The preview dinner was a nice way to (slowly) welcome back Slanted Door after a two-year closure, especially for those who have been awaiting its return. The Slanted Door pop-up at Rice & Bones intersected two of my favorite things: Slanted Door, of course, and my alma mater of UC Berkeley. June 24 Miyagi oysters at Bluestem Restaurant and Market Dianne de Guzman, Eater SF deputy editor
Add on the fact that it was served alongside a cooling salad of melon, cucumber, buttermilk, and herbs that emitted sweet summer vibes, and it was a true Dinner Moment. I won’t get into the weeds of the process of making this ham, but in Geoff’s hands it played beautifully against the figs and mustard seeds in funky-salty-sweet bites. If you’re not a fan of pork, then this is definitely not for you, but it was noticeably different and attention-grabbing. I predicted pork-y flavor along the lines of prosciutto, but this Lady Edison ham was not that - it was deep and funky and salty in ways I haven’t experienced before. I normally might have ignored an add-on, but after my chat with Geoff about the ingredients and getting some background on the ham itself, I was curious to try it.
YOUR CHRONICLE ANCHOVY SANDWICH FULL
It was another pop-up full of hits (see: last week’s visit to Slanted Door), but what I’m still thinking is this plate of Lady Edison ham and figs. Paolo Bicchieri, Eater SF reporter Petty Cash from BanditĪfter reading about (and talking to) chef Geoff Davis about his plans for his upcoming restaurant Burdell, I decided to lock in reservations for his residency at Tribune in Oakland. This veritable feast was a rapid montage of radishes, peppers, lettuce, tortilla, and, as another rolling wave at Kelly’s Cove thumped the beach, waking me from my hypnotic munching, it was over. The green sauce is a must-add, given that the $14 dish might feel a little bland without the extra smack of cilantro. There’s an entire half of an avocado in this dish, proving the chefs know what vegans want - nay, what they need. Each bite confirmed again and again that, all of a sudden, this is now my favorite Mexican restaurant on Balboa Avenue. It is, however, new to the vegan dining scene because, as far as I can tell, diners with plant-based proclivities in San Francisco aren’t on the take about the potato-stuffed, chewy carrot-crammed vegan enchiladas made with the just-right-amount of beans.
No, not the taco shop on the oldest street in Los Angeles - though this shop isn’t new either. Add to the mix a new major contender in the vegan dining scene: Cielito Lindo. When the wind doesn’t whip the sand into your mouth, dinner at Ocean Beach with the sun setting on foamy green waves is not so bad.
0 kommentar(er)
