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Eat + Drink

First Bite: Gracias Madre

I will admit right up front that I have—well, had—a bias against cashew cheese. A strong, baseless bias against food items that call themselves something they are not: tofu posing as ice cream, seitan posing as sausage. I also have a strong bias against hemp parkas, for obvious reasons. But last night, at Gracias Madre, I experienced both hemp parkas as well as cashew cheese, and here I am to tell the tale.

The Eater Wrap: Barbacco Nears, Inside Smuggler's Cove, Shutter Galore and More!

It's a new year and a new decade, but the Eater Wrap is back in full force to bring you the week's most notable restaurant stories from Eater SF. This week's buzz centered around the rash of closures that descended upon the city, but as always, there's plenty of other whimsy, wonderful and juicy news too. Buckle up.

Friday Night Flash Mob: The SF Restaurant Scene at 8 pm Sharp

Calling all diners, cooks, servers and chefs: The February Food Issue is approaching and for a little visual drum-roll, we invite you to give us a peak into one night in SF’s restaurant world. Whether you're slurping up ramen noodles in Japantown, cooking on the line at a four-star restaurant downtown or serving a bevy of tourists at Fisherman's Wharf, we want to see it. So go ahead and shoot.


Date: Friday, January 15, 2010
Time: 8 pm, sharp
Location: Any restaurant in San Francisco

How a Football Game Can Be Corked

It's happened too many times to remember, and the disappointment is always piercing, but you learn to move on. A bottle of wine--a special one, maybe it's very old, maybe you carried it back in your suitcase from France, maybe it's very expensive. You save it for a special occasion. You dust it off and present it to your guests. You remove the foil, savoring every moment of the process, licking your lips in anticipation. And then you pop the cork and get a whiff. Damn, it's corked. Nothing you can do about it. Have to move on.

The 20 Best Dishes of 2009

No longer in a pre- or post-holiday stupor, we finally feel we've got the clarity to reflect on a year of eating. It took some sifting through our notebooks, some brain jogging, some staring off into space: And then it all came back to us with the shocking clarity that only memories of delicious meals can conjur up. Some of these dishes are from new restaurants, and some from old favorites. Either way, they all defined a moment.

JESSICA'S TOP 10

Market Watch: The Bitter, The Sweet and the Tart

From the Ferry Plaza Farmers Market to you: Lulu Meyer tells us what's in season, what to shop for and what to cook up.

Lowering the Bar: 5 Places to Drink For Cheap (or Free) This Week

Each week, former sf.myopenbar.com editor Allie Pape brings you her picks for the best places to booze on the cheap in SF. This week: Three classy deals, two trashy deals. Have an event coming up? Want to share a tip? E-mail her.

This Week’s Events: Mochi Pounding and New Mexican For the New Year

A Serious Pounding
If you were too, uh, under the weather to make New Year’s resolutions on January 1, you’ll have a second chance at the Japanese new year Mochitsuki celebration at the Asian Art Museum on January 9. From noon to 1 p.m., watch traditionally costumed mochi pounders at work, transforming glutinous rice into sticky-sweet balls of goodness. From 1 until 4 p.m. you can try your hand at the pounding while enjoying live music and dance, then pull a fortune for the upcoming year. The event is free with museum admission; admission for children under 12 is free.

Michael Pollan's Newest Book is To The Point

Just in time for our holiday-overeating guilt to set in, Food Rules, Michael Pollan's latest, has been released. The sliver of a book is based on his mantra: Eat food. Mostly plants. But not much. And divided into the three categories of 64 rules—rules, that for many of us in SF, can seem commonplace: #15: Get out of the supermarket whenever you can. #25: Eat your colors. #30: Eat well-grown food From healthy soil. #51: Spend as much time enjoying the meal as it took to prepare it. Each rule has a little paragraph of explanation but not much else.

Noodle Slurping Etiquette from the Slanted Door's Charles Phan

Charles Phan (Slanted Door and Heaven's Dog owner) teaches us how to properly eat a bowl of noodles.  Watch the video below to get pointers on slurping noise levels and chopstick no-no's.

 

 

 

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