What:Primitivo @EatPrimitivo At this NOLA newcomer, our waitress explained that there isn't really a theme or nationality that guides the menu Primitivo, just a philosophy. That philosophy is to use local, seasonal ingredients and prepare them in some manner that involves their gigantic open-flame hearth. Smoke is the key to nearly every dish they serve here.
Where:Off-the-beaten path between the Garden District and Center City 1800 Oretha Castle Haley Blvd. New Orleans, LA 70113 [wpgmza id="289"]
When:Perfect for dude's night out in NOLA. The decor has a masculine German beer-hall vibe with gothic calligraphy typography and distressed wood defining a majority of the aesthetic. Between the huge, hearty portions and very reasonably priced cocktails, this place was made for the bachelor party "nice-meal". While I do really like the place, I wouldn't necessarily tell NOLA first-timers to go on their first trip — there's plenty of other places in the city I think are more essential to go to first (see: Cochon, Commander's Palace, Red's Chinese, Compère Lapin, or Sylvain for example).
What:Kitchen Table at Bubbledogs @BubbledogsKT A speakeasy-style high-end chef's tasting menu hides behind a curtain in the back of a hot dog shop.
Where:SoHo near the Theatre District 70 Charlotte St. Fitzrovia, London W1T 4QG, UK [wpgmza id="299"]
When:Based on the price point and difficulty of snagging a reservation alone, this definitely falls into the "Special Occasion Restaurant" category. Save this one for when you're celebrating a birthday, anniversary, or any other major occasion worth celebrating and spluging for.
It's a strange concept. Take a dish that is naturally light, fresh, delicate, and dainty — supersize it — and throw as many crunchy, creamy, fusiony ingredients as you can into it. What do you get? A sushirrito. Even before I had moved to San Francisco, Sushirrito was already near the top of my SF must-eat list. There was just something about that super-hyped, unusual sushi-burrito hybrid that I just couldn't resist trying for myself. Yes, I know the concept sounds a little ridiculous — why would anyone want to shove sushi ingredients into a burrito format. And yes, I know that the Japanese have already mastered the supersized sushi form through handrolls. But, I do love sushi and I do love burritos, so I was curious enough to find out if this Bay Area combined evolution of the two would form a recipe for success.
What:Ijji @IjjiSF A microscopic, unmarked, serene sushi den specializing in high-quality nigiri most of which is imported from Tokyo's famous Tsukiji market
Where:Lower Haight / Divisadero Corridor 252 Divisadero St. San Francisco, CA 94117 [wpgmza id="293"]
When:Definitely splurgy in terms of pricing, so save this one for a special, intimate date night.
What:Lord Stanley @Lordstanley_SF You can file this one under 'I just don't get it.' Despite the fact that Bauer and most SF reviewers absolutely adore this trendy Nordic date spot, I just can't seem to understand the effusive outpouring of positivity.
Where:Russian Hill / Polk Gulch 2065 Polk St, San Francisco, CA 94109 [wpgmza id="269"]
When:It's definitely suited for an elegant date night, but don't expect extraordinarily exciting flavors.
What:State Bird Provisions @StateBirdSF This restaurant hardly needs an introduction. One of SF's hardest tables to land. Theyare famed for the way they embrace the dim sum system to serve creative New-Californian cuisine.
Who:The married chef-oweners, Nicole Krasinski and Stuart Brioza, have both earned themselves a James Beard award as Best Chefs: West in 2015 for the restaurant among many other accolades.
Where:At the intersection of Japantown, Lower Pac Heights, and the Western Addition (aka NoPa) 1529 Fillmore St. San Francisco, CA 94115 [wpgmza id="287"]
When:Perfect for a special occasion splurge or super-impressive date night dinner.
I absolutely love how full of super old school places the New Orleans high-end dining scene is. There are tons of these places that remain as popular, famous, and incredible as they were when they opened well over 100 years ago. But, of course, that's not all that New Orleans has to offer. There are plenty of young upstart chefs doing extremely innovative things, evolving the long-standing culinary traditions.
What:1760 @1760SF A well-regarded, two-year-old, high-end restaurant that focuses on globally inspired tapas style small plates.
Who:New Chef, Carl Foronda, has overhauled the restaurant's entire menu with dishes that include influences from his Filipino heritage.
Where:Lower Nob Hill On Polk Street 1760 Polk St, San Francisco, CA 94109 [wpgmza id="285"]
When:Perfect for a date night or dinner with your parents.
Yes, I know this year-end list is beyond belated. Actually, I'm probably over a month late. Normally, I'm not one to make these kinds of excuses, but my life has been pretty hectic lately. As you may or may not know, I'm getting married in a couple of months, so my time has recently come at an extreme premium and I haven't been able to commit as much attention as I'd like to this little
publication obsession. With that being said, over the next couple of months, I'll be playing around with post style and formatting a bit in an attempt to find new ways to rapidly pump out awesome food articles with fewer publishing limitations on my end. Please feel free to give me feedback on the new content — I'm planning to review this little experiment in a few months and we can take it from there.