The Sons & Daughters guys take on the midday meal
Well, locavores, we have some bad news: The pheasant in Sweet Woodruff's pheasant "Hot Pocket" is not from nearby woods.
The meat, which is shredded, then combined with peas and carrots and shrouded in a flaky puff pastry ($7), comes from North Dakota, hunted to order by Matt McNamara's uncle.
McNamara and partner Teague Moriarty are better known as the chef-owners of Sons & Daughters; Sweet Woodruff, a takeaway lunch spot, is the duo's sophomore project.
They've converted the former Candy Darling space, painted the walls an inky blue and left the space open to afford a full view of the cooks at work. You would never know by their focus that the heart of Sweet Woodruff's menu is sandwiches.
The roasted mushroom sandwich, an amalgam of Maitakes, truffle-laced Italian Sottocenere cheese and yuzu aioli is served on a craggy square of house-made bread ($8). Though good, it's upstaged by the suckling pig sandwich with spicy aioli, salsa verde and pickles ($9.50).
Of the desserts, the stars are the chocolate financier ($4), with a crown of vanilla cream (read: marshmallow), and the peanut-and-sweet-soy bar ($4), a chewy confection that's reminiscent of the peanuts in a box of Cracker Jacks.
Sweet Woodruff, 798 Sutter St. (at Jones St.); 415-292-9090 or sweetwoodruffsf.com
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