San Francisco Food Tour Report 2015

Innovation and Insight Tour Report San Francisco, June 2015
CHEFS NOT MACHINES
Innovation and Insight Tour Report
San Francisco, June 2015
68 Castleham Road,
Castleham Industrial Estate
St Leonard’s-on-Sea,
East Sussex TN38 9NU, UK
T: +44 (0)1424 853 000
E: [email protected] or [email protected]
BD Foods
CHEFS NOT MACHINES
bdfoods.co.uk
Shattuck Ave, Berkeley
BD Foods.co.uk
3
Introduction
Following the success of our first report on
Chicago, BD Foods is delighted to present
report no.2 (in what will become a series) –
this time on some of our favourite eateries in
the exciting city of San Francisco.
The San Francisco area has the highest
density of restaurants in America by far.
Every cuisine is represented in this vibrant
city and it would be impossible to cover
them all here.
One of our favourite areas is across the
bay in Berkeley’s famous ‘Gourmet Ghetto’
which offers an exciting dining opportunity
at every turn.
Impressions
As a leading supplier of quality meal
accompaniments we were particularly
interested in the sauces, salsas, dips,
glazes, dressings and other
accompaniments on offer.
We enjoyed discovering a whole host of
ideas and flavours along with a wide variety
of serving methods. For example – the use
of table top ‘customer facing’ own branded
bottled sauces.
We hope that you enjoy this report and
find it useful.
Here are a few we have been impressed by, details of which you’ll find in this report:
‘Gourmet Ghetto’, Berkeley
n Saul’s Restaurant and Deli
n Chez Panisse Restaurant
n Cesar Tapas
n Grégoire Restaurant
n Cheeseboard Pizzeria, Bakery
and Cheese Shop
n Corso
San Francisco
n Gigi’s Sotto Mare Oysteria and Seafood
n Bix
n Acquerello
n SPQR
n Blaze Pizza
n In-n-Out Burger
n Firefly Restaurant
n La Ciccia
n Contigo
n Quince
n Chalkboard Restaurant
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San Francisco 2015
Saul’s Restaurant & Deli
Shattuck Ave, Berkeley
Pastrami &
other Jewish
soul food
staples bring
the New York
deli experience
to the West
Coast.
Zagat: “Authentic Jewish comfort food like
at a real East Coast deli – only better (since
it’s taken up a notch with good Californian
ingredients) means you cannot go wrong
at this old-fashioned Berkeley standby with
pleasant service; while a few might kvetch
about small, overpriced portions, there’s
always a wait on weekends.”
Saul’s is locally owned and operated.
They prefer traditional culinary practices
and minimizing the impact of industrial food
production. (No wonder we like!) They bring
local and artisanal culinary practices back to
the diner.
Vegetables, seafood, legumes, and fruit in
Jewish cuisine is celebrated and central.
Their meat comes from producers who raise
animals with the very highest standards of
health, humane treatment, and ecological
conservation. All of their fish is from
Monterey Fish Company, whose mission is
to support and encourage the use of local
sustainable seafood. They serve all organic
Breads. Coffee is fair trade and organic.
Eggs are free range and organic. Produce
comes from among the very best of local
and organic fruit and vegetable farmers.
Since the 1950s, the building has housed
a delicatessen under other names before
Saul’s was established in 1986.
Lunch menu sample
Hummus or Eggplant Appetizer
with tahini, parsley and pita
Hummus with Mushrooms & Onions
Appetizer
Hummus with caramelized onions, sautéed
mushrooms, parsley and pita
Labne Zataar Appetizer
with pine nuts, olive oil and pita
Falafel Platter
Hummus, tabouleh, eggplant, tahini, feta,
olives and pita with falafel balls and house
made pickles
Knish
Baked in a house made crust with chef’s
filling. Ask your server about today’s filling
Saul’s Poutine
Saul’s take on the classic. Fries smothered
in brisket au jus, mozzarella curd and herbs
Chopped Liver Appetizer
Saul’s famous traditional chopped chicken
liver with rye
Potato Latke
Delicious pancakes of grated potatoes and
onions, seasoned to perfection and then fried.
Served with applesauce and sour cream
Latkes & Lox
Crispy latke topped with arugula, smoked
salmon and sour cream
BD Foods.co.uk
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6
San Francisco 2015
Chez Panisse
Shattuck Ave, Berkeley
Generosity
and attention
to detail
since 1971.
Zagat: “Alice Waters’ Berkeley ‘rock star’,
situated in a restored Arts and Crafts
bungalow, is back and wonderful as ever
after a 2013 fire, proffering a set menu
of marvellous farm-to-table Cal-Med
fare cooked with integrity and utmost
appreciation of seasonal ingredients at their
peak; beautiful wine pairings and flawless
service complete the true foodie experience,
while the upstairs café serves daily changing
à la carte meals (including fabulous pizzas
and pastas), making it a delicious alternative
for those who want to experience the
imaginative food sorcery of downstairs on a
limited budget.”
The Restaurant, located downstairs, is
open for dinner by reservation only. The
fixed dinner menu consists of three to four
courses. The menu which changes every
night is designed to be appropriate to the
season and features the finest sustainablysourced, organic, and seasonal ingredients
including meat, fish, and poultry.
The Café upstairs serves a moderately
priced à la carte menu for both lunch and
dinner. It has an open kitchen along one
side of the room with a charcoal grill and
a wood-burning oven giving off a delicious
aroma. The menu is inspired by the market
and changes every day.
Excellent wine selections.
