Serpentine

Posted by on Jul 19, 2013 in To Dine For, San Francisco | 0 comments

Serpentine

Tucked away in an unassuming corner of the Dogpatch, Serpentine is a powerhouse of bold and succulent flavors. Housed in a large industrial space, the restaurant is brightly lit with natural light. Concrete floors, silver chairs and a large bar adorned with metal stools create modern and clean lines throughout the modest restaurant. Come for brunch, lunch, or dinner for an amazing meal that will have you gobbling down every last bite.

The menu is small but chock full of delicious-sounding items, yet a few entrees stood out.

Buckwheat pancake from Serpentine

Buckwheat pancake

Source: alwaysremainawesome

The Buckwheat Pancakes, which comes in orders of one or two, is much more exciting than it sounds. One single pancake is the size of a large dinner plate. Served with fresh sweet pineapple, bananas, strawberries, homemade candied walnuts, whipped cream and a saucer of delicious maple syrup to pour to your heart’s desire. The pancake is fluffy but with a nutty, whole grain taste that complements the sweet fruit and toppings. Covered in thick, succulent maple syrup, each bite is a perfect mix of sweet and savory.

Fried Egg Sandwich

Fried Egg Sandwich

Source: Rena Tom

For something a little more substantial, the Fried Egg Sandwich is to die for. The sandwich arrives with a runny fried egg, peppery arugula, crisp fried green tomato, a refreshing and creamy dill aioli all housed in a soft Leadbetter’s english muffin for a towering pile of deliciousness.  A savory house pork sausage is an optional add-on and quite frankly a no brainer! Crispy fried potatoes are served on the side and offer a mellow palette cleanser between bites of the rich sandwich.

 

Baked Eggs

Baked Eggs

Source: Caro Scuro

A nice vegetarian option is the Baked Eggs. Spiced garbanzo beans are stewed with swiss chard, earthy hen of the woods mushrooms and topped with two runny overeasy eggs.  Tangy and refreshing tomatillo green salsa is ladled on top.  Popping the yolk and mixing all the ingredients is the recommended way to enjoy this dish. Toasted levain bread and butter are served on the side to sop up the myriad of flavors and juices.

 

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