Having just returned from dropping off relatives at a seriously overcast SFO, I had to laugh at the Skool website’s description of “sun soaked patios”. The odds seemed slim that a mere 90 minutes later we’d be choosing to sit outside. But the weather gods smiled upon us and when seven ‘hounds convened for lunch at this new Japanese restaurant on Potrero Hill we were basking in bright sun and mid-60’s temperatures.
The food was every bit as bright as the climate. Our choices—
House Cured Sardines
Fennel Marinated Scottish Salmon
Salmon Pastrami Benedict Sandwich
Fried Aji Sandwich
Squid Ink Spaghettina
Baby Eryngii Fried
Lavender Panna Cotta
Since I hadn’t even heard of Skool until I saw Melanie’s sfchowdown invitation I had no idea what to expect except that I would be eating Japanese-inspired cuisine. I had many faves but especially liked the Washugyu Sandwich and Baby Eryngii Fries.
The coffee-marinated Japanese Washu-Beef was incredibly tender and delicious. I only got one bite, not enough for me to guess how much of my pleasure came from the beef itself and how much came from the marinade or other seasonings. Whichever it was I definitely want a whole order just for me sometime soon. [Washu beef is a cross-breed of Wagyu (Kobe) and Black Angus].
The baby Erynggi mushrooms in the fries had wonderful texture and flavor. The aioli dipping sauce was also great, flavorful but not overpowering.
Many thanks to Melanie for organizing the Chowdown. Thanks also to Cynthia, Melanie and Paul for bringing wine to share. Cynthia’s sake was a nice Japanese touch for our very nice Japanese dining experience.
1725 Alameda St, San Francisco, CA 94103
by David Watsky | Nearly 200 items personally accrued by the late Anthony Bourdain will go to auction next month including...
by David Watsky | School lunches for young ones can start to feel like mission impossible after a while. On the one...
by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.