Café sample
Butter lettuces with ginger vinaigrette,
roasted beets, and mint
Smoked Bolinas black cod with shaved
fennel and sunchokes, horseradish, and
crème fraîche
Grapefruit, blood orange, and avocado
salad with Little Gems lettuce and radishes
Baked Andante Dairy goat cheese with
garden lettuces
Pizzetta with tomato sauce, brandade,
green olives, and marjoram
Creste di gallo pasta with Bobs shell beans,
tomato, basil and ricotta salata
Fried Gulf shrimp with rocket and radicchio
salad, pickled spring vegetables, and green
garlic aïoli
Restaurant sample
Asparagus and fava bean salad with
smoked duck breast, kumquats, and anise
hyssop
Shellfish mezzaluna with green garlic,
marjoram, and saffron brodetto
Grilled Paine Farm squab with sage
crostino, roasted Belgian endive,snap peas,
and watercress
Smoked black cod and Little Gems lettuce
salad with radishes and walnut vinaigrette
Morel mushroom raviolini with sage and
sweet peas
Magruder Ranch beef loin grilled with thyme
and black pepper; with Béarnaise sauce,
asparagus, and fried fingerling potatoes
Full Belly Farm lamb loin and Pecorino-fried
chop with fennel purée, asparagus, pickled
green garlic, and tarragon salsa
BD Foods.co.uk
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8
San Francisco 2015
Cesar Tapas
Piedmont Ave, Berkeley
Seasonal
menu of
Spanish tapas,
cocktails &
wine in bistrostyle digs that
open to the
street.
Zagat: “This Berkeley tapas spot is a
Gourmet Ghetto mainstay, plying imaginative
small plates, well-seasoned paella and some
tasty wines (its Oakland sibling purveys a
Pan-Latin menu and great cocktails); service
is attentive, and the vibe festive, with such
a community feel that you may make new
friends by the end of the meal.”
Cesar opened in 1998 and is at the heart
of Berkeley’s Gourmet Ghetto, routinely
appearing in ‘San Francisco’s Top 100
Restaurants’ list. You’ll find authentic
ingredients and local produce, meat and
fish across a continually changing menu of
Tapas.
The small plate dishes include Croque
Señor, Spanish Tortilla, Fried Potatoes
with Herbs and Sea Salt (a delicious cross
between a potato chip and a French fry),
Salt Cod & Potato Cazuela, Pimientos de
Padron (green chillies that are quickly fried
and dusted with salt), Paella, and a rotating
selection of salads, meats and seafood,
Spanish cheeses and house-cured meats,
and bocadillos (sandwiches).
Lunch menu sample
TACOS
Baja Style Crispy Shrimp Taco
Beer batter, arbol chile aioli, tangy slaw
Carnitas Taco
Avocado salsa, tomatoes, fresh cilantro
Carne Asada Taco
Fresh cilantro, onions, salsa verde
TOSTADAS
Seared Salmon Tostada
Arbol aioli, avocado, fried capers, cabbage
and fresh cilantro
Sweet Potato Tostada
Black beans, cured onions, polblano cream,
cilantro and cotija cheese
Chicken Tinga Tostad
Beans, sour cream, lettuce, and cotija
cheese
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BD Foods.co.uk
Dinner menu sample
Cesar Burrito
Choice of carnitas, chicken tinga, carne
asada with guacamole, spanish rice, beans,
cheese, sour cream, and fresh salsa
Roasted Mushroom and Zucchini
Enchiladas
Poblano rajas, topped with fried egg,
lettuce, crema, queso fresco, black beans
and green chile rice
Carnita
Grilled onions, beans, spanish rice, pico de
gallo, tortillas
Fish and Papas
Fresh tilapia, house beer batter, fries, served
with arbol chile aioli and tangy slaw
Prawns Al Diabla
Jumbo prawns in a spicy arbol salsa, black
beans, spanish rice, romaine salad, and tortillas
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San Francisco 2015
Grégoire
Cedar Street, Berkeley
This wellloved high-end
artisan takeout has earned
somewhat of
a cult status in
the Bay Area.
Zagat: “Offering tasty French fare, these
often packed cafés are known for gourmet
fast-food menus, with items like creative
sandwiches and divine potato puffs; in small
digs best suited to takeout (albeit upscale
takeout); though some say it’s a little too
expensive for grub that you eat out of a
cardboard box, most agree it offers some of
the best quick bites around.”
On offer are carryout entrées like sautéed
duck breast with green olive & onion
sauce, orecchiette pasta with Willie Bird
smoked chicken and artichokes, sautéed
Dutch Valley veal scaloppini in porcini
sauce, and sautéed pork T-bone with
creamy caramelized apple compote –
or sandwiches that include grilled pork
with spicy corn salsa on pantofolina and
baked king salmon with sorrel & onions on
pantofolina.
Everything on the menu is prepared from
scratch and cooked to order using the best
natural organic ingredients imported from
around the world.
Breakfast menu sample
Scrambled egg with oyster mushroom
& parmesan pantofolina
House made smoked salmon
on toasted baguette with chive cream
cheese & pickled onions
Duck confit & potato hash
with poached eggs, grilled baguette
Lunch menu sample
Fried buttermilk chicken fillet
with spicy cole slaw on French roll
Tapenade flavored seared tuna
with bell pepper & green bean julienne on
French roll
Roasted leg of lamb
with spicy pepper stew on ciabatta
Dinner menu sample
Baked local rock cod in brick leaf
with basil & oven dried tomato, garlic &
Manchego jus
Herbes de Provence
marinated grilled chicken fillet, artichoke &
garlic dip
Grilled Delmonico steak
with black pepper, horseradish butter
Mustard & rosemary baked pork loin
with fresh shaved fennel salad on grilled
pantofolina
BD Foods.co.uk
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12
San Francisco 2015
Cheese Board Collective
Shattuck Ave, Berkeley
This is pizza
that never gets
dull. Everyday
something new!
