Slowly getting back to writing after graduating college, getting my first “big girl” job and so many other life changes since I have last posted.
On my 23rd birthday we broke in a new restaurant in the bay, the perfect place to make new resolutions for my next journey around the sun and get back to sharing my love for experience and food. International Smoke is a gathering place for friends, families and partners. The portion sizes beg you to take a bite and encourage your dining mates to indulge with you.
To open up the meal, we dove right into a local Napa red and requested time to get through at least half the bottle before ordering. I like to dine this way, drinking, conversing and feeling out the anticipation of what the menu holds and where the night might end up. Too often we are encouraged to turn and burn through our meals; tell your waiter or waitress to hold off some time and see where your night takes you.
This menu is all about the appetizers and sides to support the simple but rich entrées. Right away we ordered the double duck wings, curry corn bread, and smoked burrata. The duck wings came out first and did not disappoint. They were crispy, fatty and finely covered in Jamaican Jerk seasoning, and came with a light acidic green pepper sauce for dipping. I kept ahold of the dipping sauce for the rest of the night, it went well with everything we ordered.
Following the duck wings was the burrata, which came out in a crystal platter similar to that of a craft whiskey drink. Picture apple wood smoke meets creamy burrata. I am not the biggest fan of smoked food and to my delight the burrata was fresh, sweet and only smoked briefly before it met our table.
Fast forward now a bottle and half of red wine.
The curry corn bread muffins came out and we decided to go big and order a rack of BBQ pork ribs, Tri tip mac and cheese (personal favorite) and the carne asada baked potato. Where do I begin here? The ribs were juicy and fell right off the bone, the mac and cheese was ewy gewy and the potato was unlike any starch I have ever had. All three dishes stood out on its own and could have easily each been a main. The corn bread functioned as the ultimate plate cleaner, soaking up the BBQ sauce, cheese and carne left behind from the meal.
San Francisco, California
•Duck wings• Smoked Burrata• Curry Cornbread• BBQ Pork Ribs• tri tip mac n cheese• carne asada potato•