Reservations are hard to come by at many of the hot & happening SF eateries. The Pouter and I really wanted to eat at the ever popular Statebird Provisions, but couldn't get a reservation and planned to try for walk in. After much discussion with previous diners, we decided that would be a poor decision, and went plan B, which was a fairly late 945pm? reservation at NOPA. Don't get me wrong, NOPA is another bumpin' joint with excellent reviews, so we were still quite happy.
Amuse Bouche
A really simple slightly pickled/salted cucumber. They kind of look like lime wedges and definitely had some lime flavor.
Amuse Bouche
A really simple slightly pickled/salted cucumber. They kind of look like lime wedges and definitely had some lime flavor.
Piggy Platter headcheese, crispy trotter, country paté
I rarely meet a charcuterie platter I don't like, but aside from the crispy trotter which was like a meat tater tot, everything else was meh. In fact, the headcheese had a terrible formaldehyde smell/taste to it. It was soooo unappetizing. The Pouter didn't agree with me, but I felt it wasn't even subtle. It was like here are some pig parts that taste like cadavers. Gross.
