Louisiana blue crab and P.E.I. mussels bomba rice – Beast and the Hare

Louisiana blue crab and P.E.I. mussels bomba rice - Beast and the Hare
With chorizo and citrus relish. $17
Beast and the Hare, San Francisco CA

I was confused with the plateware. Omg, my entree bowl looked like it was appetizer sized! I noticed at other tables the the pasta was also served in these tiny bowls. They definitely looked inappropriately small. Besides that, I did enjoy this dish. It was nice and citrus-y, but I did think that the blue crab got lost among everything else. And the price seemed a bit steep for the four pieces of mussels and flaked crab. Overall, I enjoyed my dining experience but a few things, primarily that unacceptable wait between courses, just needed to be tweaked.

Wind sculpture, Helen Diller Playground
Wind sculpture at the Helen Diller Playground, Mission Dolores Park.

The devil’s chicken – Beast and the Hare

The devil's chicken - Beast and the Hare
With shiitake/parmesan bread pudding, dandelion greens and leeks. $17
Beast and the Hare, San Francisco CA

Wow, the time between charcuterie and entree was super long. I mean SUPER long! We had time to order another glass of wine and pretty much drink it all between courses. Kinda weird. I enjoyed the space and service otherwise.

The devil's chicken - Beast and the Hare
This chicken tasted like Thanksgiving, and the bread pudding was AMAZING!

Golden Gate Bridge mural
Golden Gate Bridge mural, 19th Street.

House charcuterie – Beast and the Hare

House charcuterie - Beast and the Hare
Coppa, pork shoulder with smoked pimenton and garlic. Bresaola, beef loin cured in juniper, thyme and bordeaux brine. Duck breast, buried in spices 5 days then apple wood smoke. Served with grilled bread, pickled vegetables, and coarse mustard. 3 for $16
Beast and the Hare, San Francisco CA

Now this is what I call a charcuterie plate! SO DELICIOUS!!! All the meats were amazing and the grilled bread, mustard, and pickled veggies really added to the enjoyment of this plate. I’d have to say that the duck breast was my favorite! It was smokey, tender, fatty, and just perfect. NOMS! I definitely have to go back to try some of the other cured meats.

Place setting - Beast and the Hare
Place setting.

Gentain sage 'Blue Angel' (Salvia patens, Lamiaceae)

Gentain sage ‘Blue Angel’ flowers (Salvia patens, Lamiaceae), Dolores Street.