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The Food Chain

  1. Science
    Pineapples Could Be the Secret Weapon in the Fight Against SuperbugsA team of researchers claims enzymes in the fruit’s roots and stems could be an effective alternative to antibiotics.
    By Chris Crowley
  2. The Food Chain
    Diner’s Sean Rembold Is Wowed by the Savory Dutch Pancake at Outerlands inIt’s an eggy puffed pancake, served at brunch, studded with bacon and topped with maple syrup and ricotta.
    By Jenny Miller and Jay Barmann
  3. The Food Chain
    The Publican’s Brian Huston Adores Diner’s ‘Hot and“It’s like, ‘Why can’t I always eat my burgers in Brooklyn?’”
    By Jenny Miller and Nick Kindelsperger
  4. The Food Chain
    Blue Bottle Pastry Chef Caitlin Freeman Finds Ham Perfection at the PublicanCaitlin Freeman doesn’t remember much from her Chicago trip, but she does remember the ham.
    By Nick Kindelsperger
  5. The Food Chain
    Tartine’s Chad Robertson Worships Blue Bottle’s Brandy CakeThe S.F. baker loves this Arborio rice-based cake doused in brandy, only available now at Blue Bottle’s S.F. locations.
    By Jay Barmann
  6. The Food Chain
    Patois Chef Aaron Burgau Eats Up Tartine’s Sopresatta PaniniAnd Tartine’s Chad Robertson responds.
    By Jay Barmann and Kara Baskin
  7. The Food Chain
    Nudel Chef Bjorn Somlo Apologizes to Himself Before Eating the Pork-Belly“It’s this big sloppy pork belly, with fried green tomatoes and egg.”
    By Kara Baskin
  8. The Food Chain
    Paul Pearson of Chicago’s North Pond Enjoys Intense Carrot Soup at Nudel“They take 24 carrots and juice half of them, and then they cook the rest in the juice, so it’s a very intense and concentrated flavor.”
    By Jenny Miller and Kara Baskin
  9. The Food Chain
    Jacob Sessoms of Table in Asheville, North Carolina, Is Inspired by the Farm Egg“I think what opened my mind up when I ate it was, most importantly, that I could start making my own English muffins.”
    By Jenny Miller
  10. The Food Chain
    Holeman & Finch Chef Linton Hopkins Adores the Speck With Porcini and Egg at“The egg was charged in a canister and piped out. You had these little blob dollops that were like a hollandaise, almost.”
    By Jenny Miller
  11. The Food Chain
    Tandy Wilson of Nashville’s City House Loves the Veal Brains at Holeman &“They really have the texture of perfectly scrambled eggs.”
    By Jenny Miller
  12. The Food Chain
    Ashley Christensen of Poole’s Diner in Raleigh Loves the Brininess of the“It hits all the palate spots.”
    By Jenny Miller
  13. The Food Chain
    Txikito’s Alex Raij Finds the Royale at Poole’s Diner“It’s this kind of high-end thing in this shabby-chic luncheonette.”
    By Jenny Miller
  14. The Food Chain
    Blue Hill’s Dan Barber Thinks Oleana’s Spinach Falafel Is Hauntingly“Who knew falafel could taste like this? Sweet, a little spicy, and hauntingly delicious.”
    By Jenny Miller and Kara Baskin
  15. The Food Chain
    Daniel’s Jean-Francois Bruel Is Impressed by the Pork Plate at Blue Hill“The jowl was a confit, with extra crispy skin and the meat was very moist; and the loin was roasted. And then you had some braised belly. And then a pig jus with a little bit of sauerkrauet.”
    By Jenny Miller
  16. The Food Chain
    RIA’s Danny Grant Can’t Stop Thinking About the Guinea-Fowl Terrine“The terrine was incredibly balanced in flavor and equally as intricate and appealing in presentation.”
    By Jenny Miller and Nick Kidnelsperger
  17. The Food Chain
    Anita Lo Praises RIA’s ‘Pristine’ Sea Scallop and Octopus With“The flavors are simple and precise.”
