HOME > Chowhound > San Francisco Bay Area >

NEW: Elmira Rosticceria - sandwich, coffee shop, breakfast/brunch in SF Tenderloin - any reports?

hhc Jun 12, 2013 12:17 AM

Any reports on the new Elmira Rosticceria - sandwich, coffee shop w/ breakfast & brunch?

From FB for Wed 6/12/13:
Our specials today: Rotisserie lamb sandwiches, feta cheese and almond gremalata. Or grab a tripe salad.

Elmire Rosticceria
154 McAllister St, SF
Hrs: 7:30am-7pm

  1. Click to Upload a photo (10 MB limit)
  1. RWCFoodie RE: hhc Jun 12, 2013 01:00 PM

    I haven't tried it, but did look at their Facebook page - the food looks and sounds terrific!

    Hasn't anyone tried it yet? Please tell us what you think...

    Lampredotto sandwiches!!! Porchetta sandwiches!!!

    1. Civil Bear RE: hhc Jun 12, 2013 03:30 PM

      Went today and tried the lamb sandwich. Pretty good. the lamb was lamby albeit slightly chewy, the feta wasn't overpowering as initially feared, and loved the gremalata. Served on slightly toasted cabata for $7.50 without sides, however sides were only $1.50 each. Got the roasted Yukon potatoes which were a bit too al dente for my taste and pretty bland. Also got the side salad which was a simple large bowl of mixed greens drizzled with a vinaigrette.

      Place reminded me of Hi Lo, with the price point and interesting menu, and where the food is quality but you order at the counter, take a number on a stand, and the food is delivered to your table. Water, utensils, and napkins are available at a separate counter. I'll be back to try some other things.

      1 Reply
      1. re: Civil Bear
        RWCFoodie RE: Civil Bear Jun 12, 2013 04:40 PM

        Thanks CB: I'm hoping someone will report on the tripe sandwich. I'm out of town until the first of next week so I can't do it now but really want to hear about that and the porchetta...

      2. s
        Spenbald RE: hhc Jun 12, 2013 10:39 PM

        Went last week to try the porchetta sandwich. Very stark space, but neat and clean. Menu offerings vary by day, but I think the tripe and porchetta are staples. Thought a $7.50 sandwich was a pretty good value ($10 being a pretty standard baseline in the city these days, though to be fair, this wasn't quite as large as many sandwiches in the city). Porchetta comes on ciabatta with a salsa verde. The crispy skin is more like pork rinds than the crispy bits on the Roli Roti sandwich. Overall, I thought the meat itself could use some more salt, but the sandwich certainly went down with ease. Had a side of the roasted potatoes (which sit under the pork, soaking up the juices) and they were still remarkably crisp and were themselves seasoned well. Small cup of giardiniera (cuke, carrot, cauliflower) accompanied the sandwich, and was a welcome, acidic bite to complement the richness of the fatty pork. I will come back for sure. I really like what this place is doing.

        2 Replies
        1. re: Spenbald
          RWCFoodie RE: Spenbald Jun 14, 2013 12:09 AM

          Tks Spenbald - appreciate hearing from you about the Porchetta, potatoes and giardiniera. Hope I can give it a try next week...

          1. re: Spenbald
            Cynsa RE: Spenbald Jun 16, 2013 10:35 PM

            The design of the space delights me...

          2. Cynsa RE: hhc Jun 16, 2013 09:59 PM

            I am singing the praises of Breakfast Sandwich with Speck.
            new addition to Menu: cold tripe salad
            Must Try: Root Beer Float with Humphry Slocombe Fernet-Branca sorbet

            1. Civil Bear RE: hhc Jul 3, 2013 08:14 AM

              Went back for the porchetta sandwich yesterday. Very disappionted as it was pretty dry with the toasted cabbatta bread. Adding some of the fried kale side helped a bit with the moisture but then turned the sandwich into a salt bomb.

              The side of house made kettle chips were cooked well.

