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Check out our other stuff: Yummy Chow | Photo Hutch | Home |
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ABOUT ME: Name: Gutenberg Location: Somewhere near the Golden Gate Bridge. Occupation: BRPR (Bunrab public relations.) |
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October 1-7, 2007
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| Sunday, October 7, 2007 permalink Fra’Mani’s Salametto Piccante ($17.99 per pound):
... is a dry chorizo with a nice peppery kick.
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| Saturday, October 6, 2007 permalink
I requested my salmon ($10.00):
... “extra rare” from the Rose Pistola stand:
... at the Ferry Building Farmers’ Market. I piped up when my internal fish timer buzzed and the cook kindly pulled it off the grill in its moist, pink, state of perfection and placed it on a bed of arugula, shaved fennel and white beans. Chubby had to wait a little longer for his albacore sandwich ($10.00):
... which was a bread festival on a plate. Not only was there enough foccacia to fabricate a comfortable futon, this sandwich came with a panzanella (in case he wanted some bread with his bread.) Chubby fished the ‘core out of this sea of starch and he ate his hacked, open-faced lunch. We usually have a lot of luck with the chow at RP, but I think we will pass up the foccacia-centric fare next time and go for the unencumbered, grilled seafood. Rose Pistola Stand
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| Friday, October 5, 2007 permalink Happy hour at T-Rex was busy enough that we couldn’t get a barstool:
... so we hopped over to the lounge seating to grab some suds and a quick snack. Buck a shuck oysters:
... came with cocktail and mignonette sauces. We downed our dozen good-buy valves and followed them with some cocktail riblettes ($5.00):
... which were meaty, fatty, saucy and most of all messy (just what we were in the mood for.) Nothing earthshaking, just some quick bites while watching a crowd of regulars unwind. T-Rex Barbeque
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| Thursday, October 4, 2007 permalink A Roman Glad-I-ate-here Restaurant SPQR is what kids text each other when they are too lazy to input “Senatus Populusque Romanus” (I guess this also helps to reduce their Rome-ing charges.)
The team behind A16 has kept the alpha and lost the numeric in their latest obscurely named Italian eatery. The name might not roll off the tongue, but if you eat here, you will find superior uses for this appendage. We chose five antipasti ($28.00) from the list of tempting cold, hot and fried selections. Suppli al telefono:
... was a cingular risotto and cheese stuffed handset. A crisp, greaseless case yielded to the requisite phone lines which we ate in a couple anytime minutes. The pleasantly rough grind of house made, free form sausage:
... had me yearning for an egg to ooze over this (none the less) delicious pancetta and onion boosted, date sweetened rustic presentation. Although we ordered the green beans with garlic, we received the shelling beans with pork soffritto:
It looked so good that we asked to keep it instead of sending it back for its legumey replacement. The perfectly textured beans enriched with its porky partner was bread soppingly good. Friarelli peppers:
... were fried in olive oil, finished with salt and served with lemon. This mild, green, simple plate of starters was basic and satisfying. The chicken livers:
... may not have had layers of flavorful complexity, but they were appealing in their crisp-crusted, grease-free offalness. When we ordered the house made pasta carbonara ($12.00):
... the server asked us to choose between spaghetti and rigatoni. We asked her which she reccoed and she said that the rigatoni was the ticket so we went with her suggestion. Spaghetti was delivered and we decided not to send it back. Coarsely grated pecorino melded with eggs and guanciale in this pork-scented fork twister. The calamari ($17.00):
... was ink-worthy. These tender white squid cigars were cooked to perfection on a beach of chickpeas, capers, rapini and red onions. This dish was re-orderable. The ordering glitches were easy for us to overlook since we ended up enjoying the swapped out chow, but I hope that this doesn’t become a pattern (if we visit in a pickier mood.) They used locally sourced ingredients (which explains why they didn’t buy any of Vanna White’s wares) in this Fillmore filling station.
SPQR Restaurant
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