Lacinato kale and little gem lettuces – Ragazza

Lacinato kale and little gem lettuces - Ragazza
Salad with avocado, radish, farro and green goddess dressing. Banquet-style dinner
Ragazza, San Francisco CA

I haven’t really gotten into the whole kale salad revolution, but this was delicious! I guess almost anything can taste amazing when tossed in green goddess dressing though, hehe. The addition of farro and avocado was a smart moved!

Aeonium haworthii
Aeonium haworthii ‘Kiwi’ succulent (Crassulaceae), West Field Road.

Farro calamari salad – Workshop Kitchen + Bar

Farro calamari salad - Workshop Kitchen + Bar
Lemon, cucumber, fresh olives, herbs, red wine vinegar, olive oil. $13
Workshop Kitchen + Bar, Palm Springs CA

I enjoyed the firm texture of this salad at first. It was refreshing and different since I rarely eat farro, but it quickly got boring and my jaw began to tire from chewing the farro. I did like the flavors in the salad however. The bright citrus and herbs helped to balance the dull farro.

Morgan McMichaels as Pink

Morgan McMichaels as Pink at Toucans.

Braised rabbit leg and saddle – Bar Agricole

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…