Zagat: “There’s a unique concept behind
this pizzeria set in the legendary Cheese
Board Cooperative, where a cult-like
following is willing to wait in long lines for
scrumptious vegetarian pies (be aware
they only serve one flavor-packed choice
per day); daily live jazz enhances the overall
friendly atmosphere, and their cheese store
and bakery is just a few doors away.”
Example pizzas
This ‘Collective’ features a Pizzeria, Bakery
and Cheese shop, as well as an Espresso
bar. They offer over 400 different cheeses
and an extensive selection of freshly baked
breads and pastries. A couple of doors
away is the pizzeria.
California corn, summer squash, onion,
mozzarella and Valbreso feta cheese, garlic
olive oil, cilantro, lime
The Cheese Board Pizza began with using
up extra sourdough baguette dough and
adding favourite cheeses from the cheese
counter, along with vegetables from the
market next door. This idea developed
into serving one type of vegetarian pizza
each day using fresh ingredients, unusual
cheeses all on a thin sourdough crust.
Nowadays the line for pizza is often out the
door, but it does move quickly.
Roma tomato, California corn, mozzarella
and real Parmigiano-Reggiano cheese,
Parsley Walnut Arugula Pesto
Four Cheese Pizza: Mozzarella, Danish
Blue, Parmesan, Provolone, red, yellow,
and green onion, garlic olive oil, parsley and
oregano
Cremini mushroom, caramelized onion,
baby spinach, mozzarella and fresh Asiago
cheese, toasted pine nut, garlic olive oil,
parsley
Crushed tomato, red onion, mozzarella and
aged Asiago cheese, garlic olive oil, parsley
and oregano
BD Foods.co.uk
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14
San Francisco 2015
Corso
Shattuck Ave, Berkeley
Handcrafted
pasta dishes
& Northern
Italian specials
presented in an
airy, light-filled
space.
Zagat: “Rivoli’s smaller, more casual
trattoria sibling near the Berkeley Rep serves
up divine pasta and other rustic Florentinestyle cucina plus top-rate wines at value
prices; while it gets noisy at times, a friendly,
patient staff and black-and-white Italian
movies playing in the background at the bar
add to the charming atmosphere.”
Corso was born in 2008 by a desire to bring
the classic experience of an Italian trattoria
to modern-day Berkeley, California. Using
local produce and meats coupled with timehonored recipes and techniques, Chef Scott
Eastman strives to create a window into the
bold simplicity of Italian cuisine.
The dinner menu at Corso features Tuscan
classics, as well as modern takes on Italian
cuisine. We embody the essence of a
trattoria; local, sustainable, and in support of
our community.
In true Tuscan tradition, they buy in whole
animals and butcher in-house ensuring the
best cuts. You will find house-cured salumi,
house-made pastas, and nightly butcher’s
specials on our menu every night.
Sample menu
AntiPasti
Torta
Spinach & Gorgonzola tart, extra virgin olive
oil, black pepper
Lattuga
Romaine lettuce, anchovy-lemon vinaigrette,
Parmigiano, croutons
Tricolore
Arugula, treviso radicchio, Belgian endive,
fennel, orange-honey vinaigrette
Insalata di Trippa
Honeycomb tripe, desiree potatoes, celery
leaves, mint, parsley, chiles
Risi e Bisi
Carnaroli rice, English peas, prosciutto,
brodo, house-made Parmigiano
Ostrica
Fried semolina crusted oysters, garlichorseradish yogurt
Mains
Risotto Alla Cacio e Pepe
Arborio rice, house-made Asiago,
Parmigiano, black pepper
Gnudi
Ricotta dumplings, red orach, currants,
dried apricot, pine nuts, orange zest
Trenne (Rustichella d’Abbruzo)
Spiced chicken sausage, sweet peppers,
oregano, olives, tomato, arugula
Costatine di Vitello
Tomato braised veal short ribs, bay leaf,
orange zest, creamy white polenta
Pesce del Giorno
Pan roasted King Salmon, new potatoes,
english peas, fava beans, fennel fronds
BD Foods.co.uk
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16
San Francisco 2015
Gigi’s Sotto Mare Oysteria
Green Street, San Francisco
In the heart of
North Beach,
Sotto Mare
provides an
authentic Italian
North Beach
experience.
Zagat: “You’ll find fish, pasta and that’s
about it at this eccentric yet excellent Italian
seafooder in North Beach, which looks like
a dive bar full of neighbors who sit at the
counter, the few tables or outside when it’s
sunny feasting on what may be the best
cioppino in the city; overall, expect good
value on huge portions of simple, fresh fare
along with decent service in an atmosphere
that’s boisterous fun.”
Sample menu
Gigi’s proudly serve the freshest fish and
shellfish in town. Oysters and clams on
the half shell, Boston style Clam Chowder,
Baccala, Crab Cioppino, Louis salads,
Seafood Pastas and Seafood Risotto are
just a few of the items on offer.
Prawn Sauté
wild caught
They feature a selection of fresh fish daily.
