The Poshest Spice
On her hugely popular blog, Becks & Posh, Sam Breach chronicles her culinary adventures in SF.
posted May 15, 2007 4:18PM
Of all the bloggers in town, Brit Sam Breach, 40, is one of the most widely read. On her hugely popular Becks & Posh, she chronicles her culinary adventures in SF, from restaurant visits to dinner parties, with her French partner, Fred Schmidt, by her side. Here are her favourites.
“I just can’t get enough of the succulent, sweet, sticky, tender, melt-in-your-mouth baby-back ribs from Oola. If they ever stopped making them, I am not quite sure what I would do.” (860 Folsom St., 415-995-2061)
“Poco Dolce sesame chocolate tiles take me to a new nirvana: Brittle sesame caramel is set within a generous slab of velvety dark chocolate, sprinkled with a dusting of sea salt.” Available at Bi-Rite Market (3639 18th St., 415-241-9760)
“Bar Crudo’s San Sebastian—oil-poached tuna confit, asparagus, roasted red peppers, arbequina olives, caper berries, manchego, tomato bread and a boiled egg with a soft, gooey yolk. Firmly in the savory camp, this makes the raw tuna dish on every menu in town obsolete by comparison.” (603 Bush St., 415-956-0396)
“Fly Trap’s limestone lettuce salad with roasted pecans, Roquefort and lemon vinaigrette tastes so fresh, I could almost swear they grow the heads of lettuce right there in the kitchen.” (606 Folsom St., 415-243-0580)
“It’s hard for me to choose between the crème brûlée tarts and the walnut tarts at Petite Patisserie in Potrero Hill.” (1415 18th St., 415-821-9378)
“I just can’t get enough of the succulent, sweet, sticky, tender, melt-in-your-mouth baby-back ribs from Oola. If they ever stopped making them, I am not quite sure what I would do.” (860 Folsom St., 415-995-2061)
“Poco Dolce sesame chocolate tiles take me to a new nirvana: Brittle sesame caramel is set within a generous slab of velvety dark chocolate, sprinkled with a dusting of sea salt.” Available at Bi-Rite Market (3639 18th St., 415-241-9760)
“Bar Crudo’s San Sebastian—oil-poached tuna confit, asparagus, roasted red peppers, arbequina olives, caper berries, manchego, tomato bread and a boiled egg with a soft, gooey yolk. Firmly in the savory camp, this makes the raw tuna dish on every menu in town obsolete by comparison.” (603 Bush St., 415-956-0396)
“Fly Trap’s limestone lettuce salad with roasted pecans, Roquefort and lemon vinaigrette tastes so fresh, I could almost swear they grow the heads of lettuce right there in the kitchen.” (606 Folsom St., 415-243-0580)
“It’s hard for me to choose between the crème brûlée tarts and the walnut tarts at Petite Patisserie in Potrero Hill.” (1415 18th St., 415-821-9378)
