A pasta dish that will thrill with surprise.
As I set this brimming bowl of pasta in front of my husband, he twirled in his fork, then took a bite.
“This is so weird,” he exclaimed with growing glee. “But it’s really good!”
That might just be your reaction, as well, to this eyebrow-raising spaghetti tossed with peas, lime, goat cheese — and are you ready for it — duck fat.
Yes, “Spaghetti with Peas, Lime, Goat Cheese, and Duck Fat” is from the cookbook, “Rich Table” (Chronicle Books, 2018), of which I received a review copy. It’s by husband-and-wife chef-owners Evan and Sarah Rich with assist from Eater Cities Director Carolyn Alburger.
If you’ve ever had the pleasure of dining at San Francisco’s Rich Table — where scoring a table is never an easy feat — you know that this type of dish is part and parcel for this Michelin-starred restaurant that has a knack for creating winning dishes with rather unexpected, and often mind-boggling combinations of ingredients.
In my happy place at RT Rotisserie.
Dear Chefs Evan and Sarah Rich:
Please open an outpost of your RT Rotisserie in the South Bay or Peninsula. Pretty please.
Your Number One Fan, aka the Food Gal
If you have tried the roast chicken and fixings at RT Rotisserie in San Francisco’s Hayes Valley, you’ll be tempted to implore chef-owners Evan and Sarah to open a branch in your hood, too. One taste is all it takes to find yourself swooning over what is the most glorious roasted chicken you’ll ever experience.
After all, these are the same chefs who own the newly minted Michelin-starred Rich Table in San Francisco.
Chef Evan Rich manning the rotisserie.
My husband and I ordered a veritable feast — and paid our tab though Chef Evan threw in a few extra dishes gratis — when we visited this more casual establishment recently. You order at the counter, then take a seat to have your food brought out to you when it’s ready.
A unique chocolate dessert from Spain recreated and served at In Situ.
A couple weeks ago, I had the pleasure of dining on signature dishes from Japan, Germany, Denmark, France, Spain and Italy — all from the comfort of my chair at In Situ in downtown San Francisco.
Opened last May as part of SFMoMA’s $610 million expansion, In Situ has to be one of the most original restaurants ever created. Leave it to French Laundry alum, Chef Corey Lee of San Francisco’s Michelin three-starred Benu and Monsieur Benjamin, to fashion a restaurant that’s much like a museum, itself, in curating and showcasing iconic artworks that in this case just happen to be edible.
Latin for “on site,” In Situ, is where Lee has collaborated with chefs from around the world, as well as right here in the Bay Area, to recreate their most iconic dishes. At times, he has traveled across the globe to watch a chef cook a dish; other times a chef has merely sent a video with instructions.
Art on the wall behind a communal table.
The bright dining room that’s lively, but still intimate enough for conversation.
How many times have you longed to try some fantastic dish at some far-off restaurant, only to realize the odds are you would never make it to that destination? At In Situ, that wish is very much possible.