I recommend getting all their buns in the small sizes.
Its a great way to try everything on their menu.
http://twitter.com/#!/chairmantruck
Must try food truck
Had the Notorious P.I.G & Flying Maiden
http://www.brassknucklesf.com/home.html
This is a must try food truck.
Must have the Ruben + The grilled cheese.
Was so good went back for seconds.
http://www.ebbettsgoodtogo.com/
Silks is an oldie but goodie. Silks is a wonderful place to eat at a reasonable price for the quality of food. I have a 4 course tasting menu where some of the highlights were included “mushroom soup over truffle popcorn”, cayenne pepper glazed qual legs and a yuzu creme brulee.
I saw a great article posted by 7×7 about 50 vegetarian/vegan item.
To read this article click here
All I had a fantastic time at Piqueos. This little gem was a great surprise. The authentic peruvian cuisine that was served was far from a let down. Going to a peruvian restaurant for the first time I was compelled to try the national dish of peru “Los Cebiches”. The seafood was as fresh as sushi. Another must try is the “Seco de Cordero” Chunks of leg of lamb slow braised in cilantro-peruvian dark beer sauce with white beans. Do not let the small space full you the favors from the dishes pack a strong punch.
This weekend I went to a new place in Yerba Buena Lane. Bluestem Brasserie was a perfect spot for late brunch. For appetizers, I started with the cheese plate and the charcuterie plate. Their cheeses are paired with an assortment to compotes, jams, and honey. The combination of sharp cheese with sweet honey is always a great contrast for the palate. All of their charcuterie is cured in house, which is a a testament to the quality of their food. Following the appetizers I enjoyed the burger with an egg and bacon as my lunch entree. This burger was cooked perfectly medium-well, making each bite tender. Desert was nothing less then stellar. The “HONOLULU HANGOVER” is to die for. I highly recommend everyone try a meal here or at least happy hour at their outdoor seating area.
I had a killer experience at the Lazy Bear Underground Restaurant. The creativity behind the food is what really shined. Who comes up with a “scallop-crusted scallop”. That right!! It wasn’t a typo. David spent time on grinding out scallops to create a crust on top of a sous-vide scallop. The setting that was in a live radio station at Potrero Hill made the evening more entertaining. You felt like you were going though a worm-hole away from the hustle and bustle of San Francisco living and into a warm spacious dining room. Though the over all space could fit more diners, limiting the space to ~20-30 patrons kept the event intimate. I love these types of events because it is all about the food. I highly recommend attending one of these events.
Pictures of the food:
Pictures by Andy Matuschak’s
Sample of the menu here
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