Tag Archives: San Francisco

SF Best: Flock to State Bird Provisions

State Bird Provisions

State Bird Provisions

The genius thing about state bird provions–San Francisco’s hottest new eatery–is their dim sum-style delivery of california cuisine. The open kitchen continually sends out trays and rolling carts of freshly prepared goodness to an intimate dining room of not more than 20 tables. With constant curiosity and the fear of missing something good, I practically gave myself whiplash everytime the cart rolled by. There is a short menu of house “commandables” — items that can always be ordered — but most of what you will see changes frequently and is not written down, adding an element of entertainment and excitement. When they pull up to your table, I dare you to look the waiter in the eye and turn them away after they reveal the newest dish.

Loading Up the Dim Sum Cart

Loading Up the Dim Sum Cart

We ordered one if everything on the menu….because that’s what you do after you get in line at 4:30pm and still wait two hours until you score a table…and it’s also what you do when you lack the ability to say no to someone’s face. Genius. And now for the highlights…

Garlic Bread with Burrata

Garlic Bread with Burrata

It’s a like a state fair treat for adults: garlic bread with burrata.  — warm doughy goodness, rubbed in salt, plenty of pepper and garlicy oil and topped with a heaping dollop of creamy, gooey burrata. A must.

Sweet Corn & Garlic Chive "Shortstack" Pancakes with Mt. Tam

Sweet Corn & Garlic Chive “Shortstack” Pancakes with Mt. Tam

Demand the Commandables: sweet corn & garlic chive “shortstack” pancakes with a Mt. Tam cheese ooze. Heaven. I know why they have earned a spot on the short list of permanent menu items.

Guinea Hen Dumplings with Aromatic Broth

Guinea Hen Dumplings with Aromatic Broth

I’ll take a whole bowl: Shitake Mushrooms and Guinea Hen Dumplings with Preserved Lemon and an Aromatic Broth.

The namesake: the CA State Bird

The namesake: the CA State Bird

The namesake: CA State Bird with Provisions — crispy quail with sliced pecorino was a finger lickin’ good upgrade.

Buttermilk cracker with roasted chanterelles and pecorino

Buttermilk cracker with roasted chanterelles and pecorino

Do try this at home:  buttermilk cracker with roasted chanterelles and pecorino — a rich, earthy spread that would make any happy hour happier.

King salmon 7-min deviled egg with pickled radish and horseradish creme fraiche

King salmon 7-min deviled egg with pickled radish and horseradish creme fraiche

Favorite of the night: king salmon 7-min deviled egg with pickled radish and horseradish creme fraiche — a slightly gooey egg served as the bed for sweet salmon, peppery creme fraiche and refreshingly crunchy radish strips. Everything was right in this bowl.

Sweetbread polpette with fig jam

Sweetbread polpette with fig jam

A fitting dish to enjoy with Chris Cosentino sitting two tables away: sweetbread polpette with fig jam — these sweet, rich bites were not your grandma’s meatballs. Another serious contender for favorite dish.

Duck liver and almond biscuits

Duck liver and almond biscuits

Just when you thought you couldn’t eat anymore: Duck liver and almond biscuits — our bellies were full, our curiosities were sated and then this rolled by. The almond biscuit was more like a sweet mini breakfast muffin and served as the perfect vehicle for the rich duck liver mousse. We called this dessert and gladly welcomed one more dish to round.

The Skim: I would stand in line everyday for this place. The novelty of the dim sum-style delivery provided continuous anticipation for a stream of surprises. And with a menu that constantly changes, the surprises will never die. If you plan ahead you *can* actually get a reservation, but if you decide to show up on a whim, plan to get there by 4:30 for a table around 6:30/7pm. The good news is there are plenty of local watering holes with the same amount of charm and a convenient text notification system that does not tether you to the restaurant walls. Only other advice, go hungry or with the confident conviction to turn away your waiter.

Map: 1529 Fillmore, SF, California
Reservations: Taken! 
Phone: 415.795.1272

Other Places to Leave Your Hungry Heart:
Gone Fish. ‘in Sausalito
SF Best: Bi-Rite Ice Cream Done Right
SF Best: Nopa
SF Best: RoliRoti Rolls Out Revolutionary Rotisserie
SF Best: Cookin’, a Shop of Discord and Recycled Gourmet Appurtences
SF Best: Rosamunde Serves Serious Sausage Selection

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Do This!: How to Get Pickled with Happy Girl Kitchen

Let's Get Pickled!

