Leopold's sausage and kraut (photo by Ed Anderson)
It's been 12 months of good eating. After reviewing all my past blogs, I've pulled out some—though clearly not all—of the most delicious dishes from 2011 and listed them in no particular order. A couple are new discoveries to me (see L'Ardoise), some are rediscoveries (see Kiss), but most are new as of this year.
The weather is cooling off and the restaurant world is heating up. The city is about to barraged by new establishments serving everything from barbecue to boba drinks—the majority opening in the insatiable Mission District.
Always knee-deep in restaurant news, I often forget that there are plenty of people who live a good life, oblivious to the fact that Wo Hing General Store has opened its doors. Or even that Wo Hing is located in the original Slanted Door. Charles who?
Remember those pickles from Vlasic with the smiling stork on the front? Well you can forget about them. Pickles may be everywhere in San Francisco right now, but they're way outside the bread-and-butter box. Think pickled baby green tomatoes, turmeric-pickled cauliflower, cabbage in chili paste, or any of the thirty something other pickles Nick Balla will rotate into the dedicated pickle section on the menu at Bar Tartine. He's not the only one up to his elbows in brine these days. Hayes Valley's new Boxing Room has a pickle section on its menu too. And Danny Bowien is serving pickled peanuts to the masses at his flagrantly popular Mission Chinese Food. Why pickles? And why now? Balla thinks the pickle movement springs from a collective new openness to more ethnic flavors in slightly higher end restaurants. After talking to a slew of chefs around town about their best pickle practices, I'd have to agree.
SF Street Style: Breezy Colors, the Marc by Marc Jacobs It Bag, Denim Done Right + Cork Pumps on Yerba Buena Lane
I photographed Christine Tusher, SF editor for TheRundown.com, after our fun lunch at Bluestem Brasserie, on Yerba Buena Lane. It makes me so happy to see people flash their bright colors when the sun's out in SF. The cheerful color combo, paired with the sheer, flowiness of this top made Christine's casual denim day look really stand out again the business-casual downtown lunch crowd.
Where To Get A Taste of the Bayou in San Francisco, According to Chef Justin Simoneaux of the Boxing Room
With the Cajun-and-Creole–inspired Boxing Room about to open in Hayes Valley, chef and Louisiana native Justin Simoneaux tracks down a taste of home.
1. The Vegetable
“You can find mirlitons, which are also called chayote, here at Asian and Latin markets—as well as some mainstream grocery stores. A classic dish is a shrimp and mirliton casserole,” says Simoneaux. “It’s topped with crunchy bread crumbs.” At New May Wah Market, 707–719 Clement St., 415-221-9826