The famed Pizzeria Delfina has added to the daily changing menu of both locations Pigs Ears. For $7 dollars not including tax or tip those tattooed servers in their yelp tee shirts will bring out a platter of, that's right ears. Cut into thin strips, battered and deep fried, they are served with a slice of lime and Calabrian chili oil in a Sanbitter bottle that has been repurposed into an oil shaker. As if the food weren't reason enough you've got to love SF restaurants for all of their "green" efforts.Delfina falls right in line with their recycled wine bottle water carafes, repurposed chili oil bottles and waste not want not attitude- please believe they are not letting any parts of a pig go to waste. Just ask about the ciccioli on the affettati plate.
White people all over the city are now open to consuming a food usually reserved for dogs thanks to the research and culinary vision of chefs Craig Stoll and Anthony Strong. I'm guessing the close proximity of the restaurant to a dozen mission carnicerias probably was not a hinderance in their creative process, either. Crisp and chewy at the same time, the ears are DELICIOUS spritzed with lime and doused in chili oil. Reminds me a bit of calamari; bacon flavored calamari. But that's just my opinion. 2406 California St, (415) 440-1189
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