Beef Bavette
The grilled beef bavette steak at Spruce is thick-sliced and flayed out like meaty arrows. dipped in Bordelaise and ready to pierce your taste buds. What an amazing steak; this is one of the best of 2009. The richness of Bordelaise (sauce made from bone marrow, red wine, and broth) soaking the beef bavette can [...]
Archive for June, 2009
23 Jun
Beef Bavette (Spruce, SF)
23 Jun
Beef Bavette (Coco500, SF)
Beef Bavette
You’ll have to excavate the American Kobe Beef Bavette from under the little forest-trap of greens and chopped radish, but it’s a nice discovery. Cooked rare, this beef is terrifically tender and rich. The mizuna (a Japanese salad green) and organic radishes provide a good bright balance with slight bitterness and crunch, and some [...]
22 Jun
High on the Hog @ EPIC Roasthouse
“High on the Hog” BBQ pig roast at EPIC Roasthouse, Saturday June 27. A festival of pork dishes from EPIC Roasthouse Co-owner/Chef Jan Birnbaum, plus pinot noir pairings from 9 regional wine producers, including Iron Horse Vineyards & Hirsch Vineyards. Plus “Passion for Pinot” author Jordan McKay in the house for a book signing, and some stompin’ bluegrass from Nell Robinson & Red Level Band.
11 Jun
Great Pork Event: Cochon 555 (Sunday, June 14 2009)
Pig lovers rejoice, and go to The Fairmont this Sunday June 14 (5 to 8 pm) for a whole pig breakdown demo and snout-to-tail pig chef competition to promote awareness and raise support for local and national farms who breed heritage pigs. With over 350 pounds of pig tasties to dole out to you and your friends, lucky reader, be ready to enjoy yourself at this glorious pig-out. (See www.amusecochon.com for tickets.)
10 Jun
Schnitzel (Leipzig – Restaurant Centralapotheke)
Best Schnitzel in Leipzig
There are a few places to get excellent schnitzel in Leipzig, Germany. One is the classic Cafe Grundmann (previously reviewed on this site). The other is a sweet cafe that overlooks the lovely old stone square alongside St. Thomas Church, or Thomaskirche (www.thomaskirche.org). The Apothekenmuseum Cafe–I think the full name is “Restaurant [...]
5 Jun
Jager Schnitzel (Walzwerk, SF)
After a round-robin of German restaurants in San Francisco–heavy eating–Walzwerk laid down the best jager schnitzel I’ve had to date. The schnitzel is perfectly seasoned in great batter, and the portions are Teutonic, titanic, huge. The spaetzle, a critical element on a schnitzel plate, is simply great. And the creamy mushroom-onion gravy is fantastic. Amazingly, it’s just $15 at dinner, a terrific value.
5 Jun
Schnitzel (Canteen, SF)
Leary’s take on pork schnitzel is simple and fairly classic. Two large portions of pork loin have been pounded out to a medium thickness, and the lightly breaded covering honors the pork without overwhelming it. A creamy English mustard sauce is the moat to the little food castle of pork schnitzel, crowned with a poached egg, red cabbage, and a wild dollop of sour cream.
