Eat + Drink
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.
The chef’s carts were loaded down with heirloom tomatoes this week as the first of the field grown beauties started to make their debut. Chef Chris Cosentino of Incanto Restaurant in Noe Valley was seen snapping up flats of a variety called Prospect at the Balakian Farms booth to use on his menu in a dish featuring smoked escolar and charred Padrón peppers. Farmer Ginger Balakian grows over 15 varieties of heirloom tomatoes on her farm including Green Zebras, Watermelon Beefsteaks and Yellow Brandywine.
Michael Recchiuti is making irresistible peanut-butter pearls, writing a cookbook.
You may continue to worship at the altar—Julie Powell may be cool, but Julia Child is the real deal.
More chefs on tee vee—Chris Cosentino and Aaron Sanchez battle local foodies in a new Food Network Show, Chefs vs. City.
Sylvan Brackett of Peko-Peko Japanese catering will be teaching a Japanese cooking class at Cavallo Point on July 11. Learn how to make a few classic izakaya-style dishes, as well as the fundamentals of Japanese cookery—how to make rice and dashi, how to deep-fry and braise, and how to choose the perfect ingredients.
Take Us Out To The Ballpark
Just finished my tour of Rickhouse, and I have to say, it's absolutely beautiful. With one wall that's made of bricks and is holdout (ash and all) from the 1906 fire and the rest of the walls and ceiling being lovingly built from reclaimed wood and old bourbon barrel staves, the design of the new bar from the folk at Bourbon & Branch is stunning.