We dropped in on Vesta's Oakland stall last Saturday and are still thinking about the sandwich we had, beef short ribs braised with coffee, Urfa chile, and orange, hidden under a crunchy heap of jicama and radish, with caramelized onions, yogurt, and cilantro. The beef fell apart as we ooh'd our way through it. A friend remarked on how fast we were eating, knowing our tendency to nibble and save for later. It was sunny, and not quite summer, but some fresh pomegranate limeade contributed to a brief seasonal illusion.
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