Inside Scoop SF: Searching San Francisco for Pork Chops
Location: Burritt Room + Tavern
By Willie Brown
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June 20, 2012
I've been pork chop hunting. I've heard of people going fried chicken hunting, or rib hunting , and my friend Sonya went sushi hunting with her girlfriends. I don't do sushi, so I went pork chop hunting instead.
I've been to five places in the last month.
Surprisingly I had a good one at Le Central. They only put it on the specials menu from time to time; this time they did it with red cabbage and pureed carrots.
Then of course Park Tavern's pork chop was superb; it's grilled and served with sauteed baby turnips, apples, bacon and a mustard jus.
Saturday I had the pork chop at Boulevard and on that night, the place was packed because everyone was in town for the golf tournament. Boulevard's pork chop is very fancy and roasted in the wood oven and includes Kabocha squash gnocchi, roasted Fuji apples and shaved Brussels sprouts. I was with a guy who asked if he could choose the wine — it turned out to be $165 bucks for the wine, two times. Of course I didn't know the price until the check came. Still, when people ask to choose the wine, they should have to pay.
But back to the pork chop hunt: I also had a very good one at 1300 on Fillmore where it's house-cured and served on celery root puree.
However the best of the pork chop was at Burritt Room+Tavern. The thick grilled chop is on a bacon and bean ragout with mustard greens and sweet onions. My advice is that if you go there, get two things: the Bibb lettuce salad and the pork chop.
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