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restaurants

Where to Eat Next


In the Outer Richmond, a restaurant to return to.

My Heart Loves Salmon

A group of us ventured to Marin on Saturday to go trail running at Fort Cronkhite, and—after an hour-long Spinning class and a grueling seven-plus-mile run (more than half of it UPHILL)—we ended up at Fish. Even though the line was 30-deep when we arrived and the 20-some picnic tables outside were packed, we persevered so as to taste the creations of chef-owner Chad Callahan (formerly at Masa’s). I wish I had my camera to record our gluttonous meal, but I had no idea that we’d end up eating so well.

Happy Meals

I love the idea of happy hour, but when I’m done with work—and not taking a boot camp class or teaching a class of my own—I’d rather eat than drink. That’s how my friend and I found ourselves at Sudachi last Wednesday at 6:30 p.m.
 

Who Needs Bottled Water?

I don’t think I’m alone in saying that I dread it when I go out to eat, and the server asks: “Bottled or tap?” I always go for tap, but then feel like a second-class citizen, like riff-raff, like maybe I belong at the burger joint down the street instead. But when classy restaurants such as Chez Panisse, Incanto, Poggio, Nopa and Bushi-Tei are taking bottled water off of their menus, I can say “tap!” with gusto.

A Tree Hugger

The oldest tree on Union Street was planted in 1867 and is still standing—in fact, it even has a restaurant named after it. Palmetto, the new restaurant that replaced Home on Union, opened its doors a few weeks ago and probably hopes that some of the tree’s longevity will rub off. The Mediterranean menu is the work of executive chef Andy Kitko, who was most recently sous chef at Aqua and, before that, executive chef at Bar Tartine.

Crustacean Cravings


Crab roll

Food memories have been haunting me lately. Although I’ve made SF my home, there are definitely times (usually the summer) when I toy with the idea of hopping on a plane home to D.C.—Bethesda, actually—for a brief visit. The tomatoes, peaches, corn and cantaloupe that I grew up eating have not met their fresh, juicy, perfectly flavorful match here in California—believe it or not. And then there are steamed Maryland blue crabs with a touch of Old Bay. MMMMMM.

Hottest Dog in Town


Photo by Stefanie Michejda.

Earlier this week I went to B Restaurant & Bar, the new, glass-enclosed restaurant/lounge in Yerba Buena Gardens just next to Samovar. It’s the third outpost of Boxed Foods on Kearny, a Hartle Media lunchtime favorite with its super-fresh, delicately dressed organic salads and inventive takes on traditional sandwiches.

Gay Pride

I have a brother and three brothers-in-law, all under the age of 32, so even though I live in a very female household with my partner Sarah and our two girl pets, I consider myself in touch with boys. Well, I guess I should qualify that—I feel very in touch with bad boy humor. It’s not something I’m entirely proud of, but there you have it.

In any case, I was walking down Grant Ave. today through Chinatown on my way to an interview when I happened to pass a sign for a restaurant advertising their early dinner special. First item on the menu?

Small homos plate.


All in the Family

I usually go home for Christmas, but when my brother goes to his in-laws’, my parents fly out here from D.C., and we spend the holiday wine tasting, eating out and getting pampered at the Sonoma Mission Inn. That was the case this past year. Feeling extra adventurous, we decided to take a day trip to the Anderson Valley—fast becoming my favorite wine-tasting locale—and that’s how I discovered Esterlina, a family owned and run winery up in Philo.

GATOR-IFIC


Gator's gumbo.

Soul food. Those two words go so well together. Down in San Mateo (a nice little drive to a walkable and charming Main Street when you feel like getting out of the city for the evening), chef Glenn “Gator” Thompson, an Oakland native, recently opened Gator's Neo-Soul Café. The new space is airy, modern, very warm. Last Friday, a lone musician sang the blues at just the right volume throughout the meal. And if you sit at the chef’s counter abutting the open kitchen, Gator will likely come chat you up.
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