The first in series! Just like the Food Chain, only with booze!
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It's an eggy puffed pancake, served at brunch, studded with bacon and topped with maple syrup and ricotta.
The S.F. baker loves this Arborio rice-based cake doused in brandy, only available now at Blue Bottle's S.F. locations.
And Tartine's Chad Robertson responds.
A Portland chef finds a perfectly executed classic in S.F.
The L.A. chef names some porchetta in Portland as his all-time favorite.
Though L.A.'s Boa makes their own tartare, they look to S.F.'s Bix as the standard-bearer.
"It's like French toast, a doughnut, and a funnel cake all in one."
It's a burger with caramelized onions, peppers, cheese, mayo, and a habanero sauce.
We stay in Japanese territory for this week's Food Chain, and in San Francisco's Richmond district.
The chef at Ino Sushi loves the unique cold vegetable dishes at Kappou Gomi in S.F.'s Outer Richmond.
One San Francisco chef turns to another for sushi.
This week's food chain takes us across San Francisco to longtime Marina favorite, Isa.
When visiting his sister, Boston chef Ting San always hits up this high-end dim sum spot in San Francisco's Sunset district.
Oliveto chef Paul Canales explains the secret of their local squab, which never leaves the menu.
Chef Nick Balla impresses some Brooklyn boys with his wings and Japanese breakfast.
At [Bar Jules] we are lucky enough to have a wood burning grill, which makes everything delicious seriously, it could make baby poop taste delicious."
"I basically lied and told Alice [Waters] I knew how to make it, and I spent the next twelve hours figuring it out on my own."
The spicy, jalapeno-laced slaw is what keeps Dotolo coming back for this sandwich.
A specialty dish at Incanto stuck with the Spago chef, even after a bevy of refreshments.