It’s time to mix things up.
Move it all around.
Shake it like a salt shaker.
I present to you…SF Snapshot, the inaugural post. The fundamental theme of SF Snapshot is inspiration. Because it is all around us, and I’ll be the first to admit that I’m not always good at recognizing it. I hope this will be the first of many small yet bright bits of goodness I share with you. I want to acknowledge the people, places and things that inspire us. Pay homage. Bow down. Raise a glass.
SF Snapshot thus far has consisted of me going to a favorite bar or restaurant, probably drinking and eating too much, then asking the bartender or server if they’d like to answer a few questions for a little blog called Happelsauce.
So far, I’m two for two. Not too shabby.
These people inspire me. They, more than the actual food and drinks, determine my experience and the likelihood of a return visit. Also, I should admit that I’ve been a hostess, busser and server and I was horrible at all three jobs. Truly. I was the worst. So, I’m doubly inspired by front-of-house folks who are passionate, thoughtful and efficient.
This first edition of inspiration highlights a stellar server named Derrik Battaglia who works at Fat Angel. Just for us, he dishes up insider insights and solid Bay Area restaurant tips. And, let the record show that Derrik prefers sparkling over still because “every sip is a celebration.” Such a great answer. I’m inspired…
Derrik Battaglia – Fat Angel
Where are you from? I am originally from San Diego, California. I have made a habit of moving up the coast, city by city, after I finished high school.
How long have you lived in the Bay? I currently live in Oakland, and have been there for almost four years. I have always found a nice balance between living and working in both cities. I like to think I get the best of both worlds.
What’s your favorite hood? Why? In Oakland, I would have to say the Uptown/Downtown districts. There is a lot happening – new bars, restaurants and entertainment venues are opening up each month. In San Francisco, I usually find myself in the Mission. I am a sucker for mexican food and drinks.
What would you say is the most popular thing on the menu? People come in for some of our flatbreads. They are perfect little guys, tasty and different enough to pair with our different meat & cheese spreads, and of course our vast beer and wine menu.
What’s your favorite thing on the menu? When it comes to the food, nothing can trump the Mac and Cheese. It is spicy and full of flavor, perfect for getting yourself one step closer to a food coma.
What do you love about working at Fat Angel? The people who come in are a very adventurous and fun bunch. They’re easy going and eager to try new things.
Who’s your ideal guest? Someone who is willing to come in with an open mind to try things that they have never heard of. It excited me to introduce people to breweries or styles they may never have tried if they hadn’t walked in.
Where will I find you eating and drinking on your day off? In San Francisco you will find me at Monk’s Kettle or Gracias Madre. When I am off in Oakland I can usually be found at The Trappist for beer and food, then Make Westing for cocktails and bocce ball.
Sweet or salty? Salty. Sweets put me to sleep.
Still or sparkling? Sparkling. Every sip is a celebration.
Beer or wine? Beer was my first love and my heart never is never broken.
Rihanna or Beyonce? Beyonce, obviously.
Fat Angel is my kind of bar – cozy, unpretentious, good food, solid cocktails and wine on tap. It’s a hop away from Kabuki Cinema on Fillmore Street, making it a perfect pre or post movie destination. I love their Smoked Trout Salad with Horseradish Vinaigrette. I know, it doesn’t sound like bar fare, but trust me, it’s perfection. Particularly with a glass of white wine or a dirty martini.
Healthy Horseradish Dressing
Note: This recipe is loosely based off of the Trout Salad dressing at Fat Angel, but by no means is their recipe. This is all Happelsauce and happenstance.
- 2 tablespoons horseradish
- 2 tablespoons champagne vinegar or white-wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup plain Greek yogurt
Combine ingredients, whisking until smooth. Toss with mixed greens, smoked trout and anything else that suits your fancy.