After the crazy lines (again) during PAPALOTE’s Mexi-Pino burrito day, it’s official: the chicken adobo and garlic-fried rice burrito is going to be a staple on the menu every day, starting in March. Hallelujah. I think the boys at We Eating, Gus and Big Jon, are gonna be happy, too.
And Danny Bowien’s menu at ~MISSION STREET FOOD~ this Thursday is looking like all kinds of crazy delicious. How about raw Tasmanian ocean trout: roe “en escabeche”, Santa Barbara sea urchin, crispy rice paper, fresh dill. Or then there’s lightly grilled littleneck clams: smoked habanero shoyu, pineapple vinegar, olive oil puffed barley. Oh wait, one more: oysters on the half-shell: pulled pork shoulder, poached Napa cabbage, salt pickles, spicy whole bean miso. Dang.
