Lately the humble egg, normally reserved for breakfast, has gotten a lot of play at the dinner table at some of the city's best restaurants. In fact, one of the best creations I'd tasted last year was Vernon Morales' poached egg with bacon ice cream at the unfortunately-now-shuttered Winterland.
Mexican Combo Platter of 2006: Puerto Allegre (546 Valencia St., 415-255-8201)
It's not organically grown, locally produced, or even particularly fresh—it's an old-school Tex Mex heap of carbs and lard and meat, served in an always-hopping place with cheap pitchers of margs to wash it down.
Best Use of the Deep Fryer in 2006: Weird Fish (2193 Mission St, 415-863-4744)
Health concerns aside, you can't argue with the goodness of just about anything that's deep fried. My nominee for favorite new deep-fried item of 2006 is (drumroll, please): the fried yo-yos at Weird Fish in the Mission. Basically, they're thick slices of fried dill pickles served with a chipotle dipping sauce. They're wonderfully briny, crunchy and a much more interesting side than ho-hum fried potatoes.
The openings of Pizzeria Delfina (pizzeriadelfina.com), Little Star (littlestarpizza.com), which recently expanded with a second location in the Mission) and Bruce Hill’s Picco in Larkspur (restaurantpicco.com) in the past year or two had everyone touting SF’s “pizza renaissance.” As an East Coaster—who lived in Italy and in New York City for a few years—I still don’t think most of the ‘za here holds a candle to NYC. I’m not a pizza authority, but most of what I’ve tasted (with some of the exceptions listed above) have been lackluster.
I’m a condiment girl. When I order a burger, I slather the bun with ketchup and mustard (preferably Dijon, but yellow will do in a pinch). I dump Papalote’s (www.papalote-sf.com) blended salsa on my fish tacos, and I love dipping Frjtz fries (www.frjtzfries.com) into roasted-pepper mayo. Heck, even when I was a kid, I’d demand barbecue, sweet and sour and the oft-neglected honey so I could dunk my Chicken McNuggets to my heart’s content.