Travel Reference
In-Depth Information
144
Memphis Minnie's
BARBECUE If you've got a hankering for a tender piece of slow-
cooked meat, head straight to M emphis Minnie's. The owner smokes his brisket for 12
hours and adds his o wn spice r ub for kick and flav or. Other options are finger-licking-
good ribs and succulent pulled por k. The protocol is simple: stand in line and choose
your meat and two sides, such as sw eet potato or corn muffin, and hav e a seat at one of
the tables lined up against the bright y ellow and r ed wall. Look ar ound at the playful
decor, which includes plastic pigs, black-and-white co w-print ceiling fans, pinned up
trucker hats, and pithy sayings like “N ever Trust a Skinny Cook.” You can also read the
favorable newspaper clippings about Minnie's under glass at each table. O nce your meal
is ready, choose fr om one of the thr ee sauces at y our table: r ed Texan, North Carolina
vinegar, and S outh Car olina y ellow mustard. Fortunately, each table has a full r oll of
paper towels on it as well. All the meat is delicious, and most of the sides, with the excep-
tion of the overly dry corn muffins, are tasty, too.
576 Haight St. (at Steiner St.).
&
415/864-7675.
www.memphisminnies.com. Highchairs, boosters. Main
courses $8-$20. AE, MC, V. Tues-Sat 11am-10pm; Sun 11am-9pm. Muni: No . 6-Parnassus, no. 7-Haight,
or no. 71-Haight-Noreiga bus to Steiner St.
14
THE MISSION
If you're headed to or fr om any of these r estaurants at night and y ou're not driving, I'd
recommend taking a cab.
EXPENSIVE
Delfina
IT ALIAN This r enowned Tuscan-Italian r estaurant defines what 's
incredible about the city's neighborhood eats. Every day chef/co-owner Craig Stoll, one
of
Food & Wine
's Best New Chefs a few years back, whips up a ne w menu of delectable,
ultra-fresh fare. Diners trek in from all over the city for it, even though there's absolutely
nowhere to par k. (Take a cab .) The Niman Ranch flat-ir on steak with fr ench fries is a
standard, but a more seasonal option might be winter gnocchi with squash and chestnuts
or lamb with polenta and sw eet peas. Don't fail to or der the buttermilk
panna cotta
for
dessert. The yellow walls, close-together tables, and hip young clientele give this place an
adult energy, so I suggest it for a night when y ou have a babysitter. An added plus is its
proximity to many hopping Mission bars: If you do have a sitter, you can enjoy an hour
or two out on the to wn after dinner.
That said, if you absolutely want to visit and hav e the kids in to w, not to worr y. The
staff is friendly and r elaxed. Moreover, chef S toll and his wife Annie ar e parents them-
selves and sure to be accommodating. B ut if you're in any way concerned that the place
may be too much for your kids, just head next door to Pizzeria Delfina (see below).
Note:
While I've listed D elfina in the expensiv e category, the r easonable prices almost justify
listing it in the moderate categor y.
3621 18th St. (btw. Dolores and Guerrero sts.).
&
415/552-4055.
www.delfinasf.com. Reservations rec-
ommended. M ain c ourses $18-$26. MC, V. M on-Thurs 5:30-10pm; F ri-Sat 5:30-11pm; Sun 5-10pm.
Muni: J-Church streetcar to 18th St., and then walk 2 blocks east.
5
Foreign Cinema
Finds
CALIFORNIA/MEDITERRANEAN What sets this
establishment apart from any other place in the city is its outdoor courtyard with a large
exposed-cement wall onto which ar e projected foreign films, many of them O scar win-
ners. Heat lamps keep the place cozy, and, well, it's just an incredibly fun way to hav e a
