1. 15
a sourdough bread bowl, really makes one feel liant (as most are) Italian stroke of culinary ge-
as if they’re truly in San Francisco. Good down nius. An Italian form of pork roast served with
to the last bite. A li le up the road is the clas- it’s crunchy cracklings and all, this is the best
sic stop, Fisherman’s Gro o. Where grungy sandwich I’ve had in a very long time. Add a
sherman used to stop by and have a bowl of li le handful of fresh greens in the wich, and
I’m one super happy camper.
T he possibilities are endless
in this City by the Bay. Ev-
ery day holds new and exciting
adventures, and you’ll never run
out of fun places to see, or good
food to eat. So after a long day
of walking up and down those
cioppino is the old days. Cioppino is one of hills I find myself content and
San Francisco’s most famous dishes. A bowl of
happy as I lay in my hotel bed
eating my salted dulce de leche
tomato-based and wine soup lled with crab,
cupcake I brought with me from
scallops, mussels, clams, the catch of the day
the food truck gathering. Today,
sh and more, this is one meal for the books.
happiness was a warm cupcake.
Don’t forget the bib.
Every Friday at Fort Mason Center, OFF
THE GRID hosts a culinary spectacular. One
of the largest gathering of food trucks are here
o ering global food delights. Starting with In-
dian samosas or Argentinian empanadas, mov-
ing on to the Vietnamese sandwiches or Yu-
catan cochinita pibil tacos. It’s one of my most
very favorite places in the world. Korean BBQ
had a 30 minute wait. Not too long ago I saw a
special on the travel channel, talking about the
rising of street food vendors and their unique
food trucks. Roli Roti stood out to me, mainly
because he’s in San Francisco and I was on
my way there. However, he is the only roll-
ing gourmet rotisserie oven around. With his
mobile rotisserie he roasts whole, organic, free
range chickens, baby red potatoes served with
sea salt, and the one and only, porche a. A bril-