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Suckling pig dinner at Canteen

felice | Jan 20, 201010:30 PM

My dinner tonight was definitely worth a quick post, as it included 2 "best of"s for me. The first course was a saffron fennel soup with octopus and a (piquillo?) pepper puree. This is the best pureed winter soup I've had in years. The soup was light and incorporated a good amount of stock. More importantly, there were so many components that each bite was unique mix of each flavor. These flavors were - chili pepper, red pepper, octopus, and the soup base itself.

The second course was the suckling pig, cooked three ways: loin, belly, and sausage. All three were excellent examples and the cabbage garnish added balance. I was also impressed with the mild mustard sauce. The best bite of the meal was the skin of the pork belly. I never imagined that any pork belly skin could beat the crackly crunchy chinese version that you can buy in chinatown. Apparently my imagination is not very good.

Lastly, the dessert course was an olive oil cake, which was richly textured and served with citrus and a tangy fromage blanc. All three courses were special indeed!

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