Destinations #20, 21 and 22: Restaurant Hopping

On a lovely, rainy Thursday, I headed to the Ferry Building to eat some food. My plan was to eat lunch at one of my destinations. Luckily, the person who I was meeting for lunch is A) Not as cheap as I am B) Is just as food crazy as I am and C) An extremely beautiful man who could lure me to do pretty much anything. So I followed this extremely beautiful man on my first restaurant hopping experience.

We started out at the Roli Roti truck for the porchetta sandwich. Porchetta, I learned, is basically pig product wrapped in pig product. This particular porchetta was pork belly wrapped around pork loin then roasted on a rotisserie. When my sexy chef man friend and I ordered our sandwich, the Roli Roti dude sliced off a thick piece of meat, wiped up his meaty, juicy cutting board with our bread, and layered it with the pork and caramelized onion.

The porchetta had a crispy outer layer from the belly, with a juicy and tender loin inside. That salty pork with the sweetness of the caramelized onion was maddeningly delicious. The crusty bread made it a little difficult to eat, but it was all worth it for the explosion of flavor and texture.

Next, we headed to the back of the Ferry Building to Mijita for Sopa de Albondigas, Spanish for meatball soup. It was the perfect day to sit underneath the overhang on the back patio watching the stormy bay waves roll in while eating a bowl of hot soup. It tasted more like Italian Wedding Soup rather than the spicy Mexican broth that I had hoped for, but nonetheless, we had a lovely view while eating it (me especially).

To end our lunch, we ventured back through the Ferry Building to the front where the Scream Sorbet stand was. My food list advised me to eat a seasonal flavor. There were several intriguing options, especially their nut flavors, which aren't considered seasonal because nuts are constantly in season. I paired the almond saffron sorbet with white guava. The texture of their sorbet is so creamy, one would think some fatty dairy product to be one of the ingredients. My almond saffron tasted like almonds and saffron and my white guava tasted like guava. There's no other way to put it. The few ingredients in each sorbet give them the flavor that they're meant to have. My man friend still can't stop talking about his strawberry Meyer lemon paired with vanilla macadamia nut. I have been back to Scream Sorbet three times since.

After my restaurant hopping excursion, I felt that I had stepped up one extra notch away from the life of the dumpster diver... I felt like, not a normal human, but a super foodie human who could not be stopped. Because when you have so many options in a city full of food, why stop at one, or even two restaurants during a single meal?