I started my day with some of these really interesting fiber-packed crackers I picked up on Clement St called “Digestive.”  Indeed they were. Then I took a nostalgic run through the Fillmore and Pacific Heights-ish area. Shamefully, this was the one and only day I convinced myself that running during vacation was ok. Regardless, I got to swing through two of my favorite spots – Mollie Stone’s (her produce is so-so and a little overpriced in my opinion; I’m really more interested in the hot bar – rivals Whole Foods’ – and cheese selection. Oh, and the awesome cookies) and Café Murano, my favorite neighborhood coffee joint from back in the day. Once I got a free mango bellini “refill” from my favorite barista (baristo…?) which earned Murano a spectacular Yelp review.

Got ready for the day ninja-style (Steel and Steph slept through my entire morning routine) then we all started the day with Steph’s recipe for Dirty Girl Scouts, another standing SF tradition from my living there. Hot cocoa and peppermint schnapps. Lethal at 10am. We giggled our way to SoMa and grabbed lunch with Steel and Robert at Primo Patio, this Caribbean place Steel wouldn’t stop raving over. It was a great atmosphere, and one of those places that really only makes sense in San Francisco – all breezy, patio seating in the middle of SF’s tech-nerd startup ‘hood (the Wired office is right down the street). My lamb pita with mushrooms and this orange chipotle-like mayo couldn’t have been better. Succulent (can I say “succulent?”) slices of lamb with perfectly sautéed mushrooms. So simple, so so delicious. Guava mimosas all around, and I was out cold during the entirety of the drive to the Jelly Belly and Budweiser factories.

That night was dinner at Ducca, where my friend Yonas, who I met during my La Folie days, currently works. A fairly new spot conveniently located in SoMa at 3^rd between Market and Mission (in the Westin Hotel), definitely check it out if you happen to be attending a conference at the Moscone Center or staying at any downtown hotel. There were perks to knowing someone on the inside, but I am confident that the quality of service and caliber of food preparation and presentation is consistent with each guest.

I had spoken with Yonas several times prior to the dinner and agreed to give him free reign over what I was served. He was giddy with the prospect of creating a custom menu. Ducca’s style is Northern Italian cuisine with a California influence. The modestly sized wine list reflects the hybrid of cuisine style, and with surprisingly zero input from the peanut gallery, I went with a Santa Rosa Pinot Noir – California love! Before we got to that, our server appeared with a complimentary bottle of Prosecco and a platter of assorted cicheti. Yes, please. A toast to Yonas, San Francisco, and friendship (aww) and we dug in.

Of the cicheti, the arancini (crispy risotto fritter, sottocenere) and polpettini frittini (crisp lamb meatballs, cipillini-orange marmellata) were my two standout favorites. A couple more amuse-type dishes, and out came the soup course – spiced rodetto di pesce – rock shrimp, Manila clams, true cinnamon. As opposed to false cinnamon, I guess. After that we were given a pasta course – a creamy linguini with shrimp, clams, poached egg (drool), and a light olive oil. Getting stuffed.

Next up, main entrees. The endless stream of food was getting to me, but so was the Pinot. Heightened unawareness, check. Most of my dining comrades had ordered a pasta course for their main entrée. I had no choice in the matter, as my dining experience was in my buddy’s capable hands. He chose to give me the Tai Snapper with asparagus and rock shrimp. I thought I had “won” the best entrée course, and then I tried Josh’s order - Halibut Cheeks Stracotto (Seppia, Black Polenta, Jalepeno & Mint marinara – also had garbanzo beans). So perfectly tender. One-upping bastard.

My descriptive powers and my ability to remember ingredients were severely impaired by the looming food coma, so the desserts are less fresh in my memory. Pictured below are three kinds of deliciousness – I do remember the ice cream sandwich was served with a mascarpone ice cream that lives on in my taste buds’ fondest memories, and the white blob with fruit and pomegranate foam on top was a really incredible Greek yogurt that Steph refused to let go.

Ended the night with a surprise drop-in visit to my lovely former coworkers at La Folie. I relayed our incredible experience at Ducca to Patrick Kelly, the Executive Sous Chef and managed to frame it as an extended challenge. I had reservations at La Folie the following evening. I knew I was in for a treat.

“Quick” nightcap at Rex Café across the street with a couple of the Folie crew and my other good friends, and we called it a day.