Mission Chinese Food
Over the next few weeks, when you're not shoveling pigs in a blanket, dip, champagne and quiche, you are most likely to order Chinese food for delivery or take-out. A recent survey conducted by the food delivery mavens over at Seamless Web confirms this: 20% of delivery orders on Christmas Day are for Chinese Food. So, what number to dial? We asked friends, readers, and 7x7 staff members about their favorite places to order from, when they don't feel like lifting a finger. The favorites follow below.
Remember those pickles from Vlasic with the smiling stork on the front? Well you can forget about them. Pickles may be everywhere in San Francisco right now, but they're way outside the bread-and-butter box. Think pickled baby green tomatoes, turmeric-pickled cauliflower, cabbage in chili paste, or any of the thirty something other pickles Nick Balla will rotate into the dedicated pickle section on the menu at Bar Tartine. He's not the only one up to his elbows in brine these days. Hayes Valley's new Boxing Room has a pickle section on its menu too. And Danny Bowien is serving pickled peanuts to the masses at his flagrantly popular Mission Chinese Food. Why pickles? And why now? Balla thinks the pickle movement springs from a collective new openness to more ethnic flavors in slightly higher end restaurants. After talking to a slew of chefs around town about their best pickle practices, I'd have to agree.
Lowcard's Japan Benefit: Eats from Mission Chinese Food, The Sycamore, Blue Plate, Bar Crudo Paired With a Skate Competition
One of the coolest events lending a hand to earthquake relief efforts in Japan that we've come across in a while, this Friday's Lowbrow Japan Soiree at Club Six–brought to you by Lowcard Mag and LowSF–promises to deliver some seriously delicious food paired with a gnarly skate competition, live music, art and prizes.
At first, your nose will run. Then, your eyes will water. Beads of sweat will form on your brow, just as a rush of heat works its way through your stomach. The ma po tofu at Mission Chinese Food (pictured above) is serious business. Borne out of Mission Street Food, that weekly pop-up within Lung Shan restaurant, MCF serves dishes that showcase various regional Chinese styles, prepared by former Farina chef Danny Bowien. From the ample use of Szechuan peppercorns and chiles in the tofu to the Xi’an-style lamb, with its Middle Eastern influences, the offerings aren’t slavish recreations of classics, nor do they fall into the Americanized Chinese brown-sauce camp.
If any of you are as lazy as me on as many nights of the week as I am, then this post is for you. This post is for the weekday warriors—you know, people that work. A lot. Long hours. All. Week. Long.
The question: do any decent restaurants deliver? The answer: yes. I'm not talking Amici's pizza, either (although I say this with respect, because Amici's has gotten me through many a deadline here at HQ). Newcomers to the delivery fold include: