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Eat + Drink

Yelp Finally Lets Restaurants Defend Themselves

As reported on SF Gate today, "In an e-mail sent to some of the Yelp's most active users Thursday, the San Francisco-based company solicited feedback about an upcoming feature that will let businesses post replies to user reviews." This is clearly in response to all the flack Yelp has been getting of late.

"We're confident business owners will realize they're talking in public and that they need to put their best foot forward," Jeremy Stoppelman, Yelp's co-founder and chief executive, said.

Market Watch: This Week's Cream Of The Crop

If anyone has the inside sccop when it comes to the Ferry Plaza Farmers market it's Lulu Meyer, associate director of market operations at CUESA. You'll see her at the market, rain or shine. Every week, she'll be giving us her short list for the market—just in time for Saturday shopping. Go to cuesa.org for more information about farmers, what's in season and market goings-on.

The Slanted Door: $15,495,332 Rich

It's good to know that there are 340,000 people out there with some sense of taste. As reported in Eater today, the Slanted Door—wedged in there with a lot of steakhouses and crab places and Las Vegas nightmares—is number 27 out of 100 of the top grossing independent restaurants in the United States, coming in at $15,495,332, serving up 340,000 meals at a $44 check average.

Eat + Drink Events This Week: Dosa Easter, Toronado Does Belgium and A16 Helps Abruzzo

Perbacco’s Perfect Passover
Celebrate Passover at the second annual Italian-Jewish Passover dinner at Perbacco, with Perbacco chef Staffan Terje and Joyce Goldstein presiding. The four-course $49 feast will include a selection of antipasti (crispy fried artichokes, anyone?) and your choice of soup, followed by your choice from six entrees, a side-dish and, of course, dessert. For reservations, call 415-955-0663.

Dosa Does Easter

Avedano's: Where Pork is Cheaper Than Rhubarb

Ah, spring has sprung. There's nothing like peas, asparagus, morels, strawberries and really expensive rhubarb.

Our office has no walls and very little space which means that it's a good place to start a rant. This is the latest from the rhubarb-obsessed food editor corner:

What's Your Favorite Dark Bar?

I tend to like may bars dark, especially if it's dark outside. Or if it's really bright and hot.

California Food Goes National

The May issue of Bon Appetit is on newsstands now, and in it is an article by writer Nathalie Jordi titled "California: Food's Golden State." The article chronicles her roadtrip through the state:

The Chron's Top 100: Are You Feeling It?

Now that we have a blog, I'm supposed to be writing about things the minute they happen—or at least within 24 hours. Which brings me to Michael Bauer’s annual “Top 100” that came out yesterday in the Chronicle. But I’m having a hard time stoking the fire within me to care who made the cut and who did not. (i.e. The Matterhorn is in it again! The horror! Sebo is not. The horror!) Certainly I have my opinion—much of which doesn't jive with Bauer's. But honestly, if I ended any statement with an exclamation point in reference to the Top 100, I’d be faking it. I feel similarly about the Michelin guide, and Zagat's for that matter.

Rain, Rain (Don't) Go Away: The Tonga Room Rally

I can only imagine that the call to action is that classic Hawaiian song, "Mele Kalikimaka."

New Ballpark Grub: Can You Say "Bacon-Wrapped"?

In the past few years I've heard of other ballparks in America serving "gourmet" fare—sushi in Seattle, Cuban sandwiches in Miami, fish tacos in San Diego. At AT&T Park the food has historically been pretty standard—hot dogs, garlic fries, beer. But starting on Monday, opening day, there's a new game in town. Tres Agaves has taken over the three concession stands formerly leased by Compadres, so eating at the game is about to get a lot better. What's in store?

Nachos, made with housemade chips, real cheese sauce (no Whiz), pico de gallo and Tres Agaves' legendary carnitas.

Vegetarian tamales

Taco trios (your choice of chicken or pork)

and ... wait for it ...

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