recently, i have had the pleasure of getting down and dirty with the fillmore area. there are restaurants everywhere in the city. the mission, in particular, is known for its vast array of ethnically brilliant and innovative treats, calling to the inner foodie in everyone. the caliber of the restaurants in the fillmore area is news to me. sociale, state bird provisions, and roostertail rotisserie are three of my new favs (guilt setting in for leaving out places like acquerello, dixie, michael mina, per bacco, prospect..etc.). two of said restaurants i enjoyed so much, i was unable to snap a single photo – yikes.
i won’t go on too much about the restaurants i have no pictures for but i have to tell you a little about state bird provisions. it is one of the greatest restaurants i have been to in a long while. the american menu is served via dim sum carts designed by the chefs themselves. you can see into the kitchen through the large windows at the front of the restaurant. the subway tiles and repurposed auditorium chairs give it a fun, school-like atmosphere. we sat down with the 5:30PM crowd (i have no blue hair) and waiters pushed the carts from table to table (there are only about 15 tables, 4 tops were the max). each cart had a different dish and story accompanied by a table card which displayed its price. the small dishes: tuna tartar and quinoa with bonito-rosemary aioli, eggplant fries, garlic bread/croissant with burrata, beef tartare with salt flavored porcini chips, guinea hen dumplings, and sourdough pecorino/ricotta pancakes with sauerkraut powder. it’s been written up by countless publishers, including nytimes. just. go. the beer selection is phenomenal as well.
another restaurant i feel so inclined to report back to you about is roostertail. their sandwiches are inspiring. their pyramid of canned beers excites me. chef gerard darian spent his early career working with wolfgang puck at spago. using fresh, local ingredients centered around the rotisserie chicken, roostertail makes some hard hitting sandos. above you will find their pulled pork sandwich served on an acme bun and accompanied by their house made pickles and bbq sauce. a hot mess.
this is their rooster salad: radicchio, apple wood smoked bacon, spiced walnuts, apples, beets, goat cheese, and herb dressing. i always find it impressive when a place that can make PERFECT fries can also make a salad – this competed with the sandwiches.
chicken and bacon sandwich: acme herb slab, arugula pesto mayo, aged cheddar, insane chicken. the best thing on the menu. holy mother of chicken heaven.
canned beer, slowly taking over the craft brew scene. maui brewing, 21st amendment, and anderson valley all supported.
after experiencing all of this deliciously different creativeness i figured i’d take the plunge as well. this kind of reminds me of something you would find at a fair. had to share.
blueberry-tomato grilled cheese
8 ounce package of cream cheese
8 ounces sharp cheddar cheese, freshly grated
1/4 teaspoon nutmeg
1 cup blueberries (i used frozen, organic)
1 loaf sour batard bread
multicolored heirloom tomatoes
1. preheat the oven to 375°F.
2. mix cheeses (at room temperature) and nutmeg with an electric mixer. once combined, fold in blueberries.
3. place cheese mixture into an oven-safe pan and bake for 30 minutes.
4. cut bread loaf into thin slices. butter the slices and sprinkle flaky sea salt on them.
5. cook grilled cheese in a medium pan: slice of bread, cheese mixture, tomato, cheese mixture, slice of bread.
don’t be scrrd. it’s totally irresistible and you’ll have to make it again. excuse my lack of nutrition – once a month, a girls gotta have a fatty meal.