    By Nick Kindelsperger and Alan Sytsma
  18. The Food Chain
    Traci Des Jardins Thinks Annisa’s Wild-Boar Belly Is ‘Amazing’“It was probably inspired by our boar-hunting trip to Mongolia last year. Or at least Anita was probably inspired to send it to me for that reason.”
    By Alan Sytsma and Jay Barmann
  19. The Food Chain
    Portland Chef Jason French Fiends for the Foie Gras Torchon at JardinièreA Portland chef finds a perfectly executed classic in S.F.
    By Jay Barmann
  20. The Food Chain
    Josef Centeno Dreams About the Porchetta at Ned Ludd in PortlandThe L.A. chef names some porchetta in Portland as his all-time favorite.
    By Jay Barmann and Hadley Tomicki
  21. The Food Chain
    Dave Gould Prizes the Poblano Soup at Lazy Ox Canteen“Back when I was at Opus, Jonathan Gold came in by himself … and I wanted to give him something special.”
    By Hadley Tomicki and Jenny Miller
  22. The Food Chain
    Roebling Tea Room Chef Dennis Spina Loves Roman’s Roasted Caciocavallo“It’s kind of like the top of a macaroni and cheese, but fancy.”
    By Jenny Miller
  23. The Food Chain
    Saltie Co-Owner Caroline Fidanza Loves the ‘Extraordinary’“It tasted like the forest and the ocean.”
    By Jenny Miller
  24. The Food Chain
    La Superior’s Felipe Mendez Thinks the Scuttlebutt at Saltie Is“I have two restaurants and I go there all the time, so that says something.”
    By Jenny Miller
  25. The Food Chain
    Bix’s Bruce Hill Finds La Superior’s Torta Ahogada“It was just this late-night, delicious, sopping-wet sandwich. It’s a mess.”
    By Jay Barmann and Jenny Miller
  26. The Food Chain
    Boa’s Brent Berkowitz Says Bix’s Steak Tartare Is ‘theThough L.A.’s Boa makes their own tartare, they look to S.F.’s Bix as the standard-bearer.
    By Hadley Tomicki and Jay Barmann
  27. The Food Chain
    Ferrara Baker Ernest Lepore Adores the Kobe Steak at Boa“We season it very heavily with salt and pepper, and we cook it on a cast-iron pan … and you develop a very nice crust — make sure it’s perfect.”
    By Hadley Tomicki and Jenny Miller
  28. The Food Chain
    Leslie Burnside of Theresa and Johnny’s in San Rafael Is Crazy for“They are a textural party in my mouth.”
    By Jay Barmann and Jenny Miller
  29. The Food Chain
    Sylvia Park is Wild About the Crispy Fried French Toast at Theresa &“It’s like French toast, a doughnut, and a funnel cake all in one.”
    By Jay Barmann
  30. The Food Chain
    Susan Feniger Loves the ‘Gooey’ Spicy Sly at Pearl’s DeluxeIt’s a burger with caramelized onions, peppers, cheese, mayo, and a habanero sauce.
    By Hadley Tomicki and Jay Barmann
  31. The Food Chain
    The Summer Shack’s Jasper White Thinks Rialto’s Soupe de Poisson“She just nails it … She does a perfect job and has done it for ten years.”
    By Kara Baskin
  32. The Food Chain
    Eataly’s Dave Pasternack Loves the Summer Shack’s Crisp ClamsSays they’re fresh and clean.
    By Kara Baskin and Jenny Miller
  33. The Food Chain
    Pizzeria Mozza Pastry Chef Dahlia Narvaez Is Moved by Eataly’s Branzino Al“With a squeeze of lemon, it brought me back to a cold-afternoon lunch on the Adriatic.”
    By Hadley Tomicki and Jenny Miller
  34. The Food Chain
    Scott Conant Craves Mozza’s Butterscotch BudinoIt’s that yin and yang with the butterscotch and the saltiness.”
