Spork
With a name like Spork (corner of Valencia & Hill Streets) you may be expecting Kentucky Fried Chickenesque foods on the menu. Not true. While this Mission boite can look a bit like a pre-Perestroika Russian cafe during daylight hours, at night it's a cozy hotspot.
Chef Bruce Binn (formerly of Slow Club) cooks up some amazingly innovative dishes. Once you've ordered drinks your waiter will bring the table complimentary rosemary pull apart rolls. Steamy and savory they remind me of the dinner rolls my mom used to serve, only done up gourmet. These have grey coarse salt on top which delivers a pop when you eat them. I dined on fig and goat cheese salad and steak stroganoff. Both were delicious and each had a twist. The salad instead of being your normal Northern California festival of arugula topped with goat cheese and figs was instead 4-5 cooked figs on top of a raft of goat cheese with tiny, delicately flavored green leaves on top which most closely resembled clover. The stroganoff featured gnocchi in it instead of egg noodles, and I found the combination both creative and delicious. Dessert was cinnamon beignets and french press coffee. The wine list is short, but well edited and the Santa Barbara Syrah was a stellar find.
Things to note: the restaurant doesn't take reservations, so if you're going on a Saturday night be sure to arrive by 6:30 p.m. if you don't want to queue up at the door.



