Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.
SAN FRANCISCO (KCBS) – Chef Jennifer Biesty keeps adding extra little touches to the dishes at Scala’s Bistro in downtown San Francisco, making the menu at this legendary downtown restaurant her own.
You can’t start better than the moule frites—Prince Edward Island mussels, leeks, a little bit of pastis, some wonderful spices and some crack black pepper aioli.
KCBS Food and Wine Editor Narsai David:
The Margherita pizzetta is about as simple a pizza as you could ask for—a tomato sauce and mozzarella, freshened up with lots of fresh basil leaves over the top.
There are plenty of exotic items on this consistently delicious menu. But if what you’re looking for is a light supper, order the Dungeness crab salad. There is more crab meat than you could imagine, served with winter chicories, olive oil croutons, blood oranges, green aioli.
The orecchiette and Italian sausage is a pasta dish so rich that I have to limit myself to ordering it only every other time I’m there.
For a little side dish, try the brussels sprouts with bacon and Asian pears, or the sautéed spinach with garlic, olive oil and little piece of grilled lemon.
This Union Square institution continues to do a marvelous job.
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