Fish and Shellfish
Grilled Sand Dabs
fillets
Grilled Rex Sole
bordelaise
Sea Scallop Sauté
wild caught
Prawn / Scallop Sauté
combo
Risotto
with seafood – chef’s choice
Mains
Boston Clam Chowder
Mussel Steamers
in broth
Clam Steamers
in broth
Mussel / Clam Steamers - Combo
in broth
The Best Damn Crab Cioppino
with seafood enough for two
BD Foods.co.uk
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18
San Francisco 2015
Bix
Gold Street, San Francisco
Supper
club with a
swanky 1930s
ambiance, live
jazz & a dining
room serving
AmericanFrench cuisine.
Zagat: “For dining in the speakeasy style,
drop by this swanky supper club set in an
out-of-the-way FiDi alley where a terrific
American menu (and even more fantastic
cocktails) arrive in a deco-to-the-max
duplex setting complete with white-jacketed
servers; sure, the acoustics can be loud
and the pricing extravagant, but the mix
of nightly live jazz and witty conversation
alone make it a perfect special-occasion
destination.”
Sample dinner menu
On a romantic alley in San Francisco’s
charming Jackson Square, a lone neon sign
leads into a soaring room of fluted columns,
mahogany panelling, plush banquettes and
distinguished artwork hanging above the
baby grand piano.
Six Oysters on the Half Shell
Yuzu Mignonette
Jacketed bartenders hold forth behind a
gently curved bar, mixing what many have
called the city’s best classic cocktails.
Variously described as a civilized speakeasy,
Dungeness Crab Rolls
Meyer Lemon Aioli
Deviled Eggs
with Truffles & Radish
Truffled Cheese “Croques”
Caramelized Sweet Onion
Braised Cocktail Meatballs
Marinara, Parmesan
Foie Gras Torchon
Strawberry Rhubarb Preserves,
Balsamic, Grilled Bread
Steak Tartare
with Shallots, Capers, Parsley and
Mustard Prepared Tableside
Caesar
Hearts of Romaine, Farm Egg Dressing,
Torn Croutons and Parmesan
Baby Beet Salad
Avocado, Goat Feta, Crispy Quinoa,
Madras Spice
Pacific Swordfish
Spring Vegetable Panzanella, Sicilian
Tomato Vinaigrette
a supper club and an elegant saloon, Bix
offers modern American cuisine served in a
soaring two-story dining room to the strains
of live jazz nightly.
Bix supports local farmers and sustainable
agriculture. They source vegetables and
fruits from local farms, as well as focussing
on local, sustainable seafood and meats.
Lobster Spaghetti
with Cherry Tomatoes, Jalapeños
and Basil
Black Truffle Cheese Burger
served open face on Rye
with Truffle Fries
American Wagyu New York Strip
Roscoe’s Asparagus, Arugula,
Green Garlic Salsa Verde,
Brandy Beef Jus
BD Foods.co.uk
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20
San Francisco 2015
Acquerello
Sacramento St, San Francisco
Unparalleled
Italian finedining in San
Francisco’s
Nob Hill
neighbourhood.
Zagat: “The experience is best described
as “ethereal” say diners who dress up to
get pampered at this romantic Italian in Polk
Gulch, one of the last SF outposts for whitetablecloth fine dining where chef Suzette
Gresham offers marvellous, inventive tasting
menus that are expertly paired with wines
from an amazing list by an oh-so-attentive
staff; the setting in a former church is quiet
enough to talk, and amenities such as stools
for ladies’ purses seal the deal for a special
occasion that celebrants remember for
months.”
For more than twenty years, Acquerello has
offered an unparalleled Italian fine-dining
experience on Sacramento Street in San
Francisco’s Nob Hill neighbourhood. The
restaurant has been heralded for its cuisine,
wine, and service. It surely deserves its
second Michelin star which it was awarded
in 2015.
The service is second to none without being
over-attentive. The food arrives like a work
of art and portions are small which allows
you to explore and enjoy 3 or 4 courses (it’s
very difficult to choose from the menu!) The
pasta with black truffles and Marsala is very
good. The wine list is excellent and there’s
a real attention to detail here.
A real ‘foodie’s’ paradise.
Sample menu
FIRST
Ahi tuna crudo, grapes, pickled pluots,
rosemary, black olive, and tonnato sauce
Snake River Farms beef tartare,
Parmesan cream, truffle perlage
SECOND
Mushroom agnolotti with crispy
sweetbreads, sage oil, and salsa di noci*
Acquerello risotto with Taleggio,
compressed radicchio, 65°egg, and
nasturtium
Smoked potato gnocchi with prosciutto,
confited truffle, and Parmesan
Cuttlefish ‘tagliatelle’ with capers, chili
flakes, lobster, and agretti
Acquerello risotto with Parmesan and
shaved white truffles
THIRD
Scottish salmon with Rugosa squash,
ancient farro, pancetta, brussel sprouts,
and pear
Potato-crusted wild Alaskan halibut
with chanterelle, celery root, parsnip, and
truffle leek sauce
Snake River Farms Madeira glazed New
York steak, sunchoke, purple potato, and
green onion
Grimaud Farms duck breast, huckleberry,
Nante carrot, sunflower seed, and pink
peppercorn
Maine lobster tail with smoked butter,
confit tomato, Castelvetrano tapenade, basil
BD Foods.co.uk
FOURTH
An unusual selection of Italian cheeses
presented tableside
FIFTH
Apple Bavarese, brown butter cake, celery
dust, almond brittle
Chocolate mousse with sweet cream
gelato, hazelnut, and vanilla foam
Coconut milk panna cotta with pineapple,
basil, and Macadamia nuts
Bourbon-caramel semifreddo, Amaretti
crust, chocolate, and caramel sauce
Lychee sorbet, hibiscus gel, almond butter
powder, hibiscus crisp
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22
San Francisco 2015
SPQR
Fillmore St, San Francisco
Inspired cuisine
and wine in
Lower Pacific
Heights
Zagat: “This buzzy foodie scene in Lower
Pacific Heights fields an innovative menu of
seasonal Italian dishes, complemented by a
smart wine list; the small room is noisy with
diners packed in like sardines, but fans say
it’s worth it, especially if you snag a seat at
the counter to watch the cooking action.”