Let's Get Pickled!

Pickles have come a long way from the days of our friend the classic Vlasic stork. It is never more apparent that just about anything can not only be pickled, but improved upon with the process. Pickling is one of the top 5 food trends this year, and in NYC, Rick’s Picks, Brooklyn Brine, and McClures have all shown us that while the classic cucumber is great, things like a whiskey sour blend or maple bourbon bread & butter is even better. And if you stray down the vegetable path you may find that creative combos like chipotle carrots, Moroccan green beans or fennel beets also make for a welcomed variety of pickled punch. It’s not just about sandwich stackers anymore.

Nothing fascinates me more than when true artisans take a kitchen-staple and reinvent the approach with new flavor combos that bring excitement to a rather standard world. Well maybe one thing fascinates me more — demystifying the process and learning that something that delighted you out of the jar can easily be made in your own kitchen.

2012 is the year of getting back to the basics and doing things from scratch.

Happy Girl Kitchen Preserves

Happy Girl Kitchen Preserves

A recent trip to Happy Girl Kitchen in Pacific Grove, CA was the perfect venue for said fascinations. Happy Girl Kitchen is run by a husband and wife team, Todd and Jordan Champagne, who had worked on local farms for years, but found the art of food preservation was fading into a thing of the past. Dedicated to supporting the local, organic food community and teaching people how to enjoy their favorite local seasonal bounty in the off-season, the couple launched Happy Girl Kitchen as a brand that offers the very best in artisan preserves, workshops and events in the Bay Area. Start with the right ingredients, add passion and creativity and you’ve got a line of products that will improve any table. Happy Girl is not only dedicated to happy fork licking, but is also giving people the tools to carry out food preservation in their own kitchens by teaching these techniques at their weekly workshops. “Teach a man to fish…” These are good people.

Beautiful Pickling Ingredients

Beautiful Pickling Ingredients

The five hours we spent happily pickling at their workshop was some of the most fruitful {pun intended} time I’ve spent in culinary education. For the first hour or so we learned about different types of preserving, the nature of fermentation, basic rules to live by to avoid flimsy {overcooked}, blue {iodized salt} or botulism-infected {low-acidity} pickles {all disappointing failures, the last of which is deadly and should be reserved as ammo for your enemies}. Do not be afraid, in the end we came away feeling confident that with great ingredients, a few basic kitchen tools and some spicy creativity, we were all destined to be pickling pros ready for market.  I would, however, suggest taking a class as you venture into the new world of pickling to absorb some of these basic guidelines — and hey, have a fun experience along the way.

Sweet! {and sour} what did you make?! Alas, we pickled baby carrots {purple, white and orange varieties}, beets {red, yellow and candied}, and a mixed garden which included carrots, beets, romanesco cauliflower and anything else we felt like jamming in the jar {lemon slices, fennel, red onion, jalepenos, etc.} producing a beautiful variety of colors and shapes.

Pickling ProcessSo in an effort to spread the good food love, I’ve included one of the recipes we learned below. Get as creative as you’d like with adding different spices, cutting carrot shapes {sticks or rounds} and veggie varieties, but please people, don’t mess with the vinegar:water ratio {follow the recipe, live to tell the story}. Let’s get pickled!

I live in SF: Take a Class at Happy Girl {here}
I live in NYC: Take a Class with Leda Meredith {here} 

Spicy Carrots {aka Spicy Rabbit}

Recipe for pint jars:
1 teaspoon coriander seeds
1 teaspoon black pepper
1/2 teaspoon chili flakes
1 sprig of thyme
1-2 clices of jalapenos on bottom and top of jar
Several pounds of carrots to fill number of jars desired.

