SF Restaurants Incorporating In-House Pickling Programs

In the Bay Area, pickles are making their way through a number of local restaurants and beverage programs. The Alembic uses pickles as toppings for a number of its dishes, such as the jerk spiced duck hearts, topped with pickled pineapple, as well as the chicken liver mousse, served on top of crostini and pickled red onions. In addition to toppings, The Alembic also serves up pickled entrees, such as the pickled deviled eggs offered at brunch. 

At the Hungarian inspired Bar Tartine, chef Nick Balla loves pickles so much he offers them in a flight. And while pickling inherently allows for the pickled ingredients to be used year round, Balla's pickling program still looks to feature a variety of seasonal veggies that are constantly changing. From tumeric carrots and green tomatoes to mushrooms and parsnips, the hyper-seasonal pickling program at Bar Tartine is unparalleled.

The Boxing Room, a Louisiana inspired restaurant, offers a number of always changing vegetables in its pickling program. Ingredients pickled and served thus far include pickled green tomatoes, cayenne peppers, watermelon rind, okra and beets, to name a few. 

San Francisco based Chef Douglas Monsalud, of the recently shuttered Kitchenette SF, as well as Heart art and wine bar, and LRE (Living Room Events) identifies his own pickle obsession as drawing inspiration from celebrated food writer Michael Pollan, alongside a growing interest in the health benefits of both pickled and fermented food stuffs. Read More

Now Trending: Pickled and Fermented Foods

Now Trending: Pickled and Fermented Foods

By Courtney WalshWest Coast Editor

A staple element of many European, Asian, African and Middle Eastern culinary traditions, pickled and fermented ingredients are just now starting to make their way into a wide range of restaurants nationwide. From accoutrements to integration in cocktail programs, pickling has become all the rage for U.S. chefs and mixologists alike, with many restaurants choosing to initiate house-made pickling programs as well as experimenting with unique vinegars and nontraditional pickling ingredients with which to work with.

Below, we explore restaurants in three major cities that are spearheading this trend.

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