I have to share some breaking foodie news right now because I’m still reeling from the oh-so-excellent meal I was lucky enough to partake in last night. If you recall, I had my late-night-date-night with some very old friends and, truly, could not have had a better time. There’s something so satisfying as catching up with good people, having fun conversation, and of course, eating amazing food that brings me a sense of complete and utter happiness.
Food and Friends (in that order)- Hurrah!
And before dinner, I did end up going out to HH (sorry Dans) and had an educational time learning life altering tidbits, such as, the pronunciation of Broadway is not actually “broad-way” but “broadwwwwaaaaaaaayyyyy”, and a female dog is pronounced “behytch”.
Like I said, life altering.
But it was a super start to the rest of the evening. Continuing on with my new-friend-fun-day, I headed over the see an old Pepperdiner and his lovely lady both of whom I had not been in close contact since we were in college (which incidentally was 10 years ago. I happen to know this because I’ll be attending my class reunion this coming weekend- weird!!). We had decided to dine at a super trendy and tiny Italian restaurant called Flour&Water (www.flourandwater.com) whose two claims to fame are their life changing homemade pastas and that they once turned Steve Jobs away because he didn’t have a reservation.
Just little pieces of dinner party conversation starters for ya…
Anywho, I had seen a picture of some AMAZING looking pasta that Pete had posted on Instagram (no, he’s not Asian) and it looked so good that we made a date to try it for good measure.
The three of us dined on:
Lamb casonsei with olives & rosemary pasta – so tender and succulent.
Black pepper tagliarini with tesa, clams & pecorino – peppery goodness.
|Pappardelle with braised pork, fig, horseradish & watercress pasta – to LIVE for, honestly.Salsiccia pizza with pork sausage, tomato, broccolini, mozzarella di bufala & cream – best pizza crust ever!|
And even though it wasn’t on the menu, the dish that Pete and I had originally desired was brought to our table, sprung from the kindness of the kitchen. The Dish o’ the Evening was hand rolled “purses” of tallegio cheese with a butter sauce and drizzled with an amazing aged balsamic –OMFG!!!
Seriously, it was so savory, yet with a hint of sweet, surrounding perfectly cooked al dente pasta, and filled with creamy cheese that was like butta. I was sick sick sick with joy.
And for this little lady, anyone can tell you that there is almost NOTHING better than perfection on a plate that sits right in front of you!!! to be enjoyed with a nice red wine and good company – well, it was a perfect date night for moi.
And after gorging ourselves, I drove back home at MIDNIGHT (woot woot, who’s the late night owl, now???) and feel into a satiated sleep, coupled with my ability to sleep across the entire length and width of the bed due to no man or dog; it was awesome.
So, my shout out is if you are in San Francisco and want the best meal, MAKE A RESERVATION and enjoy all that Flout&Water can offer your belly and your spirit.
DINNER October 9, 2012
2401 Harrison Street, San Francisco, CA 94110 Tel. 415-826-7000 http://www.flourandwater.com
|cured salmon roe with potato, egg, crispy cardoons & crème fraîche||12|
|chicory salad with walnut, crispy trotter, delicata squash & dates||12|
|smoked sturgeon with grapes, olives & celery root||13|
|hen ballotine with chestnut, roasted sunchokes, apples & sage||14|
|lamb casonsei with olives & rosemary||17|
|salmon raviolini with squid ink, sea urchin & radish||18|
|nettle tortelli with lobster mushrooms||17|
|black pepper tagliarini with tesa, clams & pecorino||17|
|campanelle verde with roasted hen, chanterelles & pine nut||16|
|chestnut strozzapreti with braised duck, butternut squash & sage||18|
|pappardelle with braised pork, fig, horseradish & watercress||18|
|margherita – tomato, basil, fior di latte & extra virgin olive oil||14|
|patata – brussels sprouts, potato, chili, pecorino & bagna cauda||16|
|prosciutto – balsamic braised radicchio, fontal & shaved prosciutto||18|
|salsiccia – pork sausage, tomato, broccolini, mozzarella di bufala & cream||17|
|add on: anchovy||2|
|egg, bufala mozzarella||3|
starry flounder with shelling bean purée, romanesco, pine nut & olives
|mixed roast of pork with brussels sprouts, sweet potato, apples & huckleberry jus*
*$2 of each dish sold will be donated to support James Beard Foundation scholarship
program for aspiring culinary students.
|fresh shelling beans with speck & bread crumbs||7|
|roasted brussels sprouts with lemon, chili & hazelnut||7|