    By Hadley Tomicki and Jenny Miller
  35. The Food Chain
    John Fraser Is Seduced by the Simplicity of Scarpetta’s Spaghetti“There is a soulful element that makes me feel like I want to slurp each tangle of pasta one by one.”
    By Jenny Miller
  36. The Food Chain
    Harold Dieterle Can’t Get Enough of Dovetail’s ‘Clean,’“He lists the ingredients, and I was like, ‘Dude, is this a dessert?’ But it’s very, very balanced.”
    By Jenny Miller
  37. The Food Chain
    Michael White Falls for the ‘Incredible’ Flavors in Kin Shop’s“The pork belly is perfectly cooked and the flavors were incredible in this dish.”
    By Alan Sytsma and Jenny Miller
  38. The Food Chain
    Porter House’s Michael Lomonaco Says Osteria Morini’s Seafood Salad“It was really about showcasing fresh ingredients and letting their freshness shine.”
    By Alan Sytsma and Alex Van Buren
  39. The Food Chain
    Sixty Chef Recommendations, But What Do They All Mean?Are chefs not as pork-crazy as their reputation would have it?
    By Daniel Maurer
  40. The Food Chain
    Loteria Chef Jimmy Shaw Says Porter House’s Truffled Mashed Potatoes Are“It’s really like whipping the potatoes again, so it’s almost like a truffled whipped potato.”
    By Alex Van Buren and Hadley Tomicki
  41. The Food Chain
    Traif’s Jason Marcus Has a Special Place In His Heart For Loteria’s CarnitasJimmy Shaw says it’s all about the chile morita, “the elegant cousin of chipotle.”
    By Hadley Tomicki and Helen Rosner
  42. The Food Chain
    Michael Solomonov Thinks Traif’s Bacon Doughnuts Are ‘Like, So“I think it’s awesome that this Jewish kid is rocking out all this non-kosher stuff. “
    By Helen Rosner and Collin Keefe
  43. The Food Chain
    Masahiko Gomi Loves the Sashimi ‘Carpaccio’ at TanukiWe stay in Japanese territory for this week’s Food Chain, and in San Francisco’s Richmond district.
    By Jay Barmann
  44. The Food Chain
    Noboru Inoue Loves the Vegetable Appetizers at Kappou GomiThe chef at Ino Sushi loves the unique cold vegetable dishes at Kappou Gomi in S.F.’s Outer Richmond.
    By Jay Barmann
  45. The Food Chain
    Luke Sung Gobbles Up the Monkfish Liver Sushi at InoOne San Francisco chef turns to another for sushi.
    By Jay Barmann
  46. The Food Chain
    Terry Chan Can’t Get Enough of the Potato-Wrapped Sea Bass at IsaThis week’s food chain takes us across San Francisco to longtime Marina favorite, Isa.
    By Jay Barmann
  47. The Food Chain
    Oishii Chef Ting Yen Keeps Coming Back for the Abalone Shumai at South SeaWhen visiting his sister, Boston chef Ting San always hits up this high-end dim sum spot in San Francisco’s Sunset district.
    By Jay Barmann and Leila Cohan-Miccio
  48. The Food Chain
    Tom Colicchio Loves Oishii’s Sakura-Smoked HamachiTing San explains the paternal inspiration behind his “very cool” smoked fish.
    By Helen Rosner and Leila Cohan-Miccio
  49. The Food Chain
    Michael Cimarusti Loves the Simplicity of Colicchio & Sons’ Soft-Boiled“When Michael came into the restaurant, that dish wasn’t on the menu yet. I just whipped it up off the top of my head just for him.”
    By Helen Rosner and Hadley Tomicki
  50. The Food Chain
    Daniel Boulud Loves Providence’s Spot PrawnsMichael Cimarusti explains his simple showcase of fresh Santa Barbara shellfish.
    By Hadley Tomicki and Helen Rosner
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