Vinegar solution:
8 cups Apple Cider Vinegar
12 cups water
1/4 cup sea salt
2 tablespoons honey

  1. Bring a large stock pot with a jar rack {if you have one} to a rolling boil {want to reach 200 degrees}. If you don’t have a jarring rack to submerge your jars, you can put rocks on the bottom of the pot so your jars are not directly on the bottom where they could crack and use tongs to submerge and remove jars.
  2. Scrub clean, but don’t peel carrots. Remove green top and any roots or bad spots. Slice the carrots so that they are the same height as the jars you are using {or if cutting rounds, cut each the same thickness}.
  3. Slice the jalapenos in 1/4-inch thick rounds and start by adding 1-2 in the bottom of each jar {depending on how spicy they are}. Add all your spices to the bottom of the jar.
  4. While packing the jars heat up the vinegar solution to a rolling boil.
  5. Pack the carrots in the jars with the thyme displayed on the side of the jar. Finish off the top with more jalapenos.
  6. Pour the hot liquid brining solution into the jars up to the fill line {where the jar curves at the top}.
  7. Using one hand, place the lid on top and turn just until the jar starts to turn with the lid. This will ensure it’s not too tight and will allow air to release in the hot water bath. You don’t want the lid to be on tight at this point.
  8. Process each jar in the hot water bath for 15 minutes. The water temperature should be 200 degrees.
  9. Remove immediately with jar tongs or water/heat resistant gloves and tighten lid slightly.
  10. Store in a cool, dark place for 6 weeks to finish pickling.

Pickles Pickles Everywhere
NYC Best: I’m In Love with Jacob’s Pickle
Do This: Take an Underground Sidetour to Get You Through the January Blues
18 Favorite Meat Dishes for Men & Barbeque Heaven @Fette Sau

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SF Best: Rosamunde Serves Serious Sausage Selection

Rosamunde Serves Serious Sausage Selection

duck with figs, spicy Italian, chicken cherry, wild boar w/ apple & a spicy, smoked beer sausage

I like the simplicity of a place that does one thing and does it really well. That doesn’t mean you’re left without the chance of menu indecision, but it probably does mean that anything you choose will not disappoint. Rosamunde, in San Fran, is just that kind of place – serving 20 different types of sausages and an equally impressive line-up of bottled and local craft brews {menu here}. A match made in heaven.

Each day these artisans blend and stuff the fresh sausages using every type of meat you can imagine {beef, pork, veal, chicken, lamb, boar, duck} and pair them with flavors that just make sense. We decided to order up five different handmade selections and do a tasting – duck with figs, spicy Italian, chicken cherry, wild boar with apple and a spicy, smoked beer sausage. We wanted to add the chicken habanero {smoked with tequila and habanero} to the mix, but they were already wiped out of that fan-fav. The surprising winner on my plate was the chicken cherry. It was bursting with juices and flavors unlike I have ever experienced with a sausage — it was like a good roast chicken in a convenient sausage package. The beer sausage was a very close second, because really, how could anything be bad when it’s made with beer?

The Skim: If you’re looking for “neighborhood butcher meets fast casual dining”, Rosamunde is your place. You can enjoy a brew and brat at their small neighborhood shop or take away fresh sausages to cook from the comforts of your own Weber. Either way, be sure to sample a few and be ready to think of the plain ‘ole Italian sausage as a thing of the past.

Map: 2832 Mission Street {near 24th}
Phone: 415.970.9015

More Than Just Rice-A-Roni
Gone Fish. ‘in Sausalito
SF Best: Bi-Rite Ice Cream Done Right
SF Best: Nopa
SF Best: RoliRoti Rolls Out Revolutionary Rotisserie
SF Best: Cookin’, a Shop of Discord and Recycled Gourmet Appurtences 

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SF Best: Cookin’, a Shop of Discord and Recycled Gourmet Appurtences

Cookin'

When you first enter Cookin’, a second-hand kitchenware shop in San Francisco, your initial reaction may be that you stumbled into an episode of hoarders. But as you delicately make your way through the narrow footpath and stacks upon stacks of well-seasoned cast iron pans, uniquely colored le creuset pots and mountains of used metal bundt pans, you quickly realize that this organized chaos is a foodie’s fantasy hunting ground.

Cookin' Glassware

Need a Clay Pot? Lots to Choose From

Need a Clay Pot? Lots to Choose From

There’s not much you could be seeking as a curious cook that can’t be found in one of the darkly lit corners of Cookin’. The shop houses collections of cookware, compiled by owner Judith Kaminsky, from treasure hunts to France, estate sale excursions and even a little snooping around at Goodwill. Some of the items are fairly new, but most could be categorized as vintage objects of desire. If you don’t know what you’re looking for, it doesn’t take long to stumble upon {almost literally} something you crave for your own kitchen. And if you are looking for something specific, the shopkeeper is quick to point you in the direction of the correct pile.

