A list from a friend for my trip back States-side after 6 months in Indonesia... hit 80% of the places on the list in a week. Not one was bad.
- Hipster chinese at Mission Chinese, get the kung pao pastrami.
- Walk around on 24th Street and get tacos / mission style burritos (I prefer El Faro)
- Donuts and the best espresso in town at Dynamo Donut on 24th.
- Ice cream at Humphry Slocombe (Secret Breakfast OMG)
- Hog N Rocks for ham and oysters. Get your pig on while you can.
I'm not going to give you chinatown because duh.
Financial District / Embarcadero
- Perbacco (white cloth) / Barbacco (informal) - for my $$ best modern italian in the city. Great cocktails and wine by the glass.
- Wayfare Tavern for rich, fancy american food, cocktails, dbag investment bankers and the ladies they are trying to impress.
- Rickhouse for extremely good cocktails
- La Mar for ceviche.
- Gott's Roadhouse for a touristy, but good, burger. If they have the fried green tomato BLT ignore the burger.
There's a lot of red sauce Italian in the north end. They're pretty much all the same. One exception would be for pizza at Tony's Pizza Napoletana."
The pizza at Tony's was excellent. Rivals the best Neapolitan joints in New Haven, NYC, and D.C.
Enjoy "the City", and I look forward to more Food Lab from the Left Coast!
I should edit my comment... @ Andris, @Al, @Kenji:
I already have the tombstone kit and baking steel... I use it regularly to produce fantastic results (w/ Kenji's hacks) in a pizza-deprived country. I would like the new, modified baking steel to be available for individual purchase for those of us who already have the full kit minus the new & improved steel.
One question: For those of us who already have the latest tombstone kit for our Weber grills (and are producing great pizzas with the SE hacks), will the new, custom baking steel be available individually? I'd like to add that to my set-up here in Indonesia, but don't want to re-buy $300 worth of equipment I already have...
At Hi-Fi Pizza in Central Square, Cambridge, MA, their slices are big, cheap, and decent. The true standout on the menu is the steak tip sub, especially with grilled peppers and onions and American cheese.
Other standouts are the calzones at Nick's House of Pizza in Medford, MA, the chicken parm sub at Avanti's in Mystic, CT, and I definitely loved the garlic knots at Ray's in Little Italy.
Just passed one in Jakarta last night... was wondering. Coincidence enlightens me. We opted for Penang Bistro. Malaysian food is excellent.
Still In 'n Out.
In-n-Out Burger! East coasters get no love from them.
covered in bees!
A 2-lb ribeye from The Organic Butcher in McLean, VA.
Mozzarella and tomato pie with sausage and thinly-sliced onion.
Pachycephalosaurus based on its cameo mention in TMBG's "Here Comes Science".
I've been using flap meat as a damn suitable replacement for steak tips here in the Dominican Republic. Ask for steak tips from even the best/most reputable butcher, and they look ate you like you have 4 heads.
I'll take the whole cut, trim it a little, and roughly cube it (I use some irregularities in my cuts to satisfy everyone's preference for doneness). You can throw these "tips" into whatever marinade you like, wait overnight, and grill up like you would actual sirloin tips. My preferred marinade is a burgundy-peppercorn marinade, inspired by Bob's Italian Market in Medford, MA.
1.5-2 cups red wine (burgundy/côte du rhône/malbec/rioja/temperanillo, stay away from the zins and merlots, they overpower)
0.5 cup dijon mustard (i use whatever i can find)
1 tbsp. kosher salt
0.25 cup whole black peppercorns
2 tbsp coarse-ground black pepper (optional)
1 tbsp garlic powder
1 tbsp onion powder
10-12 dashes Worcestershire sauce (more if you like it)
1 tbsp honey
3 tbsp dried parsley
0.25 cup olive oil
put first 10 ingredients in a blender, blend well. with blender on, slowly stream olive oil in until emulsified. pour over 2 pounds of whatever meat in ziplock (true tips or flap meat). let sit refrigerated for at least 48 hours, agitating bag occasionally.
If you can find passion fruit nectar or juice, "chinola" margaritas are one of the tastiest cocktails I've had here in the Dominican Republic.
2 oz. tequila blanca or reposada
1 oz. Cointreau
5 oz. passion fruit juice
2 oz. lime juice
Combine all ingredients in a cocktail shaker over ice and shake well. Serve as desired (I recommend rocks and salt).
Makes 2 5 oz. margaritas, or one big one.
Chorizo and black beans served over arepas with melted oaxaca or pepperjack? Chorizo and manchego spanish tortilla? Chorizo, spinach and goat cheese enchiladas? The list is endless.... if only I could regularly get good fresh chorizo here (Dominican Republic) or find a good recipe for it, I would be a much happier person.
Vernor's goes very well with good Dominican rum. We brought a few cases with us from the States (sadly now depleted), and it mixes incredibly well with Barceló (fantastic and cheap Dominican rum only available here AFAIK), and pretty well with Brugal Gran Añejo (available in NY/MIA/MI/MA or wherever large Dominican populations are found). I'm sure it would go well with Flor de Caña (Nicaragua) and Barbancourt (Haiti).
Bourbon and Vernor's is a cocktail that makes my occasional in-laws-visiting trip to Buffalo a little more tolerable.
Allen & Son in Carrboro, NC is without competition for the best NC-style pork 'cue. And Blue Ribbon in Newton, MA ain't too shabby when I'm up north.
one more for ribeye
OMG, this is definitely going to be the dressing for us this Thanksgiving. I've been doing a cornbread, smoked sausage, and herb dressing for he last few years, but the sausage always steals the show. It's delicious, but I like to taste turkey too.