This lil’ Piggy went to La Folie, and This lil’ Piggy…S.F.

went to Kokkari or Slanted Door or Laïola or Ozumo.

San Francisco’s 7×7 magazine recently announced their Eat & Drink awards (a.k.a the Piggies, since the winners receive their own bronze pig statuette.) The good news for Bay Area foodies is that seven of the award-winning restaurants will host pork-centric dinners on Monday nights throughout the month of February. You still have 5 left to make a pig of yourself at…just check out these scumptious sounding menus.

Participating restaurants: Ozumo, Delfina, La Folie, Slanted Door, Laïola, Nopa and Kokkari—check out some of the amazing pork concoctions below. Smoked bacon cocktails and more! Behold below, the dates and menus—call restaurants directly to reserve your table!

Monday, February 9 – Nopa, Delfina
Monday, February 16 – Kokkari
Monday, February 23 – La Folie, Slanted Door, Laïola, Ozumo

Kokkari

Meze

Bekri Meze: Taverna-style pork braised in red wine and spices

Pikti: Terrine of pig head and trotters

Spetsofaii: Traditional Greek pork sausage with tomato and peppers

Loukaniko Soutsouki: Blood sausage with leeks

Patsa Podi: Boiled pigs foot in broth with vinegar and chili flakes

Kirio/ Mains

Gourounopoulo (yes 5 o’s and 3 u’s): Combination Berkshire and Red Waddle pigs, rotisserie roasted

Hirino Kotsi: Confit pork shank with potato, tomato and zucchini

Gourounokefali: Roasted half pig head for four or more

Dessert

Ravani: Semolina cake with maple ice cream and bacon

Laïola

Marshall Farms honey-spiked chicharrons

Trotter confit salad with baby escarole, pink lady apples, migas and piggy vinaigrette

Pork belly & sardines with broccoli rapini and preserved meyer lemon

Braised pork cheeks with chickpeas and a fried farm egg

Slanted Door

Smoked bacon infused whiskey cocktail

Crispy pig ear with scallion andspicy pickled cucumber

Hot & sour braised trotter with wilted winter greens

Tea smoked belly with roasted red grapes

Pork wonton soup with five-spice braised pork cheek and cracklings

Mesquite-grilled loin chop with soy, maple and crispy leeks

Pork shoulder with ginger and spring onion, wrapped in banana leaf

Pork rib claypot with caramel, young coconut and quail egg

Fried bacon-caramel truffle with orange ice cream

Delfina

ANTIPASTI

Affetati of House-cured Salume:
 Testa, Lardo, Salame Nostrano, Cacciatore, Cicciole and Pancetta

Monterey Bay Spot Prawns in Porchetta

PRIMI

Pappardelle and Pork Sugo

Risotto with Cabbage, Tomato and La Quercia Pork Sausage

SECONDI

Mixed Grill of Piggy: Liver Spiedino, Wild Boar Sausage, Rib Chop, Polenta and Aged Balsamico

Devils Gulch Porchetta with Winter Chicories Bread Salad

Posted by Janice Nieder on February 10, 2009 in Food

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