BEEN THERE, ATE THAT: WEEK OF OCTOBER 28 - NOVEMBER 3

Last week was a little slower than normal, and by slower I mean I only ate out three times as opposed to five, spoiled, I know. But I'm not complaining as I got to go to two amazing restaurants over the past week.

Bite of the Week: Black pepper campagnelle with veal shortrib and squash from Flour + Water.

Tuesday: Glaze
One of my favorite spots in San Francisco to grab a quick dinner to go, Glaze is Pac Height's only (and best!) Seattle-style Teriyaki Grill.  The hanger steak is hands down my favorite but the salmon and chicken breast are tied for second.  Highly recommended for a quick bite any night of the week.

Saturday: Flour + Water
(SANFRANCISCO.FOODMAFIA.COM)
Another one of San Francisco's impossible to get in to, two month wait for a reservation restaurants, Flour + Water is my favorite (non-fine dining) Italian restaurant in the city.  Every time I go, I am blown away by the pastas, and the pizzas aren't something to mess with either.  This visit was no different as we ate our way through their menu.  For pasta we had the beet & ricotta mezzaluna with hazelnut, the black pepper campagnelle with veal shortrib and squash, the lamb raviolini with kale, currants & pine nuts and of course the always amazing and classic angolotti dal pin.  If four pastas weren't enough, we finished the dinner off with a salsiccia pizza with san marzano, pork sausage, olives, rabe, chili & pecorino sardo.  Needless to say it wasn't easy walking out of there.

Sunday: Box and Bells
Open only since last Thursday, I didn't want to waste any time getting into Chef James Syhabout's newest restaurant.  Offering mainly meat-centric small plates and entrees and with seamless service, you would never have known Oakland's latest hot spot had only been open for three days.  Starting with the "nibbling" category, we tried the chicken liver toast with grilled shallot jam and chicory.  The "small plates" category of the menu brought the biggest dilemma with over fifteen options, all of which looked amazing. After debating for a good ten minutes, we finally landed on the country ham of the day with hush puppies & maple butter and the blood pudding poutine with cheese curds & scallions.  The ham was a bit on the salty side although to be fair our server did warn us of this.  The hush puppies were hot and cooked to perfection while the maple butter was the perfect addition to the dish.  From the "meats" category we chose the beef petit filet 8oz. with crayfish bernaise & chantrelles. And least but definitely not last, from the "side plates" we went with the potato puree 50/50 (50% potato, 50% butter...yes 50% butter).  Everything we tried was absolutely delicious, and although we may have walked a way with a case of gout, I definitely plan to go back again soon.

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