SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.
In maple country, where SFoodie grew up, one of the treats of spending the afternoon at a sugar shack was to throw a few breakfast sausages into the sap and fish them out after they'd cooked in the thickening liquid. (SFoodie retroactively prays the syrup never made it onto the tables of devoted vegetarians.)
Locavore's Jason Moniz achieves a similar effect with his maple andouille, one of a cluster of sausages that star on the Mission restaurant's lunch menu. Moniz is a worthy successor to Bruce Aidell, a playboy of pork, a Breughel of boudin. Cilantro-lime, sweet and hot Italian, pork adobo, porter kielbasa ― the sausage lineup seems to change each time the chef receives a new pig to play with.