Specialty Food Magazine

WINTER 2015

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/438836

Contents of this Issue

Navigation

Page 107 of 139

Fine & Rare Seafood and Bar Chef Scott Peterson has been cooking at top restaurants for years. In this new venture, he shows his cooking chops with dishes featuring locally sourced, line-caught seafood. Favorites include the oyster po'boy, Dungeness crab roll, and salmon Reuben. This restaurant boasts a responsible, delicious seafood menu at approachable prices. Fine & Rare Bar is the anchor tenant for The Hall and a vibrant scene itself. A full selection of craft beers on tap include Almanac, Anchor Steam, Booneville, Drake's, Half Moon Bay, and Heretic, among others. The wines on tap include boutique offerings from Girls in the Vineyard, Rickshaw, and Skylark, representing the new California winemaking style. Little Green Cyclo This family-run busi- ness is an expansion of the food truck of the same name offering elevated street fare, a T. Epiphany Dessert Truck for off-site events, and a kitchen lab and event space. The stall offers a menu of popular dishes, including banh mi sandwiches and pho, tapioca bubble (boba) teas, a garlic noodle kit for home preparation, and a new line of packaged products to take home, including fish sauce, mango ketchup, and hot pepper sauce. The Whole Beast This is chef John Fink's first brick- and-mortar business, featur- ing the range of whole-animal dishes he's become well-known for after years of catering in San Francisco. At his shop, he smokes locally sourced, sus- tainably farmed meats right outside on Market Street for his mostly meat-centric dishes, such as cultish lamb gyros ("like no other," the San Francisco Chronicle called it) as well as pulled pork, cassoulet, slow- smoked brisket, and three-gar- lic kielbasa. Meat lovers need just follow the scent of smoky meat cooking on Market Street to reach their nirvana. WINTER 2015 105

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - WINTER 2015