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Look! Meat Zeppelins

January 21st, 2012 · Reviews, San Francisco, Uncategorized, Where to Eat in San Francisco, recommended

Boys night at the House of Prime Rib

The House of Prime Rib  has been slinging mad cow for over 60 years. It’s survived countless food movements, diet fads and busted bubbles solidifying itself as a San Francisco food landmark. They do one thing here. They do it well.  And, they do it over 600 times a night. This place is a meat machine catering  to special occasions, large groups, old-timers, date nighters and plenty of gapers that have tipped off by a network of hotel concierges that are rumored to be on the take.

Everything considered, the HOPR could be the greatest venue of all time for boys night. The drinks are stiff, the waiters are loose and there is only one main course to choose from – salt cured prime rib sliced table side out of custom meat zeppelins. You choose the cut, how you’d like it prepared and pick a couple of sides (creamed spinach, baked potato and Yorkshire pudding) and that’s it. Order the largest martini you’ve ever had, a couple of bottles of wine and feel free to get as tossed as you want. You won’t be alone. And,  if by the end of your meal, you haven’t had enough fleshy, salty goodness, your waiter will have the meat zeppelin sent back to your table for a slice of beef on the house.

Watch Anthony Bourdain enjoy the “meat palace”

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Where to Eat SF: Tony’s Pizza Napoletana

December 31st, 2011 · Italian, Pizza, Reviews, San Francisco, Where to Eat in San Francisco, casual, recommended

Photo: The San Francisco Chronicle

Is the best pizza in the United States right under our noses here in San Francisco? The editors of  USA Today’s Great Bites column seem to think so. In an article published this fall, they rave about the Bay Area’s most ambitious pizzaiolo Tony Gemignani and his North Beach pizzeria.  It’s impossible to argue that this guy doesn’t take his napoletana pizza seriously. With seven ovens, over 10 championship trophies, a first place finish in the World Pizza Cup in Naples, Italy in 2007, an on-site pizza academy and a near cult like following, Tony and his pies are no joke.

So, does Tony’s live up to the hype? I think so. Here are a couple of personal experiences that confirm Tony’s is the real deal.

  • My friend, dedicated Realfilf reader, professional chef and all around lover of food, Aaron, once had a five day bender during which he ate at Tony’s every day and he still goes back at the drop of a hat.
  • I was walking home one night after having been adequately served at various North Beach drinking establishments and instinctively avoided Golden Boy (I don’t like square pie) heading to Tony’s take-out window. As I walked up, Tony’s troops told me they were closed. I must have looked like I lost my cat because the next thing I know, one of the guys told me to hold on a minute. He ran back to the kitchen and fetched a “staff pie” that they must have been saving  for a late night family meal. Without hesitation, I was offered an entire pizza for free. No shit. And, yes, I took it home and ate the entire thing.
  • Mike, another friend, Realfilf loyalist, fellow pizza connoisseur and a damn fine cook himself once got a flat tire on the way to Tony’s for boys night. Without missing a beat, he had a gas station throw on his spare, he found parking in North Beach (a feat in it of itself)  and he still managed to make dinner, order too many bottles of wine and double pay the bill (the server’s mistake to be fair).  When Mike called the next day, the folks at Tony’s admitted the mistake so Mike opted to go back the next night with his wife and another couple to settle up and enjoy another great meal on the house.
  • Over Thanksgiving weekend, I managed get into Tony with a group of friends including the most Italian person that I know personally, Nicoleta P.  For the record, Nic is the daughter of an Italian baker, she lives in the US pizza mecca, NYC, and therefore is clearly an expert on all things Italian. She loved the place, said the pizza was legit. And, Ben, her better half, my dear friend and serious eater confided that Tony’s pizza was as good as pie as any he’s had in NY. I don’t think it was the Fernet talking either.

