Shaved marinated brussels sprouts, braising liquid broth. Restaurant week dinner $40
Thirsty Bear, San Francisco CA
This wasn’t my favorite. It was pretty bland overall, and it just wasn’t fulfilling. The dish never came together for me.
Paired with Hopsmeister CA Wheat.
With cultured butter. NYE tasting menu $175
Californios, San Francisco CA
This bread was pretty amazing! It had a hard crust, but the interior was soft and fluffy. It had a wonderful sour taste and was even better bathed in the cultured butter.
Celery root, green olive, charred lemon. Restaurant week dinner $65
Aatxe, San Francisco CA
This was really bright and fresh tasting. I was surprised at the large-ish size of the hamachi cuts, but they were still able to absorb the lovely juices.
Maitake mushrooms, brussels sprouts, comte cheese, rye. Four course menu $59
Aster, San Francisco CA
I liked this enough, but it really wasn’t memorable when thinking about dinner afterward. I remember that it tasted fine and the dumplings were nice and firm (not gross and mushy), but besides that I couldn’t remember much more. Hmm…
Charred wheat berry broth, thumbelina carrot. Pasta tasting $70
Flour + Water, San Francisco CA
I’m in love with this pasta! The rabbit tortellini was perfectly cooked al dente and it tasted wonderful. The wheat berry broth was rich and umami and really complimented the rabbit nicely.
7×7 Magazine’s Big Eat SF: 100 Things to Try Before You Die
Smoked over fig wood, fresh hops, malted barley, paired with Grizzly Bear Red Ale. Restaurant week dinner $40
Thirsty Bear, San Francisco CA
These were randomly cut and presented, but I liked the flavor of the cured pork. The fig wood smoke gave it a nice flavor and it paired well with the red ale.
Three bean soup, shaved white truffle. NYE tasting menu $175
Californios, San Francisco CA
This blew me away! Ok, ok it’s a bean soup, but really it’s been elevated to something much more. It was wonderful to experience the three kinds of beans in such different ways. And the white truffle just put this dish over the top. Noms!
Preserved lemon couscous, toasted almonds, and arugula. $15
Willi’s Wine Bar, Santa Rosa CA
Mmm, these lamb chops were really tasty! They were tender and juicy and really easy to eat. I loved the flavorful glaze and the crunch from the almonds. The bright couscous was provided a nice balance to the meaty chops.
Restaurant week dinner $65
Aatxe, San Francisco CA
Pintxos are always fun to eat because they’re small which allows you to try several kinds. These pintxos were yummy, and I love the variety that they serve at Aatxe.
7×7 Magazine’s Big Eat SF: 100 Things to Try Before You Die
Blood orange, fennel, sourdough. Four course menu $59
Aster, San Francisco CA
I really liked the presentation of this, but I felt that this dish came our unfulfilling and hollow. The smoked albacore was good as was the other ingredients, but the dish felt disjointed and unsatisfying.
Caper and artichoke. Pasta tasting $70
Flour + Water, San Francisco CA
This was different for me. I can’t say that I eat a lot of pasta with poached and marinated tuna. The taggiasca was fun to eat though, but perhaps the entire dish was bit on the salty side. So this wasn’t my favorite pasta of the night.
7×7 Magazine’s Big Eat SF: 100 Things to Try Before You Die
Monkfish tail, Cascade hop cure, Calabrian chiles, toasted garlic, olives. Paired with Howard St. IPA. Restaurant week dinner $40
Thirsty Bear, San Francisco CA
This wasn’t my favorite. The cured monkfish was too dry and salty for my taste. Add the olives and things just got even saltier. Thank goodness for the beer to help wash it down!
Vittle Monster 