Eat + Drink
Once upon a time in high school, Travis McFlynn had an "aha moment": He had found his calling in pottery. Today, the Oakland-based potter supplies some of the Bay Area's buzziest restaurants with his gorgeous, custom-made ceramics and cookware.
Banh mi is street food with some serious cred. Influenced by the French colonists’ love for a simple snack of pâté on bread over a hundred years ago, the granddaddy of mash up sandwiches is having a moment.
For the last decade or so, Clement Street's Burma Superstar has drawn the devoted, who wait for an hour or more, to dine at the cult favorite eatery. But in fact, the restaurant had been a quieter neighbor in the Richmond since 1992. Why the sudden fuss? It has something to do with that now-legendary tea leaf salad.
“I’m Mr. Cinnamon,” grins Joe Cannella, at the Craft Spirits Carnival at Ft. Mason where he was offering samples of his Cannella Cinnamon Cordial. His first batch, made at the Seven Stills Distillery in Dogpatch, sold out shortly after its release late last year. His fourth batch has just been bottled.
With all the food, style, and nip happening this weekend—how will we ever fit it into just two days?
About two years ago, Michelle Pusateri, the classically trained pastry chef and founder of Nana Joe’s granola, started blending limited edition batches in collaboration with her chef friends. Brandon Jew of Mister Jiu wanted a touch of Chinese five spice. Brooke Mosley of Outerlands requested carrots, so Pusateri roasted some, then pureed them and used the mixture to coat oats. The latest version to hit shelves is the Josey Baker Adventure Blend, in partnership with everyone's favorite tattooed baker of Josey Baker Bread.
Your guide to the tastiest foodie happenings going down this week. Bon appetit!