July 2, 2013 | Story Restaurants
The chef: Jacob Town, executive chef of Piccino in Dogpatch.
What he cooks: Local Belfiore burrata and crispy fried polenta ($13) with seasonal additions like Dirty Girl Produces’ Early Girl tomatoes and basil agrodolce. “It’s definitely one of our bestsellers,” says Town.
What he craves: “I’m a big breakfast guy, and I love nothing better than the corned beef hash from Pork Store Cafe in the Haight. Get it with sourdough toast and two medium-over eggs, and you’re all set. It’s by far my biggest guilty pleasure, calorically and in terms of carbon footprint.”
Piccino, 1001 Minnesota St. (at 22nd St.), 415-824-4224
Pork Store Cafe, 1451 Haight St. (near Ashbury St.), 415-864-6981
Originally published in the July 2013 issue of San Francisco.
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