Given the current 100:1 ratio of baby to food photos lately, I had to dig deep to reminisce about a prior meal.
Hog & Rocks, a gastropub in the Mission District in San Francisco, boasts a foie gras topped burger which we had to try.
This visionary restaurant was serving the once banned foie gras as an addition to their already delicious double patty burger. Medium rare, of course.
I could tell you all about how wonderful the burger was but what was really the (surprising) star was the bread that came with the bone marrow dish.
The generously portioned bone marrow was succulent. At a certain point, it was even a little too well sized. Extra bread was in order and when the buttery, pan fried slices of bread arrived, I knew this was the star of the show.
The bread, whom the server told us, is from a bakery in Napa. It was the perfect texture, warmed, & lovingly buttered.
It turned out that the marrow needed the bread but the bread did not need the marrow.
The chicken liver pate was decent. I prefer a firmer pate and this was a looser version that was tasty but lacking compared to the other rich dishes we explored.
Deviled eggs did not disappoint. It was topped with a fried oyster which was a good texture compliment to its egg-y sidekick. We also enjoyed a couple dozen of the oysters which were quite fresh.
Our night ended with a one-two dessert punch. First, an unplanned stop at Tartine where we managed to take our small, sweet bites home to be enjoyed on our couch.
Second, was of course a stop at Bi-Rite Creamery, where we dipped into Earl Grey & other unique flavors. I had malt vanilla with dark chocolate pieces in a sugar cone (best way to enjoy ice cream).
It was a big night. Grandma was watching the little one so we frolicked like no-baby people. It’s a little harder these days to get out but when we do, it’s extra special.
We even had champagne (no one has to know sister & I shared).
