Five for summer

Dive into the season with these tasty bites from restaurants new and old

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Rangoon Ruby's bright and fresh mango salad
GUARDIAN PHOTO BY VIRGINIA MILLER

virginia@sfbg.com

APPETITE Time to dive into summer — at least nominally. These five playful dishes recently made an impression, and brought a little sunshine to the table.

 

BREAKFAST BISCUIT SANDWICH AT 15 ROMOLO

Brunch at one of the city's best bars, 15 Romolo, is a pleasure, and blessedly unmobbed. Arrive at opening (11:30am), and you're likely to secure a table instantly. Greeted with complimentary waffle shots — yes, rounds of waffle bites resting in a mini-pool of maple syrup and boozy rum — you're then guaranteed impeccable mid-day cocktails ($9–$10), like zippy, frothy absinthe showcase (not for the anise or licorice averse) Famous Fizz, made with St. George absinthe, shaken with strawberry-thyme shrub, cream, egg white, finished with seltzer. Or try a Breakfast of Champions # 2, rich with Manzanilla sherry, Nocino walnut liqueur, maple syrup, coffee tincture and house banana cordial — warmly gratifying, not cloying. Exciting drinks are a given here, but the menu's no slouch. This has been true at night and it's likewise true at brunch. The one that makes me salivate is the breakfast biscuit sando ($9). In keeping with other brunch dishes, portions are generous: a moist, green chile biscuit filled with crispy fried chicken, the perfect kind of bacon (not too crispy, fatty), fried egg, house pickles, and a vivid arugula walnut pesto. Hash browns accompany, and after adding on a hefty, savory house rye sausage patty ($3), I practically rolled out post-meal, blissfully fattened.

15 Romolo Pl., SF. (415) 398-1359, www.15romolo.com

 

SMOKED BRISKET MEATLOAF AT PICAN

Though one can experience both highs and lows at downtown Oakland's upscale Southern sanctuary Pican (like uneven desserts or cocktails — oh, would that that sweet Mint Julep be less syrupy and served in a proper Julep cup), staff are eager to please and the American whiskey list is extensive. New executive chef Sophina Uong (Waterbar, 900 Grayson) continues introducing vibrant dishes to the menus. Even as I begin digging into new menu items like playful blue crab profiteroles, my heart belongs to classic smoked brisket meatloaf ($21). It's genius, really: shaved slices of Creekstone natural beef brisket are baked into a meaty-yet-light loaf, served with BBQ tomato jam, on roasted sweet corn salad with Cajun cheddar aioli. Mom's home cooking, upscale Southern treatment, California creative-fresh spin — a veritable mash-up of cuisines.

2295 Broadway, Oakl. (510) 834-1000, www.picanrestaurant.com

 

MANGO SALAD AT RANGOON RUBY

Merely a couple weeks old, downtown Palo Alto's Rangoon Ruby boasts chefs Win Aye and Win Tin, formerly of Burma Superstar, serving fresh, vivid Burmese dishes. The chic, clean space boasts a nice spirits collection (all three St. George gins can be found here, along with Camus Cognac) and tiki-focused cocktail menu, including lava and scorpion bowls for two or four. While still working out opening and service kinks, owner and Burma native John Lee presents a gracious, hard-working aesthetic grown from his own experience working in the restaurant at San Francisco's Fairmont. Beloved Burmese salads ($10-13), from tea leaf to ginger, are done right here — brightly generous and served in its superior version: strips of mango atop greens, that fantastic hint of savory imparted by fried onions and garlic, accented with cucumber and dried shrimp. Also try nan gyi nok ($12), a heartwarming mound of rice noodles doused in coconut milk chicken and yellow bean powder, accented with a squeeze of lemon and a hard-boiled egg.

445 Emerson, Palo Alto. (650) 323-6543 www.rangoonruby.com

 

Comments

Terrific, but how about GUTTER for its fabulous half-end of pizza crust with dregs of canned Rainier ale, or SO WHAT and its signature Percheron rue Pomme, or even DEEP SIX and its famed brunch cocktail-The 5150-chilled lighter fluid, absinthe and shaved cherry jello wrapped in a sweat sock and squeezed over ice!!

Posted by Guest on Jul. 05, 2012 @ 1:32 pm

A ha ha ha, huh?

Posted by @Guest on Jul. 06, 2012 @ 3:45 pm

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