Tadich Grill
Tadich Sourdough Loaf
Seafood Cioppino with Garlic Bread – daily preparation including clams, prawns, scallops, bay shrimp, crabmeat and sand dabs
Tadich Rice Custard Pudding
Bourbon Bread Pudding
One of the oldest and most well known restaurants in the entire Bay Area, Tadich Grill had been on my ‘to do’ list during each of my previous trips to San Francisco yet for some inexplicable reason it was not until lunch at Perbacco the day prior that I finally resolved to go, a midday seat at the famous bar with the full attention of a longtime server named Anton my reward for dining at an off hour. A restaurant with a menu almost as extensive as its history it was with much debate and discussion with Anton that I eventually decided on the Cioppino as opposed to the sand dabs or the thermidor but taking him on his word that ‘every first timer should try the cioppino and the sourdough’ I can only say that if the other options were somehow better I’d be shocked as the garlicky tomato based broth overflowing with fresh seafood was undoubtedly an archetype of the dish – impressive on its own and all the better when sopped up with the supplied garlic bread or the tangy sourdough. Never one to pass on dessert I again deferred to my server once the cioppino consisted of a dry bowl and a few clam shells but this time when he recommended the rice custard pudding I did the only thing logical by taking a large scoop of the creamy caramelized rice flan to go while indulging in a square of the restaurant’s sourdough saturated in custard and topped with boozy caramel plus whipped cream right there at the counter.
http://www.tadichgrill.com/