From Our Editors
The Three Faces of Marengo on Union
A dozen sliders form the bulk of the modest menu at Marengo on Union. There’s the classic All-American (with cheddar, tomato, and special sauce), but Chef Rayna Toomajian’s creativity really shines through in her more unusual combinations, like the Gobbler: a turkey patty smothered in provolone and basil-pesto aioli. Although some sliders—like the Shrimp Po’ Boy with Tabasco aioli—are distinctly American, Chef Rayna also incorporates global flavors into the Báhn Mì and Italian-inspired Meatball sliders.
Local and Organic Ingredients
A road trip to any of Marengo’s suppliers wouldn’t take long. The shredded pork inside the Porky’s slider came from Bailey-Long Family Farms in California’s Central Valley, and the ground lamb in the Starling slider started out at Pozzi Ranch in Northern California. Chef Rayna sources organic ingredients whenever possible, and she changes her menu with the seasons to showcase the freshest possible produce.
Worldly Whiskeys and Wines
Like the food menu, Marengo’s drink list spotlights plenty of local flavors, from the wines of Napa and Anderson Valleys to whiskeys distilled right in the Bay Area. But both collections branch out as well, featuring a mix of European and South American wines and a long list of Kentucky bourbons and single malts squeezed fresh from the mossy moors of Scotland. The whiskeys find their way into craft cocktails such as the BLT, made with Bulleit, lemon, and tonic.