Cracking into the year's umpteenth portion of burrata (fresh cheese made of mozzarella and cream), this time over frybread at State Bird Provisions the other night, and a trendy thought occurred. Like sliders or tacos, burrata has officially achieved near-ubiquity on San Francisco menus. But unlike those dishes, burrata's omnipresence is a most welcome wave, and we've yet to find a version around these parts that is not competent. Drape it over meatballs, in sandwiches, pasta, or bread, or just plop it on the plate -- and we're gonna come a-calling.
We recently learned from eating at Cupola Pizzeria that hand-pulled mozzarella, where cheese curds are melted in warm water right before serving, achieves an even creamier texture than burrata. This method of preparation involves more à la minute work for a restaurant, so it's not seen as much as burrata on menus, but it's a taste and texture that all cheese lovers should experience.
Yes, cheese has been clinically proven to be an evil addiction that the brain has trouble weaning off. But if there's a cure for love, we don't want it.