If you’ve read any of my posts, you’ve probably realized that I have a slight addiction to brunch. It’s my firm belief that there’s no better way to start the day then with a lazy, long meal involving eggs and coffee. This past Saturday my hubs and I dined for the first time at Plow in the Potrero. In my brunch-ophile opinion, I might have to say, I think I’ve found my new favorite first-thing-in-the-am spot.
Plow opened just this past September by the husband and wife team of Ruby Wine, Joel Bleskacek and Maxine Siu. It’s a modern yet rustic, shoe-box sized spot housed in an old architecture studio. From the floors salvaged from an old Washington State hop house to the locally sourced menu, it truly doesn’t get more typically San Franciscan.
On this particular Saturday we got there around 9:30am. (We had to wait about 20 minutes to get seated which was totally cool considering we were able to grab coffee and go wait outside.) As soon as we sat down, we ordered a lemon ricotta pancake for the table. It was a sweet, fluffy bite of syrup-covered lemony heaven. Much more cake than pancake
For the main dish, I chose the Tinga, shredded chicken in tomato chipotle sauce, served with two eggs any style over crispy corn tortillas with avocado, crème fraiche, and cilantro. The crunchiness of the tortillas with the smoothness of the egg, avocado, and crème fraiche was the perfect textural balance. My hubs ordered the salmon eggs Benedict. Unlike traditional super heavy Benedicts, the hollandaise was light and delicately flavored. The Bene came with a side of their house potatoes.
Oh. Those. Potatoes.
Brown and crunchy on the outside, white and fluffy on the inside, and oh-so perfectly salted. Unequivocally the best breakfast potatoes I’ve ever had in my life (and I’ve had quite a few plates of b-fast potates).
Take my advice: Go to Plow and eat brunch. I guarantee you’ll leave happy and filled to the brim with exactly what you wanted.
1299 18th St.; 415-821-7569