Eat + Drink
Don't lie––we know you've been dying to wear your Snuggie out in public! And what better time than this cold, rainy weekend, when the 2011 Snuggie Pub Crawl snakes its way along Polk Street hitting up every bar along the way?
This Saturday, March 5th at 4 pm, commit to an evening of boozing with fellow Snuggie (or knockoff Snuggie) enthusiasts. There's no need to feel ridiculous; that'll be the last thing on your mind after you get a taste of all the drink specials on deck for the night, from $4 Snuggie Shots and $2 beers at McTeague's Saloon, $3 house wine and $4 PBR and whiskey shots at Lush Lounge and much, much more to be had at R Bar, Aces, and Vertigo.
Each week, we bring you our top picks for the best places to booze on the cheap in SF.
1. Fillmore Mardi Gras: Celebrate Fat Tuesday at the Fillmore's second annual block party, where numerous restaurants will be serving New Orleans-style cuisine and hosting live bands. The drink deals are numerous, including $3 Abitas and $6 Sazeracs at 1300 on Fillmore, 23-ounce pints of Abita SOS for $6 at Fat Angel, $4 and $5 drink specials at Gussie's Chicken and Waffles, and $6 Leblon cachaca cocktails at Sheba Piano Lounge. (Tuesday, March 8, 6 pm-12 am, in the Fillmore District.)
Tuesday, March 8:
Soul food staple The Front Porch is staging a classic shrimp boil on Fat Tuesday, flying the shrimp in from Terrebone Parish in Louisiana. It all begins at 5 p.m. and runs until there's no more. Wash it all down with Abita beers, and expect bead-throwing and a live jazz band. Full dinner service will be available all night with some New Orleans special additions to the menu.
65A 29th St., 415-695-7800.
Also on Fat Tuesday:
For this week's "Scenes of the City," we tagged along on an edible food forage in Golden Gate Park. Instructor Kevin Feinstein of Forage SF guided a small group of students through areas of Golden Gate Park, all the while pointing out edibles and informing the class how to best harvest, prepare and consume the plants. While foraging in Golden Gate Park is illegal, it's not illegal to learn about what we can eat in the city around us.
I’m not a fan of traditional American breakfasts. I like to eat weird random meats at 10 in the morning. Sunday mornings I go for dim sum with my wife and my 2-year-old daughter, who’s probably eaten more dim sum than anything else. My daughter likes egg rolls, sui mai and pot stickers. My litmus test for dim sum is the pork sui mai. You have to consider the size of it and how fresh the pork tastes. It has to have just the right amount of shrimp. Our No. 1 go-to is S&T on Noriega and 33rd. I like fried lobster rolls—fried dough stuffed with lobster meat and who knows what else. We eat salt-and-pepper shrimp and I love the steamed spareribs with chile-vinegar sauce. I love chewy cartilage-y things.
Attention all you San Franciscans who stood around waiting for snowflakes to fall from the sky this weekend past. Snow is trending hard at molecular-minded spots like Commis in Oakland and Sons & Daughters in Nob Hill. And there’s a 100 percent chance of snowfall on Fillmore Street this week—albeit from a fancy Swiss Pacojet processing machine at Dominique Crenn's new Atelier Crenn.
I talked to Michael Black, owner of acclaimed sushi restaurant Sebo in Hayes Valley about what’s in store for his customers tonight, not to mention the trials and tribulations of running a sustainably-driven sushi restaurant.
They’re called Kegani. I just got two in for tonight. They come in about 1–2 pounds in size and are really prized in Japan for their sweet meat. They come from Hokkaido, an island in the Northwest of Japan.
How will you be preparing them?
They’ll be on the sushi menu and a couple of salads.
Do you ever serve them raw?
No, but one of my favorite dishes is kimchee-pickled raw crab.
Watching the Oscars (especially on a chilly mid-winter night) is the perfect opportunity for drinking, or even drinking games. The genius bar manager over at Foreign Cinema, Bryan Ranere, came up with cocktails inspired by some of the biggest movies of the year, appropriately named Black Swan (this is a strong one, folks) and True Grit.
A recent sunny, brisk day at the market found Gitane’s Executive Chef, Bridget Batson, shopping and tasting her way through the crowd. What caught her eye first was the beautiful bunches of spring onions nestled among the carrots and beets at Star Route Farms. One of her favorite spring vegetables, these young tender onions are sweeter and milder than their late season relatives.