- 10:54 twitpic.com/4uhe5 Delfinas in San Francisco has the most amazing pizza, but the icing on the cake was the freshly dried oregano.wow! #
- 18:26 Following up on produce question still? ChefMod really doesn’t stop. #
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A few weeks back, we made a trip to the west coast to visit friends and family and also see some potential ChefMod customers (they have a lot of restaurants there). On our last night in San Francisco, we finally made it to Delfina. With an over tired four year old, just beginning to figure out how to tell time, who is now further confused by his dads explanation of the earth spinning around the sun.
Not knowing the lay of the land and still feeling a bit reccesionary, we were surprised to find at 7pm on a Sunday night a booked restaurant with no tables. Nothing even for walkins. Being parents with limited time before “the mealtdown”, we flew next door to the Delfina pizzaria where we immediately chalked our name on the board taking the third position in line. In no time we were seated and ordered the standby margharita pizza which has become not only my son’s only acceptable choice but also one of my wife’s favorites. To mix it up we also ordered the Proscuito Pie equally and aptly named.
The food was amazing and my friend Susan would be proud to learn that we enjoyed our cafe meal with a glass of wine each.
The most memorable part of the meal however was not the fantastic new music playing most likely from an iPod mix, or the wine or even the pizza (although the pizza was amazing as well), but a small dish of three simple ingredients of grated parmesean, red crushed pepper and freshly dried oregano. I have never tasted oregano like this before. In racks high above the pizza ovens in the open kitchen were tray upon tray of fresh oregano drying in long stems never to see the inside of a jar. The flavor was so strong it was as if we were tasting it for the first time.
It is truly the little things that make an experience so great. There is no surprise that this restaurant seemed practically to defy the current state of economy.
I’m not sure that we will cancel the spice order from the broad line distributor, but it made me think twice. As buyers of food, some of us Chefs some just taking orders both literally and figuratively, what role do we play in bringing new ideas to our group, finding great sources and influencing not only those top Chefs but also aspiring new talents at work?
If you’re ever in the neighborhood, check out Delfina! 3621 18th Street, San Francisco, CA, 415.552.4055
