Ex-NYer, recent LA-er, in SF to watch my little sister run the Nike marathon.
Had an amazing meal at Zuni, I had my doubts that the chicken could be as good as it is said, even given that I use the cookbook and love it above most all others: but it was as good as that. Yes, it was the best chicken I've ever had in my life. 2 dozen amazing oysters didn't hurt.
Neither did the figs in the piccolo fritto.
Nor the granita for dessert, or the flourless chocolate cake, etc., etc.
Revisited old favorites like Taqueria Cancun. Veggie burrito, cebollitas, melon agua fresca. Instant Heaven.
But killing some time at CAV before our Zuni reservation, I was blown away.
It's a good wine bar, didn't try the hot dishes, but what blew me away was the charcuterie, specifically:
The wild boar pate.
This was the best pate I've had since I used to live in France, maybe better than most I have had there. I couldn't get over it. It was astoundingly good.
You should have seen , tasted, the slabs of bacon by which it was girdled.
I asked who made it--implying where did you get it?
Well, that wasn't exactly the wrong question, but it was quite clear from the menu that everything in the realm of charcuterie is made in-house at this bar.
I guess I was just kind of culture-shocked, too much so to register it.
"Chrissie," was the answer and I was invited to come back at times when their new prosciutto legs will be ready, etc., etc. CAV was obviously proud of Chrissie. I don't know Chrissie, but I am proud of Chrissie too!
I salute you Chrissie and CAV!!
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