Restaurant Review: 4505 Burgers and BBQ


4505 Burgers and BBQ 3-Meat Platter

4505 Burgers and BBQ 3-Meat Platter

4505 Burgers and BBQ opened recently along the Divisadero corridor in San Francisco and has quickly become a popular destination.  4505 Meats was established by Ryan and Cesalee Farr as an outgrowth of their interest in whole animal butchery.  They started teaching butchery classes and selling chicharrones.  Now 4505 Meats is establishing itself as a mini-empire in San Francisco, with a butcher store in the Mission selling meats and prepared foods and stands at the Ferry Market Terminal and various local food events like the Eat Real Fest in Oakland, where they sell magnificent sandwiches like “The Fat Bastard.”  I had made a pilgrimage last year to Austin, TX to visit Texas barbecue legends like Frankin Barbecue and John Mueller Meat Co., so I was excited to see how local meat experts 4505 stacked up.

The barbecue menu at 4505 Burgers and BBQ is traditional, with brisket, pulled pork, chicken, homemade sausage (hot or mild), and pork ribs.  I tried a 3-meat sampler platter with their brisket, pulled pork, and hot sausage.  The pulled pork was excellent, moist, and flavorful.  The sausage had snap and a good amount of heat.  The brisket was a lean cut and was very good with a slightly peppery bark.  The brisket did not quite reach the luscious heights of Franklin Barbecue, but was still very well done.  The “sweet and thick” barbecue sauce was really good.

The sides were definitely well thought-out and elevated.  I had the Frankaroni, deep-fried mac and cheese and 4505 hot dogs – delicious.  Well done creamy, mild cole slaw.  Excellent pickles and pickled onions to cut the richness of the meat.  Pillowy soft Parker rolls, slightly toasted and basted with butter.  This is a great barbecue platter!

On another visit, I had the smoked rib plate and thought the smoky flavor and barbecue char on the ribs was simply outstanding.  I have come back for the smoked rib plate, which is my favorite item on the menu.  I also tried the posole, a Mexican stew of meat and hominy garnished with cabbage, cilantro, radish, and lime that is is one of the more unusual options for a BBQ side dish.  This was also outstanding; there was so much flavor in this posole since they use all of the bits and pieces from the various barbecue meats.

On the sandwich side of the menu, they offer what they modestly call the “Best Damn Cheeseburger.”  It’s a very good burger, with melted cheese, lettuce, and onion, on a nicely toasted seeded bun.  Bacon and egg can be added on as extras.  They cure their own bacon, and I am pretty sure they also grind the meat for their burgers.  I had a side of spicy fries topped with chimchurri and lemon parsley aioli, which were good.  Hamburgers are offered at their late night window until 11pm on the weekends (there are several bars as well as The Independent concert venue in the neighborhood).

There is an extensive selection of beers on tap as well as non-alcoholic drinks.  The building is dominated by the open kitchen, which includes the barbecue smoker.  There are about six counter seats available inside, and a fenced off area with picnic tables outside.  Many people eat there, but a lot of people get their orders to go, “Pig in or Pig out” as the sign outside says.  4505 Burgers and BBQ is located on Divisadero in the Western Addition neighborhood of San Francisco, a block away from The Mill.  Go to both places for a double whammy of great food.  Highly recommended.

4505 Burgers and BBQ, 705 Divisadero, San Francisco

Link to 4505 Meats site here, and 4505 Burgers and BBQ site here.

4505 Burgers & BBQ on Urbanspoon

 

Bakery Review: The Mill (San Francisco, CA)


The Mill toast with apricot jam

The Mill toast with apricot jam

As usual, I am many months late following up on trends, but I finally tried the toast at The Mill in San Francisco.  The Mill is Josey Baker’s bakery where he sells his signature breads and baked goods in a joint venture with Four Barrel Coffee.  They make exceptional bread, using whole grain flour that they grind in-house and naturally leaven with wild yeast.  Their bread is served at some of San Francisco’s best restaurants, like State Bird Provisions and Frances.  The toast became famous among various food sites last year as “$4 Toast” or “Hipster Toast” (see write-up in Bon Appetit for example.)

