Oysters from Anchor Oyster Bar
The Chef: Since taking over the kitchen at Oakland’s Plum last September, executive chef Kim Alter has been crafting intricate, market-driven, $75 five-course tasting menus that feature crazy-genius dishes like squab with fermented oatmeal and squid with green strawberries.
What she craves: “When I get off work, I head for Anchor Oyster Bar. I snag a high-top chair at the bar and sit back with a half dozen oysters, a bowl of steaming clams, and an order of warm garlic bread that just oozes cheese. The bread is best served soggy, and it has a cheesy goodness that I can only describe as fucking delicious.”
Plum, 2214 Broadway (near Grand Ave.), 510-444-7586
Anchor Oyster Bar, 579 Castro St. (near 19th St.), 415-431-3990
Originally published in the May issue of San Francisco.