Hard Rock Cafe San Francisco

Most Top Chef finalists launch their restaurant careers right after their time on television ends. Not Casey Thompson—she spent seven years after season three traveling, all the while thinking hard about what she wanted in a venue. She met farmers, built relationships, and finally opened Aveline (plus its cocktail bar sibling, The European) in June. As the result of so much careful planning, the restaurant truly embodies Casey’s vision, both in the space and on the plate. One key part of that vision? Pigs. Casey loves to use almost every part of them, including the head. In honor of Aveline’s recent launch, we asked her about her fondness for pork, her cooking philosophy, and some of her go-to spots in San Francisco. GROUPON: One ingredient that crops up on the menus at Aveline and The European is pork. Specifically, pork from the pig’s head—pork jowl, pig cheek, pig ear. What do you like about this ingredient? CASEY THOMPSON: In general, I love any animal that tastes good from head to toe! As a chef, it’s really beneficial for me to use different parts of an animal that might otherwise be underutilized. It keeps costs down and provides guests with the opportunity to try things they may not otherwise try. There is a lot more marbling in these parts than you might think, and there are a variety of different textures in specific parts like the ear. G: Do you think that pig face is trending right now? CT: I don't know. I try not to pay too much attention to what’s “trendy.” I just want to make food that tastes good, and if it means using parts of an animal that are unfamiliar to most people and [then] educating people about them, I’m happy to do so. G: If someone hasn't tried any part of the pig’s head, where should they start? CT: I think a good place to start is with pig cheek—it’s rich and it braises perfectly! Confiting a pig cheek [at home] is easy. The most difficult part is probably finding the product, but your local butcher can help with that. G: Are there other pig dishes in San Francisco that you like? CT: The pork at Kokkari is unreal, and Namu Gaji does a pretty impressive job too! G: Aside from cooking with pig parts, you’re also an advocate for sustainability and the environment. Where does that passion come from? CT: I have a job that impacts the environment, and as such, I have a duty to make sure that my staff and I do all we can not to add to the overwhelming issues we’re already facing. I am also a firm believer in good husbandry. All animals deserve to live a good life, especially if they are giving us theirs for nourishment. It’s our responsibility as humans to recognize that. G: Some of your dishes have original ingredients with a cool, earthy vibe. I’m talking about the "ham snow" and "chicory soil" on Aveline’s menu. Can you tell us more about these? CT: Environmental elements in a dish add interesting flavors. The chicory soil contains nori, breadcrumbs, candied cashews, and chicory—all pretty earthy, you’re right. Now, the ham snow is highly technical stuff: we freeze ham, grate it over cold amberjack, and call it snow! G: You’re also creating the menu over at The European, your bar-and-lounge project with Adam Wilson. It seems like the snacks have more of an updated comfort-food feel. Is The European the other side of Aveline's coin? It absolutely is! There is a secret kid side to me with that menu and, really, it’s us having fun. I do think we have the best burger—it is so good. I want people to use both spaces! Come and eat at The European! G: To close out, can you share some of your favorite San Francisco spots to grab a bite? For coffee: Réveille Coffee Co. For breakfast (and guilty, greasy pleasures): San Jalisco For lunch and dinner: Kokkari, Kin Khao For after-hours drinks and eats: Rye, Tradition, Le Colonial For outdoor dining: The Ferry Building, Slanted Door, Cavallo Point, Coqueta This interview has been condensed and edited. Photos courtesy of Casey Thompson. The European photo by Andi Fisher.

