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The 25 Best Restaurants In The Bay Area (According to Statistics!): SFist

This is why SFist (and their civic brethren) is so genius: why rate restos yourself when so many others have done it? If you can’t rate, then aggregate!

The New School of Late-Night Dining in San Francisco - Eater Maps - Eater SF

Why is it I continue to find myself looking for food after a respectable hour? Didn’t my Mom raise me right? Well… be that as it may, there are a lot more — and BETTER — options these days. Check Tablehopper’s Late Night Eats App… and how about this gem?

Sorry Sparky’s Diner. Stop sucking so much and I’ll be back.

10 Best Places To Get A Burrito In San Francisco: SFist

Great… now I have to give Little Chihuahua (which replaced my favorite burger place) a try. OH WELL

The 7 Best Hotel Bars In San Francisco: SFist

Agreed on every. Single. Front.

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SF's 10 Most Anticipated Fall Bar Openings - Fall Previewing - Eater SF

Holy Dogpatch! Three of these places are in that up-and-coming part of town, but I’m honestly most psyched to head to the StrEAT Food Park for eats (or the awesome DNA Pizza), hit a MORTIFIED show at the DNA Lounge, and head for inside cocktails at Bergerac! Why should Bar Agricole have all the fun?

And no, I don’t care that Butter is evidently closing. Feh.

Tacolicious | Tacolicious Is Coming to North Beach | San Francisco | SFO | Restaurant

Tacos? Right next door to Tony Nick’s? One of the city’s best little nieghborhood bars? Maybe it’s time to move back to North Beach…

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Two Great tastes that taste great together! nopasf:

Our day with Blue Bottle. 
Today, for about three hours, we had the great pleasure of sharing coffee and conversation with Blue Bottle owners James and Caitlin Freeman. The afternoon was spent in their insanely charming and sparse Alamo Square living room. The act of watching Mr. Freeman prepare coffee for himself (and his guests) was every bit as entertaining as you’d imagine. 
For instance, you make a coffee at home, first step for you, grab the beans, first step for him, grab the scale. At one point in the process he likens the process of making coffee to baking in that it requires precision.
A fragile light shone through the kitchen window. Once in the dining room, we sat at long wooden tables that were reflected perfectly by the floors and benches of the same hue. It was all very Zen, very Japanese actually, which we learn has heavily influenced him as an enthusiast and entrepreneur.  
For two hours, we listened intently as the Freemans re-told the days of roasting coffee beans in their home kitchen and serving in Farmer’s Markets. They remain humble about their success, yet speak with  surprising candor. They will let you know exactly what they think of something (like their decision to sell significant equity in the company), because they are thoughtful people and their words are always well considered. Not to mention those words make delightful conversation. What is also clear is that this man loves his coffee, and that is an incredibly reassuring thing to say about the owner of a company, that their really do love and respect whatever their “thing” is. Again, it’s just as you would hope and imagine from the people behind one of the most revered in the “3rd Wave” coffee companies. 
This very special afternoon was documented with audio and video.  We will soon release the podcast and video series on Blue Bottle Coffee. We look forward to sharing with you. 

Two Great tastes that taste great together! nopasf:

Our day with Blue Bottle. 

Today, for about three hours, we had the great pleasure of sharing coffee and conversation with Blue Bottle owners James and Caitlin Freeman. The afternoon was spent in their insanely charming and sparse Alamo Square living room. The act of watching Mr. Freeman prepare coffee for himself (and his guests) was every bit as entertaining as you’d imagine. 

For instance, you make a coffee at home, first step for you, grab the beans, first step for him, grab the scale. At one point in the process he likens the process of making coffee to baking in that it requires precision.

A fragile light shone through the kitchen window. Once in the dining room, we sat at long wooden tables that were reflected perfectly by the floors and benches of the same hue. It was all very Zen, very Japanese actually, which we learn has heavily influenced him as an enthusiast and entrepreneur.  

For two hours, we listened intently as the Freemans re-told the days of roasting coffee beans in their home kitchen and serving in Farmer’s Markets. They remain humble about their success, yet speak with  surprising candor. They will let you know exactly what they think of something (like their decision to sell significant equity in the company), because they are thoughtful people and their words are always well considered. Not to mention those words make delightful conversation. What is also clear is that this man loves his coffee, and that is an incredibly reassuring thing to say about the owner of a company, that their really do love and respect whatever their “thing” is. Again, it’s just as you would hope and imagine from the people behind one of the most revered in the “3rd Wave” coffee companies. 

