Eat + Drink
Now, I love a good rosé Champagne--who doesn't?--but I can't say that I will immediately roll over at the sight of one. Too many are sweet or excessively fruity, emphasizing "pinkness" in all its connotations, while deemphasizing the finesse, crispness and clarity that make great Champagne great.
Last week, I had my first experience of an SF tradition--late night dining at the Grubstake. In 6.5 years of living here, I'd never been. But last week, after getting off a shift at Cantina at about midnight, I went over there with my wife (who was also just getting off work) for a bite. We were starving, but stayed away from the Portuguese specialties like linguiça, the famous pork sausage. Instead, we just had a burger and some of those fried jalapenos filled with cream cheese. These were a novelty to Christie—who was disappointed not to find them more spicy—but were familiar to me, as they're common back in Texas, where I grew up.
Specifically, check out the delicious espresso-cognac nibble imprinted with Obama's mug, made nearby in Oakland by Cosmic Chocolate (which has one of the coolest websites ever). It's part of Cosmic's "Icons" series, which also includes Oprah (raspberry ganache), Madonna (red-hot cinnamon caramel), Bono (limoncello ginger) and, of course, Snoop Dogg (mint grapefruit).
7 Food Finds
Check out these seven events, all happening this week.
1. What it Boils Down To
Simply prepared, delicious meats (capon, brisket, oxtail, tongue…) served with an array of sauces and paired with Paolo Sartirano’s selection of classic Italian wines. Where to find it: Sausalito’s Poggio Trattoria will be serving traditional Italian Bollito Misto dinner all this week, February 19-23rd for a very reasonable $19 per person.
As luck would have it, Danny Meyer’s plane sailed into SF yesterday morning right like clockwork, giving him just enough time to grab an early lunch with me at Piccino before he was off to give a talk at the California Culinary Academy’s swanky new pad in Potrero Hill. (The lecture, Obama-esque in Meyer’s very earnest yes-we-can attitude, was all about giving the love back to your diners by way of excellent hospitality—not just sending them off with tomorrow-morning’s coffee cake.)