Eat + Drink
This week's food-world news brings us a new beer bar in the Tenderloin, the closing of Pearl's Deluxe Burgers 2-year-old mid-Market location, and the debut of the new modern Thai restaurant near Union Square from famed food blogger Chez Pim.
You like spicy things? Most San Franciscans do (it’s like we have the salsa verde from Taqueria Cancun running in our veins) so we’re doing a two-part series of posts on spicy stuff that’s locally made. This first piece is on a sriracha and a couple kimchees that you can easily find all jarred up and ready to take home, and the next story will feature hot sauces made in SF restaurants and markets you can buy. It’s time for some dragon breath.
I have a little something I like to call the Sauvignon Blanc test. It's fairly simple, really. The test involves drinking an entire bottle, late at night or early in the afternoon, with whatever you have small amounts of in the refrigerator: a bit of hard cheese, a few cornichons, last night's peas with pasta, a cold kale and ricotta pizza, perhaps.
Get yer ribs, waffles and crème brulee! Sunday mid-day eats in Pleasanton has a slew of new lunch options all in one hot spot with the launch last month of Off the Grid: Pleasanton, the Bay Area’s most prolific network of rotating street food markets serving the south-east corner of Alameda County in fun and filling fashion.
On Saturday, February 22, Mat Schuster, executive chef and owner of Canela Bistro and Wine Bar, will be in the CUESA Classroom to demonstrate Spanish inspired ways to use winter produce. In addition to demonstrating three of his favorite dishes—a traditional tortilla, clams cooked in Cava, and a winter gazpacho – he’ll also come armed with Spanish pantry items and talk about how to use these ingredients to compliment the seasonal flavors of the late winter market.
Hopscotch chef Kyle Itani is a fourth-generation Japanese American and Vacaville native whose resume includes education via the Food Network and the California Culinary Academy, time living in Sendai, Japan, and stints at Yoshi’s in Oakland and San Francisco as well as New York’s Meatball Shop. His unique background—and plenty of traditional Japanese technique—is on display on the Hopscotch menu, which, on the surface, appears as American as, well, the First Base Burger.