Eat + Drink
The first thing that you might notice about SF chef Hubert Keller's new Burger Bar, situated directly below the Cheesecake Factory in Macy's, is the merchandise. There, behind the bar, a headless, legless, busty mannequin sports a tank top and bikini underwear, both emblazoned with a sparkly martini glass and the Burger Bar logo. Upon seeing that, I remembered that the first—the original—Burger Bar is located at Mandalay Bay in Las Vegas (there's a second in St. Louis).
Not that anyone needs and excuse to party on Halloween, but when it falls on a Saturday, as it does this year, I can sense trouble. Pretty much every bar is going to be revving up its party atmosphere this weekend, so there's no need to list them all.
But all manner of Halloween cocktail suggestions have been landing in my inbox over the last week or so, so I thought I share a few of them with you--both the tasty-sounding and the gruesome.
It's Friday, which means time for the Eater Wrap, the weekly recap from Eater SF on all the happenings from the local restaurant scene. Grab some popcorn.
1) The big news of the week was that the Asia Society nixed its David Chang appearance after some local chefs didn't appreciate Chang's fig jokes. The decision prompted Anthony Bourdain to speak up, calling the Chang Ban "absolutely shameful," among other harsh words for the "gutless" Asia Society.
1. That Takes the Cake: We've opined in the past on the girl-magnet powers of cupcakes and champagne, but this fact doubles when they're free and doubles again when they're close to the Marina. Women looking for an estrogen bump or guys looking for an estrogen-crazed girl would do well to attend That Takes the Cake's second anniversary party, where fall-flavored cupcakes and bubbly will be gratis. Oh, and congratulations to That Takes the Cake for outliving the tsunami of trend-- two years in business is pretty amazing for a bakery these days. RSVP here. (Thursday, October 22nd, 6-8 pm, at That Takes the Cake, 2271 Union St., Cow Hollow.)
If Obama is doing whirlwind tours around the US in the name of health care reform, then the affable three-Michelin-star, molecular gastro-chef Heston Blumenthal of England's The Fat Duck is going city to city with a similar, singular passion for tender meat. Specifically, he's shilling for the SousVide Supreme, a new appliance intended to bring the gentle art of sous vide cooking to the home cook. Blumenthal—along with the American founders of the company, Dr. Mary Dan and Michael Eades—spent Tuesday at the CCA in SF, touting the merits of water oven cooking for everyone from professional chefs to Suzy Homemaker.
If I were to lay all the pizzas I have eaten in San Francisco end-to-end, chances are they'd nearly reach back to my old East coast stomping grounds. OK, maybe not—but the point is, I have eaten a lot of pizza since moving out here. And while New York may be widely considered to be the hometown of pizza, SF comes in a not-too-shabby close second. Evidence of its popularity is everywhere, including in the build-up to the opening of Pi Bar, which opened two weeks ago in the former Suriya Thai space on Valencia.
The gist of both articles is that chef and diners here in the Bay Area promote a food culture that's local and sustainable, while the sommeliers seem strangely immune to the cause, often ignoring the local wines while loading up on European selections. Is it hypocracy? Is it reverse-snobbism?