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Is it just me or does this list sound very upmarket and possibly not really reflective of what's great to eat in SF ?

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    1. Sadly I think that's a great roundup for exactly what's wrong with the SF dining scene and Chefs trying too hard.

      1. It's not a representative random sample and none of the places are cheap, but so what?

        I've had similar grains and brassicas dishes at AQ, Gather, and several other places. It's trendy for good reason.

        I had the fried pig tail at Tosca and it was fantastic.

        Oxtail and chickpea fritters, fried quail, sausage-stuffed mushrooms in sauerkraut broth, braised lamb shank with barley and pumpkin, grilled crab, orange cardamom kouign amann: who wouldn't want to eat those things?

        7 Replies
        1. re: Robert Lauriston

          Strangely paired/manipulated Chickpeas, Sauerkraut, Barley, Cardamom?

          I guess it's a trend, but not one that defines SF.

          1. re: sugartoof

            So what? The article is "Seven great things to eat in San Francisco -- and one in Oakland." It doesn't claim to be definitive, which if it's possible at all would take a lot more than 1100 words.

            Most of those are straight-up traditional dishes or minor twists on them.

            1. re: Robert Lauriston

              These aren't even the best things on the menus at those respective restaurants, and frankly, these over hyped establishments really don't need anyone carrying water for them.

              1. re: sugartoof

                That's exactly what I thought.

                But then again what do I know ??????

                1. re: sugartoof

                  The piece was in the LA Times. Those places may have gotten a lot of press here, but most people there probably haven't heard of most of them.

                  1. re: Robert Lauriston

                    Only one of those places is lacking in national press.

                    You have some has been flavor of the month, a half baked flavor of the month by one of the most attention starved chefs in the city, and some NY chefs....most have books out on national presses.... LA or local press, it's the same nonsense.

              2. re: sugartoof

                Sausage and Sauerkraut - always good together.

                Cardamon and orange are hardly weird. Both are great in rice puddings, so bread (kouign amann) would likely be great with a cardamom/orange syrup.

                Chickpeas are a staple in many rich indian dishes and a fatty beef would be a good compliment (but that would need to be a Pakastani restaurant...). Really hard to mess up oxtail with anything (lots of fat). And I love barley - always have preferred it to rice - much healthier with great texture. My grandmother used to make me barley pudding. Its just a great grain - and grains are a strong trend everywhere....

            2. Coincidentally, Michael Bauer also highlighted the oxtail and chickpea fritters yesterday his weekly favorite dishes post.

              http://insidescoopsf.sfgate.com/blog/...

              The kouign amann at b patisserie are really great, although I prefer the plain ones to the flavored ones.

              1. Maybe it's what wows the gilpins in L.A.

                9 Replies
                1. re: soupçon

                  What are gilpins? I hope that wasn't an insinuation about the LA food scene - as I would say LA beats SF in almost every single food category I can think of except maybe:

                  - The food talked about in this article e.g. $$$ - $$$$$ cal cuisine (which is probably why the article leans in this direction as others noted).
                  - Bakery/pastries
                  - Coffee
                  - Ice Cream
                  - Indian

                  ..... and that's about it

                  1. re: goldangl95

                    You forgot pizza.

                    But I also don't know what a Gilpin is.

                      1. re: sunnyside

                        Fair point on pizza. I usually have pizza at the Cal-Italian $$$ places, so forgot to list it separately.

                      2. re: goldangl95

                        You forgot artisan stuff, produce and wine.

                        1. re: ML8000

                          In terms of being able to find it or where it is grown/produced? Because I'm pretty sure you can find it all in LA.

                        2. re: goldangl95

                          You can remove coffee from that list.

                          1. re: BacoMan

                            Oh. Now you're looking to start a fight! ;^)