My friend and I picked one fancy oyster each and left the rest up to the $1 Happy Hour Chef's Choice oyster selection. I got the Kusshi oyster from British Columbia, described as ultra clean and delicate. My friend got the Black Point oyster from Washington, described as firm, cucumber, and grassy. Now that I've really tried raw oysters, I stand by my original claim that the taste is so... oceany... like that's what eating the ocean must be like...
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| Kusshi and Black Point Oysters; Chef's Choice Oysters |
Next, we ordered the Ham Tasting Plate which came with flatbread and a trio of hams with various accompaniments such as melon, candied almonds, and ricotta. Truth be told we couldn't tell the difference between the ham trio but they were all delicious! My favorite pairing were the candied almonds!
We decided to share an entree and went for the Napa Valley Spring Lamb because it's a dish we both don't cook at home. The lamb came atop of artichoke, padron, charred date, and farro. I've only ever had lamb once before in the form of a kebab when I was in Morocco and I remember it being really fatty, chewy, and not that great. But the lamb dish from Hog & Rocks was a winner, super tender and very flavorful.
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| Napa Valley Spring Lamb with artichoke, padron, charred date, and farro |
We then opted out of the restaurant's dessert and instead walked to Bi-Rite Creamery on Valencia Street. I've been obsessed with coconut lately so I got a scoop of the Toasted Coconut flavor and it was as coconutty as expected. Good night.
