Tags » Restaurant Review - CA

Duck Prosciutto - Annabelle's Bar & Bistro (SF)

HOUSE-MADE DUCK PROSCIUTTO – ANNABELLE’S BAR & BISTRO, SF

It takes a lot of effort to make prosciutto. Generally about 18 months or so, and some serious patience to watch it hang until it’s ready. 203 more words

San Francisco CA Restaurant

Pork Chop (Annabelle's Bar & Bistro, SF)

GRILLED PORK CHOP – ANNABELLE’S BAR & BISTRO (SF)

When a pork chop (or a pork loin, for that matter) is properly cooked, there’s not too many more things more satisfying. 179 more words

San Francisco CA Restaurant

Braised Short Ribs, Annabelle's Bar & Bistro (SF)

ANCHOR STEAM BRAISED SHORT RIBS

ANNABELLE’S BAR & BISTRO, SAN FRANCISCO

Anchor Steam Braised Short Ribs, Annabelle’s Bar & Bistro (SF)

Annabelle’s Bar & Bistro is a hidden gem in plain view, with a solid selection of all-natural meat dishes that are carefully crafted by Executive Chef Larry Piaskowy. 229 more words

San Francisco CA Restaurant

Duck Breast (The Elite Cafe, SF)

Pan-Roasted Maple Leaf Farms Duck Breast

The Elite Cafe serves a simply excellent duck breast. Pan-roasted perfectly, it’s sufficiently seared on the outside with that just rare enough ruddiness inside to make it perfectly juicy, tender, and sweet. 126 more words

San Francisco CA Restaurant

Chile Colorado (Casa Vega, Studio City CA)

Chile Colorado

Of all the Mexican meat dishes that I love, any Chile Colorado done well would always catapult to the top of the list. Not many places do it well, but the chile Colorado at Casa Vega is simply excellent. 359 more words

Restaurant Review - CA

Lamb Shank (Zare at Fly Trap, SF)

Lamb Shank

Lamb Shank, Zare at Fly Trap, SF

The Dish: Lamb Shank

As big as your fist, Zare at Fly Trap serves a beautiful lamb shank. 447 more words

San Francisco CA Restaurant

MEATY PASTA: PAPPARDELLE WITH VENISON RAGU

Pappardelle with Venison Ragu

The Dish: Pappardelle with Venison Ragu

I certainly enjoy hearty meaty pastas. And I usually enjoy the requisite napping that follows. As meaty pastas go, the pappardelle with venison ragu at Big Sur Bakery is outstanding. 284 more words

Restaurant Review - CA