boquerones @ Bar Jules

Went to Bar Jules for dinner the other night in the Hayes Valley area of San Francisco. The menu changes daily to fresh, local ingredients, which you can check online. It is simple food prepared exquisitely. Though everything on the menu sounded tasty, we were there for one thing and one thing only, the boquerones. Slighty vinegary although not as salty and overpowering as regular anchovies, the boquerones was soft in texture and hinted at that good fishy taste. To enhance it’s flavor, it was served in a lightly toasted slice of bread with shaved radishes and fresh parsley. Simple, no frill, but delicious.

braised oxtail with white beans and salsa verde @ Bar Jules

We were prepared to just have the boquerones, but it seemed that lots of people were ordering the oxtail. Of course we had to order it as the aroma wafted past us. The oxtail was lightly braised with a “salsa verde” topping. The salsa verde consisted of parsley, cilantro, shallots, and some other ingredients but no tomatillo if I recall. The zestiness of the salsa cut into the greasiness of the oxtail and subdued the oil. The side dish of the white beans also helped meld all the flavors together for an elixir of olive oil and bone marrow and the acidity of the roasted tomato equalized it all. This was one of the best meals I’ve had in recent memory even after my recent trip to North Carolina and Mexico (post coming soon).