A relatively new spot in the Financial District, Wexler's does American barbeque fare with a touch of class, and trendiness. It's a small spot tucked in next to Wayfare Tavern, with vintage-chic decor. Think white, wood, mirrors and elaborate hanging light fixtures.
What's remarkable about almost everything on their menu is that they take what can be sloppy, heavy and rich foods and make them refreshing and somewhat refined. Think bites of hush puppies with pickled shallots, or a plate of pork with a dainty and whimsical presentation (and really delicious contents).
The drinks at the bar are cheeky and different. Try the cocktail concoction with arugula and fennel.
But the star of the edible show at Wexler's is definitely the scotch eggs. Scotch eggs are a British import (Fortnum & Mason claim to have invented them back in the 18th century), but the Americans at Wexler's have definitely taken this at times too-hearty dish to a new height. A scotch egg is a hardboiled egg, wrapped in sausage, breaded and then deep fried.
The Wexler's version adds some cornmeal to the bredding for an extra crispness, soft boils the egg to leave it soft and rich in the center, and complements the dish with a tart sweet tea gastrique and a harissa-inspired hot sauce. The result is pure deliciousness.
This is definitely my favorite bite in SF right now.
Wexler's
568 Sacramento Street
San Francisco, CA 94111
415.983.0102
