The last pig roast I went to was an all-day affair -- the pig had been wrapped in wet burlap and banana leaves and buried with burning coals early in the morning -- and it didn't work out; by the time we took the pig out around 7 or 8 p.m. and realized it had barely cooked, everyone was drunk from long hours of Tecates on empty stomachs. It didn't matter. Those who knew their way around meat broke the pig down, roasted it on the grill, and eventually served it, but even a half-raw pig carcass couldn't upset the conviviality of the afternoon. There's something so elemental and fun about pig roasts.
Sandwiched between Ferry Building heavyweights The Slanted Door and the temporarily-closed-for-expansion Hog Island Oyster Co., it's not hard to initially overlook Il Cane Rosso. That's fortunate for locals since the tourists join lines elsewhere, leaving this gem from chef Lauren Kiino for us.
A couple of years ago, the California Senate declared February "Craft Beer Month." Our livers, shuddering in fear, took solace in the fact that February is the shortest month and promptly declared the other 11 months "Post-Beer Week Trauma Intensive Therapy Time." (Naturally, we didn't listen to our livers, and spent the rest of the year training in anticipation of the Bay Area's most glorious month. As the T-shirt saying goes, "the liver is evil and must be punished.")
See also: Beer Week Shows S.F.'s Fantastic Potential as a Beer Town
