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Greetings SF hounds. Here is the start of my report. I've been in town for less the 24 hours and my belly is more then thrilled. Plus, the weather here is gorgeous and there is a nor'easter at home.
Here is my earlier query, thanks for all the responses.
We arrived at our hotel later then expected. We wandered over to Ferry Building to get a light snack before an early dinner. We decided to split a sandwich and two meat cones at the salty pig parts stand. I think it's called Boccarones. We got the combo sandwich which consisted of three different kinds of salami, greens and something else. We also ordered two customs meat cones to try out the various cured meats. The salamis and prosciutto stood out. There was one that was almost all fat, and the first bite was fantastic. But, it became the law of diminishing returns after that. Regardless it was a satisfying snack.
We walked to State Bird Provisions for dinner. The stop lights and hill up Geary slowed us down a bit. We arrived in the line at about 4:25 pm. Waiting in line wasn't as onerous as I thought it would be. We started with a good book but ended up chatting with people inline. It was so worth the wait, not only for the company, but for the food. Unfortunately for me, I didn't get to try as much off the menu bc the little plates were way too tempting.
guinea hen dumpling with broth. Should have gotten two instead of splitting one.
State bird with provisions. This may have been my favorite. The quail was perfectly fried and the bit of cheese sent it over the top. I wish we had ordered the full portion instead of the half.
Steak tartare toast
Tuna conserve with homemade chips. They pretty much had me at chips. The tuna was delicious on its own
Chawan mushi with guanicale. Loved this and thought it didn't need the pork. Sacrilege, I know but the chawan mushi with hot sauce was perfect on its own.
Fried pork belly with cilantro and broth. Just a bite of the pork belly was fine. Crisp on the outside, perfect on the inside. What elevated it was dipping each bite with the broth and cilantro. Swoon worthy.
Garlic bread with burrata. I wouldn't order this again.
Dessert was the sichuan pepper ice cream sandwich and the cinnamon rice pudding. Both delicious but they didn't pair well together. The rice pudding was delicate and subtle compared to the ice cream sandwich.
What impressed me was the judicious use of herbs and spices. It was never overdone and always balanced (exception was the garlic bread).
It was a really pleasant walk downhill back to the hotel.
Eta: for small plates, we also had the trout with uni slaw, crudités with dip and hog island oysters with spicy kohlrabi kraut. Off the menu, we also ate the fried quail eggs with green olive salsa verde. These were all delicious but not as memorable as the above and not mediocre like the garlic bread.
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