Skip to Navigation Skip to Content

Eat + Drink

What Do You Get When You Combine Sushi and a Burrito?

Where there's smoke there's fire. Where there's a line of 20-somethings happily waiting in a long line, heads down, tweeting on their iPhones, there's  some trendy form of food to be had—whether it's grilled cheese or sushi the size of a burrito.

Thus, I didn't really need to know where exactly where Sushirrito was to find it. Even at 2 pm, the tiny, new to-go restaurant had a line snaking down a block of New Montgomery off of Market Street—the block usually known for its line of people waiting for sandwiches at The Sentinel. I had just gotten back from Crunch, the gym next door, and in the locker room, I overheard two women discussing the scene with the wide-eyed curiousity of a couple freeway rubberneckers.

Market Watch: The Best Of Thursday's Market Lunch Menu

Choosing what to have for lunch at the Thursday market is always one of the hardest decisions of the week for me. The vendors at the market are so creative and the seasonal specials always so enticing that in the year and a half since we re-launched the market, I’ve rarely eaten the same thing twice.

Locked & Loaded: Get Coffee Smart With La Marzocco in Berkeley

If you want to see where coffee is headed (other than the Mission, we mean) head over to Berkeley for La Marzocco's Out of the Box event today. It's your last chance to catch workshops, classes, contests and demos on everything coffee. It's also a chance to sample some of the region's premiere roasters brewing their own beans, and check a slew of fancy equipment from La Marzocco, Hario, and others.

This Week in Food: Nombe's Renovation Complete, Straw Opens in Hayes Valley, Happy Hour at Press Club

Nombe Reopens

The Mission's izakaya spot, Nombe, finished their renovation last week. Their new interior comes with an updated Japanese pub food menu, including edamame hummus with wonton chips, ginko nuts and grilled lemon, and fried burdocks with chili aioli. 2491 Mission St.

 Chocolate Tour 

Hello, School Field Trips! Now You Can Take Tours of TCHO

Our love for TCHO, SF's own high-tech Willy Wonka operation that goes down on Pier 17, is certainly no secret. We've blogged about their sustainable sourcing practices, their Bay Area technology roots (its founders are Wired pioneers Louis Rossetto and Jane Metcalfe) and even their hot chocolate recipe.

The Fancy Food Show 2011: Hot Cocoa on a Stick, Kale Noodles, and More

For the past three days, the Moscone Center has played host to the Fancy Food Show marketplace. Producers showed off their new edibles, including noodles and crackers made with everything but wheat and corn (hello, red wine, yams, kale, and kelp!), specialty cured meats, and a ton of chocolate. Think hot cocoa on a stick, chocolate tea, and, representing SF, bars with olive oil and sea salt from Poco Dolce and rocky road clusters from Droga Confections.

Which San Francisco Restaurant Has the Best Design?

Sister site California Home+Design is running a poll to find out which SF restaurant you think has the best design. Hop over there and vote for your favorite spot.

New Taste Marketplace: A Good Reason to Go to Church

Church bake sales sure have come a long way. At New Taste Marketplace—a community market and fundraiser for The Food Pantry and St.

Refreshingly Unhip: The Best Glazed Doughnuts in SF

While there’s no denying the appeal of the hipster doughnut—maple, apple, and bacon really do taste great together—sometimes you need a break from doughnuts that make you think. (Not to mention the steep price tags and long lines.)

A longtime fan of old-school doughnut shops, I picked the five of the city's best and bought a glazed from each (glazed being the true benchmark of a doughnut shop). Here are the taste test results.

Barrique: A New Wine Bar with Just the Juice

The past year has seen more and more creative wine programs. At Cotogna, wine director David Lynch has his Everything's-$40 wine program. At Frances, Paul Einbund serves his house blends for $2 an ounce. At Dcantr, you're encouraged to make your own blends.

Daily Newsletters

Essential SF knowledge in your inbox