With lemon-anchovy vinaigrette. Incanto, San Francisco CA
Sad. This was probably one of the saddest salads I’ve seen in a while. When I chose it, I wasn’t expected a bunch of limp butter lettuce leaves drenched in caesar dressing. Everyone at our table who ordered this asked for some grated parmesan to at least add some texture. This was sad.
Little kid eating his boogers on the streetcar. LOL!
Bun bo hue. Beef shank, pork hock, fancy pork and tendon in spicy lemongrass beef broth with round noodles. Accompanied by sprouts, lemon, jalapeno, basil, onions and cilantro. Medium $8 PPQ Beef Noodle House, San Francisco CA
Wow, this was really good! I loved the spicy broth and the mixture of ingredients. The last hue soup I experienced had blood cubes in it which is probably more authentic (I’m guessing), but I liked this version better. Blood cubes are a bit too rich more my taste. This broth had a deep, rich flavor that was brightened up a bit by the lemongrass. I could eat this for days!
Pho ga xe phay. Hand pulled chicken in chicken broth with flat noodles. Accompanied by sprouts, lemon, jalapeno, basil, onions and cilantro. Medium $7.75 PPQ Beef Noodle House, San Francisco CA
This place was packed when we ate here and I could see why. The food is pretty good and the prices are great. The service is friendly enough but sometimes a little confused because the large volume of tables constantly turning. It’s all about the broth for me when eating pho, and this place has good broth. The flavor could have been a little deeper, but that’s easily compensated for by adding some spicy condiments. Yum!
Thread agave (Agave filifera, Asparagaceae), West Field Road.
Stone Sour: Knob Creek bourbon, fresh lemon and blood orange juice, shaken with barrel-aged syrup and served tall on the rocks with brandied cherries. $12 Luce, San Francisco CA
The cocktails at Luce were really fun and delicious. Each one had several ingredients and they all generally worked well together. The Stone Sour was probably my favorite because it had bourbon, but the Moscone Pear was tasty in its own way.
Moscone Pear: Dimmi herbal grappa liqueur, shaken with fresh pear puree, fresh squeezed lime and lemon, served up. $12
Onion crema, shaved garlic, preserved lemon, aged provolone, wild arugula. Banquet-style dinner Ragazza, San Francisco CA
Sorry for the dirty plate, but I had a lot of food before grabbing a piece of this pizza, hehe. And it was a delicious piece of pizza at that! I think it was the combination of the onion crema, garlic and preserved lemon that really made this pizza sing. The wild arugula was a great peppery topping. Noms!
Monkey Shoulder whiskey, Creme Yvette, PX sherry, smoked plum, sliced lemon garnish. $12 Waiheke Island Yacht Club, San Francisco CA
This pop-up restaurant was really cool, partially because everyone who worked there was Kiwi and their accents rock, lol! Actually the cocktails and food were awesome so they were definitely doing things right. Add to that a relaxed setting on a SF Bay pier and you have a winner!
Fountain in front of the California Palace of the Legion of Honor.
Herbsaint spinach puree, Zoe’s bacon, preserved lemon. $15 Town Hall, San Francisco CA
Please forgive the poor pic quality. I had my friend snap it with my iPhone and they’re a Galaxy user and not familiar with the iPhone camera, lol! Anyway, these oysters were delicious and super juicy inside. The flavors were great and I loved the presentation using the shells.
Contours in the Air sculptures, Ruth Asawa, de Young Museum.