Hangtown Fry is a Gold Rush omelette of oysters, bacon and eggs, named for the mining camp of Placerville and kept on the menu at Tadich Grill in San Francisco.
The dish is one of the few American breakfast plates with a documented 1849 origin. A miner who struck it rich in Placerville (then called Hangtown) walked into the Cary House Hotel and asked for the most expensive meal on the menu. Oysters, brought up the coast in barrels, eggs, scarce because of the gold rush, and bacon, imported from the east, were the three most costly items. The cook scrambled them together. The dish migrated to San Francisco's gold-flush restaurants within a year and has been continuously on the Tadich Grill menu since 1850. The omelette is usually folded with pan-fried, panko-crusted Pacific oysters and crisp bacon, with chopped chives or scallions on top.
Brenda's French Soul Food in San Francisco is Brenda Buenviaje's Creole counter on Polk Street, with crawfish beignets and a strong brunch shrimp and grits.
OrderA flight of beignets: plain, chocolate, granny apple and crawfish.
TipNo reservations; arrive at 09:00 sharp or join the digital waitlist that opens at 08:30.
Tadich Grill in San Francisco is California's oldest continuously running restaurant, opened in 1849 in the Financial District, still grilling over mesquite.
OrderSand dabs grilled over mesquite, or the Hangtown Fry at lunch.
TipNo reservations except for parties of six or more; lunch counter seats turn over fastest.
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