Top Three Spring Forward Dishes in SF

20 Apr

The bunny has hopped on, your clocks have sprung forward, and now it is time for your springy palate to do the same. I’m anti-wearing pastel but pro-rabbit and vegetable eating. I may be Jewish but I have a special place in my heart for the Easter bunny. My favorite spring time dishes include: rabbit, asparagus, peas, and eggs. Because asparagus leaves behind an unpleasant odor, I am ignoring it from the list. Deal with it.

#3 Deviled Jidori Eggs at Wayfare Tavern

It’s the season of crucifixions and rebirth, of ying and yang, of the white and the yolk. And while hard-boiled and creme-filled might be good enough for some, what if you want to delve into the darker, dare we say more devilish side of the egg? The egg dish that’s so controversial that when it appears at church potlucks it has to go by an alias?

Deviled eggs just don’t have the same ring when they bear the euphemism “salad eggs” or “dressed eggs.” The “deviled” part comes from the spice, mustard and paprika mainly, though those can seem way too vanilla these days. If you’re looking for a heightened level of devilishness, head to Wayfare Tavern. Its deviled Jidori eggs ($9) feature mustard- and crème fraiche-whipped yolks, radish, celery leaves, and bottarga.

That’s what we like about TyFlo: He could go all out and give us caviar on our deviled eggs, but like Jesus he’s a man of the people, so he features roe of the peasant variety. It’s the salty edge to the sinfully delicious yolk concoction, filling the cavity of the otherwise pure egg white. That’s hot. [Read SFoodie post]

#2 Chicken-Fried Rabbit, Rabbit Toast, and Celery Salad at Comstock Saloon

I have written about this dish in such length because I absolutely adore it, it is one of the best things I ever ate. Rabbit several different way, a hot sauce to pour over it, and a fresh and crisp celery salad…sign me up! This is the year of the rabbit, this is the season for rabbit, and as a single girl living in SF rabbit is always in season. Pair the rabbit with a whiskey cocktail at the saloon and I can guarantee that you will be all bright eyed and bushy tailed.

#1 English Pea Flan at Fifth Floor

Peas, the shoots of life, have never been presented in a way more beautiful than the flan that The Baz created. David Bazirgan has brought a new level of hotness to Fifth Floor, he was even voted the hottest chef in America by Eater reader votes. The savory custard has snap peas, pea shoots, cumin, and carrot air. The aroma is intoxicating and the texture is so decadent. I am an uni fanatic, I even own the URL Looney Uni dot com, and I was under the impression that nothing could top the uni flan that The Baz created his first month in at Fifth Floor, but he outdid himself. The pea flan is where it’s at, so get it before it is out of season.

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