Tag Archives: best SF restaurants

Grilled Lamb Heart (Coco 500, SF)

Lamb Heart  – Grilled Lamb Heart Salad

Grilled Lamb Heart Salad, Coco 500 (SF)

Unless you grow up in a culture that appreciates the many wonderful parts of animals and how to prepare and cook them properly, you might cringe a bit when reading a menu that offers lamb heart. But in the hands of Coco 500 Chef Mike Morrison, this is one of the best lamb dishes you might ever eat.

The heart slices are layered across the long, narrow plate and delicately decorated with arugula, generous smatterings of super-soft cheese, and a sprinkling of fennel pollen.  The fennel pollen is wondrously subtle and plays out as one of those rare, unique ingredients that can integrate various tones and flavors into a harmonious dish.

But the heart is the, uh, heart of the dish.  It is awesome and should be on more menus., if only more people would put their adventure mouth on when dining out.

Grilling Lamb Heart – Flatiron

An entire lamb heart itself is brined, sliced into thirds, flatiron-grilled to a lovely warm rare, and has a fantastic flavor with simple sea salt, ground pepper, and extra virgin olive oil. Lamb heart tastes much like a steak-foie gras hybrid with an earthy hint of liver. The meat has wonderful tones, is absurdly tender, and would be a conversation starter for anyone who can get out of their own prejudices to try it. The foie gras taste is less rich and overwhelming, and the liver is there ever so slightly; heart’s just a great meat. 

Lamb Hearts - Seared by Flatiron - Coco 500 (SF)

The Grade: Awesome / Exceptional (my highest grade)

The Skinny: Coco 500  – 500 Brannan St, San Francisco CA

Phone: (415) 543-2222

Website: http://www.coco500.com

Chef: Michael Morrison

Coco500 on Urbanspoon

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Pork Belly (Baraka, San Francisco CA)

PORK BELLY

The Dish: Slow-Roasted Pork Belly

For meat lovers, pork belly is clearly in the meaty appetizer Pantheon. And, in keeping with its perennially high commodity market valuation status, pork belly is nearly always served in frustratingly miniscule portions. (It’s still hard for me to take Wall Street financial commentators in pin-striped suits seriously when they soberly converse about the fluctuating price of pork bellies, but it’s one of the few remaining amusing ironies of capitalism.)

Fantastic Pork Belly, Baraka SF
Fantastic Pork Belly, Baraka SF

Again, Baraka in San Francisco delivers a most welcome surprise with its slow-roasted pork belly appetizer, both in terms of quantity (about 4 times the amount of belly you’ll usually get) and quality. In the large cut portion, the belly is meatier and fleshier and has more hints of ham in flavor than other, smaller pork belly appetizers.

While Baraka’s pork belly does not have the de facto crisped skin, that’s no detriment to the overall delight. The dish has a marvelous and savory balance of flavors, with the combination of earthy lentils, slightly sweet Anchor Steam Porter foam, and a bit of warm crunch from the braised trotters (the more pleasant British term for pig’s feet/ankles). This will rank as one of my favorite appetizers in San Francisco for this year.

Described on the menu: Slow Roasted Pork Belly – Braised Trotters, De Puy Lentils, Anchor Steam Porter Foam

The Grade: Sterling (5 out of 5)

Also could be described as excellent or exceptional.

The Damage: $11

An incredible value for the price, the pork belly appetizer is definitely generous enough to share.

The Skinny: Baraka
288 Connecticut Street (at 18TH Street)
San Francisco, CA 94107
Phone: (415) 255-0370
Dinner only, Sunday – Thursday 5:30pm to 10:00pm; Fridays/Saturdays 5:30pm to 11:00pm

Chef:  Chad Newton (former Sous Chef at Postrio)

Sous Chef: Ashton Mullikin (worked with New Orleans greats Susan Spicer, Andrew Jaeger)

Baraka website: http://www.sfbaraka.com/

Open Table: Baraka online reservations

Baraka on Urbanspoon

Bone Marrow (Baraka, San Francisco CA)

Bone Marrow

The Dish: Roasted Beef Bone Marrow

If you indeed enjoy the marrow, prepare to swoon. Baraka (in San Francisco’s Potrero Hill) makes the best beef bone marrow dish I’ve had yet; it’s utterly fantastic. Generous portions of bone marrow are served inside three large bones; the tiny spoon and plate of warm toast points arrive simultaneously. The wonderful marrow plate here at Baraka is due to a combination of compelling contrasts: pickled mushrooms and crisp watercress. The mushrooms vary by season—sometimes chanterelles, sometimes decadent morels—but the pickling is a clever approach that counter-balances the entire palate.

Roasted Beef Bone Marrow, Baraka restaurant, SF
Roasted Beef Bone Marrow, Baraka restaurant, SF

Slathering a rich meaty glob in the lush cabernet wine reduction, then rummaging up a bit of pickled mushroom and crisp, refreshing watercress on the toast yields a true mouthful of ecstasy. If  you like meaty things, it’s almost embarrassing how dog-like you may become in your avid scooping (or sucking) of the last marrow bits from the bone.

Described on the menu: Roasted Beef Bone Marrow – Pickled Yellowfoot Chanterelles, Sausalito Springs Watercress, Cabernet Reduction.

The Grade: Sterling (5 out of 5)

There will be few bone marrow dishes as delicious as at Baraka.

The Damage: $9

This is a glorious (albeit slightly gluttonous) appetizer for just $9. Think of how expensive so many ‘small plates’ restaurants are and consider the bone marrow at Baraka. Every meat lover in San Francisco should go to Baraka and order this thing.

The Skinny: Baraka
288 Connecticut Street (at 18th Street)
San Francisco, CA 94107
Phone: (415) 255-0370
Dinner only, Sunday – Thursday 5:30pm to 10:00pm; Fridays/Saturdays 5:30pm to 11:00

Chef:  Chad Newton (former Sous Chef at Postrio)

Sous Chef: Ashton Mullikin (worked with New Orleans greats Susan Spicer, Andrew Jaeger)

Baraka website: http://www.sfbaraka.com/

Open Table: Baraka online reservations


Baraka on Urbanspoon