Tomorrow at Pal's Takeaway: Crack-Rub Beefwich from Gialina's Sharon Ardiana
Following last week's doughnut-wich from Dynamo's Sara Spearin ― part of Pal's Wednesday guest chef series ― would be a particularly thankless pursuit. Thankfully, Gialina's Sharon Ardiana has a secret weapon: a so-called mystery rub for beef brisket from a guy named Eric in Marin, a friend of the chef's. Alisha Eisert, Ardiana's girlfriend, described it this way in an e-mail to SFoodie: "Seriously, he's been working on it for 3 years, and although he was happy to give her a quart of it, he refuses to divulge the recipe. It's like crack, though. Super smoky, earthy and delicious. It pairs great with beef, pork or goat."
Sharon Ardiana, with the highly red pizza oven for soon-to-open Ragazza on Divis.
Ardiana pairs tomorrrow's crack-rub beef with Tutto Calabria chiles, and a slaw, says Eisert, the Gialina chef will whip up personally. (The Pal's website describes the beef as "Indian spice-rubbed and slow-braised American Kobe" with Calabrian pepper spread.)
By the way, Eisert says she and Ardiana ― who's deep in the throes of opening Ragazza, her pizza joint on Divis due this month (Eisert calls her "completely overwhelmed" ― had their first date at Pal's, just over a year ago.
Pal's Takeaway: Inside Tony's Market, 2751 24th St. (at Hampshire), 203-4911.