Daily Archives: September 14, 2011

Rock ‘n Roll – Crazy Sushi

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Rock n roll Crazy Sushi

Sushi roll with bbq eel, avocado, and topped with tobiko and unagi sauce.
Crazy Sushi, San Francisco

Like most people, when I first started eating sushi I tended to stick with the rolls containing cooked items like rock ‘n rolls and California rolls because they were easier to stomach than the crazy, raw nigiri or sashimi (it doesn’t even have rice!).  And I continue to say, “There’s nothing wrong with that.”  I still enjoy ordering rock ‘n rolls because I simply love unagi!  I also order unagi nigiri because bbq eel is delicious and the unagi sauce is an added bonus.  I’ve since become more adventurous in sushi land – ordering more and more raw items, but I still take comfort and enjoy my inauthentic rolls.  A word of advice: Nobody likes a sushi snob!

Rock n roll Crazy Sushi

Assorted macarons – Miette Patisserie

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Assorted macarons Miette Patisserie

Chocolate lavender, hazelnut, and chocolate macarons.
Miette Patisserie, San Francisco

I remember having macarons once or twice as a kid, but it’s only recently that I’ve truly “discovered” these amazing confections! They’re like magic in your mouth – a dizzying combination of chewy, soft, crunchy, silky, grainy, and sweet.  There are so many flavors and colors that each time you try a different one, it’s a completely new and exciting experience.  Miette serves some of the best in town.  Of these three flavors, I liked hazelnut the best!

Braised rabbit leg and saddle – Bar Agricole

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Braised rabbit leg saddle Bar Agricole

Rabbit two ways – braised leg and a roasted saddle wrapped in pancetta.  Served with Jimmy Nardello peppers, Romano beans, and farro. $30
Bar Agricole, San Francisco

This dish was just OK for me. I thoroughly enjoyed the pancetta wrapped saddle – it was cooked perfectly and tasted amazing! However, the braised leg in combination with the sauce was SO salty! And that says a lot coming from me, a salt monger. I did love the Jimmy Nardellos – they looked great and tasted even better. I’ve recently noticed more restaurants using these lately, as well as shishito and padron peppers. I won’t complain because I love them all. The remainder of the plate was forgettable…

Salted caramel ice cream – Bi-Rite Creamery

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Salted caramel ice cream Bi-Rite Creamery

Luscious, salted caramel ice cream – arguably their most popular flavor! Kid size scoop, $2.50
Bi-Rite Creamery, San Francisco

I have to admit that Bi-Rite is my favorite ice cream in San Francisco (with Three Twins a close second).  They have great flavors, but I think it’s the consistency that does it for me.  Other creameries have ice cream that are too milky or too airy.  Bi-Rite’s is right in the middle – which is perfect for me!  The pic doesn’t do the ice cream justice since I took it after the melting point. They make the ice cream in small batches using Straus Family dairy and other local and organic ingredients whenever possible.  Their tiny storefront near Dolores Park has a line around the corner whenever it’s warm and sunny, but it’s worth the wait!

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011, 2012, 2013, 2014