Classic cocktail with Bulleit rye, sweet vermouth, absinthe, bitters. $10
Mission Bowling Club, San Francisco CA
Hmm, I love Manhattans but the addition of absinthe is hit or miss for me. This drink was too absinthe-y for my taste so I thought the cocktail was just ok.
Colorful prism/ocean mural, The Mission.
With pickled pineapple and thyme salt. $5
The Alembic, San Francisco CA
These were tasty, but you really only need a piece or two. After that, it becomes too rich to eat. Thank goodness for the pickled pineapple’s acidity to cut through the richness of the duck hearts.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2013, 2014
Lion-headed man doorway art, The Mission.
Asparagus, broccoli, collard greens, cedar, lime. $14
Namu Gaji, San Francisco CA
Boy, was this good! I’ve only previously had beef tongue sliced into sandwiches, shredded into tacos, or cut up in different ways as an ingredient in soups and stews. This was large pieces of tongue, perfectly cooked and beautifully dressed, simply presented so as to enjoy the beef tongue in all its delicious glory. Great job, Namu Gaji!
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2013
Banchan. Mung bean sprouts, daikon greens, kimchi. Complimentary
With chorizo, house made tortilla chips, chile con queso, black beans, sour cream, and guacamole. $12.78
Velvet Cantina, San Francisco CA
Omg, this was SO frickin’ wrong in the best way possible! You knew this plate was bad for you once it arrived, but it tasted so good that you couldn’t stop from eating the entire thing, lol. The chile con queso was warm and melted and just coated the tortilla chips perfectly. The chorizo was an added dose of unhealthy, but it too tasted heavenly to omit. I think my heart is constricting again just decribing this plate, lol!
Cupid’s Span and the Bay Bridge.
House-made pickled onion, sofrito, and farmer’s sheep cheese. $16
Canela, San Francisco CA
This was SO good! The crumbled chorizo had so much flavor, and the sheep cheese and pickled onions were perfect counterpoinst. The coca was crispy and buttery around the edges and perfectly baked. NOMS!
Pier remnants at Fort Funston.
1/2 lb aged and granulated patty, monterey jack, grilled onion, caper aioli. Served with lettuce tomato, pickles, and fries. $15
Mission Bowling Club, San Francisco CA
Noms, this burger was large and delicious! The beef patty was tender and juicy and the toppings tasted great. The french fries, while tasty, were REALLY greasy. I’ve kind of noticed that this is a trend with most of their fried items which is too bad because they have a lot of fried options.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2013
Mission Bowling Club lane art.
With marcona almonds and assorted bread. $4
The Alembic, San Francisco CA
The waitress, after confirming with the kitchen, told us that this was a Camilla soft goat cheese. We were VERY skeptical because it had the flavor and texture of a cow’s milk soft cheese like brie. There is no way in my mind that this was a goat cheese. I tried Googling the brand/variety afterward and came up with nothing comparable. I hate
it when you’re given false information at restaurants!
Yellow yarrow flowers (Achillea millefolium, Asteraceae), West Field Road.
I really enjoyed this beer even though I’m not a huge beer drinker. It was light and bright-tasting and went down quite easily! Happy hour $3
Namu Gaji, San Francisco CA
Cute squirrel portraits. 🙂
Cilantro chimichurri, tomato tomatillo salsa served on soft corn tortillas with pickled cabbage. $4
Velvet Cantina, San Francisco CA
For a small bite, this street taco definitely packed a punch. It had lots of flavor and the chunks of carnitas were tender and delicious, noms!
Colorful cactus mural, Potrero Hill.
Flash fried organic spanish padron peppers with chunky sea salt. Tapa $10
Canela, San Francisco CA
Mmm, I LOVE padron peppers. They are readily available here at farmers’ markets and grocery stores and they’re super easy to prepare. I love cooking them at home, but I’ll still order them at restaurants because they’re that yummy!
Dolores Park on an overcast day.
Tito’s tequila, lemon, elderflower, champagne. $10
Hi Tops, San Francisco CA
Meh, I’m kinda tired of the specialty cocktails at Hi Tops. The ingredients usually sound great, but somehow the actual cocktails are usually a letdown. This cocktail was too tart and had no body, ugh!
Bike rack sidewalk stencil, The Mission.
“The oldest cocktail, and still one of the best. Nothing more than a slug of good whiskey on the rocks, with a couple of dashes of bitters, a little sugar, and a twist of lemon peel to take the edge off. Sometimes the simplest things work best. We make ours without the “garbage” – the fruit salad with wich the noble old warhorse is so often weighed down.” $11
The Alembic, San Francisco CA
The cocktails here are really good. Standard, simple, and delicious! I really liked the atmosphere as well. There’s a small bar area in front and a few tables in back for diners. The service was nice and laid-back but still attentive.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010
Seasoned popcorn. Complimentary
Pink flowers of Ochagavia litoralis (Bromeliaceae), West Field Road
Vittle Monster 