Anyone who says that eating for a living isn't all it's cracked up to be has some serious issues with the truth.
Eating is an obsession for The Chronicle's Food and Wine staff. Sure, as in any job, there are some drawbacks - such as not getting invited to friends' homes for dinner because they're petrified to cook for us. That only forces us to ferret out even more culinary hot spots.
Each member of the staff has distinctive tastes, yet despite our differences there are some things that we're collectively crazy about. Fresh Dungeness from Swan's Oyster Depot means crab season is here. The lemon meringue cake from San Francisco's Tartine is our dessert of choice for birthdays. The Bostini cream pie from Scala's Bistro has us going back for seconds. We'd drive to Yountville every day if we could for a fix of the "Oreo" cookie at Bouchon Bakery. And we all agree that the burrata from A16 is pretty much as close to heaven as we're likely to ever get.
What about our individual choices? We've come up with a list, each one of us choosing our five favorite food items. Agree? Disagree? Chronicle readers have always been an opinionated lot - so bring it on.
Michael Bauer
Restaurant critic
The salmon cornets amuse bouche at the French Laundry in Yountville - salmon tartare scooped into a crisp savory cone filled with tangy creme fraiche - is an unsurpassed treat.
Beer-battered green beans at Coco500 in San Francisco: I order it every time.
Single cheeseburger at In-N-Out: It's a secret indulgence.
The Rattlesnake at Beretta in San Francisco: I may have a near phobia of snakes, but this cocktail - a blend of rye, lemon, maple syrup, bitters and frothy egg whites - is the best therapy.
Octopus salad at Pesce in San Francisco: I've had many versions, but this is by far the best: tender seafood, crisp celery, tart lemon and creamy potato cubes.
Lynn Char Bennett
Staff writer
Mossabaha at Old Jerusalem Restaurant in San Francisco: This not-too-garlicky hummus with its whole garbanzos, olive oil and fresh lemon juice is soul satisfying.
The Manhattan Antica at Prima Ristorante in Walnut Creek: Bar manager Gwyneth Hogarth creates a standout version of this classic.
Wu gok at King Valley Tea House in Pinole: These crisp taro turnovers are made to order by special request, but well worth the trouble.
Antipasto trippa at Poggio in Sausalito: Chef Peter McNee braises tripe in a wood-burning oven until it's meltingly tender.
The cumin lamb at Sichuan Fortune House in Pleasant Hill.
Janny Hu
Staff writer
Caldo tlalpeŅo at Nopalito in San Francisco: A light and refreshing soup that's deceptively filling.
Kyoto iced coffee from Blue Bottle Coffee: Smooth, delicious and ridiculously strong.
Barbecue pork buns at AA Bakery & Cafe in San Francisco: Near-perfect buns filled with moist, flavorful meat.
Butternut squash pizza at Gialina in San Francisco: The thinly sliced squash and equally thin crust make you wish this pizza was always in season.
Risotto with beets and feta cheese at Specchio in San Francisco: Sweet and savory, and just plain cool to look at.
Stacy Finz
Staff writer
Fried chicken sandwich at Bakesale Betty in Oakland: The only sandwich - the spicy slaw gives it that zing - that would entice me to eat from an ironing-board table.
The morning bun at La Farine in Berkeley: Flaky croissant layers smothered in brown sugar and cinnamon. Need I say more?
Carolina cheese grits at 900 Grayson in Berkeley: This creamy comfort dish served at Saturday brunch makes me wish I came from the South.
Cream of mushroom soup at Martini House in St. Helena: Chef Todd Humphries forages the mushrooms for this rich soup. The mushrooms are safe; the soup is to die for.
Lobster pot pie at Michael Mina in San Francisco: The most deliciously decadent thing I've ever eaten.
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