If you want to have a successful night out in this town, you need a plan—and it better be a good one. Since it's not always easy to strike that perfect balance between pre-dinner drink, food and a show, we bring you the Triple Threat series — a block-by-block guide to nights out that only require one parking space. In today's edition, the part of SoMa referred to as Yerba Buena.
Smitten Ice Cream owner Robyn Sue Goldman just added a spiced fresh pumpkin ice cream with espresso spiked walnuts to her menu. Her ice cream shop opened at the Proxy Project in Hayes Valley a few months ago, touting liquid nitrogen ice cream. Although you probably don't want to think about science when you're digging into that freshly rolled scoop of seasonal goodness, it's the chemistry behind it that makes it taste so darn good.
If you want to have a successful night out in this town, you need a plan—and it better be a good one. Since it's not always easy to strike that perfect balance between pre-dinner drink, food and a show, we bring you the Triple Threat series — a block-by-block guide to nights out that only require one parking space. In today's edition, the Lower Fillmore.
There's no Coco Lopez cream of coconut in the classic piña colada at Charles Phan's new Wo Hing General Store. Bar manager Brooke Arthur uses handmade coconut cream instead, giving the drink an unexpected lightness and sophistication—this is not your grandma's all-inclusive cruise ship piña colada. The cream is made in Charles Phan's commissary kitchen. "It has a milky texture and taste that adds a lot to the cocktail," says Arthur. Compared to the intravenous sugar hit that is Coco Lopez, it's a revelation. What else goes into a pina colada befitting Phan's food? You'll be able to taste it for yourself when the restaurant opens this Friday, but here's a preview.
If you want to have a successful night out in this town, you need a plan—and it better be a good one. Since it's not always easy to strike that perfect balance between pre-dinner drink, food and a show, we bring you the Triple Threat series — a block-by-block guide to nights out that only require one parking space. First up, The Castro.
The doughy, stuffed charms of pierogi have been largely confined to Eastern European bakeries and restaurants in the Avenues, like Cinderella Bakery and Russian Renaissance Restaurant, until a more recent movement over the past year or so. Now Californized versions of pierogi are showing up on unexpected menus, like the one at Absinthe, for example.
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."
Two things you may not know about Salt House co-owner Doug Washington: 1) He's Canadian 2) He hates poutine. That's precisely why it's been a menu staple at his restaurant since it opened five years ago. His partner, executive chef Mitch Rosenthal thought it would be a funny joke to put poutine on the opening menu at Salt House. It's not too much of a surprise that the Quebecan comfort food—an unmistakable combination of French fries, cheese and gravy—caught on. "It's fat on fat on fat," says Rosenthal. "People love it."
Sometimes eating to the tune of bartenders shaking drinks, groups guffawing, and the latest indie rock sensation on the sound system is cool. (We're looking at you, Bottle Cap.) But there are (so many) times when dinner needs to be a respite from noise. Maybe it's been a rough week. Maybe your older relatives are in town. Or maybe it's time for something a little corny romantic with your SO. Whatever the reason, here's our list of quiet, calm restaurants, by the neighborhood. There might even be a delicious pork chop or two for your enjoyment—in hushed tones, of course.
Almost every Sunday someone approaches the Starter Bakery stand at the Temescal Farmers' Market, frantically scanning the selection of baked goods for something, something they can't quite identify. Brian Wood knows what it is. His kouign-amann launched Starter into existence about a year ago, and its popularity spread so quickly through the East Bay (where the bakery is headquartered) that people started seeking out the pastry with the name they couldn't pronounce, solely based on the buzz on the street. [For the record, the first word "kouign" is pronounced "queen," and the second part, "amann," is prounced like the capital of Jordan, Amman.]
Now San Franciscans can find the rare treat at several cafes around town, and Wood has had to put a hold on new accounts because his little bakery can't keep up with the demand. So what the heck is kouign-amann, you ask? Let's start by saying your morning croissant is about to get upstaged in the pastry case.
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