Shout Out SF Eater Blog

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Spigarello

This is one of my favorite vegetables this winter---sprouting broccoli also
known as "spigarello". It cooks up like kale and I serve it at the restaurant
with a bit of fresh garlic, olive oil, salt and pepper. You can also give it
a drizzle with an aged balsamic vinegar at the end to add a little sweetness.

Christmas Day at Vin Antico

We are open on Christmas Day! Join us for some wonderful holiday dishes like roasted Liberty duck breast stuffed with sausage and chestnuts, grilled venison and grilled Sea of Cortez diver scallops with a Dungeness crab cake. We are open from 4:30 until 10pm. We have a few tables left so make your reservation now online at opentable.com or call the restaurant 415.454.4492.

V Bar on Monday Nights

Monday night is a great night to drop in at the restaurant. Wine Director, Tyler McNich creates a great evening with unique wines paired with a paired down menu of cheese, salumi, salads and pizzas. Tyler digs into the list and pours some of our most desirable wines by the glass. See you at V Bar!

Vin Antico featured in new music video

www.meganslankard.com

Up and coming Indy rocker Megan Slankard recently spent a long day at the restaurant shooting her new music video Token of the Wreckage. Check it out on her website and watch for a great cameo of server Sara.

"This seemingly innocent 20-year-old singer-songwriter has surprised audiences and critics across the country with her smooth, bluesy compositions. A breath of fresh air in the world of female pop singers, Slankard's sound is vibrant, emotional, and very addicting." 

Santa Cruz Sentinel

Great Review in the Marin Independent Journal

My new favorite newspaper

Truffle Vinaigrette

Truffle Vinaigrette

2 shallots diced
1tsp combined cumin seed, coriander seed, caraway seed
Pinch of red pepper
Pinch of grains of paradise
3 cups of organic orange juice

Combine all the above in a non-reactive stainless steel pan and reduce until it is a syrup
Allow to cool for two hours in the refrigerator
Put mixture in blender and blend until smooth then slowly add

1/4 cup white truffle oil
1/4 cup champagne vinegar
1 cup 3/4 of a blend of olive oil and canola oil

season to taste.

Vinaigrette will keep in refrigerator for 2 weeks.

Works best with frisee, red onion, fennel and citrus wedges