Named after the acronym for Senatus
Populusque Romanus, SPQR translates to
“The People and Senate of Rome” and was
the emblem of the Roman Empire.
The restaurant was a recipient of a Michelin
star for both 2013 and 2014, and strive
for balance in offering the highest quality
of food, wine and service for each guest’s
experience in a intimate and inviting
atmosphere.
The pasta is light and delicious, cooked
for the perfect length of time and served
slightly al dente. The Buckwheat Tagliatelle
is beautifully prepared and absolutely
delicious. The wine list is good with
knowledgeable staff able to offer wine
recommendations for our food selections.
Every dish was an exquisite composition of
flavours and presentation.
Aptly described as a ‘neighbourhood gem’.
Sample menu
ANTIPASTI
Arugula and Frisee Salad
pink grapefruit, honeyed bacon, pecan and
blue cheese
Sweet Carrot and Lentil Salad
medjool date and vadouvan curry crema
Smoked Sturgeon “Bacon” Salad
beet cake, pickled red beet and beet greens
Octopus, Kale Sprout
panissa, chickpea, pistachio and
preserved lemon
PRIMI
Chestnut and Garnet Yam Tortelli
verjus cherry, brown butter and sage
Wild Fennel Campanelle
dungeness crab, lemon, poppy and
shellfish brodo
Meyer Lemon Fettuccini
abalone “alfredo”, american bottarga and
garlic chip
Curry and Goat Sausage Agnolotti
cauliflower, sultana and smoked goat
cheddar
Buckwheat Tagliatelle
cider and bacon braised suckling pork
and spigarello
SECONDI
Sacramento Sturgeon
okra, caramelized sunchoke and mustards
Stuffed Quail
garnet yam, chestnut, medjool date, baby
kale and quince saba
“Degustazione” of Suckling Pork
pippin apple, celery root “millefoglie”,
hakurei turnip and its ash
BD Foods.co.uk
DESSERT
Passion Fruit Panna Cotta
aramel, coconut spuma and chocolate
passion curd sandwich
Parsnip and Caramelized Pineapple Cake
with vanilla and brown butter gelato
Cinnamon Bombolini
red wine pear, chocolate, crushed cookie
and candy cap gelato
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San Francisco 2015
Blaze Pizza
20th Avenue, San Francisco (and locations across America)
Fantastic
crispy-based
artisanal pizza
fast-fired and
generously
topped.
Zagat: “Artisanal pizzas are flash-cooked
in wood-fired ovens in three minutes at
this fast-casual chain throughout the Bay
Area (with its San Francisco debut near
Lake Merced). Budget-friendly, made-toorder pies are topped with a variety of
ingredients in a cafe space channeling
the contemporary look du jour – polished
concrete, blond wood and bold colors.”
Exceptional Pizzas at lightning speed!
Fresh, made-from-scratch dough. Healthful,
artisanal ingredients. Inventive or classic. A
blazing hot oven. Dedicated ‘pizza-smiths’.
180 seconds and you’ve got a fast-fired
perfectly crisp pizza.
There are plenty of available ingredients, and
they’re applied with generous hands. Best
of all, the ingredients are clearly labelled
(what a concept!) on the glass counter.
A special mention Blaze’s Pizza Sauce too,
which is excellent and truly spicy.
Sample menu
Meat Eater
pepperoni, crumbled meatballs, red onion,
mozzarella, red sauce
Art Lover
artichokes, mozzarella, ricotta, chopped
garlic, red sauce dollops
Green Stripe
pesto drizzle over grilled chicken, roasted
red peppers, chopped garlic, mozzarella,
arugula
Red Vine
ovalini mozzarella, cherry tomatoes,
parmesan, basil, red sauce, olive oil drizzle
Veg Out
zucchini, mushrooms, red onion, mozzarella,
gorgonzola, red sauce dollops
Link In
Italian sausage, roasted red peppers,
sautéed onions, mozzarella, red sauce
White Top
white cream sauce with mozzarella,
applewood bacon, chopped garlic,
oregano, arugula
BBQ Chkn
grilled chicken, mozzarella, red onion,
banana peppers, gorgonzola, barbeque
sauce drizzle
Simple Pie
mozzarella, parmesan, red sauce
BD Foods.co.uk
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26
San Francisco 2015
In-N-Out Burger
Mill Valley/Daly City/Fisherman’s Wharf, San Francisco (and locations across America)
Not your typical
burger joint!
Zagat: “This easy California-born chain is
touted for its customizable patties (insiders
ask for them animal style) paired with tasty
fresh-cut fries and shakes; despite lightningfast service, there are usually long waits,
but cheap tabs and friendly, Disney-esque
service keep regulars returning.”
The perfect fast-food fix! The first In-n-Out
was opened in 1948 and was California’s
first ‘drive-thru’ burger stand. Locals know
about it and visitors are surprised by it (and
rave about it).
