MSF is now also operating most Saturday nights at the same time and place. Chef Anthony Myint says he's still working out his menu for this Saturday night, though one item he knows will be there for sure is his classic flatbread sandwich of king trumpet mushroom with triple fried potato, garlic confit and charred scallion sour cream ($6). He is also excited to confirm Sara Miles, author and founder of the non-profit Food Pantry, as his guest chef on March 5. Profits that night will be donated to FP, which feeds 700 families per week.
Even tasting the ice cream by itself, I can't say I was able to detect any foie. If I hadn't known it was there, I probably would have guessed brown butter and salted caramel. It was a nice little tidbit, but for the price, next time I'd get ice cream instead.
Actually, I did get some ice cream, too, and was very impressed with the intense flavors, minimal sugar, and free hand with salt, particularly in the pineapple five spice and rhw balsamic caramel. To my taste, this is the best of the new wave of artisanal ice cream shops, which also include Bi-Rite Creamery in SF and Ici and Sketch in Berkeley. I was particularly pleased with the wide variation in texture among HS's ice creams, which ranged from sticky-dense to mousse-like (just like at my favorite gelateria in Rome), and with how they were served at just the right temperature for eating, neither icy nor melting too quickly.
Comments have been disabled on this post. If you have an opinion to share about foie gras, please see last week's Village Voice article, "Is Foie Gras Torture?" and post a comment there.
It was raining, so we went into the restaurant (2948 21st St, corner of Treat) rather than ordering at the walk-up window, but when we tried to order tacos, the owner sent us back outside. While we were waiting for our tacos, he came by and told us we could eat our food inside. He then offered an incomprehensible explanation of why he organized things that way. I think the idea was that people got too confused about the numerous toppings available for the tacos, so he set up a bar at the takeout window, with a choice of several salsas, chopped onions, cilantro, lime wedges, and so on. The tacos come out with just meat (plus beans, if you want them), and you do the rest yourself.
It's not that the California Roll isn't appreciated, but it sure is fun to see sushi joints naming their maki after the neighborhoods where they operate. Here are 10 that stand out:
1. Potrero Veggie Roll (asparagus, scallions, tofu, carrots, avocado, inari) at Blowfish Sushi (2170 Bryant)
2. Marina Roll (shrimp and avocado) at Enoshima (2280 Chestnut)
3. Castro Rainbow Maki (Crab, avocado, tuna, sake, albacore, ebi and halibut) at Crazy Sushi (3232 16th St.)
4. North Beach Roll (baked sushi with tiger shrimp, avocado, imitation crab, cucumber inside, wrapped with smoked salmon and topped with aioli sauce) at Sushi on North Beach - Katsu (745 Columbus)
5. Divisaderoll (choice of tuna or amberjack, avocado, masago) at Tataki Sushi and Sake Bar (2815 California)
6. Sunset (ikura and quail egg wrapped with salmon) at Jimisan Sushi Bistro (1380 9th Ave.)
7. The Fillmore (saba, shiromaguro tartare, gobo) at Yoshi's (1330 Fillmore)
8. Fort Point (grilled asparagus and avocado topped with seared Kobe beef, fried shallots, garlic ponzu) at Tokyo Go Go (3174 16th St.)
9. Barracuda on Market (rice paper wrapped, dried pineapple, red tuna, salmon, kaiware, avocado, wasabi, tobiko, blueberry and mango sauce) at Barracuda Sushi (2251 Market)
10. S.F. Wave Tsunami (cooked red tuna chopped with ginger and green onion wrapped in egg and served with Kabuto seaweed gravy sauce) at Kabuto (5121 Geary)
This week I bought a 2.5-pound bone-in lamb rib roast for $10. I told the butcher, who didn't speak much English, to leave it whole. He took it over to the bandsaw anyway, and thinking he intended to slice it into chops, I called out to him to stop. I took the roast home, rubbed it with two tablespoons of ras el-hanout (recipe follows) mixed with two teaspoons of salt, wrapped it in plastic, let it sit in the fridge for a few hours, roasted it at 350 degrees to an internal temperature of 145 degrees, wrapped it loosely in foil to hold the heat, and let it sit for ten minutes before serving.
Mission Street Food is sharing in the country's revelry of Inauguration Day by making this week's installment a dedication to the election of Barack Obama, including a "Rocket's Red Glare" salad, remixes on classics like mac & cheese, BBQ and beans 'n weenies and even Baracky Road and I Have a Dreamsicle ice cream from Humphry Slocombe (2790 Harrison).
MSF will also inaugurate a new policy to donate all of its proceeds to charity each week, starting with offerings to Project Open Hand and C.H.E.F.S. (Conquering Homelessness through Employment in Food Service), the latter a gift from this week's guest chef Ryan Farr, who works directly with C.H.E.F.S. This celebration takes place this Thursday, January 22 from 6 p.m. to midnight at Lung Shan (2234 Mission), and there's more info on the MSF blog.