Eat + Drink
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.
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.
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
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.
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.
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.
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.