VittlesVamp

My Go-To's: San Francisco Edition - Piperade

My first visit to Piperade was in April of 2004 and this elegant Basque bistro hasn't let me down in the decade since.

With friends, I've been known to begin an evening on the restaurant's front patio, unwinding on pillowy couch with a bottle of Spanish wine and French cheese, moving the party into the dining room to plunge spoons into the chef's irresistible Garlic Soup, with Rock Shrimp, Bacon and Egg, and share "California-meets-the-Pyrenees"-inspired entrees like Duck Confit with Braised Green Lentils, and Sautéed Pacific Swordfish with Cauliflower, Parsley, Lemon and Pine Nuts.

Alone, I've happily grabbed a stool at the bar and simply asked the bartender to do the ordering for me, while he pours me a glass of wine. I did just this on my latest trip, and was rewarded with a late lunch of Grilled Calamari and Grande White Bean Salad, tossed in Salsa Verde (see above), followed by a hearty dish of Twice Cooked Oxtail, topped with Pickled Pepper Salpiçon (see below).

And when a friend showed up barside to join me for coffee and dessert, how could I resist? We quickly laid waste to a helping of ridiculously good Gateâu Basque served with Candied Kumquats.

Regrettably, I've never made it to Basque Country. At some point, I'm sure I'll take a spin around Bilbao, Pamplona, Biarritz, and San Sebastián. But, until then, I can always visit by way of San Francisco.

My Go-To's: San Francisco Edition - Zuni Café

San Francisco is a city I go to often enough that I've happened upon a couple of spots that are "must-goes" whenever I return. Top of that list is the Market Street stalwart Zuni Café.

The photo above was snapped while occupying a table right next to the restaurant's beloved wood-burning brick oven. This is the singular piece of kitchen equipment that makes the bistro's infamous Roast Chicken for two so darn delectable.

Sitting close to that oven makes me happy. A solid cocktail, like the Montenegro Manhattan pictured, only makes the warming glow from the fire all that more comforting.

That's what Zuni is about for me - comfort. Oysters aplenty, deceptively simple salads that illicit oohs and aahs, and that miracle of a bird, decked out with warm bread salad with scallions, garlic, mustard greens, dried currants, and pine nuts - and comfort.

Never fussy. Always welcoming. I was a bit concerned that might change with Chef Judy Rodger's passing, but her legacy lives on quite beautifully within the kitchen and dining room of this neighborhood charmer.

Next time you're in San Francisco - go. Make Zuni Café one of your "must-goes" too. Just make sure that the seat next to the brick oven is left for me.