Precita Park Cafe locals show off their favorite dishes
Handcrafted pizzas Champignon pie is king, made with fresh mushrooms, goat cheese, parmesan, truffle oil, and arugula. Corn meal crumbs at the bottom – in-house from-scratch creation – add a nice crunch to the thin yet deliciously soft crust.
Chef's selection of risotto contained diced Fuji apples, shaved parmesan, parsley leaves, and black truffle oil
House-made flat bread, chewy and cheesy, and excitingly crackly around the edges is fragrant with specks of foraged rosemary, and is a great companion to an antipasti plate filled with fresh mozzarella, prosciutto, and hummus. And not just hummus, mind you, but an elaborate combination of garbanzo bean puree, preserved kumquats, pumpkin and pomegranate seeds, and olive oil and balsamic sprinkle.
3 Bacon Tacos with beer braised bacon, pico de gallo, cabbage, sour cream, and pickled jalapenos
Holiday Season's housemade buratta with slowly roasted figs and fresh orange zest
"House-made Tiramisu for dessert – the creamiest I’ve ever tried, was rivaled only by a sophisticated Affogato served in a bowl of cinnamon ice-cream flanked by two tiny ceramic cups – one with a strong blooming espresso, another – with sinfully dark hot chocolate to pour over ice-cream." -Emma Krasov
THE MISSION —One year in, Precita Park Cafe (500 Precita) has a new chef, Tu David Phu, and a new dinner menu. He's offering seasonal salads, thin crust pizzas, and some larger entrees like sausage-stuffed chicken with braised fennel and romesco and short ribs with polenta fries, braised greens, and creme fraiche. [EaterWire]