unoptimized

I broiled a 3/4 lb. ribeye last night for dinner. Bought it down the block. 100% grass fed. Salt and pepper. Cooked it to a light medium rare. Threw it on a bed of tri-color rotini. Delectable.

This is brilliant. I don’t know what else to say.

Thanks to these folks for the picture.

I have everything from Sushi, Mexican, Italian, A French Crepe place, 3 tapas places (only gotten to 2 of them so far), Chinese, Thai, handmade ice cream, an organic grocery, Chinese, Middle Eastern, Indian, Pakistani (I can’t tell the difference), Peruvian, and plenty of bars (mostly divey) all within 5 blocks of my apartment. Oh yeah there is also this unbelievably good bakery about 3 blocks from my
house. Then there is the pork themed breakfast spot.

There is also this amazing Caribbean place near where I
work with jerked chicken that is outlandishly good.

Of course with all that, what am I doing right now? Eating Annie’s mac and cheese.

Here is mom’s take:

Down in the Lower Haight, there lies this gem of an eatery. Tiny hole in the wall spot. A large assortment of sausages (Merguez and Wild Boar are two of my favorites), thrown on the grill at your behest when you place your order at the counter. You can eat in, at the small counters along the wall, or carry it next door to the bar.

The best secret (or maybe not so secret) thing to know about Rosamunde is the Tuesday lunch hamburgers. Seriously good. Be prepared to wait though. I went yesterday and had to wait almost 25 minutes. So very worth it. Especially since you can wait next door in the bar and they will come and let you know when your burger is ready.

• cucumbers
• tomatoes (plum seem to work best)
• onions (red work best visually)
• olive oil
• red wine vinegar (seriously folks, not balsamic here)

You go figure out the quantities, I just wing it. Just chop it all up, add in the oil and vinegar and toss. Truly sumptuous.