Trip Report from a Boston Hound [San Francisco]
- gini Feb 6, 2014 09:33 AM
I brought some wet weather with me to San Francisco this week, but that didn't stop me from eating some delicious meals while I was out here. I'm headed to Yak Sing for dim sum today, but in the meantime, here's what I've eaten so far:
Zuni Cafe - being a solo diner, I didn't get the roast chicken for two (though I've made their roast chicken recipe at home to great success):
House-cured anchovies with celery, Parmigiano-Reggiano, and Taggiasca olives - those anchovies are so delicate.
Sausage with kale and beans - absolutely spot on - the sausage had a great snap to it, kale was slightly crispy (breadcrumbs?) and acidic, and the beans were creamy.
Gateau Victoire with whipped cream - a great rendition - spongy, moist, not overly dense, chocolaty.
Tosca Cafe: Having read about the April Bloomfield & co reboot, I was pleased to find an empty bar stool here last night.
Crispy pigs tails were fatty and crispy and practically steaming. A nice glaze cut through some of the pure fattiness.
Off-menu meatballs were some of the best I've had. A gorgeously rich tomato sauce complimented them nicely.
Grilled polenta with marscapone, mushrooms, and Parmesan hit some great notes - smoky, salty, crunchy, earthy. Pure comfort food.
No matter how many times I visit San Francisco, there's always something new to eat.
Thanks for the report; I've yet to go to the new Tosca...
I'm curious about your doing the Zuni chicken at home. If I recall correctly, the recipe in the cookbook seemed to emphasize how much the quality of the original chicken matters. Did you go hunting for just the right chicken, or was it still stellar with any old chicken?
re: Melanie Wong
I just did a pair of chickens a la Zuni for a dinner party and my birds were 3.5-3.75 lbs and it makes a difference.
The other lesson for me was that cooking the bread dressing in the same 475 oven is tricky. My dressing charred badly on the bottom. By removing the most burnt parts and adding some extra vinaigrette at the end, along with the pot liquor from the birds and the arugula, disaster was averted. But I'm sure it would be advantageous to have a 2nd oven.
Thank you for bringing the much needed rain...
ps- praise on meatballs coming from a Bostonian...that's significant.