Company, you had me at the house-made ricotta cheese. Served warm from the kitchen. With toasted house-made bread. And in-season fruit…
Every time I go to Company, and this restaurant is on my very regular rotation, part of me thinks I could eat this dish and only this. But then there’s always something new on the menu that snaps me out of that fantasy. A chopped salad with seasonal fruits. A warm soup featuring the vegetable found in the farmers market this morning. The lamb. Oh god, the lamb…
What then ensues is this. Ricotta as a starter for the table to share. Maybe two orders. The topping will change seasonally but has been as varied as balsamic strawberry, peaches, honey, or an artichoke tapenade. With that order in, don’t miss out on a soup. The celeriac was a recent favorite, its texture perfectly velvety and smooth and exquisitely aromatic.
As for the main, the burger, roast chicken, and steak frites are always on the menu. I’ve had each one. Served with a blue cheese, the burger is an umami explosion, with a nicely charred exterior and ideally pink interior. The bun is made in house. The fries, tossed with cheese, are candy. The steak has always arrived perfectly cooked and the roast chicken as well, moist and flavorful.
Dessert could very well be the ricotta again. Or try the pot de creme. I’ve also had the fruit crisp with house-made ginger ice cream, which I loved. Get two, to share for the table. Yes, there’s room…
People ask me what my favorite restaurant is, and I have to say that Company is it. I’ve been coming to this restaurant since fall of 2012, and it’s been consistently wonderful. It’s right in the center of the hottest neighborhood, the Mission. But it doesn’t have the attitude. No matter the occasion, the food is right and the ambience is, too. The host always greats with a smile and if you’re lucky, you’ll get a seat in the front window, so you can enjoy the street life of this sweet corner in the Mission. I’ve come here for my birthday, for others’ birthdays, to treat the friend in from out of town, to send off two friends on their last night in town before moving back to the East Coast. For a solitary meal at the bar after a long day at work. The restaurant is just right for so many occasions. Casual, inviting, with top notch food.
1000 Guerrero St
San Francisco, CA 94110
Check out the following story: b. patisserie Sweetens Lower Pac Heights, Starting Today – Eater Inside – Eater SF.
We were fortunate enough to try the kouign amann, sort of a hockey puck formed of buttery, flaky and compressed pastry layers thus dipped in sugar. This is an amazing and beautiful thing. And, a meal in itself. The other items described in the link above merit your swift attention, notably some fun macaron options. Savory lunch items, too! This is a major local opening folks, do go.
Lots of ideas for a great gift (round up below) and if you’re looking for a fun afternoon of browsing, check out the Renegade Craft fair today if you’re in San Francsico, LA, Chicago, NYC or London. We’ re not huge fans of large retailers for gifts. We prefer giving (and receiving) something unique, handmade and best of all, local. Those gifts have heart. They might even be green. Keep your eyes peeled for artisans who explore REUSE in making their items rather than using virgin materials. Maybe they’re using recycled materials, too. How about food products, grown and packaged locally? If your vendor is local, you can be assured the carbon footprint in distribution is low.
So follow the link and learn more about the fair and if you can’t go, look for local artisans in your community… San Francisco Holiday Info « Renegade Craft Fair.
Here are some other ideas for you San Francisco folks:
Letter Press stationary, handmade cards and screen print dish cloths by
Beautiful hand cut wooden products, like cutting boards, stools, etc:
Local Honey grown by the busy bees at Hayes Valley Farm
(**note, this is a the last year for Hayes Valley Farm and their project, Project BEE – Cause. Get the last jar of honey from this amazing experiment in permaculture!)
Get a basket of baked goods at our favorite bakery, Thorough Bread and Pastry. Supporting them supports the students of the San Francisco bread making institute.
Get some cheese to go with that bread: La Fromagerie (2425 3rd Street, SF). They have raw milk cheese!
And jars of amazing peanut brittle or handmade marshmallows at Mr. and Mrs. Miscellaneous.
This soon to open brick and mortar certainly deserves your attention. If the truck and the coffee you’ll find there is any indication, these java purists will create a stunning cafe. We’re already planning the drive over there to report first -hand.
“One of the biggest perks of the new space is an elevated open kitchen that will overlook the coffee bar. The day will start with assorted breakfast pastries, biscuits with jam and butter, and sticky buns made from scratch in the mornings. Lunch options will move into “simply prepared seasonal antipastas and sandwiches,” including a tuna conserva sandwich, and a farro salad with beets, avocado, and pistachio. The menu will start small and grow as the cafe does.”