This very special afternoon was documented with audio and video.  We will soon release the podcast and video series on Blue Bottle Coffee. We look forward to sharing with you. 

(Source: nopalize)

Inside Scoop SF » Scott Youkilis explains why he’s changing the service format at Hi Lo BBQ (along with the chef)

One of my favorite things about Hi-Lo was the “counter ordering and keeping the tab open” thing, so I’m a bit sad — it seemed like the best of both worlds. Something tells me the BBQ will still be awesome, though. Looking forward to trying out the new guy’s stuff.

It’s here! The patio at The Chapel, the new live music venue and bar on Valencia, is filled with tables, lights and… on a lovely day like today, people! A welcome new spot for day-drinking in the Mission sun.

It’s here! The patio at The Chapel, the new live music venue and bar on Valencia, is filled with tables, lights and… on a lovely day like today, people! A welcome new spot for day-drinking in the Mission sun.

Five of San Francisco’s Most Underrated Restaurants | 7x7

Good calls on all fronts here… and a nice reminder of some places I really need to visit. I mean… I just made it to Blue Plate for the first time a few days ago! I know right?

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This is just ONE PAGE from the cocktail menu of the soon-to-open NOVELA, another highly stylish cocktail bar, this one with a literary theme. Not every cocktail bar does punches, but the ones that do tend to do them well… it takes a special sort of talent that only cocktail geeks will get into.
This place is doing all those other spots one better by offering punch ON TAP. That’s right. ON TAP. Which is awesome.
In a related story, I can’t hear the term “The Code Hero” without thinking of one of our high school American Lit teachers give her standart lecture in her frankly crazy accent: “the CODE HEE-ROW wath a MANTH MAN. the CODE HEE-ROW enjoyth hith LIKKER. the CODE HEE-ROW enjoyth hith food… THAAAAVORING every bite.”

This is just ONE PAGE from the cocktail menu of the soon-to-open NOVELA, another highly stylish cocktail bar, this one with a literary theme. Not every cocktail bar does punches, but the ones that do tend to do them well… it takes a special sort of talent that only cocktail geeks will get into.

This place is doing all those other spots one better by offering punch ON TAP. That’s right. ON TAP. Which is awesome.

In a related story, I can’t hear the term “The Code Hero” without thinking of one of our high school American Lit teachers give her standart lecture in her frankly crazy accent: “the CODE HEE-ROW wath a MANTH MAN. the CODE HEE-ROW enjoyth hith LIKKER. the CODE HEE-ROW enjoyth hith food… THAAAAVORING every bite.”

Schedule update: cheese & wine workshop

Skill Exchange is a great series of workshops held here in SF. It’s a wonderful way to take your geekery to the next level… and many of the events are food-centric, including one this Thursday, 6/30, which is all about Italian wine and cheese. I’m attending, and so should you! I’ll also be in on the 6/13 cocktails class, too, because booze.

Brunch is coming to my favorite new restaurant.

Brunch is coming to my favorite new restaurant.

She wants "beautiful" food

  • Yasmin: Is Prospect a delicious resto? Looking for a place to take Gab, where Mark can find his dang pork chop. Zuni has no openings.
  • Me: Prospect is nice. But not as nice as it could be. What about Nopa home of the best pork chop in town?
  • Yasmin: Need it to be on the Bart line. Where else? Doesn't need to be pork. Any animal will do.
  • Me: Let me think…
  • Yasmin: I do have your list. Gab says she wants "beautiful" food.
  • Me: Well, the prospect plates are very beautiful...
  • Yasmin: But I need delicious.
  • Me: How about Epic Roast House on the Embarcadero or…
  • Yasmin: Gab doesn't eat red meat. I have high maintenance friends and husbands.
  • Me: Maybe Salt House near Montgomery
  • Me: Or...
  • Me: Range in the Mission is very good.
  • Yasmin: Oh yes Range!!!!! Checking now.
  • Yasmin: Done! Thank you doll!
  • Me: I do what I can.
  • Yasmin: And you are very good at it! : )