The San Francisco dining scene can be described as trend-setting or status-quo, traditional or modern, yet there is one inarguable common thread in the city's go-to favorite restaurants and hidden gems: seasonality. It's time for bright spring flavors to call our palates out of hibernation. Let's take a look at the Seasonal Dish from restaurants who are getting it right.
The made-to-order liquid nitrogen ice cream shop has crossed the bridge to Rockridge, and we scoped it out on the eve of their opening day.
The Smitten story begins with founder Robyn Sue Fisher putting a new kind of high-tech ice cream churner on a radio flyer wagon, equipped with some bungee chords and a homemade battery pack. After earning a following one scoop at a time on the streets of San Francisco, Fisher set up shop in a shipping container in the Hayes Valley Proxy. Last year they opened a second location in Los Altos, and the company's next chapter -- a scaled up, flagship location -- begins in Oakland. Here's what we're most excited about:
Eggs, bread, and cheese: these are the minimum components to a simple breakfast sandwich. Add a little salty piggy protein or a vegetable for complexity and you're going above and beyond. The Sunday Special breakfast sandwich at Marla Bakery executes on each of the aforementioned pieces with great technique and thought, resulting in a harmonious sandwich that sings to the stomach.
