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.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/55305
Dosa SWEET TRENDS It may have been the cupcake that set off the unstoppable trend toward retro home-baked desserts that remind us all of happy times. To say these pastry mavens have taken sweet treats to the next level is an understatement. Move over root-beer floats and vanilla sundaes—people are opting instead for fried Oreos and candy cocktails, or maybe a scoop of cayenne cantaloupe ice cream. AMERICAN CUPCAKE With the tagline "Just like your mother never made," the sleek and hip American Cupcake in Cow Hollow offers up over a dozen cupcake options with flavors like Pixy Stix, cotton candy and bubble gum. Flights and pairings allow diners to sample mini cupcakes with tastes of wine or beer. Cocktails with names like The Hot Guy and Drunken Ballerina add to the not-so-innocent slant at the cupcakerie. And just because, you'll also find Red Velvet Fried Chicken, Fried Oreos and PB&J; sandwiches on the menu. 1919 Union St. (at Laguna St.); 415.896.4217. ELIZABETH FALKNER'S CITIZEN CAKE, ICE CREAM PARLOR & EATS After 14 years as a pastry shop, Elizabeth Falkner's Citizen Cake has added ice cream to the mix. Her usual cake, desserts and savory offerings are still on hand, but now inventive egg creams, a buttered popcorn sundae and cake milkshakes are also an option. Some of the concoctions get a little weird, but somehow they work. 2125 Fillmore St. (betw. California and Sacramento Sts.); 415.861.2228. HOOKER'S SWEET TREATS This Tenderloin café with its racy name (the owner is David "Hooker" Williams) serves up some of the most swoon-worthy sea salt and dark chocolate–covered caramels you'll ever come across. Enjoy the memorable treats with espresso or French-press coffee made with beans from local favorite Sightglass. Equally enticing are the daily batches of warm New Orleans–style bread pudding with caramel sauce, studded with raisins and pecans. Cheddar biscuits are also on the menu at this sweet little café. 442 Hyde St. (at Ellis); no phone. HUMPHRY SLOCOMBE Butter Beer, Pink Grapefruit Tarragon, and Golden Beet Saffron. These are just a sampling of the zany flavors this Mission neighborhood ice-cream shop serves up daily. About a dozen flavors made with milk from Straus Family Creamery in Marin, as well as sherbet and sorbet, are ready for the scooping. Blue Bottle Vietnamese Coffee is a favorite, but if you're feeling more adventurous, perhaps Strawberry Candied Jalapeno might hit the spot. 2790 Harrison St. (at 24th St.); 415.550.6971. MUKA This underground dessert and wine lounge is tucked away in the building that houses the Alliance Francaise. Chef owner Jean-luc Kayigire has transformed his French bistro Moussy's into an intimate subterranean hideaway. Enter through the Alliance's blue metal gates, descend the circular stairway and move through tall racks of wines. Wine and desserts are the raison d'etre here and plenty of pairing options abound. Caramelized Banana Tart, Classic Tiramisu and Passion Fruit Mousse are a sampling of options to enjoy at this sexy and very a la francaise lounge. A savory bistro menu is also available. 1345 Bush St. (at Larkin St.); 415.346.7029. 110 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com Dosa is one of the most hip and accessible Indian restaurants in the city. Specializing in South Indian cuisine, the restaurant serves the eponymous crepe-like savory crepes and intriguing curries. The menu is almost entirely vegetarian, but lamb curry and other classics are available for meat lov- ers. Desserts include the rasmalai, a sooth- ing dish of sweet cheese patties in cream and cardamom. 995 Valencia St. (near 21st St.); 415.642.3672. Second location at 1700 Fillmore St.; 415.441.3672. $$ Fleur de Lys Frequently referred to as the most romantic, dining experience in the city, this Nob Hill restaurant is a study in opulence. From the billowing tented fabrics in the dining room to masterfully prepared filet mignon and vegetarian delicacies, celebrity chef a.k.a. DJ Hubert Keller continues to wow and enchant his diners. 777 Sutter St. (at Jones St.); 415.673.7779. $$$$ Gary Danko Now in its seventh year, Gary Danko continues to garner rave reviews. (Giants pitcher Brian Wilson famously gave it "14 stars.") The French-Californian–inspired meals include such dishes as glazed oysters with caviar, wild mushroom–stuffed quail, and lobster salad served with persimmons and a chestnut mousse. The Armani-clad wait staff is well versed in explaining the prix fixe menu options that allow for mixing and matching. 800 N. Point St. (at Hyde St.); 415.749.2060. $$$$ Quince This longtime favorite has settled comfort- ably into its Jackson Square digs. Owners Michael and Lindsay Tusk offer both an a la carte menu and two tasting menus that change nightly. Housemade pastas and slow-cooked meat dishes remain highlights here. With the couple's newest venture Cotogna on the corner, you can now enjoy a more rustic version of this favorite at lower prices in a more casual setting—if you can