Check out the full article on SF EATER:
Looks like we’ll soon hear the news about the next move from famously popular San Francisco ice creamery, Humphry Slocombe . It was only a matter of time!
From SF Eater:
“The Trick Dog 3010 20th St. bar from the Bon Vivants crew looks to be opening soon, and it will do so without The Parlour by Humphry Slocombe at its side, as originally intended. The new and unexpected neighbor is Sightglass Coffee, who will move into the space originally slated to be a bakery and cafe project from ice cream titans Jake Godby and Sean Vahey. Vahey says the Parlour idea has been shelved altogether, and an official statement about this development follows.”In the three years since Humphry Slocombe came up with The Parlour concept/project, the Humphry Slocombe business has grown and evolved. Currently, we find ourselves excited to expand the Humphry Slocombe brand and have decided to focus on the opportunities we have to do so versus pursuing an entirely new line of business with The Parlour. Accordingly, were passing the space on to our good friends at Sightglass, who we feel will create a business that is incredibly additive to this unique neighborhood.”Vahey teases that there will be more HumpSlo news coming soon. In the meantime, the opening date for Sightglass on 20th Street is still TBA.
Check out this article for a list of the top 20 sandwiches in San Francisco.
Our comments are below:
2, great quality meat, but fatty. Not quite seasoned enough.
5, bland, fatty, not sure why this one makes the list, least of all in the top 5
7, amazing quality meat, fatty yes, impeccably seasoned. A star.
11, simple and delicious, just the right amount of pepper, the greens balance the egg, mayo and cheese perfectly
13, fatty but decadent. Nice spice. The bun is so good!
14, we love lamb, just the right amount of veggies to add crunch and a burst of juice
15 yes, a calorie bomb. But it hits all the right notes. We go back again and again for it!
16 this is a great seafood roll and a good value, too!
17 nicely marinated meat, right spice mix, juicy and grilled flavors harmoniously blend
19 Great german fare, spicey and delicious with ‘craut and onions. Do have the beer with it. So good. Love the weiswurst at Rosamunde, too.
Craftsman and Wolves, a set on Flickr.
Easily one of the most anticipated bakery openings of the year, Craftsman and Wolves opened it’s doors prior to launching to give the neighborhood just a taste. That day, I started with the cocoa + carrot muffin, and it was good. Incredibly moist (almost wet, in fact) and incredibly rich.
On my next visit, I tried a hazelnut scone. Savoury yes, but not remarkable enough to be my favorite scone in the city. Arizmendi remains the leader, there.
Perhaps my favorite of their many creations is the passionfruit croissant, a perfectly executed croissant with a classic, crispy exterior and a wonderfully airy, layered center. The croissant is in turn covered with a passionfruit glaze and the marriage of that and the sesame seeds is truly special.
Craftsman and Wolves
746 Valencia St
(between 19th St & 18th St)
San Francisco, CA 94110
This interview brings together some of the hottest chefs (Chad Robertson! ) of Tartine, and Brandon Jew of Bar Agricole, adorable Danny Bowein of Mission Chinese Food, and Jason Fox, of Commonwealth. The venue was the soon to open Uniqlo, a Japanese store that we simply can’t wait for. Check out their views, their favorite restaurants (Lers Ros comes up to the top) and opinions of food trucks:
· Brandon Jew on becoming a chef: “It gave me an appreciation on mother nature and natural growth.”
· On fish: “Today I can tell you the name of the captain and name of the boat where my fish came from. You couldn’t do that three years ago”
BreadPudding central, home of 20+ unique varieties. It’s been in the works a long time and may be a few months off but we have the feeling bread pudding could be the new pie, which was the new donut, which was the new cupcake. And they’ll have Blue Bottle Coffee, too…
Let’s see. See article after the jump:
“Namely, I’d never seen a coffee shop menu like this one. Fried oyster kimchee po’boy with Asian Cajun remoulade? Pesto-smeared pork torta? Mongolian cheesesteak?
HRD plays on fusion fantasies I didn’t know I had. Well, me and every 30-something brogrammer in greater South of Market.”
The review degenerates from there. Is it junk food chic out of control? If the food isn’t quality the gimmick doesn’t cut it. Will we try it? yes, but let’s wait til the lines are shorter…
See review below, after the jump.