A Mountain of Bundts

A Mountain of Bundts

What’s better than traveling back in time to find a gem for the cook who has everything? A gem that costs less than what you would pay at most retail stores. We perused a shelf of beautifully etched glassware and went home with several at only $6 a piece. Next time I visit I plan to come with an empty suitcase, my Christmas list and a lot more time.

Map: 339 Divisadero
Phone: 861-1854

More Reasons to Leave Your Heart in SF:
Gone Fish. ‘in Sausalito
SF Best: Bi-Rite Ice Cream Done Right
SF Best: Nopa
SF Best: RoliRoti Rolls Out Revolutionary Rotisserie

 

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SF Best: Bi-Rite Ice Cream Done Right

Bi-Rite Creamery

If people are standing in line for ice cream when it’s 40 degrees outside, you know it must be good. And when I visited Bi-Rite it was 40 degrees outside. But with the mercury shooting well into the 60s on this fine February Friday in NYC, I thought there was no better thing to write about than ice cream. The encouraging words that “the line moves quickly” made me feel only slightly better about our decision to join a long queue of eager scoopers streaming out of the Bi-Rite Creamery and half way down the block behind a red rope. A red rope for ice cream? If it didn’t feel special already, this touch certainly added to the depiction that this was not just any ‘ole ‘scream stand.

After perusing the list of clever creams – roasted banana, chocolate coconut, Ricanelas {cinnamon with snickerdoodles}, I thought I knew my order and was prepared to swiftly answer back when I finally made it to the front of the line. But upon introduction as “a newbie,” the expert behind the counter even more swiftly spun to snatch a silver spoon, upon which he presented his favorite concoction – a trio of blood orange olive oil {literally olive oil, not olive oil flavored ice cream}, hot fudge and honey lavender ice cream. An inordinate heavenly bite that at once confirmed Bi-Rite’s exceptional rank in the nobility of frozen treasured treats.

The skillful scooper quickly handed me three more spoons, each with a single flavor for more sampling which undoubtedly drove me into deeper confusion about what to order.  But in an effort to contribute to “the line moving quickly” I placed my bets and married the roasted banana with the salted caramel {banana’s foster anyone?} and left feeling I probably couldn’t go wrong with any duo and most definitely will wait behind the red rope again.

The Skim: Vanilla may be the most popular ice cream flavor in America, but who wants to do what everyone else is doing? Treat your taste buds to any of Bi-Rite’s craft ice cream creations or go out on a limb and pick a popsicle (how about pineapple with mint}.

Map3692 18th Street
Reservations: Yeah right!
Phone: 415.626.5600

More Scoop Please:
Send Your Valentine an Ice Cream Gram from Milkmade
Under the Bridge, Brooklyn Ice Cream Factory Treat
I Scream, You Scream For MilkMade Handcrafted Ice Cream

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Gone Fish. ‘in Sausalito

 

Fish. Dungeness Crab Sandwich

Fish., a sustainable seafood restaurant and fish market in Sausalito, shows sometimes nature’s simplicity is all you need. The chalkboard menu hung over the open kitchen lists the selections of the day and features “f/v” beside each dish, prominently naming the fishing vessel responsible for your fresh catch. Well that’s a glowing idea.

The doors opened for lunch at 11:30am and it was not long before the line was easily 20 people strong and continued to grow with the lunch hour rush. People will wait for good food and Fish. {so says the name} is good food period.  It’s crab season in San Fran, so it didn’t take much reflection to decide to bite into the dungeness crab roll.  This delight was served on a slightly sweet and fluffy brioche roll that was no doubt swiped generously with butter and toasted face down on the grill, before being stuffed with perfectly seasoned crab that did nothing more than slightly accentuate the sweet, natural flavor of the main catch. With a Ball jar of pinot grigio and a side of salty fries, I had the makings of a fantastic mid-week lunch with my brother. As it turns out Fish. was also the location of my brother’s first date with his now wife – I guess they don’t say the way to a man’s heart is through his stomach for nothing.

The Skim: Looking to clear out of the food fog? Head on out to Sausalito for a taste of what fresh food should be all about. Weather permitting you can enjoy your catch at one of the picnic tables overlooking the marina – just be aware of jealous seagulls who want a bite of Fish.

Other SF Catches:
SF Best: Nopa
SF Best: RoliRoti Rolls Out Revolutionary Rotisserie
Blue Bottle Coffee Brews One Brilliant Cup at a Time

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Winter Fancy Food Show: San Fran Specialties Digested

There were no shortage of snacks to sample at the specialty food show in San Fran this weekend. Much like the Summer show I attended in New York, the spread ranged from candies, cheeses, chocolates and coffee to fine meats and preserves from over 1,300 exhibiting food producers from around the world.

