East and West Coast Chefs Descend on the Mission for Edible Selby-Inspired Sandwiches
Photographer Todd Selby continues to conquer the San Francisco food world with his new book Edible Selby, an ode to his favorite chefs and their domains. Yesterday he stopped by Bar Tartine, where five chef friends and subjects each created a signature sandwiches for a one-day lunch menu. Here's what they came up with:
- Ignacio Mattos, formerly of Isa in New York City: Beef tartare on a baguette with pickled cucumbers and cilantro
- Russell Moore, Chez Panisse alum and chef/owner at Camino in Oakland: Lamb-beef brisket, smoked king trumpet mushroom kofte kebab sandwich, with pickled chiles, yogurt, and herbs.
- Sylvan Mishima Brackett, Chez Panisse alum and head honcho at Peko Peko in Oakland: Pork katsu with snowy cabbage, apricot tonkatsu sauce, and kyupi mayo.
- Danny Bowein, the man behind Mission Chinese Food, which opened a new location in New York City: Tea smoked eel, lettuces and herbs, pickled mayo, squid ink brioche.
- Chad Robinson and Nic Balla, of Tartine and Bar Tartine: Fried potato flatbread bahn mi with duck liver pate.
I sampled the house's bahn mi, which used Bar Tartine's staple potato bread, fried until spot-on crunchy, like the best pizza crust you've ever had. On top is the case for learning to like liver. The pate flooded like an egg yolk between crunchy jalapenos and cilantro, which tasted refreshing next to the gout-inducing richness of the duck liver. To that, add a slice of Tartine pecan pie and a saison from Portland's Upright Brewing for a carbohydrate stupor.
Alexander George Danny Bowein cooking at Bar Tartine yesterday.
Selby was on-site in DIY fashion selling tote bags and t-shirts alongside copies of his book. His next stop is Bar Jules for a cocktail party tonight ($45, 6-10 p.m.), then Camino on Wednesday ($100, 6 p.m.), and finally SFMOMA on Thursday (free with museum admission, 5 p.m.) for a conversation with James Freeman and Caitlin Freeman at the Blue Bottle Coffee Shop upstairs.