Realfilf Review:

As you can tell from the list “Where to Eat in San Francisco“, I don’t avoid pizza places. It’s hard not to in a town where pizza is en vogue and food fads spread like a bad case of lice. Truthfully, I’d take a good pie as my last meal (maybe Tony’s award winning Marghertia or one of the the Pizza Hacker’s creations). In a word, Tony’s is special. It’s that neighborhood Italian place where you went as a kid only the food is way more sophisticated (and a shit ton better -sorry Parasson’s). Most importantly, the pizza is damn good. It doesn’t matter what you order. Take a friend, a date or your family, everyone wins at Tony’s. Just remember to go and get your name on the wait list early as Tony’s ain’t a secret. And, if you do have to wait, no problem. Head two doors down to Tony Nic’s (no relation) and have a proper cocktail at one of North Beach’s best watering holes. They’ll call you when your table is ready.

Try: The appetizers are not to be missed at Tony’s. On the lighter side, start with the Italian white anchovies with calabrese peppers or the classic caesar salad. But, make sure you save room for a Gigante (only 25 available a day), a grapefruit sized meatball (maybe the best ever made) served in a bowl of spicy marinara sauce with your choice of toppings. The Gigante with a farm fresh egg and calabrese peppers is sublime. On to the pizza. You almost have to order Tony’s award winning Marghertia made with San Felice flour, San Marazano tomatoes from Italy, sea salt, mozzarella fior di latte, fresh basil and extra virgin olive oil. Careful, they only make 73 a day. Otherwise, be creative. Try a coal fired pie like the New Yorker or make your own. Even the gluten free pizza is good – really.

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Serious Eats Lists the Top Sandwiches of 2011

December 30th, 2011 · Cleveland, Reviews, San Francisco, Sandwich, Silf, The Best, comfort food

Old School Bologna Sandwich at B Spot (Cleveland, OH)

I’m a sucker for “the top xyz of the year” lists. Pure mind candy. So, I almost passed out when I saw that Serious Eats editor, Erin Zimmer, published  the “Top Sandwiches of 2011” list. As a devout fan of all things sandwich, I love a good list of  ”Silfs” ( see the SILF category to the left). There’s even a slideshow ( I love food porn too).

Here’s Erin’s list of the top 10 sandwiches that readers of Serious Eats loved this year.

1. Cold Fried Chicken from Ink.Sack (Los Angeles) »
2. John’s Roast Pork (Philadelphia) »
3. Breakfast Sandwich at Cutty’s (Cambridge, MA) »
4. Tipsy Texan at Franklin BBQ (Austin) »
5. Chorizo Torta at Xoco (Chicago) »
6. Daily Sandwich Specials at Pal’s Takeaway (San Francisco) »
7. Roast Beef Sandwich at Clyde Common (Portland) »
8. Old School Bologna Sandwich at B Spot (Cleveland) »
9. Grilled Cheese Donut and Others from Tom & Chee’s (Cincinnati) »
10. Koagie at Myung Ga (Cherry Hill, NJ) »

Realfilf Notes:

I can vouch for Pal’s. Risking encounters with surly Mission hipsters and zealous parking enforcement ding dongs, I’ve managed to plow through a couple of Pal’s creations. One standout is Aunt Malai’s bordering on the world famous Lao sausage on an Acme roll dressed with cucumber-cilantro relish, River Dog arugula and soy-yuzu mayo. Cap this baby with a healthy dose of Sriracha and BLAM!

Clyde Common is legit. I’ve got hands on experience at this  ”Bicycle City” foodie scene anchor. I haven’t had a sandwich at Clyde Common but, I did thoroughly enjoy some sweetbreads ravioli one night in 2007.

The B Spot is on my list for sure and a visit is completely within reason in 2012. My folks frequent Michael Symon’s Cleveland-area burger chain. I’m sure they opt for salads but, I’ll bet I can convince my mom, a fried bologna aficionado, to split an Old School. Though, ever the slave to Eastern European comfort favorites, it may be tough for me to resist ordering the Clevelander, a brat with coleslaw, hot sauce and fries.

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Another Trip to the Comfort Food Mecca: Sokolowski’s, Cleveland, OH

August 21st, 2011 · Cleveland, Polish, Reviews, Travel, comfort food, recommended

It’s undeniable. Somewhere in my tangled DNA there are more than a couple of strands of Eastern Europe. I’ve heard some talk of Romania ancestors. Maybe Passen was Passenski or Passenovich. Whatever the origin, I have an  innate craving for Eastern European comfort food and there’s nowhere better to scratch the itch than at the comfort food mecca, Sokolowski’s on Cleveland’s Near West Side.

I first wrote about Sokolowski’s in 2009 after a  gut busting visit highlighted by a traditional bratwurst, side of red cabbage kraut and, of course, an order of potato pierogies swimming in cooked onions and butter. This time around, I went with a smoked kielbasa sandwich smothered in sauerkraut and the obligatory side of starchy potato and cheese pierogies. Ahh, the power of the pierogie. Not exactly a light meal. Lucky for me, all I had to do the rest of the day was sit on a plane for five and a half hours. Burp.

Sokolowski’s is officially one of my favorite places in the world to eat. It’s a retro shrine to things that remind me of my childhood; family, Eastern European comfort food, working class people and the Near West Side of Cleveland.

Check out the food celebs paying homage to the almighty Sokolowski’s.

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World Famous Buddy’s Italian Salad Dressing

August 20th, 2011 · Italian, Reviews, condiments


For years, a close friend has been ranting about salad dressing that he and his brother liked some much as kids. They ate it on toast and even by the spoonful. I had a similar affinity for barbecue sauce that one of my dad’s clients used to make, The Sauce from the Boss. I used to drink it from the jar.

Recently, my friend tracked down a couple of bottles of Buddy’s World Famous Italian Dressing. Fortunately for all of us, Buddy’s is still available albeit in limited quantities. Apparently, they don’t distribute it to stores anymore due to an equipment failure. Created by Buddy’s, an Italian restaurant in Pocatello, ID., their self-proclaimed world famous dressing recipe remains a house secret. In this case, I’ll bet that letting things remain a mystery is better. Nothing this good can be remotely good for you.

Rich is an understatement. One spoonful of Buddy’s is enough to make two salads sing.  While the exact ingredients may never be revealed to the public, I’ve isolated what I believe to the be the main ingredients of Buddy’s: canola oil, olive oil, white wine vinegar, coarsely grated Parmesan cheese, minced garlic, salt, pepper, dried oregano, garlic powder and onion powder.

Interested in seeing what all the hype is about on your own? Order a some Buddy’s and be prepared to have another addiction.

Check this out. Guy gets dirty with some Buddy’s.

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Chilango: Blingo Blango

August 6th, 2011 · Mexican, Reviews, San Francisco, casual, comfort food, recommended, soup, street food

I can’t help but to think of restaurateurs as gamblers. I’m not talking about consumed addicts that drink gin and chain smoke while losing their kids’ college tuition at the track. I’m talking about the folks that have a vision and just go for it. Victor Hugo Juarez’ s gamble turned out to be a winner. Over a year ago, he opened Chilango featuring healthy, authentic dishes known as antojitos, or “little whims”. The spot formerly known as Azteca Taqueria (which Juarez ran for over 10 years) has been transformed into a one of the most exciting Mexican restaurants in the City.

Now this isn’t Mamacita where you may catch members of the SF Giants hugging up on hotties nor Puerto Alegre where you gas pitchers of mediocre margaritas and forget to eat (if you are lucky). Chilango is about the food, well-crafted, bright, regional specialties spotlighting sustainable ingredients. Juarez and chef Roberto Aguiar Cruz make Mexican street food accessible to anyone without having to roll the dice.

Try: I recommend picking a plate (or two) from every section of the menu. The soups are not to be missed. The sopa de tortilla, a light chicken and tomato broth with avocado, potato, cheese and strips of crispy handmade tortillas, is a perfect start. The guacamole could be the best I’ve had in the City. And, don’t leave without sampling some tacos, your choice of tasty toppings on handmade tortillas made of masa spiked with cactus.

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Pickled Cherries

June 18th, 2011 · condiments, pickles, pickling, recommended

Sweet Pickled Cherries
This is a ‘quick pickle’ recipe and does not require sterilized jars nor the longer ‘preserving’ process. Just make sure you that your jar is really clean. you can store these cherries in the refrigerator for up to a month.


makes one pint
1 cups water
3/4  cup white vinegar
1/4  cup sugar
1 sprig of rosemary
4 peppercorns
1/2  pound cherries, washed
Combine the water, vinegar and sugar in a saucepan and bring to a full boil.
Place bay leaves and peppercorns in the jar. Pack the cherries in the jar as tight as you can w/o squashing them.
Let the brine cool to room temperature.
Pour the brine over the cherries.


Pickled cherries are great on their own or served on a cheese or charcuterie plate.  They’re also great chopped and served over a nice pork tenderloin with rosemary and roasted garlic.

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San Francisco Health Dept. Spoils Underground Market

June 16th, 2011 · San Francisco

San Francisco Department of  Health inspectors finally put the kabosh on the wildly popular “underground” market run by ForageSF. Apparently, City officials aren’t buying the ‘members only’ thing anymore. Early speculation is that state regulators got fed up with San Francisco’s loose interpretation of the rules that govern commercial food distribution.  This sort of Orwellian regulatory enforcement was bound to happen sooner or later as even the most liberal bureaucrats yield to the pressures of self-preservation.

Here’s a look back at the coverage of the San Francisco Underground Market on Realfilf.com

News Flash: SF Underground Market no Longer Underground

San Francisco Underground Farmers Market: More Subversive Street Foodies than Farmers

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Queen of Kraut

June 14th, 2011 · Silf, comfort food, condiments, recipes, recommended

I’ve found the King of Kraut: smoked jalapeno kraut from Farmhouse Culture.  Based in Santa Cruz, CA., Farmhouse Culture uses all locally sourced, organic ingredients to craft their artisan krauts. Now boasting four flavors, Farmhouse Culture’s first concoction, the smoked jalapeno, can now be found in 40 Northern California stores and several Bay Area farmers markets each week.

Ingredients: Organic cabbage, organic onions, organic carrots, organic daikon radishes, smoked jalapeno peppers, Sonoma sea salt.

My favorite way to use the King of Kraut is as a key component of my turkey ruben.

Turkey Ruben with Smoked Jalapeno Kraut

2 slices of fresh rye bread
spicy mustard
1/4 lb of smoked turkey pastrami (thinly sliced)
2 slices of gruyere cheese
1 cup of Farmhouse Culture Smoked Jalapeno Kraut

It is important to assemble the sandwich with in this order to prevent soggy bread
slice of bread > turkey pastrami > kraut > cheese > slice of bread

I like to put the sandwich in a panini press but a hot griddle or toaster oven will do the trick too.

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Tacko Mexicutes

May 30th, 2011 · Mexican, Reviews, San Francisco, comfort food, recommended, street food

Replacing the very mediocre Marina Kasa, Taco Nick Fasanella has opened his latest endeavor, a New England-themed taco shop called Tacko. I strolled over this weekend for the soft opening. Admittedly, at first, I was a little thrown off by the Nantucket theme, clearly not your average taco shop decor.  That said, the space is open, bright, clean and well-appointed. Let’s just hope they don’t get carried away and start showing Wauwinet Water Dogs games.

This being Nick’s third run at the taqueria business, the menu is dialed in and there are even some surprises like the lobster roll, a whole Maine lobster removed from the shell, poached in butter and served on an Acme torpedo roll.  Apparently, Nick couldn’t resist. I did and ordered the Mexican ‘”street style” tacos, one carne asada, one carnitas and one pollo taco served with cilantro and onions on fresh La Palma Mexicatessen corn tortillas. The tastes were near spot on though I wish I had substituted another asada for the pollo.

It’s clear that Nick and his partners care about quality.  Team Tacko is sourcing the best ingredients from local organic farmers and using line caught fish.  As pointed out on the menu, their philosophy is that “it is your right to be able to eat slow food fast”. Good ingredients prepared with careful technique is the perfect recipe for fast, fresh, semi-healthy Mexican fare, a genre much needed south of Lombard. And, don’t believe those that claim Tacko’s proximity to other upmarket North Side taquerias will impact it’s success. Mexican food is like coffee, the more you make, the more people consume.

For those thinking that this is just another Nick’s Crispy in the Triangle, Tacko is a far cry from Fasanella’s legacy taco shop at Rouge on Polk St, a now tired spot in need of a serious commercial douching. My only wish is that Tacko had opened nearer to Nick’s Crispy Tacos so Fasanella could effectively Mexi-cute what he had started years ago. In the meantime, I’ll walk a couple of extra blocks for my fix.

Open note to Tacko: I suggest opening a Tacko in Boulder, CO. They need you desperately.


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