Two words: beer cocktail. It might sound counter-intuitive, but you've probably had your fair share. Take, for example, the classic "shandy," equal parts beer and ginger beer, or the Mexican michelada made with beer, lime juice, hot sauce, and sometimes tequila. Bartenders love to take classic combinations like these and add their own epicurean spins. At Rye, co-owners Jon Gasparini and Greg Lindgren came up with Michelada rendition called the Tijuana Brass made with a can of Tecate, a splash of mezcal, fresh-squeezed lime and jalapeño syrup. "This is a great warm weather drink," says Lindgren. "So it goes up on our chalkboard as a special when we get some reliably warmer days like right now."
As New York City prepares for its citywide bike-share program, San Francisco is getting its own taste of bike-sharing. This week, the Recreation and Parks Department, in collaboration with three local bike rental companies, unveiled its newest project: Parkwide, a park to park rental service where you can rent a bike in one place and drop it off in another.
Bike rental is nothing new in San Francisco. Places like Blazing Saddles, Bike and Roll, and Bay City Bike have been outfitting tourists with hybrids and tandems for years. But Parkwide’s flexible drop-off design sets it apart from the ordinary bike rental and puts it more in the realm of bikeshare.
Just as salsa dancing and tango waltzing attract their steadfast followers, so does ’80’s music. I’m serious.
Cat Club has been hosting Thursday night ‘80s night for as long as I’ve lived here (and possibly much longer). I know because it was a stop on one of my first dates in the Bay Area. The one where the guy, who smelled rank, made me drive, and we bounced from club to bar to club handing out flyers for some show he was trying to promote. Then he gave me $1 for gas. Terrible.
My son was a colicky baby, wailing for hours and up before dawn. To comfort him—and escape our cramped apartment—we would take long walks. Fortifying coffee in hand and baby in pouch, I’d scale Folsom Street and then spiral up to Bernal Heights, where we could find nature without leaving San Francisco. Once I saw an owl gripping a branch, looking back at us with agate eyes. We kept up the ritual after the fussy baby turned into a happier toddler, and we would walk side by side. Max was just 2 when he surveyed the view and said, “Our city.” Some people argue that SF is no place to raise a kid, but I’ve always felt differently.
Newsflash: it's cherry season in San Francisco. Local chef Robert Leva says they've been getting progressively better each week. He gets his at the Marin Farmer's Market, then uses their natural sugary-sour hit to play with the rich meaty flavors in a Liberty duck dish now on the menu at Salt House. Pretty to look at, sweet but not overly so, cherries work equally well in desserts and savory dishes. So don't be surprised if you see them popping up all over the place right now. Here's how some other local pros are cooking them.
When you launch a company, timing can be everything, and in that respect the timing looks to be perfect for the geek team of three at Munchery, who launched their intriguing service in San Francisco on April 23rd.
The idea behind this startup is to match you with your own personal chef.
It's even better than that. Because your own personal chef will turn out to be someone who's committed to using locally grown, sustainable, seasonal ingredients to turn out high-quality, nutritious meals delivered right to your door at a total cost around $20 per person per meal.
Yesterday, Mozilla, the developer of the popular Firefox browser, became the latest tech sector star to announce that it will soon be opening an office in San Francisco.
So it's probably time to state the obvious, and that is that around here, the rush is on. Yep, we've got another full-fledged tech boom on our hands.
Over at CNET headquarters in Soma yesterday, I was marveling at the array of top-notch correspondents and bloggers they employ, which easily rivals Bloomberg TV's growing team down on The Embarcadero, which I profiled here recently.
The journalists at CNET, Bloomberg, and elsewhere I've spoken with all say that the pace of innovation occurring here in the city easily matches what they witnessed in the mid-90s during the original Internet boom, and that it may well soon surpass it.
Leave it to San Francisco to turn something as humble as a corn meal-batter-coated hot dog into an exercise in culinary wit. At its best, a corn dog should be hand-dipped and deep-fried to order—none of this pre-frozen business. At its purest, the meal should be eaten standing up, or while perched on a stool, al fresco, of course. But after asking around town, it's clear that corn dogs have broken free from their carnie stereotype, graduating onto many a San Francisco menu. Here goes our list, running the gamut from quick and dirty deliciousness to posh, dine-in "dogs."