              1 Reply
              1. re: Civil Bear
                Civil Bear RE: Civil Bear Sep 24, 2013 01:29 PM

                Gave the porchetta sammy another try today and it was fantastic. This time with fatty & moist Birkshire pork topped with cracklin's and salsa verde. Sorry I had to split it with my DC (I actually ordered the steak & chimichuri)!

              2. little big al RE: hhc Jul 7, 2013 03:38 PM

                Closed Sundays!!! No lampredotto for me.

                6 Replies
                1. re: little big al
                  little big al RE: little big al Jul 13, 2013 01:18 PM

                  First off let's be clear that they were not open last Sunday, but generally they are open Sundays. Second of all I must say I am thrilled with the quality of the lampredotto, the salsa,(I had the picante rossa) and the panini. The salsa diminishes the barnyard flavor that sometimes comes with tripe, and the giardinetta is also a great balance to the richness of the meat. House made chips alone are worth the trip across town. You can take all your Gary Danko's and Saisons, and throw them in the deep blue sea, this is what chowhounding is all about to me.

                  1. re: little big al
                    Cynsa RE: little big al Aug 4, 2013 11:55 AM

                    For Sunday breakfast today: Frittata and Eggs Florentine with Bicycle coffee. My faves list is expanding; I love the Breakfast Sandwich w/Speck... the amazing potatoes... the truffle hollandaise... the perfectly poached eggs...the ethereal frittata that is both light in texture and bold with flavor.

                    My 'best eggs benedict' was always at Canteen... now, it's at Elmira Rosticceria.

                    We'll return to order the French Toast next.
                    I must have the Root Beer Float with Humphry Slocombe Fernet-Branca sorbet for breakfast.

                    early Sunday morning parking is easy on Leavenworth @ McAllister

                    location is near the Asian Art Museum

                    next week: hours extended to 8 pm

                    1. re: Cynsa
                      grayelf RE: Cynsa Aug 5, 2013 12:39 AM

                      That frittata does look light! May I ask what the starch was under the eggs in the benny?

                      1. re: grayelf
                        Cynsa RE: grayelf Aug 5, 2013 08:01 AM

                        it's the split Acme ciabatta, lightly toasted. I loved the lemony truffle hollandaise.

                        1. re: Cynsa
                          grayelf RE: Cynsa Aug 5, 2013 11:34 AM

                          I was thinking that I prefer my bennies on a toasted English muffin but then I remembered how good they can be on a cheese scone, so I will keep an open mind. Is the truffle in the hollandaise from truffle oil? That would be harder for me to get my head around. I just gave away a lovely bottle of balsamic vinegar that I bought without realizing it had truffle oil in it :-(

                          1. re: grayelf
                            Spenbald RE: grayelf Aug 5, 2013 11:33 PM

                            It is indeed truffle oil. I went in for breakfast a couple weeks ago and walked by a server putting a beautiful plate of eggs benedict down on a table and was accosted by that unmistakable stench of truffle oil. Such a shame. I wonder if they make the hollandaise before they put that foul stuff in it so that you can order it without. This thread almost prompted a rant from me about truffle oil, and wondering what establishments in the Bay Area are accommodating enough to prepare their food that incorporates truffle oil in a way in which it may be omitted. For one, I can tell you that the Little Green Cyclo food truck typically makes their garlic noodles with truffle oil, but will gladly leave it off for those who do not want it.

                  2. b
                    bigwheel042 RE: hhc Jul 14, 2013 01:33 AM

                    Wonder if they are planning to do a vastedda sandwich as well? Lampredotto is from a very different part of Italy but seems like they are up for doing that kind of butchering.

                    1. moto RE: hhc Aug 5, 2013 01:36 AM

                      the buzz about lampredotto being prepared locally grabbed my interest. has anyone tried it, and verified that it is not from the same bovine digestive tract as the more commonly available honeycomb tripe ? the two varieties of offal are different stomachs of the animal and the textures are distinct. haven't enjoyed it since our visit to Firenze (at a spotless outdoor food stand that served both tripe and lampredotto in sandwich form), and it's possible that the term is being applied differently here than it is there. grazie.

