August 8, 2022


Cooking Is My World

The greatest meals of the 7 days from our Bay Location restaurant critic

3 min read

In this new weekly column, I’ll be sharing the finest dishes I have eaten all around the San Francisco Bay Region currently. While the checklist may perhaps include Instagram-only specials or seasonal tasting menu merchandise, I’ll be certain to involve points that you could fairly get nowish.

This week’s reasonably lower-crucial edition involves canned seafood on toast, a homey pot of beans and a breakfast sandwich stuffed with hash browns. Look at out my reccomendations from final 7 days below.

Canned scallops at Alimentari Aurora

The notion driving Dario Barbone’s tinned fish omakase is uncomplicated: Pick a can from the Italian grocer’s wall, and Barbone will costume it up for you for an upcharge of $13. Envision the sort of thoughtless snack you could make from a can of fish and a Ritz cracker, but blessed with a sprinkle of fairy godmother magic.

Canned scallops, masala boondi and sliced jalapeno on a baguette at Alimentari Aurora in San Francisco.

Canned scallops, masala boondi and sliced jalapeno on a baguette at Alimentari Aurora in San Francisco.

Soleil Ho / The Chronicle

On a new go to, I chose a four-ounce can of scallops in tomato and pepper sauce ($16.25) from Spanish producer Ramón Peña Barbone spruced it up whilst I sat on the wood parklet outside the house. Last but not least, he offered a tray with two extended slices of baguette that supported, boatlike, the sweet and tender scallops, an orange ball pit sprinkle of Indian masala boondi, and grassy slices of jalapeño. Every chunk gave me a unique impression, a flash of some new spot: a bonfire on a warm seashore a taqueria in a fishing village a pageant where by piquant treats are served out of paper cones.

Alimentari Aurora. 11 a.m.-9 p.m. Wednesday-Saturday 11 a.m.-7 p.m. Sunday. 1415 18th St., San Francisco.

Ribollita at Otra

Giant white beans are cooked in a ribollita at Otra in San Francisco.

Huge white beans are cooked in a ribollita at Otra in San Francisco.

Soleil Ho / The Chronicle

At Anna and Nick Cobarruvias’ month-old cafe in Haight-Ashbury, you can come across new wave Mexican dishes like roasted carrot tostadas and hamachi collar with tomatillo salsa — dishes that refer back again to traditional Mexican cooking while integrating modern day ingredients and techniques. Even even though I understood that going into my first go to, I was continue to amazed that the stand-out dish of the night wasn’t a tostada or huarache, but Nick Cobarruvias’ choose on Italian ribollita ($22).

Creamy gigante beans huddle like tranquil hippopotami in a murky, epazote-laced braising liquid with tender pieces of chayote squash, a poached egg and kale. Just about every spoonful is like using 1 action closer to a fireplace, fingers outstretched toward the flames. It’s influenced by the chef’s aunt’s dwelling cooking, and this pot of beans revels in his memory of her.

Otra. 5-10 p.m. every day. 682 Haight St., San Francisco.

Hash brown sandwich at Newkirk’s

Considering the fact that 2017, Newkirk’s has been slinging East Coastline-style sandwiches from its perch across the street from San Francisco Common Medical center. If you search into a mirror and say, “Bacon, egg and cheese,” three times, you are going to summon me, so it is no shock that I’d eventually make my way in this article.

The hash brown sandwich ($11.50) stuffs the information of a diner breakfast plate into a sliced French roll: cracker-crisp smoked bacon, two fried eggs, and griddle-cooked hash browns topped with American cheese. Piquant and tart pickled cherry peppers refresh the palate and make the sandwich feel a minor fewer intestine-busting. It’s the sort of matter I used to inhale following — sigh — hitting the clubs in Manhattan as an at-possibility youth. | Newsphere by AF themes.