Wednesday, 8. September 2010 5:28
Spice Kit in San Francisco’s South of Market neighborhood is not your average sandwich joint.
Not with its state-of-the-art sous vide equipment in the kitchen.
The duo, which opened Spice Kit two months ago, near the Hotel Vitale, is elevating the bold, irresistible flavors of Korean, Chinese and Vietnamese street food to a higher level with organic tofu, organic greens and high-quality meats. They even make their own paté in-house for the banh mi sammies.
Chef Fred Tang and Founder Will Pacio, who not only cooked at the French Laundry, but also Thomas Keller’s outpost in New York, Per Se, invited me in recently to try their offerings. (Full disclosure: Will is the brother of one of my former San Jose Mercury News colleagues, fashion writer Nerissa Pacio, who now does the stylish blog, NerissasNotebook.)
How could I refuse? Especially when French Laundry chef de cuisine alums, Corey Lee of the new, nearby Benu restaurant in San Francisco, and Ron Siegel of the Dining Room, have already been in for their fill? In fact, here’s a pic of Siegel placing his order at the counter.
The fast-casual spot offers salads, banh mi and ssams (Korean wraps) with your choice of five-spice chicken, beef short ribs, roasted pork or tofu. The prices are higher than your typical Mom-and-Pop Vietnamese cafe, but the most expensive item is only $7.95. And the caliber of ingredients and cooking really shines through.