                      2 Replies
                      1. re: moto
                        little big al RE: moto Aug 5, 2013 02:20 PM

                        Yes it is real lampredotto, aka abomasum, the fourth stomach of our friend the cow. Metterrei la mia mano sul fuoco. (I swear.). Good too.

                        1. re: little big al
                          RWCFoodie RE: little big al Aug 6, 2013 12:43 PM

                          little big al: Thanks for this and please don't set your hand on fire! Do they really have lampredotto every day?

                          To this day, I regret that on a trip to Italy/Florence 25 yrs ago I didn't have a lampredotto sandwich in the mercato centrale because it looked "yucky" (and I've eaten tripe for at least 50 years and love it),,,

                      2. moto RE: hhc Aug 12, 2013 03:19 AM

                        had a chance to try the lampredotto, take out, when we had lunch in the tenderloin at another place. requested to have the filling packed separately from the roll, and they put it in a pint soup carton.

                        serving it for my dear spouse's lunch the following day and skimming a few pieces, the gut is thinly sliced, very tender, and came in a light, fruity tomato sauce. overall, a mild and delicate preparation. in my memory, of all the versions of cow's gut since my first experience of honeycomb tripe as a child, this came closest to my mother's dish. never learned where she learned to make it ; her folks were from Zhong Shan, not Mediterranean or Latino. my spouse's lone critique, the bread (an otherwise tasty Acme bun) is excessive. she set half of the bun aside, as the crumb is about 2x as thick as it needs to be. they probably chose the format so the crumb would soak up the sauce, but that dilutes the delicacy of the offal and sauce.

                        the cafe was crowded and bustling on a weekday lunch, and the large, activity-filled kitchen area looked well prepared to handle the volume.

                        6 Replies
                        1. re: moto
                          RWCFoodie RE: moto Aug 12, 2013 03:57 PM

                          moto: Thank you so much for this info - it sounds like a lot of sandwiches where it's good to pull out a lot of the excess innards (ha ha). Does it come with some green sauce on the side? Am so looking forward to trying this, but it will have to wait a week till we're back in town...

                          1. re: RWCFoodie
                            moto RE: RWCFoodie Aug 12, 2013 04:32 PM

                            the only contents of the bag they had packed for me to pick up were the pint carton of guts w. tomato sauce, and the Acme bun sliced in half and meticulously wrapped. did not linger to look around for condiment options.

                            1. re: moto
                              RWCFoodie RE: moto Aug 12, 2013 04:40 PM

                              Ah, too bad. Typically it would be dressed with Italian salsa verde... Check out these images (such a long link, hope it works):


                              1. re: RWCFoodie
                                moto RE: RWCFoodie Aug 12, 2013 05:28 PM

                                thanks for the pics. many of those examples don't have the salsa verde. it's possible that they offer it at Elmira if you eat there rather than take out, because it would go with many of their roasted meats.

                                1. re: moto
                                  Cynsa RE: moto Sep 21, 2013 03:15 AM

                                  no salsa verde here; shared plate of kale side, 1/2 roast chicken, and the lampredotto sandwich in-house.
                                  - kale had lovely thin slices of garlic
                                  - roast chicken was moist and succulent with herbs + green salad and creamy roasted potatoes
                                  - lampredotto was saucy with tender tripe - perfect ratio of tripe:sauce:ciabatta; the bread soaks up the red sauce like a sponge. It's a 4-napkin sandwich and finger-lickin' good.

                                  1. re: Cynsa
                                    dordogne RE: Cynsa Sep 21, 2013 09:59 AM

                                    Their sides are excellent and very good value ($1.50 if purchased with a sandwich or main). Potatoes are cooked in pork fat, kale in a mix of butter and olive oil. Not for the faint of heart, or cholesterol.

                        Show Hidden Posts