Longtime San Francisco chef/restaurateur George Morrone, who’s mostly been behind the scenes in recent years after opening restaurants like Aqua, Fifth Floor, Boca Steak & Seafood, and Redwood Park, is getting hip to the times. He has just announced, in conjunction with Hog & Rocks chef-owner Scott Youkilis, that he and Youkilis are going to be collaborating on a series of Monday night dinners at Youkilis’s restaurant. Youkilis has long been a fan of Morrone’s, and Morrone, likewise, has been coming in to Hog & Rocks and befriended Youkilis, since he lives right up the street on San Carlos alley.
The collaboration was Morrone’s idea, kind of as a way of fusing his fine-dining pedigree with a more contemporary, way more casual vibe. It will be a six-week affair, launching on March 12 and running through April 16. The concept is pork, oysters and seasonal vegetables, with four-course menus that will be $55 per person, exclusive of tax, beverage, or gratuity. Though normally walk-in only, Hog & Rocks will be taking reservations for these nights at 415.550.8627, and to accommodate Morrone’s well-heeled fan base, there will be valet parking. And you should also note the ever-evolving cocktail program at Hog & Rocks, courtesy of startender Scott Beattie.
Below, the draft menus for weeks one and two.
Menu #1 (March 12)
Bouche : fried oyster (horsey, lemon marinade), lemon creme fraiche, prosciutto crisp) paper cone
Mushroom, bloomsdale spinach, bacon vin, pickled pearl onion (red wine), turmeric brine
Mussels, cilantro broth, hard chorizo, baguette, chorizo butter/aioli
Five peppercorn pork tender, apple butter, braised red cabbage, parsnip (3 purees)
Creme brûlée or pudding
Menu #2 (March 19)
Ham wrapped oyster, piquillo pepper glissage
Asparagus, pistachio vin, spiced pistachio, ham potato croquette
Pork Short Ribs or roulade of shank, dried fruit quinoa salad, pork mustard demi
Ginger cake and vanilla ice cream
Hog & Rocks - 3431 19th Street at San Carlos - 415.550.8627
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