There are plenty of restaurants in the City serving great fried chicken, but very few offer a full bar with a decent whiskey selection.  Sure, beer pairs well, but we believe that whiskey is a better choice to imbibe with the crispy poultry.  After all, it is the other Southern staple and is a lot less filling.  Whiskey’s higher alcoholic content also helps to cut down the fat.  A natural pairing together, fried chicken can also help ward off the hangovers from too much whiskey.  Don’t believe us?  Try it yourself at one of these places. Hard Water | Pier 3, The Embarcadero It’s hard to say whether the whiskey or the chicken is the draw for this tiny 1000 square foot waterfront restaurant, owned by The Slanted Door’s Charles Phan, specializing in whiskey and Southern food.  More than 150 different bottles of whiskey (many of them premium and hard to get) are available as one or two ounce pours, providing the ultimate tasting to pair with their excellent fried chicken.  Three crispy, cornmeal coated pieces are served with a tasty pepper jelly, but the house-made hot sauce is our choice to spice it up. Make sure to get the fried alligator or pork cracklings to complete the fried experience. Mission Bowling Club | 3176 17th Street Three perfectly fried boneless thighs arrive suspended from skewers on a tray made from recycled bowling alley wood (pictured above). At $10, it’s a great deal; so much so that you should just go ahead and order two so no sharing is required. There are plenty of bourbon and rye choices to pair with the chicken. The background bowling noise adds a retro feel to this Mission joint. The Front Porch | 65a 29th Street Their motto is Mission Southern Hospitality, and they certainly deliver.  Fried chicken comes in a single order of four pieces served in a cafeteria-style tray with mashed potatoes and collard greens (pictured above), or by the bucket of 10 pieces with some popcorn thrown in. Make sure to ask for their house-made spicy sauces to dress the crispy chicken. Bourbon is the right choice to pair with their chicken, and they have more than a few selections available. Town Hall | 342 Howard Street The fried chicken has been on the menu since day one of their decade-long existence.  It’s a good thing because their version is one of the best around.  A garlic, onion, and butter solution is injected to the buttermilk-soaked chicken prior to frying, adding a ton of flavor while keeping the chicken very moist. They have lots of other good Southern-inspired food on the menu, but the fried chicken is a must-order.  A selection of one of the few bottles of bourbons is the right pairing with the chicken. Wayfare Tavern | 558 Sacramento Street Celebrity Chef Tyler Florence returned to the restaurant scene three years ago and more than proved that he can cook at this perennially crowded place. He recently shared the secret to his excellent moist fried chicken: slow cooking at a low temperature of 200oF prior to battering and frying. The chicken is accompanied by fried garlic cloves and topped with fried herbs (sage and thyme), and the best way to eat a piece is with a squeeze of lemon supplied with the dish. The dish (pictured above) is fairly large with 5 pieces, so plan on sharing and ordering a side of mac and cheese to complete the meal.  It’s a tavern, so the selection of whiskeys is great, as befits the gentlemen’s club atmosphere.

San Francisco has a large variety of vegan restaurant options, and many restaurants that aren't 100% vegan will offer one or two vegan dishes on the menu. Gracias Madre (organic vegan Mexican), Herbivore (vegan comfort food), Cha-Ya (vegan Japanese), and Loving Hut (vegan Asian fast food) are all great options for plant-based meals. But one restaurant in SF stands out among the rest as the only fine-dining vegan restaurant in the city. Millennium Restaurant creates a gourmet dining experience out of vegan, healthy and environmentally friendly foods. They strive to make vegan dining fun and exciting, and their cuisine is influenced by the flavors and styles of many cultures. Their menu changes seasonally, which makes it easy to visit multiple times but never eat the same thing twice. Located in the heart of downtown San Francisco, the restaurant has a fantastic design, combining eco-friendly ideas with those reminiscent of a French bistro. It's the perfect balance of upscale chic and an inviting atmosphere. Sample dishes include: an Indian Spiced Red Lentil Soup infused with warm spices and a dash of coconut milk on top; the Black Bean Torte made with a whole wheat tortilla, caramelized plantains, smoky black bean puree, pumpkin-habanero papazul, cashew sour cream, and strawberry salsa; an Indian Spiced Potato cake with cardamom scented grilled eggplant puree, chestnut lima bean coconut saag, tamarind-tomato chutney, pickled fennel, and a cherry tomato salad; and the Peach and Pecan Glazed Tempeh with a peach and molasses glaze, a seared white corn grits cake, roasted green chile cashew cheese, seared broccoli rapini, a peach-ginger chutney, and pickled okra. Desserts are equally fantastic, with vegan cakes, ice cream, and cookies, to name a few. Their wine list is also vegan and organic - not to be missed! And while Millennium is an all-vegan restaurant, their dishes are so hearty that it's likely meat-eaters will be satisfied eating there as well!