Bodega Bistro, Little Saigon, S.F.
Vietnam, but w/ meat. Very sophisticated food. Break out a quality French wine. Red Burgundy esp useful.
Restaurant Recommendation
Bodega (website, 415-921-1218, on Larkin – two doors uphill from Eddy, medium priced with a couple temptations to splurge) may sound like a noteworthy California seafood place. That’s actually Hayes St Grill, about eight blocks away. When I tell you BoDeGa is a Vietnamese restaurant, you may immediately think of plates filled with vegetables. That’s not entirely untrue, but it’s helpful to know the translation from the Vietnamese language: Bo = beef; De = lamb; Ga = chicken. Vegans can eat at Bodega, but they can’t get uppity.
Let’s not mince words here. If you insist on ordering beer to drink with the food at Bodega, you’re a Philistine.
Wine & Food Pairing
Chef-owner Jimmie Kwok has an enviable résumé. He worked at some of San Francisco’s top hotel restaurants, and also several years with Il Fornaio. He describes Bodega as “cuisine Indochine” and, as befits Vietnam’s history, there is a considerable French influence to several of his dishes. Take the Tournedos for example. That would be filet Mignon and foie gras wrapped in bacon with a black truffle sauce. Better order them when you make your reservation. They sell out early. An older Syrah from Santa Barbara County would be a good match. Perhaps 1999 Qupé. But, for a ‘standing O’ from your dinner companions seek out a five- or six-year-old bottle of Stolpman La Croce (50-50 split of Syrah and Sangiovese fermented together).
Educational Background
On the more traditional side, Jimmie’s Pho (beef and noodle broth) includes a homeopathic dose of …
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Tags: Chardonnay, France, Other white wines, Pinot Noir, wines paired to ethnic cuisine
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