meats, such as salumi, prosciutto or serrano ham.
            Easier at a party.

            1. re: Tripeler

              Though not in's Oakland...I've always loved this rec for a quick tasty appetizer to go from the Yelp board.I'm sure you could find the same shrimp ceviche in the Mission district:

              A friend and I were invited to a Mexican food themed pot luck. She had volunteered us to make enchiladas, unfortunately, my friend and I had way TOO much to drink the night before and were in no position to cook. Luckily, I am quick on my feet and told her to get dressed, grab a large casserole dish with a lid and the Tapatio hot sauce. I got her in the car and started to drive.

              "Where are we going?", she asked.
              "To make food for this damn pot luck. Don't worry, I have an idea."

              I head off to E. 14th and 37th, pulled into the parking lot of La Costa, grabbed the casserole dish and stood in line. La Costa specializes in in ceviche- shrimp, calamari, fish, if it comes from the sea, they have it and it's GOOD! It has a funny little set up, you walk up to the building and there is a guy that takes orders from the window. Although the building looks like it would have space for seating inside, it doesn't, only an open patio with tables. First come, first serve style.

              When I get to the front of the line, I ask him how much it would cost to fill my casserole dish with shrimp ceviche and for a mere $20, I was headed off to the potluck with my "home made" dish in hand. We get there, I pull out my casserole dish, set aside the bag of tostadas that had come with the order and put out the Tapatio. Suffice to say, our dish was the most popular dish that night and I still get request for the recipes--- no prob, the recipes in the mail, yeah right.

              Mariscos La Costa
              3625 International Blvd, Oakland, CA 94601

              1. re: casalbore spirit

                Not quite on-topic, but can still be considered an appetizer for foodies...
                I like to occasionally deek people out with "home-made" dishes as well.
                Friends recently returned from the south of France and among other things (cured meats, absinthe, and an Opinal for me!) they picked up homemade, market-bought, marinated garlic which they fell in love with.
                The wife and I were in a Greek grocery and saw Cedar brand marinated garlic and bought a jar - it tasted very close to their heirloom French garlic. I put some in a small mason jar and gave it to them, claiming I just made it.
                "Its supposed to take three weeks for the flavor to mellow! Howdja do it?"
                "I cheated, I par-boiled them a bit, then put them in olive oil."

                They DO make a good app for foodies!