Though everyone knows I think San Francisco is the #1 eating town in the country and probably worldwide, there are still some elements lacking in our eating, dining and drinking scenes. Consider this a recipe for restauranteurs and entrepreneurs (or a prediction of what will open in the next couple of years here):
7. A great cheese and charcuterie shop that's reasonably priced. Cowgirl Creamery at the Ferry Building is good but way too expensive and too small; Cheese Plus is on the right track but misses a seating area and the true engagement of the customer in the tasting and selection process. Cheeseboard Cooperative in Berkeley is close and wonderful. This idea would likely be a great extension to the wine bar concept that has just overwhelmed the city, and I imagine it could be done very profitably. For a reference and model to emulate, check out Roscioli in Rome.
6. A good Jewish deli. Nowhere in SF can you get a good corned beef or pastrami sandwich. Or on a cold night, a big bowl of Matzoh Ball Soup. Across the bay, Saul's is pretty darn good, but New Yorkers and LA transplants always lament how far it is from Katz's or 2nd Avenue deli in New York or Canter's in Lalaland.
5. Late-night ethnic food options. It's basically Pizza Orgasmica or bust at 1am, unless you're in the Mission where you'll find some decent Mexican options. I know we all have those late-night food cravings, so what's the deal? Why not a good shawerma or Thai delivery place?
4. Great outdoor eating. We do have some good spots with limited outdoor tables (Rose's Cafe, Chouquet's), but how many times have you wanted to sit outside and enjoy the early evening with an aperitif and a good bite to eat? I concede that June gloom is a detraction, but how about all those warm days in April, May, September and October?
3. Really good Indian food. It makes absolutely no sense that we have such poor Indian food here in the Bay Area, given our demographic reality. I do like Shalimar and Vik's Chaat House, but these just don't hold a candle to the likes of London's Chutney Mary (medium-priced, super high-quality), Lahore Kebab House (really casual, BYOB, incredibly delicious), and Vama (the high-end Michelin starred kind of place). These three represent a wide range of service options and settings and put the bar quite high on food quality. Lahore Kebab House also sparkles with my standard of "food quality per dollar."
2. An Italian gastro-bar. High tables, Italian aperitifs, house-made charcuterie, and the bustle of Roma. Mario Batali brought it to New York in Otto... now it's time for one in San Francisco.
1. A great dive bar with peanut shells on the floor. Where have they all gone and why don't we have a single one?
What else do you think we're missing here in culinary paradise? Register your requests.
