I hadn't been to a true happy hour in years, but the other day I stumbled into the one at O Izakaya. Beers, well sake and well drinks were each $3, which seemed like a pretty good deal (I drank Sapporo). What was a great turn on, though, was the food, priced on a special happy-hour $5 list. We sampled the seaweed salad, ultra-fresh hamachi and the tempura/beer-battered onion rings and loved all of it.
1. Got game?
From tonight through May 3, chef Peter McNee of Poggio will be showcasing one of his favorite cooking techniques: allo spiedo, or roasting on a spit. For a very reasonable $19, diners can sample featured roasts, ranging from partridge and pheasant to goat and suckling pig. McNee has also designed a separate menu inspired by spring in Italy.
2. Get the edge on veggies
1. The family that works together, eats together
Mixt Greens gears up for number three.
courtesy of Stefanie Michejda
1. Now Open: This week’s new restaurants
1. Spring Sprouting
This is that great time of year when root vegetables and caramelized braises give way to signs of spring. We’re seeing some of the seasons’ finest vegetables making their debuts on menu around town: Jardinière is serving Prather Ranch lamb with fava beans and spring onion, Millennium has artichokes al cartoccio with roasted fennel; spring garlic; spicy seitan sausage and Meyer lemon, and at Pizzeria Delfina you can order a side-dish of first-of-the-season asparagus topped with lardo butter.
Last weekend I judged at the SF International Spirits Competition, a great event that brings spirits experts from around the country to taste and judge which are the best vodkas, gins, whiskeys, piscos, liqueurs, etc. Many of the best spirit bottlers in the world do submit their products, so, yes, it can be a great tasting experience. However, with the great also comes the not-so-great, as can be seen in the flight this poor panel was tasting. I'm not sure which category this rainbow of artificial coloring fell under, but it couldn't have been fun to put these things in one's mouth.