Seeing as how the pickling revolution is well underway, you might as well make and serve the best. San Francisco's Super Duper Burger prepares more than 100 pounds of pickled cucumbers per day, in house. Whew. The recipe comes from chef Jose Garcia. Make a bunch and serve them atop burgers and more.
Leopold's sausage and kraut (photo by Ed Anderson)
It's been 12 months of good eating. After reviewing all my past blogs, I've pulled out some—though clearly not all—of the most delicious dishes from 2011 and listed them in no particular order. A couple are new discoveries to me (see L'Ardoise), some are rediscoveries (see Kiss), but most are new as of this year.
Your feet ache from pounding the pavement. The handles of your Macy's/Bloomie's/H&M/Hermès shopping bags are carving deep welts into your hands. Are you seeing stars or are those Christmas lights? You're starting to lose the spirit.
It's time for a pit stop. Here's just some of the great places around Union Square to fuel up and get right back out into the thick of it.
Yes, there are great burgers at this upscale burger spot on Market Street, but if you're still wallowing in self loathing from your Thanksgiving gorge, the portabello sandwich is mighty fine too.
15 Romolo lets you eat its burger "yo mama style" with peanut butter and bacon. Heirloom Cafe tops its off-menu beauty with pungent Epoisses cheese. Chef Bruce Hill hand-designed a burger weight to evenly cook the patties at Bix. Hayes Valley's Straw serves its ground beef mounded on a donut. As any of these restaurants will tell you, when it comes to surviving the stiff burger competition in SF, you've gotta have an angle.
I caught up with Jaynelle St. Jean, owner of Oakland's PieTisserie, last week at the Super Duper opening party. Not everyone can rock tan, high-waisted leggings, but Jaynelle wore them with confidence and she wore them well. I also love how her scarf and heels add color and instant sophistication to this otherwise casual outfit.