Straight off the flight from the Big Apple, I made my way to the food show, with an empty stomach and press badge in hand to see what new discoveries could be found and to pay a visit to a few favorites I savored last time.

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My Favorite Specialty Foodies and What to Love:

Bella Cucina {Salts, Spreads, Oils and Preserves from Atlanta}

The packaging will catch your eye immediately – beautifully jarred and labeled, these products will delight any gift recipient and your kitchen counter alike {hence the name}. More importantly I sampled several of what’s inside Bella Cucina’s jars – aromatic savory salts, artichoke lemon spread {their best seller accounting for 17% of all sales}, mint pistachio pesto, roasted sweet peppers grown especially for Bella Cucina – and wished I could buy several of them on the spot. As someone who can appreciate unique flavor combinations and beautiful packaging, Bella Cucina won me over immediately.

Justin’s {All Natural Nut Butters from Boulder}

I love peanut butter period. But give me a spoon of chocolate hazelnut butter, honey peanut butter or maple almond butter and you have just upped the ante on a simple snack time favorite. I always loved the day my mom made me a peanut butter and honey sandwich for lunch, so it just makes sense to bring these flavor combos together in one jar, except it’s not always in a jar. Justin’s sources high quality organic California nuts and has brilliantly packaged their product both in a jar and in a squeeze packet to take these delights on the road. I think it’s time to move your old friend Skippy aside for a spread or squeeze of Justin’s premier PB product.

Poco Dolce {Chocolate from San Fran}

So much chocolate in this world – is it possible to create a new and BETTER chocolate? Apparently yes. I was guided through aisles of food booths to Poco Dolce with assurance that these chocolates were the best around. I concur. With flavors like burnt caramel, sesame toffee tiles {winner of a sofi Gold award}, and super chile, owner, Kathy Wiley, elevates chocolate squares to new levels exciting your taste buds with both sweet and savory flavor combinations. Also try her toffee squares — bite sized toffee covered in bittersweet chocolate. If you’re not an SF local, fear not, see here for places to get your hands on those bites.

Fra’Mani Handcrafted Foods {Artisanal Cured Meats from Berkley}

Just take a look at the picture of this beautiful mosaic of head cheese.  And beside this well-photographed delicacy, Fra’Mani was generously tasting a range of their other flavorful cured meat products – little ham, rosemary ham, roasted turkey galantine. Valentine’s Day is quickly approaching – why not replace those roses with a fragrant bouquet of artisanal cured meats? It’s the way to say I love you in 2011.

Beehive Cheese Co. {Handcrafted Cheese from Utah}

I first had Beehive’s Barely Buzzed by chance when it was paired with a wine at a tasting up in Livermore, CA. The cheddar cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company’s, lavender buds and olive oil, which makes your head spin in delight — perfectly named I would say. At the time we were with a group of eight people, who were all commenting more on the cheese than the wine and we made note of what we were sampling in an effort to find this delightful slice again. Previously it was not easy to come by, but distribution has expanded to many Whole Foods Markets, so next time you are rolling down the aisle looking for an exciting addition to your cheese plate, pick up Barely Buzzed for a deep caramel flavor or Big John’s Cajun Rubbed for something with a little kick.

Creminelli Fine Meats {Artisanal Cured Meats from Salt Lake City}

I first discovered Creminelli at the New York Wine & Food Festival in October. With a glass of cabernet in one hand, I sampled some of their finest salumi – lacy thin cut mortadella, hot sopresata, dark & rich wild boar sausage and their award-winning Barolo-infused salumi {winner of this year’s Good Food awards). So imagine my delight to stumble upon them next to the Beehive Cheese Co. Good cheese & meats hanging out together {both from Utah} – all I needed was a glass of vino and a comfy chair to make my day.

Kicking Horse Coffee {Coffee from Canada}

One of my all-time favorite coffee producers of the year – if you haven’t tried it, you must. Not a new discovery for me, but I had to stop by to say hello and for a quick cup of joe to rejuvenate my jetlagged, sampled-out self.

