Presenting PIER 23 CAFE’S HOT SPOT BLOG…The place to get the latest news on favorite dishes, updates on the hottest live music shows in the SF Bay, and highlights from the super fun events going down at Pier 23 Cafe.
What to EAT ?
April 30th, 2012On warm spring days like these the hardest thing is trying to figure out what to eat!
Steak seems way too heavy while a salad can leave you feeling less than fulfilled. Well, may we offer a suggestion…
Have you tried the STEAMED MUSSELS & CLAMS at Pier 23 Cafe lately?? Sumptuous mussels and clams bathe in a light buttery white wine broth. Resting underneath the steaming cockles, a fresh piece of sourdough patiently absorbs all the wonderful flavors.
Just in case you need a visual to convince you watch this video where CHEF MATT breaks down the step by step process of making one of Pier 23 Cafe’s most popular dishes.
DREAM BOAT SCALLOPS !!
April 6th, 2012
Ok, they’re really called BOAT SCALLOPS but how dreamy is this new Catch of the Day?!
Each scallop is carefully seared with just enough heat to release the delicate flavor of the seafood. Shades of amber fade down the beautiful crust while lavender chive blossoms frolick about evoking the colors of an Impressionist painting.
Think of the table in Renoir’s, Luncheon of the Boating Party. This dish would fit right into the sun dappled scenery.
A bed of shaved Brussels sprouts provide a nice crunch. But, the dish really comes together once you’ve tasted a perfectly seasoned coin potato (creamer potatoes sliced thin as a “coin”) soaked with the wonderful juices of the scallop. An herby vibrance of the fresh chives lingers….ahhhh.
Perhaps another Sauvignon Blanc?
Bye Bye PIER 27…Hello America’s Cup!
March 27th, 2012
Where once a pier stood now spans the blue sky….
Just over a month ago, we showed SF Mayor Ed Lee breaking ground on the Pier 27 site for the Port of San Francisco’s James R. Herman Cruise Terminal and now look at the place! Not much more than a few exterior walls remain.
We took a shot of the demolition earlier today from the patio of Pier 23 Cafe. You should come down and check it out for yourself!
And we’d like to let everyone know Pier 23 Cafe will be OPEN and happy to serve you throughout the construction and the upcoming 34th America’s Cup!
a SPAETZLE Occasion
March 26th, 2012
Chef Matt starts class off right with a taste of Franziskaner served by the lovely Trish.
All eyes are on the prize as Chef Matt handles the steaming spaetzle.
Beer tasting and Spaetzle making two activities that were made for each other.
Here are some shots from Chef Matt’s Spaetzle making class. As Chef Matt went step by step through the process of making the small German dumplings Trish served a tasting of the German weiss beer (wheat beer), Franziskaner. It’s a traditional European style wheat beer that is known to have a bite. It was the perfect pairing to the spaetzle- tender little noodles that when served with butter and cheese transform into a German equivalent of the best mac n’ cheese ever!!!!
Thanks to all those who participated in Chef Matt’s Spaetzle Making class. Keep checking in as there are many more fun events happening at Pier 23 Cafe!
Deconstructed…Soup?
March 7th, 2012
Now how do you deconstruct a soup?
Leave it to Pier 23 Cafe’s CHEF MATT GARCIA to come up with a way!
In his latest special , GRILLED PEAR BRUSCHETTA, Chef Matt strips the classic French Onion soup down to its bare flavors then throws in a few radical ingredients of his own… like Frog Hollow Pears !!?? The true genius is grilling the pears which unlocks a dynamic amalgam of flavor. The sweet flesh is cooked tenderly protected by the skin which takes on the smokey notes and grilled texture. Rather than gruyere cheese Chef Matt goes Italian using house made burrata and a balsamic reduction. The cheesy orb oozes a delicate mozzarella cream onto caramelized french onions becoming pure food ecstasy when slathered onto grilled sourdough.
SPAETZLE 101
February 10th, 2012
Did you know SPAETZLE is German for party in your mouth?
Well, if you don’t know much about spaetzle now… once you taste these heavenly morsels of tender egg noodle you’ll want to know more!
Fortunately, CHEF MATT will be teaching a class on how to make the staple German dish on Monday Feb 27 from 6-8pm.
