Specialty Food Magazine

JAN-FEB 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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RESTAURANT GUIDE New and Notable PHOTO: MICHAEL O'NEAL Rich Table; Evan and Sarah Rich Burritt Room & Tavern Acclaimed chef Charlie Palmer has expanded his empire to San Francisco with his newest concept at the Mystic Hotel. Exposed brick walls and plenty of white give the room an updated modern sensibility. The Cal-American menu comprises such well-prepared dishes as grilled, smoked pork chop with braised kale and fig mustard, plenty of seafood and interesting sides, with all ingredients sourced locally. Cocktails are the high point at the adjoining noir-inspired Burritt Room, named after Burritt Alley of Maltese Falcon fame. 417 Stockton St. (at Sutter, in Mystic Hotel); 415.400.0561; burritttavern.com. $$$$ Dixie Fans of chef Joseph Humphrey, who earned a Michelin star while at Murray Circle at Cavallo Point in Sausalito, can now enjoy his upscale take on Southern comfort food in this Presidio restaurant. Fried quail and waffles, roast rabbit wrapped in bacon and unexpected salad combinations make for an adventurous dining experience. The tasting menu shows off the chef's ample talent, and hearty Bourbon cocktails drive home the Southern theme. 1 Letterman Dr., Bldg. D, Ste. 150 (corner of Chestnut and Lyon in the Presidio; paid parking lot); 415.829.3363; sfdixie.com. $$$ PHOTO: TIMMY MALLOY Local's Corner Divided into Oysters, Sea, Land and Larder, the menu at this cheery Mission storefront is heavy on seafare. Four oyster selections and as many as 15 fish and shellfish offerings—like cured sardines with cranberry beans and figs and a squid salad with buttercup squash and anise aioli—are fresh and imaginative. The small 30-seat space has an even smaller kitchen, but somehow manages an equally impressive daytime menu that includes such dishes as sturgeon with horseradish creme fraiche. 2500 Bryant St. (between 23rd and 24th); 415.800.7945; localscornersf.com. $$ Namu Gaji The Lee brothers have brought their popular Korean American street food to the Mission District. Loyal customers come for the "KFC"— Korean Fried Chicken—as well as hand-cut french fries with kimchee relish, and crispy pancakes topped with scallions, bonito flakes and chile paste. Dinner is more upscale with such items as grilled octopus, raw salmon topped with yuzu cream and buckwheat gnocchi. The new upscale digs (the restaurant used to be in the Richmond District) provide a welcome backdrop for the inspired creations the Lees deliver daily. 499 Dolores St. (at Dolores Park); 415.431.6268; namusf.com. $$ PHOTO: MYSTIC HOTEL Burritt Room & Tavern Rich Table A three-and-a-half-star review by local restaurant critic Michael Bauer has made reservations more difficult to come by at this inviting and casual 60-seat Hayes Valley eatery. A daily changing menu

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