The Sycamore

Pork Belly Donuts with Maple Makers Mark Glaze 

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Beer Battered Rock Cod with Sriracha Aioli and House Made Pickles

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Birite Brown Sugar and Earl Grey ice cream

Back when they both still lived in Berkeley, Caitlin and Rosie vowed to catch Ici Ice Cream on a day they were serving maple bacon. Sadly, a confluence of conflicting schedules, lapsed vigilance with regards to the flavors-of-the-day phone line, and scarcity of maple bacon itself meant that this plan went unrealized. Our second chance at tasting pork-product-as-dessert came when Caitlin discovered that a pub in the Mission was serving intrepidly unhealthy pork belly donuts. Upon actually biting into the with the crispy spheres on The Sycamore's patio, we realized that deep frying something that is already is mostly pure animal fat is probably too much of a good thing. Crossing the line from delicious decadence to grossness, the donuts were so oily and cloying that half of one was more than enough. Luckily, we also had sliders, which, while also containing lipid-heavy aioli and beer batter, were juicy rather that greasy. Also helping salvage the experience was the fact that The Sycamore had Connect Four to amuse us while we waited to recover. Resigning ourselves to a day of blatantly disregarding our health, we topped it all off with ice cream cones at BiRite and felt mostly great.