  • Great Brew: most importantly, this cup of joe was delicious {and just what I needed after a lot of walking, talking and sampling}. It’s just making its way down from our friendly northern neighbor, so check their website for a retail store near you.
  • Great People: Buying only Fair Trade coffee, the company supports its farmers, regardless of the world market. As the largest cash crop in the world, this really does make a Kicking impact.
  • Cool Names: Kick Ass {dark}, Three Sisters {medium}, 454 Horsepower {dark}, Z-Wrangler {medium}, Decaf {dark}, Cliff Hanger Espresso {medium}. Clever coffee, what’s not to love.
  • Cool Packaging: 100% recycled cans {surprisingly most coffee cans are not fully recyclable — yeah, that little plastic top is no bueno}. Black cans with primary color tops catch the eye and look cool hangin’ out next to your coffee maker.

The Skim: If you haven’t caught on to the specialty food trends, then wake up and smell the artisanal hand-pressed coffee. 63% of American consumers purchased specialty food in 2010, up from 46% in 2009 and farmers markets have grown to become the fourth most significant source of specialty foods. Knowing where your food comes from and passionate support for the creativity and handcrafted quality that goes into small scale specialty foods, is driving the emergence of new food entrepreneurs to historic levels.  Mark your calendars, the Summer Fancy Food Show will be held in Washington D.C. July 10-12, 2011.

Dolled Up Delicacies:
Summer Fancy Food Show: Full Belly and Learnings Digestion
Del Posto Presents Murray’s Cheese & Salumi Wine Party @NYCWFF
Give Your Monday Morning Mug a Kick in the Pants with Kicking Horse Coffee
Le Grand Fooding ‘Twas A Grand Yummy Evening
New York City Wine & Food Festival Kicked Off With Good Eats

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SF Best: RoliRoti Rolls Out Revolutionary Rotisserie

RoliRoti Sets Up

At first RoliRoti may sound like the name of an Indian restaurant, but in fact it’s a food truck rolling out gourmet rotisserie recipes originating from the Swiss Alps and taking the Bay Area by storm. Rotisseur Thomas Odermatt, the son of a Swiss “Metzgermeister,” or Master Butcher, grew up in the family’s Swiss butcher shop before moving to Berkley to pursue an education in organic farming. Serving only sustainably-farmed meats and organic produce, Thomas learned the importance of premium cuts from his father and perfect preparation with a secret spice rub from his mother, bringing a crowd-pleasing culinary combination to the local San Francisco market.

…and to my brother’s wedding rehearsal dinner. Normally to get a bite of RoliRoti you would have to queue up in a long line of hungry Ferry Plaza Farmer’s Market foodies on Saturday morning, but after standing in many long lines themselves, my brother and his wife decided to hire RoliRoti to cater the Friday night rehearsal dinner. Lucky us.

So what kind of goodness did this infamous truck roll up with? It’s all about the rotisserie chicken and porchetta slow roasting over a bed of potatoes — yes, vegetarians will have to pass on these spuds. RoliRoti’s prized crispy rotisserie chicken is served with a generous portion of rosemary sea salt and a squeeze of fresh lime for a burst of zesty flavor. The porchetta consists of Heritage’s free range pork loin rolled into the belly with RoliRoti’s original herb mix and lemon zest, grilled on the rotisserie for four hours until crispy brown on the outside, resulting in one succulent hunk of pig!

Dinner's Done!

Rosemary Sea Salt

RoliRoti's Famous Rotisserie Chicken and Roasted Potatoes

The rotisserie may be the main attraction, but the steakhouse salad with sweet early girl tomatoes, red onion and roquefort cheese is a perfect pairing. Or try the charred corn summer salad with fresh avocadoes tossed in punchy lime-jalapeño vinaigrette, garnished with halved cherry tomatoes, bell pepper chunks, and cilantro. Both provide a light and refreshing plate partnership to your carvings.

Early Girl Tomatoes

RoliRoti Summer Salads

The Skim: Whether you’re looking for some finger lickin’ chicken at the Ferry Plaza Farmer’s Market or a really kick-ass party pleaser, roll over to the RoliRoti truck and you will be begging for seconds. Case in point, after a lot of excited and hungry guests, RoliRoti packed it up early after running out of food — only the second time that had ever happened!

Map: San Francisco Ferry Plaza
Phone: 510.780.0300

More on the Left Coast Cuisine:
Bistro Don Giovanni: Napa-Sourced & Italian-Inspired
Do This!: Le Grand Fooding 2010 New York vs San Francisco

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