Restaurant Reviews

Il Cane Rosso

February 3, 2015

Based on a recommendation, I headed to Il Cane Rosso, in the Ferry Building, for lunch last week.

The Shut-Up-and-Give-it-to-Me-Quick Version:

Good, not great.
I’m a little torn, but I decided on the rating because it is nothing I am dying to have again. Satisfying, but a little salty.

The I-Like-to-be-Wrapped-Up-in-All-the-Details Version:

I took a late lunch so there was no line, but the guy at the counter seemed rushed and a little impatient. The place is small and it pretty much just a store front rather than a place you walk into. Like most of the ferry building locations, it is like a permanent stand. The nice thing about Il Cane Rosso is that they have an outside area that overlooks the ferries (one of the reasons I decided to eat there versus to go). I noticed for the amount of people my sandwich took quite a long time, a little over fifteen minutes. I assume they already have all the stuff prepared and just need to put it together so this seemed inefficient. For those on a tight schedule, this may not be the best option; however, maybe I just showed up on a bad day. Word to the wise, don’t make the same mistake I did and not grab a napkin, they are in a self-serve station on the inside along with the forks and knives. It sounds minor but if you don’t grab one, you have to leave your food on the table to get it (oops!).

What I ate:

  • Biagio’s Slow Cooked Pork Shoulder Sandwich ($11)

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Thoughts?

This sandwich has all the makings of being an excellent lunch pick, but falls short. It’s not that it isn’t tasty, but as a whole, it just doesn’t grab me the way other meals do. The bread was nice and fresh, although the bottom becomes pretty soggy because of all the pork shoulder juice. The pork shoulder itself is cooked really well, it is tender and flavorful. I’m not sure if it is the pork or something else, but the sandwich is a little salty. The pork shoulder is accompanied by fennel-cilantro slaw and spicy aioli. The slaw is the real winner because it cuts the saltiness a bit and adds a fresh taste. I liked the use of fennel here, it is very thinly sliced and therefore isn’t overpowering. The spicy aioli is very light and overshadowed by the strong taste of the pork. Overall it was good, but I’m not dying to go back.

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