Tuesday, December 28, 2010

Crab Season Is On

... which means it's time to head to the Outer Sunset to Thanh Long, though of course you can get whole crab at several other venues in and around SF. Nevertheless, Thanh Long's roasted crab coated in fresh cracked black pepper and other "secret" Vietnamese spices and sluiced in generous amounts of warm melted better is still my first pick when it comes to this comely crustacean.

... along with a hefty helping of the ever-so-garlicky garlic noodles—we're pretty sure it's got both fresh and powdered cloves kicking up the heat in there.

Washed down with copious amounts of wine and beer, our Thanh Long crabs were everything we'd hoped for and more.

Yay crab!

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