These burgers are very, very good. The
meat’s cooked to perfection and the bun
lightly toasted so as not to go soggy.
Order the double-double ‘animal style’ with
chillies (they add hot peppers when you
order chillies) fries crispy (then they come
out crunchy like potato chips) and a vanilla
milkshake.
This is as good as fast food burgers get.
Sample menu
Double Meat
two 100% pure beef patties hand-leafed
lettuce, tomato, spread, with or without
onions, stacked high on a freshly baked bun
4x4
four 100% pure beef patties, hand-leafed
lettuce, tomato, spread, four slices of
American cheese, with or without onions,
stacked high on a freshly baked bun
Protein Style
your favorite burger wrapped in
hand-leafed lettuce instead of a bun
3x3
three 100% pure beef patties, hand-leafed
lettuce, tomato, spread, three slices of
American cheese, with or without onions,
stacked high on a freshly baked bun
Grilled Cheese
two slices of melted American cheese,
hand-leafed lettuce, tomato, spread with or
without onions on a freshly baked bun
Animal Style
burger of your choice with hand-leafed
lettuce, tomato, a mustard cooked beef
patty; add pickle, extra spread with
grilled onions
BD Foods.co.uk
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28
San Francisco 2015
Firefly
24th Street, San Francisco
Opened in 1994,
Firefly’s menu
has slowly
become more
refined and
sophisticated.
Zagat: “Since 1994, this Noe Valley favorite
via chef Brad Levy has been luring locals
with honest, tasty Americana, including
perfect fried chicken plus seasonal
vegetarian and gluten-free offerings; a lowlit, unpretentious setting, cordial service and
reasonable tabs make it an amazing datenight option.”
You can still get the shrimp and sea scallop
potstickers with sesame soy dipping sauce
that has been a staple on the menu since
the beginning, and homely preparations
such as the “fried chicken of your dreams”
with potatoes, gravy and a buttermilk
biscuit.
Now, however, you can also get more
urban combinations, such as local halibut
on farro seasoned toasted arbol chile and
honey, and peas and carrots in an allium oil
dressing that brings out their sweetness.
Another good choice is a grilled pork chop
with white corn, arugula and brown butter
cherries.
Vegetarians are well catered for at Firefly
with vegetarian entrées such as griddled
golden beet cake with cauliflower, a snow
pea salad and green harissa; and spinachand goat-cheese-stuffed crepe with king
trumpet mushrooms, summer squash and
pickled green beans.
Good service and ambiance. An enduring
neighbourhood favourite.
Sample menu
STARTERS
Griddled California asparagus with
watermelon radishes, pickled king trumpet
mushrooms, pistachios and oranges
Fava and sweet pea pancakes with
house–made ricotta and peppercress
Griddled daikon radish cake with shiitake
mushooms and scallions
MAINS
Braised boneless beef short ribs with
rosemary scented Anson Mills grits and
roasted snap peas & carrots
Grilled pork chop with roasted garnet yam,
ginger kraut and apple jack jus
Morel mushrooms, asparagus, fava
leaves, roasted radishes and english
peas with potato kugel, lemon beurre blanc
and a sunnyside up happy egg
Steelhead trout fillet with spicy green
curry, crispy black rice cake, sugar snap
peas and maitake mushrooms
Mary’s chicken breast with sherry braised
red onions, garlic sautéed tatsoi and roasted
gold beets
DESSERTS
Warm Spiced Apricot Tart with Raspberry
Caramel Sauce and Sour Cream Raspberry
Swirl Ice Cream
Chocolate Peanut Butter Ganache Cake
with Toasted Marshmallow, Brown Sugar
Peanuts, Peanut Dulce de Leche and Vanilla
Ice Cream
Coconut Tapioca with PineapplePassionfruit Sorbet and Candied Cashews
BD Foods.co.uk
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30
San Francisco 2015
La Ciccia
30th Street, San Francisco
Noe Valley’s
Sardinian gem
offers exquisite
seafood, pasta
and meat
dishes with well
paired regional
wines.
Zagat: “It may be out of the way, but this
exceptional Sardinian gem in Noe Valley
is worth the trip for its robust, seafoodfocused Italian fare, amazing pastas and
incredible selection of well-priced regional
wines; owners Lorella and Massimo and
their crew welcome you like family, but as
it’s very small, insiders make sure to book
ahead.”
Sardinian character runs throughout the
menu – spaghetti with cured mullet roe or
the fregula with sea urchin and cured tuna
heart. Ingredients are rustic, spicing is bold.
The island’s seafood tradition is represented
in such items as the octopus stew. This
dish has become a signature and speaks
to everything good and distinctive about
the menu. The broth is a thick, smooth
and rust-coloured tomato sauce infused
with smoky dried chillies. It’s used to braise
the seafood, but it tastes similar to a great
enchilada sauce, deeply flavoured and
satisfying.
Whole squid roasted in the wood oven,
are splayed on the oval platter, with a tuft
of dressed greens and cherry tomatoes,
refreshing the palate from the sauce
laced with basil oil. The fresh sardines
have an equally robust flavour, coated in
breadcrumbs and Pecorino, basking in a
pool of olive oil, garlic and parsley.
The meat tradition in pasta is well
represented. Penne cooked to barely tender
with enough resistance to stand up to a
ragout made of sausage, Angus beef and
goat meat.
