To start at Dopo: Freshly baked (and slightly burnt) bread with pork fat-laced butter. Yes. Pork butter.
This winter in the Bay area is a wet and rainy one, one where you either long to cook up a big pot of warming food, or you long for someone else to do it for you. Not as a bitterly cold as Chicago, mind you, but enough to warrant complaints and the occasional dinner out.
Enter Dopo– a lovely little Italian restaurant in my neighborhood that is always packed, even on a weeknight, and of course, does not accept reservations. Lucky for my husband and I, we slipped in just between the early night rush and the late night rush on a busy and wet Wednesday night. We were a bit bummed the bread was so burnt, but once we tried the pork butter, it was easy to forgive.
They made butter with pork, people. Dopo can do no wrong in my book.
More food porn and commentary on Dopo after the jump.
