The Fried Dough Ho

Last week was a sad one for me; I had to put down a beloved feline companion after 18 years together. To cheer me up, my Best Foodie Friend, Lisa, took me out for cocktails and to get my mind off the deed. We actually started off at 1300 Fillmore, so I already had some savory fried dough and a cocktail in me when we arrived at Gitane. Located in a secluded and atmospheric alley, getting to Gitane feels like traveling down an historic pathway in Europe with its speckled lights and al fresco setting.

We dined at Gitane’s bar and had a great time and a great meal with just their appetizers. Starting with sardines, moved on to the quail, and finished up with beignets. All served with fabulous cocktails which were innovative and paired well with the food. With the sardines, I had a Sin Nombre (Van Gogh gin, creme de gingembre, cucumber, lemon, egg white, and cracked pepper). With the quail, I had a Gypsy (right gin, green chartreuse, St. Germain, and lime juice).

But this is about their beignets, which we also paired with a cocktail, a Castillan cup (bierzo roble wine, Pimm’s no. 1, sliced cucumber & strawberry, ginger beer, mint). Their beignets are very light with no hint of grease, and served with three different sauces; honey, lemon curd, and a rich, creamy chocolate. Dusted with a bit of powdered sugar, the perfectly-formed pillows of puffed dough provide a not-too-heavy finish to a great meal. The pairing with the cocktail was surprisingly successful; a bright and fruity concoction balances well with the doughy goodness and was not too harsh against the powdered sugar or any of the dipping sauces.

Tags: beignets, chocolate, honey, Lemon Curd, Powdered Sugar, Sauce, Warm

This entry was posted on Monday, May 24th, 2010 at 9:23 am and is filed under Beignet, California, Location, San Francisco, Types, Wine Pairing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.