The menu also offers a few well-made
pizzas, but with so much else on offer…
Sample menu
Fresh Spaghetti with spicy Oil and Bottarga
Grilled pork chop with roasted garnet yam,
ginger kraut and apple jack jus
Fresh Linguine with Seafood sugo and
Squid Ink
Toasted Sardinian Fregola with Sea
Urchin Tomato and Cured Tuna Heart
Semolina Gnochetti with Pork meats Sugo
and 12 Months Pecorino
Roasted Mediterranean Sea Bream
served with Sardinian Olives Sugo
Oven Roasted Whole Wild Prawns with
Garlic Parsley Pepperoncino
Seared Lamb Tenderloin drizzled with
cooked Grape must
Pan roasted Pork loin served with Saffron
Onions
DESSERTS
Selection of Sardinian Cheeses served
with Sardinian honeys
Ricotta and Saffron Cake served with
honey and Almonds
Poached Farro with cooked Grapes must
and Spices
Vanilla and Raspberry mousse cake
BD Foods.co.uk
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32
San Francisco 2015
Contigo
Castro Street, San Francisco
Spanish and
Catalan tapas
served at this
vibrant spot,
often using
herbs plucked
from its garden
patio.
Zagat: “A true modern tapas bar, this lively
Noe Valley favorite offers traditional Spanish
and Catalan small plates with a Californian
twist that fans declare comparable to any
this side of Barcelona; there’s also an
extensive regional wine selection and a
helpful staff to assist navigating it, but it’s
always packed, so be prepared to chat it
up with strangers sitting close by whether
you dine at the counter, tiny tables or on the
garden patio.”
Sample menu
In the heart of Noe Valley, Contigo Kitchen
and Cava features rustic dishes inspired by
the vivid flavours of Barcelona. They offer
artisanal Spanish and American hams – It’s
the only restaurant in San Francisco where
you can sample the fabled jamón iberico de
bellota – and a daily Catalan coca (flatbread)
from their wood burning oven.
Croqueta De Jamon Serrano crisp and
creamy fritter of spanish serrano ham
Everything is cooked from scratch using
the products of local, organic, and humane
farmers, ranchers, fishermen, and artisans.
Accompanying sauces are thoughtfully
paired to the respective dishes and are
well made.
It feels like a mix between a bustling
Barcelona bar and an intimate rustic farm
kitchen.
TAPAS
Gilda
Spain in one bite: pickled piparra peppers,
olives, salt cured spanish anchovy on a stick
Salt Cured Spanish Anchovy Montadito
house made mato cheese, cracked pepper
Wood Oven Roasted Monterey Sardine &
Avocado Toast picked onions, smoked salt
Macrona Almond Ajo Blanco (White
Gazpacho) grapes, sherry vinegar,
arbequina olive oil
Pa Amb Tomaquet catalan tomato toast
with crushed tomato, arbequina olive oil,
garlic sea salt
RACIONES
Little Gem Salad roasted beets, garlic
chips, mint, sherry mustard vinagreta
Seared Cana De Cabra Goat Cheese
pears, persimmons, arugula, hazelnuts,
fennel, basil, px vinegreta
Sautéed Greens Catalan Style
toasted pine nuts, pickled raisins,
garlic, lemon
Patates Braves crispy fried potatoes,
allioli, tomato salsa brava
Samfaina catalan autumn vegetable
ratatouille roasted in our wood oven with a
farm egg on top
Coca (Flatbread) of Wild Nettles house
made txistorra sausage, manchego, onions,
pickled chiles
Fabes Con Almejas wild cockles and
butter beans cooked in wood oven with
saffron, tomato
BD Foods.co.uk
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34
San Francisco 2015
Quince
Pacific Avenue, San Francisco
Italian & French
dishes made
from seasonal
local products
served in a
historical brickwalled space.
Zagat: “Chef Michael and Lindsay Tusk
work magic nightly at their downright
phenomenal Downtown destination where
beautifully presented Italian-French tasting
menus showcasing Northern Californian
ingredients are paired with a wine list filled
with cult favorites, while the staff takes
care of every detail; yes, it’s all very pricey,
but ultimately it’s everything you want in a
fine-dining experience, especially now that
a recent remodel of the posh setting (not
reflected in the Decor score) introduced a
chef’s counter, two private dining rooms and
a champagne bar and lounge with à la carte
offerings.”
Sample menu
Situated in San Francisco’s Jackson Square
Neighbourhood, Quince is housed in an
1907 historically landmarked brick and
timber building. Quince features a daily
changing Italian and French inspired menu
that celebrates the seasonal bounty of
Northern California.
Fagottini
Acorn ranch cinta senese pig, wild nettle,
aceto balsamico
The food at this Michelin starred restaurant
is exceptional. Every dish delicious and
executed flawlessly. If budget allows there is
even an extensive Caviar menu.
Royal Sterling Caviar
Maine diver scallop, horseradish, sorrel
Golden Osetra Caviar Panna Cotta
Chive, egg yolk, shallot.
Abalone
Matsutake mushroom, tokyo turnip,
finger lime
King Crab
Musque de provence pumpkin, satsuma
mandarin, lemon verbena
Gnudi
Porcini mushroom, fennel, chestnut
Pumpkin Buttoni
seed pesto, burrata, corbezzolo honey
Sunchoke Tortelli
fontina val d’aosta, black trumpet
mushroom
Black Sea Bass
allium, ruby beet, perigord truffle
Millbrook Venison
medjool date, savoy cabbage,
cipollini onion
BD Foods.co.uk
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36
San Francisco 2015
Chalkboard
North St, Healdsburg
Seasonal
American small
plates paired
with local
wines & flights
in stylish, airy
surroundings.
