For a while, it seemed like every outfit in town with a meat grinder and 
access to duck fat was getting in on the charcuterie act, often with 
questionable results. So it's a pleasure to find a restaurant--particularly 
one named Beast and the Hare http://www.beastandtheharesf.com --that 
knows its way around preserved and potted meats. Chef Ian Marks has the 
chops. Before his gig manning the stoves at Hog Island Oyster Co 
http://www.hogislandoysters.com/ ., he spent two years learning the 
charcuterie trade from the masters at Fatted Calf 
http://tastingtable.com/entry_detail/sf/2516/Sample_Fatted_Calfs_superior_sandwiches.htm 
. At Beast and the Hare, you can sample the fruits of his labor 
individually ($8) or on a platter (3 for $14; 4 for $18), making tough 
choices between translucent slices of coppa and foie gras torchon, chicken 
liver p?t? and smoked duck breast. And in another 12 months, Marks will be 
adding house-made prosciutto to the lineup, having just installed a curing 
cabinet at the restaurant. But it's the rabbit rillettes--made from gently 
poached rabbit meat that's shredded and blended with the pork fat in which 
it's been poached--that steals the show. Packed into diminutive glass jars, 
capped with more of that snowy white lard, there's a magnetism between your 
knife, the jar, and the thin toasts that accompany it. Beast and the Hare, 
1001 Guerrero St., 415-821-1001 or beastandtheharesf.com 
http://www.beastandtheharesf.com
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Tues. 11 Jan '11
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Meat of the Moment
Beast and the Hare serves noteworthy charcuterie
 
Photo
 
For a while, it seemed like every outfit in town with a meat grinder and access to duck fat was getting in on the charcuterie act, often with questionable results.

So it's a pleasure to find a restaurant--particularly one named Beast and the Hare--that knows its way around preserved and potted meats.

Chef Ian Marks has the chops. Before his gig manning the stoves at Hog Island Oyster Co., he spent two years learning the charcuterie trade from the masters at Fatted Calf.

At Beast and the Hare, you can sample the fruits of his labor individually ($8) or on a platter (3 for $14; 4 for $18), making tough choices between translucent slices of coppa and foie gras torchon, chicken liver pâté and smoked duck breast. And in another 12 months, Marks will be adding house-made prosciutto to the lineup, having just installed a curing cabinet at the restaurant.

But it's the rabbit rillettes--made from gently poached rabbit meat that's shredded and blended with the pork fat in which it's been poached--that steals the show. Packed into diminutive glass jars, capped with more of that snowy white lard, there's a magnetism between your knife, the jar, and the thin toasts that accompany it.

Beast and the Hare, 1001 Guerrero St., 415-821-1001 or beastandtheharesf.com
TRY Making Pork Rillettes at Home
 
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Warm Up Your January
Every night this month, Roy’s Restaurants are offering two Winter Prix Fixe Menus--both for just $35.95. Choose your own three-course meal with comfort-food creations like Split Pea & Rock Shrimp Soup and Grilled Wagyu Meatloaf. Or, start the year off right with the lighter menu, featuring selections like Olive Oil Seared Mahi Mahi and Ginger Baked Apple. Click here to see the full range of options on the Winter Prix Fixe menu.
 
 
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UPDATE Fifth Floor Restaurant
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OPENED Caffe Pascucci
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