Filed under: cocktails, Food & Beverage, Restaurants & Bars, Specialty foods
Taste San Francisco
San Francisco definitely leads the pack in wining and dining as an art form. To keep up on the latest and greatest of San Francisco food trends, the San Francisco Convention & Visitor Bureau’s TasteSF site is the spot where food enthusiasts will find sections on food, drink and taste experiences, chef profiles, the Foodie 411 blog, food events, a list of culinary tours and much more.
Some recent spotlights:
Carnivores are Back in Fashion. In San Francisco butchers are paying attention to how humanely the animals are treated. This focus has led to specialization in cured meats in restaurants, especially salumi.
At the Ferry Building, the culinary Mecca in San Francisco, Boccalone (Embarcadero) has opened a shop specializing in salumi, with attention to using all the parts of the animal. Its mortadela is an airy blend of pork, pine nuts, chili and cinnamon (although the exact recipe is a family secret).
Other San Francisco restaurants making salumi include:
• A16 (Marina District)
• Bar Bambino (Mission District)
• Fatted Calf (Embarcadero)
• Franciscan Crab Restaurant (Fisherman’s Wharf)
• Perbacco (Financial District)
• Zuni (Civic Center)
• Zuppa (South of Market)
The Donut – Dressed Up Twists on Old Favorites
Leave it to San Francisco to dress a dessert for a special occasion. Sometimes called beignets, fritters, churros or cruellers, many tony San Franicsco restaurants are serving them with rich, gooey sauces of chocolate, bourbon or dulce de leche.
San Francisco restaurants serving haute doughnuts include:
San Francisco Celebrity Mixologists
In San Francisco, creative mixologists use spirits, fruit, herbs, and sugar as pure alchemy for their cocktails. The refreshing results have made many mixologists celebrities in San Francisco, many whom have their own following.
Some of San Francisco’s celebrated mixologists include:
Ethan Woodill, Amber India Restaurant (South of Market)
Creative selection: Fire & Ice 12 (Ketel One Vodka infused with roasted cumin and rimmed with house spice).
Carlos Yturria, Bacar (South of Market)
Creative selection: Argylle (Old Overholt Rye, Cinzano Rosso, Laphroaig 1/4 Cask, Peychaud’s Bitters).
Vinny Montana, BAR 888 at the InterContinental San Francisco (South of Market)
Creative selection: Mojitos made with an extensive collection of Grappa
Thad Vogler, Beretta (Mission District)
Creative selection: Dolores Park Swizzle (rum, lime, maraschino, absinthe, bitters)
Johnny Raglin, Dosa on Fillmore (Fillmore District)
Creative selection – Faux Swizzle (El Dorado Rum, St. Germain Elderflower, chicory bitters, served over crushed ice with a sugar-dusted mint sprig)
Bryan Ranere, Foreign Cinema and Bar Laszlo (Mission District)
Creative selection: Little Sputnick (Gosling’s Black Rum floated over a tall glass of spicy ginger beer served with lime)
Hunter Leigh, Kuleto’s (Union Square)
Creative selection: Organic Lavender Daiquiri (Papagayo Organic Rum mixed with
Organic Lavender Cello, organic Agave Nectar and organic lime juice)
Brandon Clements, Spruce (Pacific Heights)
Creative selection: Lady Marmalade (brandy, Qui White Tea liqueur, orange marmalade, lemon and orange)
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