Coi chef-owner Daniel Patterson may have built a national reputation for his cutting-edge 11-course tasting menus, but at the nearby Ferry Building, you wouldn’t know that he ever formed a foam. Still, there is overlap. At both restaurants, he’s supremely committed to utilizing local and seasonal ingredients. He and partner Lauren Kiino enlisted chef Doug Borkowski to run day-to-day operations at Il Cane Rosso (“The Red Dog”) which specializes in sandwiches, salads and sides Their ever-changing menu is written on butcher paper and taped overhead, but you’re (hopefully) always liable to find Long and Bailey Porchetta ($9) with pepperonata, aioli and ancho cress. Unlike the traditional porchetta, which involves the pork loin and belly, Il Cane Rosso went an untraditional route, seasoning pork shoulder with fennel, orange zest, orange juice, sage and pepper, then cooking it on a spit for four hours until the outside turns to delicious bark while the interior remains juicy and tender. All Il Cane Rosso sandwiches are served on soft baguette from Acme Bread, which is conveniently located around the corner in San Francisco’s culinary Mecca.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.

Related Posts

1. Il Cane Rosso – San Francisco, CA – November 6, 2009
2. Porchetta – New York, NY – April 30, 2009
3. Dose of Vitamin P: Jude Becker’s Acorn Fed Hog @ Café Pierre
4. Dose of Vitamin P: Jason Neroni’s Pressed Pork Pave
5. Dose of Vitamin P: marché L.A. Pork Belly

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