Zagat: “This bistro and wine bar in
Healdsburg’s Hotel Les Mars beckons after
a day at the wineries serving whimsical,
delicious modern American small plates with
seasonal touches including produce from
its own garden; a friendly staff and lively
dining room outfitted with bare wood tables
plus a marble-topped bar featuring a great
wine selection and creative cocktails are
additional attractions.”
Chalkboard restaurant is 70 miles north of
San Francisco, but we’ve included it in this
report because it’s a BD Foods favourite!
Much of the menu comes from local
purveyors and farms, with many ingredients
coming from the restaurant’s own dedicated
3-acre vegetable and herb garden located
at nearby Chalk Hill Estate Vineyards.
Highlights on the daily changing menu
include crudos and tartare, house-made
pastas, just picked salads, roasted and
grilled meats and seafood.
Offerings of local wine flights and an
extensive list of wine-by-the-glass are a
major focus at Chalkboard, as well the
cocktail menu inspired by fresh ingredients
from the Chalk Hill garden.
The local king salmon is beautifully
presented on a bed of corn and gypsy
peppers, with fried squash blossoms and a
drizzle of basil oil on top.
The meat portion of the menu is particularly
well done, especially the seared strip – the
thin slices are as juicy as Wagyu, plated with
duck-fat potatoes and a light vinaigrette
flavoured with basil and tomato.
The mixed grill included slices of lamb loin,
two miniature beef tacos made from thin
strips of Kobe, and a chunk of pork sausage
with green-bean kimchi.
Sample menu
SOUP & SALAD
A Shot of English Pea Soup
beer, cheddar cheese foam
Arugula Salad
pomegranate, pistachio, balsamic
vinaigrette, pecorino
Warm Chicory Salad
persimmon, delicata squash, quince puree,
walnut, blue cheese, maple vinaigrette
Little Gem Salad
radish, torn crouton, green goddess
dressing
VEGETABLES
Kennebec Fries
black garlic BBQ sauce, porcini aioli, parsley
King Trumpet Mushrooms
poached egg, sichuan pepper, crispy
quinoa, miso
Fried Brussels Sprouts
grapes, kimchi puree, lemon, hazelnut
Roasted Sunchokes
smoked pear, kale, preserved lemon,
rosemary yogurt
HOUSEMADE PASTA
Squid Ink Gigli
dungeness crab, calabrian chile, lemon
verbena, blavck truffle butter
Cresta Di Gallo
smoked chicken thigh, celery root, blue
cheese, franks red hot
Cocoa Carbonara
pancetta, grilled scallion, egg yolk, smoked
grana padano
Radiatore
sonoma lamb bolognese, arugula molten
smoked mozzarella
37
BD Foods.co.uk
SEAFOOD & MEAT
DESSERT
Louisiana Gulf Shrimp
grits, padron peppers, sunchoke, chorizo,
leeks, lemon
The Candy Bar
brownie, caramel, roasted milk chocolate
cremeaux, nougat ice cream, peanut crunch
Seared Dayboat Scallops
pumpkin, berico lardo, brussels sprouts,
aged balsamic
Donuts O’ the Day
Chef Bill’s daily creation
Buttermilk Fried Chicken Thighs
vinegar hot sauce, caraway yogurt, basil
Campfire S’ More
smoked vanilla marshmallow, caramelized
ganache, graham cracker ice cream
Balsamic Braised Pork Shoulder
butter beans, chicory, salsa verde
Butterscotch Pudding
maple chantilly, cocoa nib, shortbread
Lamb Barbacoa Tacos
tomatillo salsa, pickled kohirabi, queso
fresco, cilantro
San Francisco 2015
38
Summary
San Francisco truly is a ‘Foodie’s
Paradise’ with so many types of cuisine
on offer. With an abundance of local
produce and wines, together with such a
cosmopolitan demographic, it’s
little wonder.
We also learned about local specialities such
as ‘Mission Burritos’ which are available
from many outlets in Mission district. They
are a San Francisco institution distinguished
from other burritos by their large size and
inclusion of extra rice and other ingredients.
Not forgetting table-top salsas that are often
applied before each bite!
Waiting ‘in line’ is common too, but the food
is often so good, the locals don’t seem to
mind too much.
As with our visit to Chicago, table-top
sauces, dressings and oils are very
popular. At BD Foods we’ve already
successfully launched ‘own label’ table
top bottles of sauces and condiments with
some customers. Seeing many different
restaurants and bars using this format
confirmed our development strategy.
New Product Development
We create and supply restaurant-quality
meal accompaniments and since 2001
we’ve built a reputation for excellence and
a portfolio of over 3,000 products including
dressings and oils, stocks and sauces,
chutneys, relishes and salsas, pastes, coulis
and compotes.
At the heart of everything we do is our
passion for quality and new product
development. Our bespoke products are
conceived and produced small-batch by
professional chefs, mainly using Bratt pans.
If this report served to whet your appetite for
new and exciting menu ideas, talk to us.
BD Foods.co.uk
39
Innovation and Insight Tour Report San Francisco, June 2015
CHEFS NOT MACHINES
Innovation and Insight Tour Report
San Francisco, June 2015
68 Castleham Road,
Castleham Industrial Estate
St Leonard’s-on-Sea,
East Sussex TN38 9NU, UK
T: +44 (0)1424 853 000
E: [email protected] or [email protected]
BD Foods
CHEFS NOT MACHINES
bdfoods.co.uk