Eat + Drink
“I’ve always loved onion rings. There is a majesty to them when they are done well. My ideal version are the ones we serve at [my new restaurant] Showdogs, sweet onions that we soak in buttermilk and then batter with rice flour. But when you need a fix, you need a fix: If we have meetings at Foreign Cinema, we’ll frequently indulge in a white paper bag of rings from Jay’s Cheesesteak. They are sort of the classic, overbreaded, super-crunchy style. Zuni puts out a good onion ring—Judy [Rodgers] and I are of the same school. There’s always a gorgeous onion under a lacy, crispy crust. In the late ’80s, before I had kids, I used to go to Edinburgh Castle. I’d order a lager-and-lime and onion rings and douse them with malt vinegar.
Dave McLean’s Magnolia Pub has been a fixture on Haight Street for 10 years, during which time it’s attracted a devoted following of brewpub aficionados. Of course, Dave’s obsessed with beer (and makes some of the best around) but, as befits a Pennsylvania native, he also enjoys a good cheesesteak.
Wondering where the chefs go for a bite on their days off? David “Baz” Bazirgan has a penchant for barbecue. Something about slow-cooked meats—tender, touched with smoke and eaten out of hand—makes him a little bit fanatical.
Jon Darsky, pizzaiolo at Flour + Water, talks about his current obsession.
This is a big week for my inner Francophile. For one, tomorrow is Bastille Day—one of France's most important National Holidays and always a big, boozy fête. Two, the second half of the Tour de France kicks off tomorrow, and the drama is high as to who will take it—comeback story Lance Armstrong or Alberto Contador (his feisty teammate) or someone else altogether.
I am so, so sad to hear that the Broken Record, which had quickly become one of my most favorite spots, is calling it quits tonight. I don't have all the details about the sudden closure (although something on their Twitter feed hints at a BBQ reconnaisance mission, which could mean good news for us further down the road) but I do know that you have one more night—tonight—to get in while the getting is good. Need further impetus? Click here to read more.
Kappou Gomi is not what you expect it to be. At least, not if what you are expecting is another one of the many Japanese restaurants that dot Geary Boulevard, each serving identical sushi, tempura and bento boxes. A sign in the front window makes it clear that this is NOT the spot for spider rolls and teriyaki—this place is authentic, to use the buzzword that has recently replaced artisanal.