Description
Typical San Francisco: Roostertail is a Tuesday-night takeout sort of place, operated by a pair of chefs who could be running the kitchens of $40-entrée restaurants. The space, redone, has just enough barnyard references to check the urbanity of its gray-walled, subdued interior, and it serves classic food made with the American palate of the 1950s and the Bay Area expectations of the 2010s in mind. The two meaty focal points, rotisserie chicken and brisket, can be eaten alone or in sandwiches, and while the dinner salads aren't particularly impressive, sides the like shredded brussels sprouts, horseradish-dosed coleslaw, and broccoli-cheese soup are.
