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- Chorizo-Stuffed Dates
bacon-wrapped
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4.5 out of 5
2461 ratings |
opened in 2003; wine bar that includes a menu of rustic food |
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- Kyoto Iced Coffee
takes 12 hours to make
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4.5 out of 5
1739 ratings |
vow: sells coffee less than 48 hours out of the roaster to customers |
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- Boudin Sausage
meat is pre-cooked prior to put into casing; how to eat: squeeze meat into mouth w/o eating casing
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4.5 out of 5
4399 ratings |
est. 2009; butcher shop, a sandwich counter & a wine bar inspired by old-world meat market |
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- $15 Chef's Tasting Menu
four courses; varies depending what chef gets at market
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4.5 out of 5
609 ratings |
chef takes order, cooks and does the dishes |
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- Basteeya (Moroccan Chicken Pot Pie)
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4.0 out of 5
1924 ratings |
[CLOSED]; inventive take on California influenced, Mediterranean & Moroccan dishes |
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4.0 out of 5
119 ratings |
[CLOSED] |
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- Meatball Parmigiano Hero
beef & pork meatballs w/ marinara & mozzarella, baked on a grinder roll & served w/ chips; "they get it right!" -Andrew Zimmern; looks good - Pork Belly Cubano
use 2-day cured pork belly (rather than traditional roast pork) served w/ ham, swiss, pickles, mayo, hot sauce and mustard; looks good
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4.0 out of 5
621 ratings |
[CLOSED]; #97 (101 More Amazing Places to Chowdown); est. 2008; 2 locations open; owned and operated by good friends and sandwich aficionados who used to work in fine dining |
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4.0 out of 5
2010 ratings |
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