Comments on: RoliRoti (San Francisco, CA)

By: OSCAR FALCON LARA

OSCAR FALCON LARA — Tue, 16 Feb 2010 05:50:36 +0000

Wow, the porchetta sandwich looks and sounds amazing. We make porchetta the Italian way, not girorostro (rotisserie style) but in a brick oven, the whole pig ointed with an infused olive oil, salt an pepper, it takes about two hours and it's phenomenal, it's the dish that always flies off the table. Great piece.

By: henrybg

henrybg — Fri, 12 Feb 2010 02:47:30 +0000

This looked so good, I had to run to the Ferry Building in SF today to try it. I've had the chicken before, but nothing beats this sandwich. It was uh-mazing. Thanks, Dan.

By: Street Foodie

Street Foodie — Thu, 04 Feb 2010 13:10:43 +0000

Those shots of the meat rolling on the rotisserie are making my mouth water!

By: clumaster

clumaster — Thu, 04 Feb 2010 06:13:43 +0000

when i first saw the title i was thinking it was for a different “roti” not rotiserie type food, but this was just as good. wish i had stuff like this around here..

By: Mindy Delaney

Mindy Delaney — Thu, 04 Feb 2010 04:32:34 +0000

really enjoyed watching you work in the kitchen…food looked amazing! as always,the out takes cracked me up!

By: Kristina

Kristina — Wed, 03 Feb 2010 22:22:33 +0000

I enjoyed the scene in the kitchen. That was cool.