The toast is made from thick slices of one of Josey Baker’s breads, like the country loaf.  It is spread with a generous amount of salted butter and and various toppings, like their own apricot jam and version of nutella.  I thought it was excellent, satisfying comfort food with elevated artisanal ingredients, justifying the hype and the notoriety.  I also sampled their seeded country loaf, which had a great crust, soft interior, and complex, slightly tangy, nutty flavor.  Their chocolate chip cookie was excellent as well, made with 100% stone ground whole grain flour and a generous amount of high-quality chocolate.  The Josey Baker Bread Cookbook is definitely on my list to get.

The Mill has an open, warm interior filled with light from the skylights above.  There is a long communal table as well as smaller tables and a parklet outside.  There is an open kitchen area where the tattooed baristas, bakers, and cooks work, making the toast along with homemade nutella or jam.  The Mill is located in a great neighborhood along the Divisadero corridor in San Francisco, with neighbors including Bi-rite grocery, Bar Crudo, and 4505 Burgers and BBQ.

The Mill, 736 Divisadero, San Francisco, CA

Link to The Mill website here.

Link to Josey Baker Bread Cookbook here.

The Mill on Urbanspoon

Paris Pastry Walking Tour


Paris Pastry Map

The 6th and 7th arrondissements are home to some of Paris’ finest patisseries.  I recently visited several and have mapped out a suggested route that hits many of them.  One can start with Sadaharu Aoki, who is a master of blending Japanese ingredients with classical French technique.  He has several locations in Paris.  I visited his counter in the Galeries Lafayette food emporium, but his flagship store is in the 6th.  His Millefeuille was amazing – layers of flaky pastry and vanilla pastry cream topped with a thin layer of crunchy caramel.  He also has interesting macaron flavors like yuzu and matcha.  From there, walk to Pierre Herme at 72 rue Bonaparte.  Pierre Herme also has several locations in Paris, but most only sell macarons and chocolates.  The location in the 6th is the only one that sells his pastries, including my all-time favorite, the Ispahan, with rose macaron, lychee, and raspberry.  The Ispahan croissant is also amazing.  The macarons are my favorite as well, especially the chocolate-passionfruit.  They are expensive – a box of 7 in a nice gift box is 18e.  Walk up rue Bonaparte to Laduree.  Laduree is also famous for its macarons, and this location has a tea salon where you can sit and enjoy some pastries.

From Laduree, go to Hugo et Victor on Boulevard Raspail.  I cannot believe I missed it on this trip, but I have read great things about Hugo et Victor.  Then make your way over to rue du Bac, where there is one block that has three incredible shops.  La Patisserie des Reves (the pastry shop of dreams), the jewel-like Des Gateux et du Pain, and opening later in 2014, Jacques Genin.  Jacques Genin’s flagship store is near the Republique metro stop in the 3rd arrondissement.  Jacques Genin makes amazingly creamy caramels in a lot of different flavors.  I like the original and nut variations, and less so the fruity ones, except for the mango-passionfruit which was quite delicious.  They sell for 110e per kg!  A 100 gm bag will get you one of each of flavor.  There is also a Mosaique sampler bag filled with various chocolates, pates du fruits, and caramels, which makes a nice gift for 17e.  The Jacques Genin store in the 3rd has a tea salon, where one can order pastries.  I am hoping that the store in the 7th will have a tea salon as well.  Des Gateux et du Pain might be my new favorite patisserie.  Stunningly beautiful pastries and breads.  Their croissant was perfect.  The pistachio St. Honore was delicious.  La Patisserie des Reves is really unique, with more playful interpretations of the classics – look at their St. Honore, for example.  A branch of Dalloyau is also nearby.

Finally, walk up rue du Bac to Eric Kayser to sit down and have coffee and your accumulated loot from all the other shops, or some of Eric Kayser’s excellent eclairs or a delicious baguette cereale (seeded baguette) and buy some mini financiers (chocolate, almond, and pistachio) to take home (10.50e for 300 gm).  And…since you’re walking a lot and calories don’t count when you’re on vacation, enjoy!

Thanks to Paris Patisseries Blog for a lot of recommendations!

Edit: I think you could do the route backwards as well (starting at Eric Kayser), just as long as you end up at a place that has sit-down coffee service like Laduree or Eric Kayser.

 

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