At Hog and Rocks, the focus is on ham, oysters, and cocktails. Yes, ham, oysters, and cocktails. You can check off your choices of ham and oysters on a card, and there’s an extended menu with casual, homey fare.
You don’t see smoky Tennessee country ham much in these parts, and it’s really enjoyable, says augustiner, especially as it’s served here, with whiskey-glazed halved almonds and peppery watercress. The only problem may be that there’s too much of it for two (a little goes a long way). Same is true of the duck liver mousse, which is good but super rich. The serving of serrano ham, on the other hand, is just right for two, says Frosty Melon. It comes covered with shavings of Parmesan.
The heirloom tomato salad, a welcome palate refresher, is “like a deconstructed gazpacho,” says augustiner. “Very ripe tomatoes, thinly sliced Armenian cucumbers, onions, torn bread dressed in vinegar and oil.”
Mussels in chile vinaigrette have a nice kick that Frosty Melon loved; augustiner found them one-note. Chicken wing confit is a twist on Buffalo wings, cooked till falling off the bone and served with the usual blue cheese, celery, and carrots. Don’t bother with the clam fritters, which augustiner says don’t have enough clams to deserve the name; they’re more like hush puppies.
The “rocks” in the restaurant’s name refers to the ice in cocktails, but no hounds have reported on them yet. SFDude notes that the cocktails are available by the liter pitcher.
Hog and Rocks [Mission]
3431 19th Street, San Francisco
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