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John Birdsall
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Fried chicken po'boy ($9).
Monday, June 7, 2010
Ever since opening manager
Christian Cisclé split
Little Skillet February, the cooking at
Farmer Brown's takeaway satellite has seemed to move closer to the Tenderloin mother ship. When it opened a little more than a year ago, Little Skillet racked a thick stack of good press, including Matthew Stafford's July 2009
SF Weekly review. But after the changes of the past four months, is Little Skillet still good? Judging from a recent fried chicken po'boy ― a frequent special that appears destined for a slot on the regular menu ― the Skillet has gotten better in some ways, and slipped in others. The boneless fingers fried fingers in the po'boy were craggy with crunchy coating, with a mustard-seed flecked slaw that tasted like it'd been poached from grandma's root cellar, while the accompanying potato chips ― always the fall-down detail of the old Skillet ― were thinner and crisper than ever. But the
Panorma roll? Hoagie-shop disappointing. Shriveled, bland, and bready, it was nowhere near as plush as the
Acme torpedoes of Skillet po'boys past. Oh well.
Little Skillet 330 Ritch (at Townsend), 777-2777.
Follow us on Twitter: @SFoodie. Contact me at John.Birdsall@SFWeekly.com
