Following last week's doughnut-wich
's Sara Spearin ― part of Pal's
Wednesday guest chef series ― would be a particularly thankless pursuit. Thankfully, Gialina
's Sharon Ardiana has a secret weapon: a so-called mystery rub for beef brisket from a guy named Eric in Marin, a friend of the chef's. Alisha Eisert, Ardiana's girlfriend, described it this way in an e-mail to SFoodie: "Seriously, he's been working on it for 3 years, and although he was happy to give her a quart of it, he refuses to divulge the recipe. It's like crack, though. Super smoky, earthy and delicious. It pairs great with beef, pork or goat."
Ardiana pairs tomorrrow's crack-rub beef with Tutto Calabria chiles, and a slaw, says Eisert, the Gialina chef will whip up personally. (The Pal's website describes the beef as "Indian spice-rubbed and slow-braised American Kobe" with Calabrian pepper spread.)
By the way, Eisert says she and Ardiana ― who's deep in the throes of opening Ragazza, her pizza joint on Divis due this month (Eisert calls her "completely overwhelmed" ― had their first date at Pal's, just over a year ago.
Pal's Takeaway: Inside Tony's Market, 2751 24th St. (at Hampshire), 203-4911.