Strawberries, peaches, plums and apricots—all the heavenly sweet summer fruit bombs are dwindling fast from Bay Area menus and market places. I'm feeling the loss...and drowning my sorrows in apples.
Craig and Annie Stoll may get people in the door at Pizzeria Delfina with their cult-followed Neapolitan-style pies, but patrons keep coming back for the meatballs. Many of our city's best pizza dealers have a similar tactic, filling out the sidelines of their pizza-heavy menus with a stellar lineup of sides to create a meal. Here now, five of our favorite pizzeria menu items that are not pizza, and not to be missed.
Now that Oakland's biggest festival of all things food, drink and DIY is in its fourth year, most food-conscious types know that Eat Real Fest is a big deal. Proof positive: 150,000 enthusiasts are expected to attend this weekend, starting at 1 pm on Friday and going until the last keg is drained on Sunday at 5 pm. Admission is free, but bring cash for all the vendors, and invest in a pair of elastic waistband pants for maximum benefits. Here now, our guide to the madness.
The seasoned team behind Beretta, Delarosa and Super Duper made a ballsy move when they took over the huge piece of real estate that once housed Medjool on Mission Street, and opened Lolinda. At 200 seats and counting, the space is much larger than anything else they've opened over the past several years, and the concept is a new one for San Francisco: An Argentine steak and tapas restaurant with a strong California bent.
It's been a solid two months since the foie gras ban set in, and San Francisco is starting to feel the void. Some chefs and entrepreneurs are finding ways to dodge the ban. Take Txoko. This North Beach Basque-Californian restaurant capitalizes on the fact that it's still legal to give away foie, handing out free foie gras snacks on Wednesdays to show their continued love for the liver. The delicacy has also surfaced at charity events and underground dinners. Meanwhile, a few chefs are filling the void with dishes that are super rich, or similar in flavor. Here's a look at what to try.
As a food writer in San Francisco, I've seen my fair share of stripped down restaurant interiors and farm-pimping menus. Hormone-free meats and sustainably sourced everything is great for our bodies and our environment, but it's gotten to the point where I need a keyboard shortcut for "local and organic," and if I see one more Edison bulb hanging over my classic cocktail and Neapolitan pizza (fired at 1,000 degrees!), I might gag.
With the Burners and Labor Day vacationers out of town over the next three days, it's going to be a dead city all three-day-weekend long. The upside? Less competition for brunch!
Visions of sausage might bring muscly macho men and meat-hangovers to mind, but there are lots of light, summery links showing up on the menus of sausage-makers around town. All of these suggestions are made on the premises with a refreshing, seasonal spin. In other words, everyone is invited to this sausage party.
A small bunch of San Francisco restaurants offer personalized dinner experiences where the chef will cook just for your table, as if you were dining in his or her home. Here are some of our favorite "chef's tables," from a secret spot for up to eight guests, nestled in the belly of Baker and Banker's bakery to a fancy eight top with backdrop views into the kitchen at The Ritz-Carlton.
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