About six months after I moved to San Francisco from New York in 2004, I had switched from skim milk to soy milk in my cafe au laits. My high heels were collecting dust in the back of the closet, and a neatly rolled yoga mat had become a regular appendage to my body on most weekends. Eight years later, I've got a hot collection of ballet flats to go with my encyclopedic knowledge of yoga styles: hatha, vinyasa, bikram, anusara, iyengar, tantric—you name it, and I've tried it. But I had yet to experience yoga and wine together until last week.
Perfect fried chicken is easy to spot. Light, crackly crust must give way to juicy, flavorful meat, and the ratio of crust to bird has got to be spot on. When it's right, the perfect fried chicken is one of the fastest tickets to pure comfort. Our five must-tries span from a hole in the wall to fancier restaurant fare—enough to get any aficionado through the summer months.
After earning Michelin stars for his food at The Restaurant at Meadowood and Cavallo Point's Murray Circle, chef Joseph Humphrey ventured off on his own to launch a very personal project: a Southern-inspired restaurant in the Presidio called Dixie. It was years in the making, and now that the restaurant is about to wrap up month two, the San Francisco foodoscenti are beginning to understand the food of the South, translated into Humphrey's very particular, very refined style.
The fireworks are coming. So are the s'mores, the beers, and all the patriotism you can muster. Do you know where your sausages are? Here, a guide to help you find the best potato salad, the sweetest pie, and all the Fourth Of July essentials that fall in between.
If you live or work in San Francisco, this wine bicycle delivery man from Rewinery can be at your door or your office in under an hour. I'm not kidding. There are two bottles of wine in that white box he's holding. Rewinery, a young SoMa-based wine business, aims to make the wine buying process easier than it's ever been.
Despite its reputation as winter fare, an expertly crafted soup may be the best canvas for summer's pure, clean, vegetal flavors. Just think about a crisp, vibrant gazpacho, and you get the drift. Here, some of our favorite summer soups that capture the freshness of the season. Grab a spoon and dig in.
Copita is a new Mexican restaurant owned by Joanne Weir, who is kind of a big deal. You may recognize her from a number of things: culinary trips across the globe, TV cooking shows, an iPhone app, a wine label. She and co-owner Larry Mindel (of Poggio) were spurred into creating Copita after a competitve bout of margarita-making on his yacht. Now their baby is a full-blown, clay-tiled ode to Mexico City, turning chickens seasoned with chile guajillo in a huge rotisserie—a notable change of pace amidst the burger and Italian joints of Sausalito.
1) Nautilus from Pacific Brewing Laboratory
This crisp, refreshing Belgian-style saison belies its 5% alcohol level with an innocent-seeming rose color. The beer's flowery nose, and faint notes of tart hibiscus flower and ginger make a great pairing with vegetable-forward appetizers and spicier fare.
Simla Mirch Aloo at Kasa Indian Eatery
Chef Anamika Khanna is on a constant mission to get her customers addicted to new side dishes, and this new vegetable special, simla mirch aloo, does not disappoint. The combination of braised poblano peppers, potatoes, and caramelized onions is wrapped in a cumin spiced tomato sauce—served only at Kasa's storefront in the Castro. *Hot tip: Look out for Khanna's Indian Philly cheesesteak to debut from the Kasa food truck at Off the Grid's Fourth of July event in Berkeley.
Chocolate Dosa at Dosa on Valencia
Dutch crunch got you down? Will you scream if you see another leaf of iceberg lettuce? For office workers, lunch can be more of a daily bore than a break. But this slew of new, fun midday meal spots around town might actually make your day in the office.
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