Staging well-crafted feats of new all-American, neatly tucked away from the Valencia Street h-words
A steak sandwich ($13) was served on focaccia, and the flaps of meat were tucked in with strips of orange bell pepper and melted cheddar cheese. The side salad of arugula and spinach turned out to be the home of the fugitive radish coin; finding it was like the culmination of an Easter egg hunt.
One of the desserts deserves a special mention, the shortbread ($6), festooned with strawberry meringue and whipped cream. The shortbread had some of the sublime crispy-spongy quality of a cinnamon bun, and I wondered if it might be some version of brioche. No, we were told, it was a biscuit, the same kind the kitchen uses for its breakfast dishes. This is frugal and prudent — also brilliant, or, as the h-folk sometimes put it, rad.
Dinner: Tues.-Thurs., 5-10 p.m.; Fri.-Sat., 5-11 p.m.; Sun., 5-9 p.m.
Breakfast: Tues.-Fri., 10 a.m.-2 p.m.; Sat.-Sun., 9 a.m.-2 p.m.
Lunch: Tues.-Sun., 11 a.m.-5 p.m.
3465 19th St., SF
Beer and wine
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