Where to go in San Francisco

Better/ Best/ Exceptional: Pie for dessert in San Francisco

Thu, 16 May 2013 12:37:00 -0700

Better/Best/Exceptional is a way we sometimes referred to products in a store I used to work in. I...

I’m still beer! Er… I mean HERE! Recent...

Fri, 10 May 2013 14:34:23 -0700

I’m still beer! Er… I mean HERE! Recent developments have given my need for writing about the SF food scene new vitality, and that’s got me excited about sharing my various suggestions in this forum, too. Cheers!

We had brunch AGAIN at the awesome Nopa yesterday, and I’m...

Sun, 05 Jun 2011 11:08:33 -0700

We had brunch AGAIN at the awesome Nopa yesterday, and I’m continually reminded how very nearly perfect it is, especially during the day. One of these days… I’ll have to make it there for dinner!

This post reminds me of the Pig Party I attended a few years ago at Bloodhound, featuring Ryan Farr of 4505 Meats (and a compatriot or three) butchering a whole pig in front of us all, cutting it into it’s component parts, prepping them and grilling them off outside for us all… while we ate chicharrones and drank bourbon.

When a new dish came out, I felt like I finally understood the Biblical plague of locusts. Pig is the new black.

Re-posted from nopasf:

About once a month, we celebrate an epic pig roast called porchetta. A hollowed out pig gets a garlic-rosemary schmear, a tight and expert roll from Chef Jossel, a few hours in the oven, and finally finds its way on the menu—typically on a Tuesday.

In addition to make porchetta, Laurence was perhaps a stand-up comedian in a former life. Perhaps not audible, he flexes his sharp wit.

Me: Nice Scoring

Laurence: How can you not score with a piece of meat like this?

Me: :)

Mission Pie on the corner of Mission & 25th in (doy) The...

Sat, 04 Jun 2011 12:00:06 -0700

Mission Pie on the corner of Mission & 25th in (doy) The Mission. Exceptional food, worthwhile cause — what’s not to like except that they aren’t right downstairs from me?

And yes, Cricket… I do owe you that list of my favorite pie places. I promise it’s coming!

Back Alley Wine Bar The Hidden Vine to Become a Slightly Different Wine Bar

Fri, 03 Jun 2011 12:00:06 -0700

Back Alley Wine Bar The Hidden Vine to Become a Slightly Different Wine Bar: The fun and foodie Grub...

Dine About Town: It's baaaaack!

Thu, 02 Jun 2011 12:00:06 -0700

Not content to offer us cheap eats just once a year, the San Francisco Convention and...

"The Abbot’s Cellar, seating around 100 and able to take reservations, will highlight the..."

Wed, 01 Jun 2011 12:06:06 -0700

“The Abbot’s Cellar, seating around 100 and able to take reservations, will highlight...

If Oprah's in, so am I.

Mon, 30 May 2011 12:06:06 -0700

Cricket: Following up on chats about trying Outerlands in my neighborhood for brunch sometime...how...

An Eater's "Stay-cation:" Part Two

Sun, 29 May 2011 12:06:06 -0700

On Friday, Eater SF (which I really really love) shared a list of Memorial Day weekend getaways...

Have an Eater's "Stay-cation" Without Crossing a Bridge

Sat, 28 May 2011 12:05:00 -0700

Yesterday, my beloved Eater SF offered a list of places to go, out of SF but within a short drive,...

Finally a lunch special I can truly get behind: A slice, a salad...

Sat, 07 May 2011 13:00:06 -0700

Finally a lunch special I can truly get behind: A slice, a salad and a drink for just $9.99 at Patxi’s Pizza on Hayes in Hayes Valley.

They have slices in both thin crust and their traditional Chicago-style deep dish, specials in both styles in Meat and Veggie, and they always have slices with some usual ingredients (cheese or cheese and pepperoni on thin crust; mushrooms and spinach in deep-dish).

The Trouble with Yelp

Thu, 05 May 2011 13:00:06 -0700

Once upon a time, I signed up for a Yelp account specifically to say good things about a favorite...

"Is it possible to physically become a clove of garlic? Because that’s what it feels like after..."

Wed, 04 May 2011 13:05:05 -0700

“Is it possible to physically become a clove of garlic? Because that’s what it feels...

Ohmygod Food: Locanda Osteria in the Mission

Tue, 03 May 2011 13:05:06 -0700

Sometimes (or ALL the time) I just get really really really really excited about some new dish or...

It’s here! Mission Cheese is open, busy and is pretty...

Mon, 02 May 2011 13:00:05 -0700

It’s here! Mission Cheese is open, busy and is pretty much everything you want it to be and more. Though I’ve yet to sit down and eat there, I did go in for an important cheese consult in advance of a Passover Seder two weeks ago. To wit: is blue cheese kosher?

Answer: yes… as long as you’re not serving it in the same meal as meat! Thanks to the amazing owner/operator Sarah, who went above and beyond to answer my question and sell me some perfect cheese to accompany the strawberry salad I took.

Lovely picture here from the exceedingly fun Foodspotting. Looks a lot like the Mac & Cheese at The Grove, doesn’t it? No offense to them, but I’m betting it tastes juuuuust a little better.

from grubbin:

Spotted Mac and Cheese @ Mission Cheese

Freeze! Smitten Ice Cream has fi-nal-LY opened their...

Sun, 01 May 2011 13:00:05 -0700

Freeze! Smitten Ice Cream has fi-nal-LY opened their much-anticipated little pod in right on Patricia’s Green in Hayes Valley.

You know they make ice cream, sure. BUT… did you know they make it right there? In front of you? AFTER you order it? I did not know this. Until last week, that is.

It’s true: you order one of a few flavors-of-the-moment (mine here is a perfectly seasonal wild strawberry), they pour the custard and flavorings into a tiny little freezer mixer and, while you wait, watching dry ice fog spew out from the little bugger, your ice cream is made fresh. Oh, I do mean FRESH!

Smitten Ice Cream. Eat here now.

Just axing

Sat, 30 Apr 2011 13:05:06 -0700

Yasmin: Lavay starts at 8 pm at Yerby Bueny... Where shall we eat? Yasmin: Kyle, any...

"Tell me what you eat, and I will tell you who you are."

Fri, 29 Apr 2011 13:00:06 -0700

“Tell me what you eat, and I will tell you who you are.” - French epicure and...

Oh, Kyle, you youngun. No Name was there way before the dot-com era - by 1990 when I moved here. And the windows were filthy even then, so you know they'd been around a while...
- Lisa

Thu, 28 Apr 2011 13:05:06 -0700

Of COURSE you’re right, Lisa! By the time everyone that was “surfing the...

Chile Pie mark 2 to open in The Castro

Wed, 27 Apr 2011 13:05:06 -0700

Chile Pie mark 2 to open in The Castro: Chile Pie (& Ice Cream), the pie-based offshoot of...