Limonata popsicle with a bit of white peach on top; sadly, this was the only photo I got due to a camera problem.
We don’t generally review specific restaurants on Burnt My Fingers, but will make an exception for an inspiring meal last week at Middle’terranea in San Francisco, a pop-up produced by famed local chef Michael Mina and featuring the work of Adam Sobel of RN74. This menu only lasts until mid-October when the restaurant switches to another concept, so if you’re anywhere close to SF go there now.
The flavors were intense yet balanced with a generous amount of salt. Two specifics I will remember and attempt to replicate were the dried cherries in the hummus (tartness a perfect counterpoint to the richness of the other ingredients) and the “toasted farro” in one of the salads which turns out (I asked Adam about this) to be farro grains (but he says this will work for any grain) that are cooked in an seasoned broth with garlic and herbs, dehydrated then reconstituted in hot oil.
I ate all of what follows. Look at the number of dishes and the complexity and you would agree the price might have been $90 or $135, but in fact it was $45. I also had the wine pairings at $30 which was not as good a value with mostly readily available, middle of the road choices; a broader selection of beers might have been a better choice with this spicy food.
Frozen Limonata and Olive Oil-Drizzled Tenbrick White Peach; Sea Salt and Basil Buds
Warm Yogurt Flat Bread with Za’atar-Cured Salmon
Red Onion Labneh, Shave Ciogga Beet, Fried Zucchini Chips
Lovage, Watercress and Mint Salad, Toasted Pistachios, Persian Cucumbers, Heirloom Melons and Olive Oil-Soaked Haloumi
Brokaw Avocado with Pickled Hot Peppers and Summer Vegetables; Fried Walnuts, Katafi, Schug
Heirloom Tomatoes and Shaved Green Onions, Crunchy Farro, Toasted Sesame, Coriander Blossom, Tahina, Spicy Lime Dressing
Fried Cauliflower and Crispy Chicken Skin Hummus, Roasted Garlic, Dried Cherries and Fresh Marjoram
Harissa-Marinated Whole Roasted Chicken
Roasted Baby Eggplant and Sow-Cooked Cherry Tomatoes, Sumac, Sesame, Pine Nuts, Oregano
Moroccan Sweet Corn, Chermoula Yoghurt, Feta, Cayenne Pepper, Orange Zest, Mint, Green Onions
Smashed and Fried Fingerling Potatoes, Garlic Aioli, Smoked Paprika, Matbucha
Toasted Sesame Mango Tarta, Frozen Greek Yoghurt, Preserved Lime, Cardamom Honey
The restaurant occupies the former Chez Claude space at 2120 Greenwich, corner of Fillmore in the Cow Hollow District. Reservations (very scarce) can be made at http://minatestkitchen.com where you purchase a ticket in advance; walk-ins are also accommodated at the bar. Middle’terranea is open Wednesday-Saturday from 5:30 to 10:00 pm.