Most of the new Mexican restaurants of note that have opened lately aim for the higher end of the scale, importing the culinary experimentation of Mexico City or digging deep into Southern Mexico's indigenous cuisines. In other words, we aren't really adding more top-notch burrito joints to the burrito pantheon.
Proper Food opened last week in the corner of the FiDi/SOMA where it seems like construction cranes are constantly overhead and big holes in the ground instead of buildings are the norm. It's a grab-and-go establishment aimed at the busy working crowd; there are no tables or reasons to linger. The menu focuses on protein-rich sandwiches and salads made with healthy, seasonal ingredients, and is overseen by Executive Chef Juan Munoz, formerly of Campton Place.
Ever since Loló changed from its original on 22nd Street location to the new one on Valencia, it seems that it has become increasingly difficult to get a reservation or even a walk-in. In addition to the new location, perhaps the difficulty is partially due to the updated and revamped menu on both the cocktail and food side, which are absolutely fantastic. But a recent visit reminded me of a mainstay that has always been on the menu: the lamb sliders. One bite and you'll see why it will likely never leave -- they are a must-eat.
Menlo Park's new Borrone Market Bar already has perfected two of cooking and baking's hardest subjects: scallops and focaccia. The former requires such precise timing to achieve that coveted perfect seared state. The latter? Well, few, if even a dozen bakeries and restaurants around the Bay Area even attempt to bake from scratch one of the most demanding breads around.
