The Certifiable Foodie: San Francisco Soul Institution

Friday, January 25, 2008

San Francisco Soul Institution

Hard Knox Cafe

So your looking for that dwindling San Francisco commodity "Soul Food" Look no further than the corner of Third Avenue and 22nd Street near the Bayview District. Hard Knox serves up fresh, hot, generous platters of delicious Fried Chicken with a choice of two sides (Collard Greens, Yams, Mac n Cheese, Mashed Potatoes ad Gravy, Red beans and Rice, to name a few) of your choice. The Greens are fresh and smokey without a hint of pork or meat so it's a vegetarians delight. The yams were so yummy they wanted to make you smack your momma.

There is Fried or Blackened Catfish that's so fresh you'd think it was just pulled from the water to your plate. A number of Cajun specialties are found of the menu; Cajun Shrimp was the special the day we visited last. Cajun Meatloaf was dense and meaty with lots of fresh real gravy.

The atmosphere is real country with corrugated metal on the wall and recycled bowling alley maple floors. The service was prompt and courteous and you can tell how proud they are of their restaurant and it's food. Lunchtime can be real busy so plan on getting in early to get a seat or call in and pick up.

Hard Knox has been serving this consistently wonderful food for eight years now and it doesn't look like they are going anywhere soon. In fact the owner tells us he is opening a second location in the near future at the corner of Clement and 25th Street.

If you've got an aching for the real deal, this place will fill you up and leave you satisfied. Prices are reasonable with entrees ranging from $6 to $13.

Hard Knox Cafe

2526 3rd Street at 22nd

San Francisco, CA 94107

(415) 648-3770

Hours

Monday through Saturday 11AM to 9PM

Sunday 11AM to 5PM

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Pomelo

The pomelo looks like a grapefruit except much larger and has thicker skin. The pomelo can range from green to yellow in skin color and grows in California, Florida and much of Asia. Fruit can easily be two pounds. To prepare remove the very thick skin like an orange and remove as much white pith as possible getting down to the actual citrus sections. Separate in half and then begin to remove each section and peel the membrane from each section. Pomelos come in two colors; white and pink. The texture is much like a grapefruit yet larger dryer pulp which is easy to eat once peeled and lends well to salads if the pulp is pulled apart into smaller pieces. The flavor is very unique and sweet without the familiar bitterness found in grapefruit. The season in North America ranges from November to March.

Rambutan

The rambutan hails from tropical climates from Mexico to Asia and many points in between. One of the most striking looking fruits. Similar to the Lychee except with a thicker shell covered with hairs of red tipped with green. To enjoy, press your thumb nail into the shell half way around the center of the fruit and break the shell apart to expose the fruit that resembles a large peeled grape. It's taste resembles a combination of a grape and a pineapple. There is a center pit which is edible when roasted and tastes like an almond.

Durian

The Durian is an unlikely food both to look at and then to smell. It has sharp points all over its exterior shell. Once you get the shell open there are several lobes of butter colored flesh wrapped around large brown pits. Once open you immediately notice a very pungent smell that is somewhat off-putting. In Singapore and Malaysia you actually see no Durian signs on public transportation, right next to the sign that prohibits public displays of affection. Strange because the Durian is a very romantic fruit, when you think that you have to work so hard to access it’s potent smelling treasure. The pulp is reminiscent of custard and is sweet and delicious. This fruit is often made into ice cream. Rumor has it a better smelling variety is in the works.

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Friday, January 25, 2008

San Francisco Soul Institution

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