Foodie Agenda: Off the Grid Returns to Fort Mason This Friday

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Your guide to the tastiest foodie happenings going down this week. Bon appetit! 


Get Off the Grid 

OTG returns for its sixth season at Fort Mason this Friday, March 4th. Join 10,000 of your closest friends to sample mobile food offerings from some of our favorite big-wheeled vendors—including A16 and Boba Guys—as well as from nearly a dozen newbies to the scene. Most of the vendors will be serving special OTG menu items, and a yet-to-be-announced new “digital product" will apparently help anyone wanting to cut the line, so download the app before you go.  //  5-10pm on Fridays through October; Fort Mason, 2 Marina Blvd. (Marina), offthegrid.com

So(ba) Be It

Make a reservation for a special soba dinner at Rintaro on March 8th and rub elbows with Chef Takatoshi Ishida, of Japan’s Narusoba, known for blending traditional Japanese cooking techniques with a modern, western sensibility. The menu will include delicious handmade soba of course, but will also include roasted Sonoma Liberty duck, California yellowtail teriyaki, and different tempuras.  //  $60; March 8 at Rintaro, 82 14th St. (Mission), izakayarintaro.com 

The Magic of Instagram

In what may be the first use of instagram as a restaurant reservation tool, Roka Akor sushi chef Mike Lim (@ChefMikeLim) is now accepting five nightly reservations throughout the month of March for sushi-specific omakase tastings via direct message on IG. If you score one of the ressies, you’ll be seated at the sushi counter for a live view of Chef Lim and his team prepping your nigiri and sashimi.  //  $118; through March 31; Roka Akor, 801 Montgomery St. (Jackson Square), @ChefMikeLim 

Tales From the Kitchen

La Cocina hosts its second storytelling project at Swedish American Hall next month, and with Prune chef Gabrielle Hamilton—author of the celebrated book Blood, Bones & Butter—as its headliner, the event is likely to sell out. Stories will focus on labor and what that means in relation to food, with guest speakers including local food writers Jonathan Kauffman and Jessica Battilana, and La Cocina’s executive director and dishwasher Caleb Zigas.  //  $45; 6 to 8:30pm on April 7; 2174 Market St (Duboce Triangle), ticketfly.com

Omar Mamoon is the founder of Dough & Co.

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