Published since 2005. San Francisco is a city that belongs to the people of the world. Hence this blog has a global focus. The name "Sam Spade's San Francisco" refers to an exciting era in the City's history, the time of Dashiell Hammett's fictional gumshoe and San Francisco character, Sam Spade. My name is Tom Dunn and I edit the blog. I'm not as exciting as Sam Spade, but I am definitely a San Francisco character.Contact or on Twitter -- Search blog below.
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Monday, December 21, 2009
Boudin Bakery, Bistro Boudin, Dungeness crab & San Francisco sourdough French bread
My family first came to San Francisco in 1849, the same year Isadore Boudin arrived in San Francisco. Boudin was a baker from Burgundy, France. He decided not to follow the crowd of people heading up to the Sierra-Nevada in search of gold. Instead, Boudin stayed in San Francisco and opened a bakery. . He used traditional French baking techniques and recipes from his native Burgundy and then added the sourdough starter that was popular with many of the miners and - Viola! - San Francisco sourdough French bread was born! . When you're in San Francisco there are a few things one MUST absolutely do. Riding a cable car is at the top of most people's list. Visiting the California Academy of Sciences at Golden Gate Park is the absolute top of the list for families visiting San Francisco. But also right at the top of almost everyone's list is enjoying the original, genuine San Francisco sourdough French bread and there is only one place where that can be done - Boudin Bakery. . Boudin has a number of bakery cafes in San Francisco and they all serve the original-recipe bread made with pinches of the "mother" starter and baked from a recipe dating back to 1849. The main Boudin commercial baking plant is out on Geary Boulevard here in San Francisco, but you can find Boudin Bakery Cafes throughout the City. Find a list at http://www.boudinbakery.com/locations . The Fisherman's Wharf Bakery Cafe is the flagship. It is located at t (the street running alongside Fisherman's Wharf). . For fine dining you can take the elevator to the second floor and discover Bistro Boudin. Executive Chef James Chan offers a menu that includes, among other local dishes, whole steamed Dungeness crab. The Boudin Dungeness crab and corn chowder served in a sourdough bread bowl is also a very popular lunch item.Most of the dishes are simple in concept and focus on the flavor and texture of the main entree. . There is a full bar and one of the bar luncheon favorites is the sourdough baguette burger. Chef Chan starts with Niman Ranch beef, toasted sourdough baguette, lettuce, tomato, onions and your choice of cheese. It's a simple burger that is simply delicious. . But to hit a grand slam for your Boudin experience, sit down at Bistro Boudin for a nice leisurely dinner and order fresh steamed whole Dungeness crab and a nice bottle of wine. The sourdough bread will be brought to your table and replenished as often as you wish. The service is sharp and attentive, but busy. . Herb Caen (the legendary San Francisco Chronicle columnist) said of the menu: "Fresh cracked Dungeness crab with Boudin's round 'dark bake' sourdough and a well chilled bottle of California Chardonnay is still the quintessential San Francisco Meal." (To learn more about Herb Caen, read "At lunch with Herb Caen", from the New York Times) . And don't forget to buy a loaf of San Francisco sourdough French bread to take back to the room with you for a late night snack. There is a full bakery downstairs. . Bon appetit!
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