Ask any chef in town—a meatball is an easy sell. At Pizzeria Delfina, the Italian polpette are second only to the restaurant's namesake pizza. Further North at Chotto, a server says the juicy Japanese tsukune are a "must-try." On that note, almost every culture has a meatball, and San Francisco has representatives from more than several camps. Here, a bit of a cultural lesson by way of hand-rolled meat: from fiery Mexican albondigas to pomegranate-speckled Iranian kufteh tabrizi.
It’s weird, but I’ve always had a thing for ground meat. When I was little, I loved things like tartare and Salisbury steak. But being from an Italian neighborhood in Brooklyn, I hadn’t tried other cuisines and their take on ground meat until I started working in Manhattan when I was 19. There I started exploring different types of food.
When not one but two of my most trusted food loving colleagues mentioned Lers Ros to me a few weeks back, I made a mental note. The nine-month old restaurant was lavishly praised by Patricia Unterman just before Christmas, then written about again in the SF Weekly in late March. So that means I'm a little late coming to the party, but also that chances are good that despite all the attention this little Tenderloin Thai restaurant has received, you may still have never heard of it.