Today saw the kick-off for Ferry Plaza's Thursday street-food market. In the Ferry Building's North Arcade, five carts offered fare made from market-fresh ingredients. We were first in line to taste the results.
|Laiola spinoff Tacolicious was serving up tacos inspired by the street.|
|Chipotle chicken and short-rib tacos from Tacolicious.|
(rotisserie meats, featuring a bistecca arrosta, a juicy roast beef sandwich for $5.50) and Cap'n Mike's Holy Smoke
(serving red or white lox, or albacore tuna "lox" on baguette with its own cream cheese, heirloom tomatoes, capers, and onions, $10) are veterans of the Saturday market. Newcomers included Tacolicious, a side project of the Laiola
guys, just back from a trip to Mexico and excited about tacos filled with grilled chipotle chicken, Coca Cola-braised short rib, and shot-and-a-beer-braised pork shoulder ($3.50 each). Pizza Politana
was firing up pizzas that cook in three minutes in the 800-degree-heat of its portable wood-fired oven. We loved the "market" pizza, County Line spinach, Prather Ranch bacon, and Cowgirl Creamery fromage blanc on a crunchy charred crust ($12).
Also on the cutting edge of temptation: Korean barbecue tacos from Namu. Scream sorbets, made from seasonal local produce and nuts (today's flavors: nectarine, mango, watermelon, and deep-flavored hazelnut and chocolate, unusual for a sorbet, made possible by the use of a Pacojet). Next week they'll be joined by the smoked hot dogs, chicharrones, and peanut butter-bacon brownies of Ryan Farr's 4505 Meats. More pics after the jump.
|Open-face lox and heirloom tomato sandwiches from Cap'n Mike's.|
|Pizza Politana set up a portable wood-fired oven.|
|Charred-crust artisan pies from Pizza Politana.|
|The Ferry Building's North Arcade was decked out for the occasion.|