By root on April 25, 2007 5:23 PM
The reason for the season: Dungeness Crab
I feel like I’m two-timing on my East coast roots by admitting what I’m about to admit, but here goes: I think I might like Dungeness crab more than lobster. There. I’ve said it. Don’t get me wrong—I’ll always have a special place in my heart for a Maine lobster roll (see our May issue for more details on the closest approximation I’ve found within the city limits)—but I am head over heels for our local crab.
I can't say "no" to food, cocktails, art and music, even on a drizzly, chilly Thursday night; so last week I joined crowds of art-and-food lovers at Taste 2007, a fundraising event at Root Division. With eight popular local chefs preparing an array of savory treats, local artists displaying their work and a jazz band playing, my senses were abuzz from the moment I walked in.
By root on April 23, 2007 11:15 AM
The breakfast of champions at XYZ.
A couple of months ago, some good friends told me that they no longer are willing to wait in line for brunch of the weekends. In a city like San Francisco, that’s tantamount to going cold turkey and resigning yourself to cold cereal at home. At first I thought they were just being a little on the high-maintenance side, but now I’m starting to get it. What broke me down? An hour and a half outside Dottie’s, followed by 45 minutes at Universal Café. My weekend mornings were being spent on line, and I was ready to throw in the towel, too.
By root on April 18, 2007 5:22 PM
Spork is open for business.
I’m happy to report that a host of new restaurants are flipping their signs to open. Finally! They’re all a short walk from my home in the Mission, meaning I’ll get in the door soon to give you the full scoop.
By root on April 11, 2007 6:26 PM
We’ve been given a hot tip about an upcoming event at La Ciccia. Everyone we talk to is wild for their lusty Sardinian food (and especially their Spaghetti with Cauliflower and Bottarga), so it’s no wonder our informant enthusiastically recommended that we make our reservations—stat—for the dinner on April 30th.
Here’s what the lucky diners can look forward to:
House-cured Salumi with Home Pickled Vegetables
Pork Short Ribs with Saffron and Tomato Juice
Sardinian Gnochetti served with Meat Sauce
Roasted Suckling Pig with Sardinian-style Seasonal Vegetables
Give me a dessert menu and I’ll skip over the inevitable death-by-molten-chocolate cake, the crème brulée, the sorbet—and definitely the cheese (although I always feel like I should want to eat cheese after dinner because then I’d be European or at least a legitimate food writer). I’ll toy with the idea of a fruit dessert or anything with caramel, but I’m truly loyal to nothing but coconut.
Some highlights in my life of coconut: