Category Archives: Meat

Alfred’s Steakhouse — Where Old-World Meets New World

Flames tableside at the landmark Alfred's in San Francisco.

Flames tableside at the landmark Alfred’s in San Francisco.

 

Walking into Alfred’s Steakhouse in San Francisco is like stepping back into another era.

To a time when dining rooms weren’t cloaked in reclaimed wood and Edison lights, but in crimson walls, sparkling chandeliers and oxblood-hued, tufted leather booths; when cell phones didn’t exist (as there actually isn’t cell service available there now); and when people actually dressed for dinner (save for the table of tourists decked out in shorts that night, not realizing summer in isn’t all that in San Francisco).

The venerable restaurant, which opened in 1928, still exudes classic bygone mores, and that’s a testament to Chef Daniel Patterson, whose Alta Group took it over in 2015. He spiffed it up, but wisely kept the cherished old-school atmosphere.

It’s a place you walk into thinking: They don’t make ’em like this anymore. And thank goodness it’s still around.

Located on a side street in the Financial District on the edge of Chinatown and North Beach.

Located on a side street in the Financial District on the edge of Chinatown and North Beach.

The old-world dining room.

The old-world dining room.

At least that’s what I felt when I visited recently as a guest of the restaurant. Even though I’m a native San Franciscan, I’m embarrassed to admit this was my first time at the restaurant.

As we slid into the roomy booth in the old worldly elegant dining room, my husband, who normally orders a glass of wine or a beer at dinner, declared out of the blue, “I’m having a martini!”

Because these surroundings just inspire a thirst for that.

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Let Michael Mina Jazz Up Your Backyard Burgers

Home-made bison burger flavored with the new Bourbon Pub burger seasoning.

Home-made bison burger flavored with the new Bourbon Pub burger seasoning.

 

Bay Area Chef Michael Mina has so many restaurants around the country now that I can hardly keep track of them all. Now, he’s bringing a taste of his Bourbon Pub in Santa Clara to your backyard barbecues with his new line of burger seasonings and relishes sold at Williams-Sonoma.

I had a chance to sample one of the seasonings, the Classic.

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Introducing Emmer & Co.’s Heritage Chicken — Plus A Food Gal Giveaway

Not your standard chicken.

Not your standard chicken.

 

You may know heritage turkeys as a gourmet splurge for Thanksgiving.

Now, get to know heritage chicken.

Yes, all the delicious attributes and admirable farm practices associated with a heritage turkey now can be found in chicken, too.

San Francisco-based Emmer & Co. is one company on a mission to make those specialty chickens more widely available.

Most chickens raised in the United States have been genetically modified for faster growth. Not so with Emmer & Co.’s. Their New Hampshire and Delaware chickens are certified standard bred by the American Poultry Association, the oldest agricultural organization in the country. They mate naturally, they live outside, and they grow to full market weight in 112 days compared to 42 days for industrialized supermarket chickens.

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On the Eve of (Steak) Taco Tuesday

A one-pan meal made in a cast-iron skillet.

A one-pan meal made in a cast-iron skillet.

 

There are cast-iron skillets that are handed down from generation to generation like the family jewels.

That’s how coveted they are, especially if they are beautifully seasoned from regular use and care, rendering them the ultimate nonstick pan.

Mine doesn’t have quite that lineage. It came about when I married my husband, who brought the heavy, black pan into my life.

Naturally, what led him to buy it was his fondness for cooking steaks. He is Meat Boy, after all.

But a cast-iron skillet can do so much more. In the new book, “Home Skillet” (Rockridge Press), of which I received a review copy, Bay Area food writer Robin Donovan shows just how versatile that pan is.

homeskillet

You can use it to bake treats such as “Maple-Pecan and Apple Oatmeal Breakfast Bake.” You can steam in it such dishes as “Mussels Steamed in Lemongrass-Coconut Broth.” You can use it on the barbie in entrees such as “Seafood Paella on the Grill.” You can make bread in it, such as “Onion Naan.” And you can whip up desserts in it such as “Sugar Cream Pie.”

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Sate Your Thirst and Appetite at Smokestack

A sampler at Smokestack.

A sampler at Smokestack.

 

Smokestack at Magnolia Brewing Company in San Francisco specializes in B2B operations.

That’s beer-to-barbecue to you and me.

Think the usual suspects of ribs and chopped pork. But also the out-of-the-norm pastrami. Yes, New York deli-proud pastrami.

The soaring warehouse-like space in the Dogpatch neighborhood sports a bona fide brewery in the back, and a barbecue joint in the front that features an expansive bar complete with shelves of liquor stacked so high, the bartenders need to climb a tall wooden ladder to reach the top ones.

Done up in an abundance of reclaimed wood, exposed concrete walls and steel pipes, it’s a festive spot that draws a crowd, as I witnessed recently when I was invited in to dine as a guest.

On the top shelves is a zany display of assorted rubber work boots.

On the top shelves is a zany display of assorted rubber work boots.

You order at the counter, then find a seat among the several communal tables, until your food is brought to you.

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