Whether served in a cheesy cream sauce or with a little bit of butter it’s surprisingly versatile and can assimilate easily with most meat, chicken, or fish. You can instantly improve your meals at home by adding this dish to your cooking repertoire! And learn first hand how they get their funny lil shape!
Make your reservations early and call 415.362.5125 for CHEF MATT’S SPAETZLE CLASS at PIER 23 CAFE on Monday Feb 27 from 6-8pm. Tickets are $20.
*Awesome Poster Design by Whisky Pills.
Paving the way for 34th AMERICA’S CUP: Breaking Ground & Bringing Jobs to SF
February 2nd, 2012
San Francisco is in full swing preparing for the 34th America’s Cup in 2013!
A gathering crowd watched, SF Mayor Ed Lee, break ground yesterday at Pier 27. The event marked the beginning of construction on the highly anticipated Port of San Francisco’s James R. Herman Cruise Terminal. With the rising number of cruise ships set to visit SF and the upcoming America’s Cup, it became clear the city desperately needed a world class destination to host them. Positioned between Fisherman’s Wharf and the Ferry Building, Pier 27 was considered the perfect place to construct this new terminal. And with Pier 23 Cafe right next door we look forward to welcoming these new visitors with open arms… in true San Francisco style!
The new construction is one of many the city is undertaking to get ready for the preeminent sailing event. The projects are committed to adding aesthetic and economic value to the city that will last beyond the America’s Cup Series. They also promise to bring jobs and more opportunities to our local tradesmen and waterfront businesses. As a longtime SF waterfront restaurant, that sounds good to us!
Anthony Bourdain’s LAYOVER gives a shout to PIER 23 CAFE!
January 18th, 2012
For the love of food, Anthony Bourdain has traveled the globe many times over and consequently suffered through more layovers than one man should endure.
So what did he do? He made a show about it. Borne out of necessity /terminal boredom , THE LAYOVER follows Bourdain as he breaks out of the airport gates and into the streets of his chosen hub city touring the great local eateries and hotspots in 24-48 hours. When he came to shoot in SF last August , the city was abuzz wondering which places would make the show.
Well, it finally premiered last week and we were excited to see PIER 23 CAFE made Bourdain’s list of San Francisco’s TOP EATERIES! We were even more thrilled to see Pier 23 Cafe’s owner, FLICKA McGURRIN, make an appearance on the show espousing her love for the San Francisco waterfront- Fisherman’s Wharf, live music, fresh seafood, and swimming in the freezing cold waters of Aquatic Park!
Thanks to Anthony Bourdain & the crew of THE LAYOVER on the Travel Channel. We wish you the best of luck on your new show!
Check out the clip at:
http://www.travelchannel.com/video/san-franciscos-top-eateries
O BRANZINO Mio !!
January 6th, 2012
This BRANZINO will have your taste buds singing like Pavarotti.
CHEF MATT pan frys the Branzino achieving a beautiful crisp to the skin while the meat remains delicate to the fork. The succulent Mediterranean white fish is light, tender with a mild flavor similar to sole. A dollop of charred green garlic pesto adds an herbacious punch to the refined flavors of the fish.
Served with a side of braised chicory and fire roasted cherry tomatoes….that truly taste like cherries!! Each tomato bursts with a sweetness (reminiscent of summer…oh summer!) softening the edge of the slightly bitter notes of the braised chicory.
Don’t miss out on this CATCH OF THE DAY!!
FEAST your eyes on these NEW DISHES !!
December 28th, 2011
Smoked Salmon Plate
California cold smoked salmon from Point St. George topped with fried capers, thinly sliced red onion, lemon zest & wild arugula. Served with herb spread and sourdough toast points.
Slow Stewed Gigante Beans
White beans, fresno chilis, jalapeno chili, green & red bell pepper, garlic, and onion stewed slowly with gratifying subtlety. The dish is finished with fresh fried sourdough squares, feta cheese and parsley which add a nice zip and texture to the profound flavors of the slow cooked beans.
Red Wine Braised Beef Short Ribs
Beef short ribs braised to tender perfection served atop a silky potato puree with mushrooms all basking in a pool of red wine reduction.
A perfect meal for the cold winter nights ahead!
