Adventures in San Francisco
San Francisco is filled with food treasures. I woke early this morning (still on east coast time) and wandered to the Ferry Building. It is a quiet place early in the morning on a non-market day. One of the most spectacular farmer's markets is held in this building and in the lot behind it, under the shadow of the Golden Gate Bridge.
The building is mostly just a pass-thru for early commuters who arrive by ferry from across the bay.
I stopped in at Boulette’s Larder and reintroduced myself to Lori, who is the owner with her partner, chef Amaryll. Boulette’s Larder is my dream eatery. Beautiful food. My eyes scanned over the stove where a chef was ladling winter squash into large shallow bowls. Sauteed greens were placed around the squash, and then for the finale, a poached egg placed on top. My idea of breakfast! Customers are invited to sit and have a meal at one large farm table surrounded by the large oven and a fireplace.
Boulette's Larder is really a cook's place for all sorts of interesting goodies that make your larder complete: duck fat, salts, stocks, rubs, as well as pre-made dinners like whole racks of lamb and rutabega roasted, and of course petite beautiful desserts. I ordered a pot of green tea. Californians know how to make and serve green tea and I treasure the available selections. The flavors are just so rich and vibrant! I bought some small packets of bamboo charcoal. These mini charcoals filter water, stay good for months, and make lovely little gifts.
This trip I headed over to the Mission. The Mission is a neighborhood of vibrant colors and blocks of great taquerias mixed with great delis, the most interesting ice cream shops, coffee and pop-up restaurants. 24th Street is 
where most of these places are located.
Philz Coffee - Delicious! Unpretentious: overstuffed chairs, scuffed tables, almost messy... a contrast from the coffee shops near my hotel on Union Square. "This is like my grandma's house," Phil said.
Next stop Dynamo Donuts. I was greeted by Sara Spearin who is the owner and creator of this little gem of a bakery. Dynamo has over 40 donut flavors and with hesitation she says the most popular donut is by far the maple bacon. But the lemon thyme, molasses guinness pear and ginger orange would be my selection. Dynamo uses Clover Organic Milk for it's coffee and donuts. Each donut is created utilizing organic, sustainable, and local ingredients whenever possible. Each batch is made, rolled and dipped by hand and Sara uses only organic palm oil for frying! No other place like this! They are always handmade daily by Sara and her staff.
The hottest bar in town is Trick Dog at 3010 20th Street. They prepare concoctions of drinks that are organized around the Pantone paint color guide starring libations named after real colors, like Straw Hat, that the owners have used in their restaurants. Very cute, very clever! Very cool place. I jumped in a limo with 11 women (we had waited in a long line for a cab and there were no cabs) at 11pm. Our only connection was that we were all chefs and in need of a ride. Why head home when we had wheels?! There is nothing like a limo ride to the hottest bar in town!More places worth visiting in San Francisco can be found on Local Adventures...