Sunday, December 13, 2009

MISSION STREET FOOD ***'

There has been a fair amount written about Mission Street Food and it's Thursday (and Saturday) dinners. After several visits that were hit or miss, one thing became clear to me, the best nights have been those when Anthony Myint is cooking. Great flavor, textures and interesting often unconventional combinations of ingredients. The menus aren't bound by convention, as if the chef is treating the place as a laboratory to experiment. With much of the proceeds going to charity it could only be the labor of love for someone passionate about food. Something I wholeheartedly support.


I won't go into a play by play of everything I've liked but here are a few standouts from menus I saved:


Asian Pear Salad with watercress, chinese celery, chili oil, roasted peanut


Crispy Tofu with slow egg, sauteed greens, garlic-sesame glaze


Salt & Pepper Cod with guacamole, sweet corn, bacon, mustard greens


Aged Angus NY Strip Steak with goat cheese, seared cherry tomato and shishito peppers, and black bean demiglace


Peking Duck Flatbread: duck confit, duck cracklins, cucumber, cilantro, scallion and spicy hoisin


country-fried chicken livers with brussels spouts, buttermilk dressing


seared beef tongue with blackened grits, spicy mustard greens, pickled anchovy


trotter flatbread: ham hock rillette, cornichon, sauce gribiche, on a homemade flatbread

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