Specialty Food Magazine

JAN-FEB 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 112 of 159

get a reservation, that is. 470 Pacific Ave. (at Montgomery St.); 415.775.8500. $$$$ Slanted Door Not surprisingly, this world-class Vietnamese restaurant is busy every night of the week. Chef Charlie Phan's menu is as good as ever. Favorites include shaking beef, chicken clay pot and grapefruit and jicama salad. Phan's cooking is in high demand; if you can't get a table, try his second Out the Door restaurant (on Bush St. at Fillmore), which offers a similar selection and break- fast too. The wine list at Slanted Door is one of the best around. Ferry Building, 1 Ferry Building (Embarcadero at Market St.); 415.861.8032. $$$ Zuni Café Chef-owner Judy Rodgers serves her famous roasted chicken, burgers and Caesar salads at this perennial favorite. Patrons range from young hipsters to San Francisco socialites rubbing elbows over fresh oysters and cock- tails at this quintessential city spot. 1658 Market St. (at Gough St.); 415.552.2522. $$$ Neighborhood Finds Aziza (Richmond) The best way to enjoy Chef Mourad Lahlou's delicious food is to order the gen- erously portioned five-course tasting menu that comprises various Mediterranean spreads, grilled pita bread, roasted bell pep- pers, honeyed beets, eggplant and more. The herb-infused cocktails are a must-try, ideal for sipping at this sexy Richmond District favorite. 5800 Geary Blvd. (at 22nd 415.752.2222. $$ Ave.); Bar Agricole (Mission) This "farm bar"—whose name also refers to a rum that hails from the Caribbean— opened its doors last year. The 4,000-square- foot spectacle features cement booths, sleek architecture and plenty of specialty libations, many of which include—you guessed it— agricole rum. Tequila, whiskey and gin are also in good supply, and drinks sport engag- JANUARY/FEBRUARY 2012 111 ing names like Star Daisy, Opalescence and Moonraker. Owner and mixologist extraor- dinaire Thad Volger handles the cocktail arena, while an intriguing menu complements the liquid delights with such items as mus- sels with leeks and corn pudding with okra and padron peppers. 355 11th St. (between Harrison and Folsom Sts.); 415.355.9400. $$$ Domo (Hayes Valley) This cozy neighborhood restaurant is no more than a U-shaped sushi bar and a few tables, two of which sit outside. This invit- ing space is home to many inventive rolls, from sweet potato to kobe beef interpre- tations. Don't miss the firecracker balls: spicy tuna rolls breaded, fried and served with a spicy mayonnaise and unagi sauce. The fresh nigiri offerings include the usual suspects: maguro, hamachi, tako and uni, among others. 511 Laguna St. (at Linden St.); 415.861.8887. $$ Flour + Water (Mission) This neighborhood restaurant hasn't stopped buzzing since it opened two years ago. Chef Thomas McNaughton is behind the excep- tionally well-made Neapolitan-style pizzas and inventive from-scratch pastas. As the name suggests, this restaurant takes flour and water quite seriously, reflected by the daily chang- ing menu featuring such delectable choices as paparadelle with braised pork shoulder and broccoli rabe or a verzada pizza prepared with braised savoy cabbage, prosciutto and pecorino cheese. The Italian wine list features plenty of obscure, tasty selections. 2401 Harrison St. (at 20th St.); 415.826.7000. $$ Nopa (North Panhandle) Fabulous food, an unpretentious staff and a long communal table that stretches the length of the restaurant are all good rea- sons to seek out this neighborhood favorite. Nopa (an abbreviation for "north of the panhandle") attracts a mixed crowd, serv- ing until 1 a.m. (often accompanied by high noise levels), and has even become a hang- out for chefs and other food-industry folk. Entrees include rotisserie chicken, grilled pork chop, Mediterranean fish stew, and hamburger and fries. Don't miss the warm doughnut holes. 560 Divisadero St. (at Hayes St.); 415.864.8643. $$ |SFM| Tanya Henry is the restaurant reviewer for the Marin Independent Journal. Nojo PHOTO COURTESY OF NOJO

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