This week's tablehopper: appy hour.


Langos bread with white turnips, anchovy, and chicken liver. Photo: ©

Yo. How you doing out there? Well, today’s a big one for me since I am launching tablehopper’s very first app! Yup, it’s called Tablehopper’s Top Late-Night Eats in SF, and it has almost 100 places that serve food after 11pm! You can read more details below in the sponsor section (or just hop over to the app page on iTunes!). Many of you have been asking me for a tablehopper app for a while, so hopefully this is the first of many. That depends upon how sales go (WINK) and if you make it worth my while, heh heh. Anyway, check it out!

Apropos of the late-night dining topic, my second column for 7x7 was just posted online today with my thoughts about our local late-night dining scene. The original title in the July/August issue was The Night Shift: SF’s late-night dining scene is in a sorry state of affairs. So what’s the recipe for making it after dark?

So last night I played a bit of hooky and left my desk for a few hours—there was no way I was going to miss the guest chef appearance of Christian Puglisi of Restaurant RELÆ (Denmark) at Bar Tartine. Based on the who’s who of chefs and somms in the room, it was quite the industry night—I especially loved the reunion of past Bar Tartine chefs, cooks, and staff that was happening in front of the new oven (it was their own rumpus room). It was a spectacular meal, 12 courses in all, each dish so full of flavor and texture. Puglisi made our local ingredients sing. It was like a dream meal of appetizers, one after the other, many featuring Chad Robertson’s spectacular breads (including one made with kamut). Pictured here was a dish that was the height of collaboration: chef Nick Balla’s famed langos bread topped with a wickedly memorable combination of chicken liver and anchovy, layered with sliced white turnips that looked like fish scales. Pow. What a night.

Okay folks, let’s dive in here. See you tonight at David Chang’s talk?


Marcia Gagliardi

View tablehopper Newsletter from Tuesday, Jul 17 2012