Tostada de ceviche
$$, Outdoor Seating, Mexican,
"Crazy fresh shrimp, fish and tomato ceviche with crema and avocado. They do everything right here, but this is one of my faves."
ChefTaylor Boetticher
Napa
My Venues
- Fatted Calf
- 320 Fell St
- San Francisco, CA
- Fatted Calf
- 644 1st St
- Oxbow Public Market
- Napa, CA
- Fatted Calf Charcuterie
- Ferry Plaza Farmer's Market
- (Saturdays)
- 1 Ferry Building
- San Francisco, CA
Accolades
- Top 50 Food ShopsSunset Magazine
- The Saveur Top 100Saveur Magazine
- San Francisco's Best Butchers7x7 Magazine
- ChefsFeed WinnerOne of the Best Things to Eat in SF/Napa
Where I Go Out
Wood oven roasted vegetables
$$, Outdoor Seating, Reservations, Modern, American,
"The Heirloom baby carrots with oaxacan mole and sesame brittle is just one of the many awesome vegetables they do out of their wood oven. The combination of roasted carrots with mole is one I never would have thought of but works really, really well."
Tacos alambre
$, Mexican, Food Truck, Tacos,
"This is a slightly larger taco made on a flour tortilla with carne asada, sliced onions and peppers and hit with a spicy avocado-serrano chili salsa. Because if you come to Napa, you have to eat a taco. And if you only eat one, this should be it."
Wood fired chicken wings
$$, Asian, New American, Cocktail, Wine Bar,
"Todd Humphries is a crazy talented chef who brines, spit roasts and then crisps these wings in a wood oven and tops them with teriyaki and sesame seeds. They're amazing and addictive, and I'm always a little amazed at how many I can put away."
Caramelized beets with goat cheese crema, greens and chimichurri
American, Outdoor Seating, Full Bar, Winery, Happy Hour, Modern, Bar,
"This has all the components of a great dish, and they've been doing it since day one. The beets are seared on a plancha very deeply, and the result is like the crust on a great steak. The spicy chimichurri and the crema add counterpoints to the earthy, crisped beets and make this dish sing."
At My Venues
Sandwiches du jour
$, Deli / Bodega, Embarcadero
"The meatloaf sandwich is made with chilled meatloaf, pickled onions and mustard—and served on a soft roll. It reminds me of the grade school lunches my mom used to make, and it makes me feel like a kid again. It's super satisfying."
Napa porchetta sandwich
$, Deli / Bodega, Embarcadero
"Sliced porchetta with lots of herbs, arugula, and mayonnaise on fresh bread, from right next door, at The Model Bakery. They always have them ready and prepared, so run in and grab one before they run out."
Charcuterie
$, Deli / Bodega, Embarcadero
"I love all the charcuterie they do here because it's all made in-house and it's creative, but at the same time, still traditional combinations."
Napa porchetta sandwich
$, Deli / Bodega, Embarcadero
"This is a big, delicious sandwich with porchetta. The real standout in this sandwich is how the porchetta is cooked. The meat has the right amount of crispness, juiciness, and flavor. You can’t walk into Fatted Calf, see the roasted porchetta sandwich on the counter, and not resist. It's a must-have."
Sandwiches du jour
$, Deli / Bodega, Embarcadero
"The Fatted Calf has a few mainstay sandwiches but they change up their specials all the time—porchetta, meatloaf, all kinds of good stuff—so I just go with whatever I'm feeling that day."
