Two things you may not know about Salt House co-owner Doug Washington: 1) He's Canadian 2) He hates poutine. That's precisely why it's been a menu staple at his restaurant since it opened five years ago. His partner, executive chef Mitch Rosenthal thought it would be a funny joke to put poutine on the opening menu at Salt House. It's not too much of a surprise that the Quebecan comfort food—an unmistakable combination of French fries, cheese and gravy—caught on. "It's fat on fat on fat," says Rosenthal. "People love it."
"I’m kind of a prime rib snob. I love it because it’s beefy and tender, and I always get it rare. In life, beef is one of my top five favorite things. I used to work in hotels a lot, so I think that’s where I developed my taste for it. I used to try to sneak in a slice before the prime rib went out onto the buffet.
As a design writer at CH+D I’ve helped pull together plenty of picture-perfect holiday-party stories, from outdoor harvest celebrations on rambling vineyards to glittering cocktail parties in luxurious lofts for our end-of-year issues. Thanks to the jaw-dropping locations and incredible talent of professional designers, the final product always turns out looking fabulous, effortless and like a whole lot of fun.
7x7 asks the city's favorite chefs for the recipes to their most loved cocktails, bar snacks, starters, entrees, and desserts. If there's a dish you can't stop thinking about and want to make at home, email email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef. Check back every Thursday for a new secret recipe.
Chef Chris Beerman of Citizen's Band in SoMa cooks up 100 percent Americana―right down to the creamy mashed potatoes spiked with sweet, nutty garlic. They stand up nicely next to his fried chicken and steaks or your upcoming Thanksgiving feast.
With an appealingly ramshackle, if cultivated, sense of funk, there's something very NYC LES about Citizen's Band, the latest SF SoMa restaurant to enter the scene. If ironic trucker hats were still en vogue, this would be the place to wear them.
Americana is the theme: vintage postcards cover the walls; old, metal tractor seats made into stools (something bare legs can't recommend) are parked at a counter overlooking an open kitchen. The whole space opens up to Pinkie's Bakery which opens up to Icon, a small dance club. There's a progressive dinner in here somewhere.