Over the past two years, one of the many programs Google has been testing and developing is called Business Photos. It grew out of the “street view” aspect of Google Maps, which provides a 360-degree panoramic view of the area around a street address.
Business Photos now extends that same technology inside certain local business establishments that want to give it a try. Among the first piloting the technology are the Soma restaurant Ironside, nearby wine bar District, Public Bikes, and the Brick Monkey, in Redwood City.
Hot off the heels of the Friends of the SF Public Library's massive book sale in late September, our sister company Chronicle Books is staging a sprawling sale of titles this weekend to add to your growing collection of rainy day books. Score awesome deals on hundreds of books from their warehouse, all a staggering 65% off their normal price.
Post up at one of these places and get ready to scream "Go Giants!" all night long.
Hog & Rocks 3431 19th St. (415) 550-8627
They're really throwing out the (orange) welcome mat for Giants fans during World Series games. Sip on $3 Sam Adams lager in orange plastic cups and $6 beer and shot combos. There will be plenty to eat, from $5 artisanal ham plates, $1 oysters for the first three innings and $1.50 for innings 4-6, free Crackerjacks, plus wings drenched in Youk's hot sauce, duck nachos, and housemade jalapeno sausage corndogs and mustard. They're even opening early at 4:30pm for Wednesday's game!
Oh 2009, we hardly knew ye. But now with (gulp) exactly two weeks left in this year and this decade, it's time to look at the food trends of 2009.
If Ironside was a girlfriend, she'd be the kind that you really like a lot, that you enjoy spending time with, but who you aren't sure you are going to marry. Ironside is a good-time girl, and sometimes a good-time girl is exactly what you need. The month-old restaurant, opened by the owners of District around the corner, have created a place that speaks to these times. It's casual, it's affordable, it doesn't take itself too seriously, and the eclectic menu has a more refined version of the something-for-everything ethos.
Who knows exactly why things suddenly become popular. You could blame it on the media (although, as of now, there's a one less media outlet to blame), or you could blame it on the power of suggestion—a chef sees something on a menu someplace, it lodges in his or her consciousness, and before you know it they've put it on the menu at their restaurant without even realizing. Think of it like seeds scattered in the wind, trends moving from coast to coast.