Zero Zero
Margherita – Tomato Sauce, Basil, Mozzarella, Grana Padano, De Padova Extra Virgin Olive Oil
Taleggio Stuffed Arancini, Black Garlic Aioli
Deep Fried French Toast, Blueberries, Lavender Strawberries, Honey Ricotta, Marcona Almonds
Skillet Fried Chicken Thighs with Semolina Waffle, Straus Organic Butter, Bacon,Vermont Maple Syrup
Chocolate Budino with Vanilla Poached Cherries, Cherry Heering Caramel, Almonds, Chantilly, Vanilla Sea Salt
Bags packed and in tow my last stop before a friend drove me to SFO was Zero Zero, the SoMA pizzeria named after the famous 00 flour featuring a brunch menu that not only included their signature pies but also some of my favorite brunch foods and dessert. The brainchild of Chef Colin Dewey and owner Bruce Hill it was decided that a walk-in without reservations would be our best plan and although the restaurant was packed we easily found seating at the 25 person bar downstairs, for me ideal given its proximity to the open kitchen and enormous pizza oven. Sampling widely from each section of the menu and beginning with soft, supple rice balls in an aromatic aioli, plus the restaurant’s signature Margherita both of us were impressed by the smoky blistered crust and briny kick from the Grana Padano while the center remained wet but not sloppy. Moving on to the brunch items I was happy to hear my friend select the crunchy semolina waffle topped with two brined chicken thighs and bacon not only because I wanted to try it, but because it allowed me to select the fried French Toast, a marvelous idea if I do say so myself that was surprisingly not overly oily and perfectly tinged with cinnamon finding balance in the rich ricotta and Bay Area berries. Always a ‘dessert for breakfast’ sort the meal found its end in a rich chocolate budino topped with tart cherries and boozy caramel, all smoothed out by cream and a touch of salt – a perfect ending to a great trip and perhaps the best brunch of the many I enjoyed.
