On a sunny morning in San Francisco, I can't think of a better place to meet a friend for brunch than the Ferry Building. I met Dalynn with the sun shining and we headed straight for Boulette's Larder to sit in the shade with a gorgeous view of the Bay Bridge. Usually merely stocking visitor's pantries with delicious treats, on Sunday they do table service on their bay-view patio.
We watched as each table ordered heaping plates of challah toast with housemade jam and sugar-dusted beignets. It was a tough choice but we went for the beignets. They were so light and fluffy, like custard pillows with just the slightest sweet from the soy sugar. Though quite obviously deep fried, they were so airy I couldn't help but pop them into my mouth in single bites. We split our main dishes: I couldn't resist the prosecco-cured salmon over creamy, citrusy tzatziki and Day went for the fried eggs with tomatillo salsa. The salmon was thick and slippery, half raw half smoked texture with a hint of lemon from the prosecco. Pairing salmon with tzatziki was interesting, though the Greek sauce was much creamier than usual when it's watered down by cucumbers. This was rich, thick, made with Greek yogurt and a lot of mint. The effect with the salmon was what summer tastes like—mint and lemon, cool and creamy. Day's eggs were interesting, they looked puffy like poached eggs and crispy like fried ones. I started to wonder if someone was cracking eggs into a deep fryer but the visual wasn't pretty. Okra and cherry tomatoes complemented the eggs in a pool of green tomatillo salsa. I've never eaten okra that hasn't been pickled before, it was rather good! They were warm, maybe briefly sauteed, and the seeds weren't as slimy as you find in the pickled variety. The salsa was delicious, a very smooth, citrusy sauce paired perfectly with eggs.
On a sunny morning in San Francisco, I can't think of a better place to meet a friend for brunch than the Ferry Building. I met Dalynn with the sun shining and we headed straight for Boulette's Larder to sit in the shade with a gorgeous view of the Bay Bridge. Usually merely stocking visitor's pantries with delicious treats, on Sunday they do table service on their bay-view patio.
We watched as each table ordered heaping plates of challah toast with housemade jam and sugar-dusted beignets. It was a tough choice but we went for the beignets. They were so light and fluffy, like custard pillows with just the slightest sweet from the soy sugar. Though quite obviously deep fried, they were so airy I couldn't help but pop them into my mouth in single bites. We split our main dishes: I couldn't resist the prosecco-cured salmon over creamy, citrusy tzatziki and Day went for the fried eggs with tomatillo salsa. The salmon was thick and slippery, half raw half smoked texture with a hint of lemon from the prosecco. Pairing salmon with tzatziki was interesting, though the Greek sauce was much creamier than usual when it's watered down by cucumbers. This was rich, thick, made with Greek yogurt and a lot of mint. The effect with the salmon was what summer tastes like—mint and lemon, cool and creamy. Day's eggs were interesting, they looked puffy like poached eggs and crispy like fried ones. I started to wonder if someone was cracking eggs into a deep fryer but the visual wasn't pretty. Okra and cherry tomatoes complemented the eggs in a pool of green tomatillo salsa. I've never eaten okra that hasn't been pickled before, it was rather good! They were warm, maybe briefly sauteed, and the seeds weren't as slimy as you find in the pickled variety. The salsa was delicious, a very smooth, citrusy sauce paired perfectly with eggs.
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