The San Francisco Booze Chain: Vol. 1
The first in series! Just like the Food Chain, only with booze!
Grub Street
All Grub Street Posts Tagged:
‘the food chain’
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Diner’s Sean Rembold Is Wowed by the Savory Dutch Pancake at Outerlands in S.F.
It's an eggy puffed pancake, served at brunch, studded with bacon and topped with maple syrup and ricotta.
The Publican’s Brian Huston Adores Diner’s ‘Hot and Juicy’ Burger and Fries
"It's like, 'Why can't I always eat my burgers in Brooklyn?'"
Blue Bottle Pastry Chef Caitlin Freeman Finds Ham Perfection at the Publican
Caitlin Freeman doesn't remember much from her Chicago trip, but she does remember the ham.
Tartine’s Chad Robertson Worships Blue Bottle’s Brandy Cake
The S.F. baker loves this Arborio rice-based cake doused in brandy, only available now at Blue Bottle's S.F. locations.
Nudel Chef Bjorn Somlo Apologizes to Himself Before Eating the Pork-Belly Sandwich at Patois in New Orleans
"It's this big sloppy pork belly, with fried green tomatoes and egg."
Paul Pearson of Chicago’s North Pond Enjoys Intense Carrot Soup at Nudel in Lenox, Massachusetts
"They take 24 carrots and juice half of them, and then they cook the rest in the juice, so it’s a very intense and concentrated flavor."
Jacob Sessoms of Table in Asheville, North Carolina, Is Inspired by the Farm Egg at Chicago’s North Pond
"I think what opened my mind up when I ate it was, most importantly, that I could start making my own English muffins."
Holeman & Finch Chef Linton Hopkins Adores the Speck With Porcini and Egg at Table in Asheville
"The egg was charged in a canister and piped out. You had these little blob dollops that were like a hollandaise, almost."
Tandy Wilson of Nashville’s City House Loves the Veal Brains at Holeman & Finch in Atlanta
"They really have the texture of perfectly scrambled eggs."
Ashley Christensen of Poole’s Diner in Raleigh Loves the Brininess of the Anchovy Pizza at Nashville’s City House
"It hits all the palate spots."
Txikito’s Alex Raij Finds the Royale at Poole’s Diner ‘Over-the-Top Delicious’
"It’s this kind of high-end thing in this shabby-chic luncheonette."
Blue Hill’s Dan Barber Thinks Oleana’s Spinach Falafel Is Hauntingly Delicious
"Who knew falafel could taste like this? Sweet, a little spicy, and hauntingly delicious."
Daniel’s Jean-Francois Bruel Is Impressed by the Pork Plate at Blue Hill at Stone Barns
"The jowl was a confit, with extra crispy skin and the meat was very moist; and the loin was roasted. And then you had some braised belly. And then a pig jus with a little bit of sauerkrauet."
RIA’s Danny Grant Can’t Stop Thinking About the Guinea-Fowl Terrine at Daniel
"The terrine was incredibly balanced in flavor and equally as intricate and appealing in presentation."
Anita Lo Praises RIA’s ‘Pristine’ Sea Scallop and Octopus With Hakkurei Turnip
"The flavors are simple and precise."
Traci Des Jardins Thinks Annisa’s Wild-Boar Belly Is ‘Amazing’
"It was probably inspired by our boar-hunting trip to Mongolia last year. Or at least Anita was probably inspired to send it to me for that reason."
Portland Chef Jason French Fiends for the Foie Gras Torchon at Jardinière
A Portland chef finds a perfectly executed classic in S.F.
Josef Centeno Dreams About the Porchetta at Ned Ludd in Portland
The L.A. chef names some porchetta in Portland as his all-time favorite.