The Slanted Door – Appetizer



On the Friday of Wine 2.0 we decided to treat ourselves and head to The Slanted Door. We had intended, naively, to go for supper – only to find that it was booked out for two weeks straight. As we walked in with the last of the luncheoners, we were able to wangle a seat – which immediately called for a miniature celebration in the form of two classic Austrian wines.

For Greg it was the Gruner Vetline Shmelz, and for myself I chose the Csersgezi Fuszeres, Hill Top. Both were smooth, floral, off-dry and crisp – perfect for an afternoon lunch, especially seeing as we had a conference to go to. A wine conference it may have been – but a conference none-the-less.

Crispy Imperial Rolls with *shrimp, pork and glass noodles* Amazing, we got this starter to share, and we were served five of the little suckers on a plate. The only thing better than a novel – is a novel way of consuming . Hence my personal preference to eating with chopsticks at restaurants; hand making tortillas; enjoying Mongolian stir-fries; eating Indian or Persian with my bare hands; the occasional shot of tequila and of course – shucking oysters straight from the rock and eating them with lemon, Tabasco and salt. It’s all about the process and trying to make it all more tactile – and for being a day-to-day knife and fork person, any or process that breaks the norm is a welcome addition to my repertoire.

We photographed the process of eating the crispy imperial roll which involves:

1. laying out a piece of lettuce
2. placing a piece of mint on the lettuce
3. adding a lump of noodles on top
4. inserting the Crispy Imperial Roll
5. rolling it all into a consumable ball
6. dipping it into the teriyaki and plumb sauce
7. stuffing it all into your mouth and rolling your eyes back into your head because its just so good.

The Slanted Door is an incredibly popular in San Francisco and they only use organic produce and ecologically farmed meat. It’s nice to see people’s taste buds moving in the right direction.

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