It starts with cheese

Eating at Lolo | Photo by Lauren Girardin

To celebrate my final day of work, last night Todd and I grabbed bar-side seats at Lolo, possibly the best restaurant in San Francisco, as long as you are willing to bask in Turkish-Latin American fusion.

Our intended mission was to devour an order of octopus tiradito, so that when we visit Turkey we could write about Lolo's version of this Turkish-derived dish of thinly sliced then spiced octopus terrine. After finishing our cephalopod appetizer, out came the next dish, a pork chop topped with a pat of quickly melting white and blue we-didn't-know-what.

“What's that?” I asked.