Enough of the fried chicken, the pizza, the burgers, the deli sandwiches bursting with a half pound of meat, that crazy-delicious kouign amann (finally figured out that this is pronounced queen a'mann) Belinda Leong is making for Four Barrel. Enough with the death-by-straight-booze cocktails. The holidays haven't even hit yet and the food trends in this city are going to kill me.
Where are the salad trucks? I might have to move to LA to recuperate from this year of recession comfort food.
Until then though, I'm finding myself diligently trying to keep up, plowing through heart-wrenching food like I'm a teenage boy. Which is why, after reading Patricia Unterman's rave review, I stopped at Deli Board in SoMa on Saturday. My experience was mixed, a reminder of what you order can make or break your vision of a restaurant. My husband ordered the strangely bland Reuben's Cousin (corned beef versus pastrami), and if that's all we'd had, I would have cast Deli Board off as mediocre. But! I ordered well and got the Munsoned, which made up for our reuben by 100 percent. Shavings of smoked brisket, white American cheese, pepperoncini, Thousand Island, and brown mustard on their signature sweet French roll (a refreshing sweet, spongy change in a city that loves its rustic, Acme bread and toasts everything). It was a tangy, fatty, cheesey, soft amalgamation of meat and bread. I loved it.
Meanwhile, we've been writing about the trend of chocolate bars for our upcoming February food issue, so there are pounds of chocolate to tempt us at the office. Out of all of them, Michael Recchiuti's new dark milk chocolate bar with burnt caramel and hazelnuts was my demise. I can't even write about it without getting kind of dreamy-eyed. If you're looking for a stocking stuffer, this is a shoo-in.
Tonight, after a little preview of the new Parallel 37 at the Ritz-Carlton, I'm headed to the Chubby Noodle pop-up. Too many people have raved about Chubby's fried chicken, so of course, I have to try it.
The only thing I've done to counteract all this eating is to drink a ton of Lev's Original Kombucha, which is made here. Brewed from green tea, it comes in a black current flavor that I love. In fact, I could drink it all day. Lev's site says that in the Qin Dynasty, kombucha was known as an "immortal health elixir." I doubt, however, that in 207 BC China, there was so much fried chicken to tempt.
Best thing I've eaten this week: The Munsoned from Deli Board