Chloé Harris Hennen
There’s only one possible reaction upon first seeing Jon Darsky’s pizza truck: Whoa. Hitched to a mighty rig that weighs 14 tons, Del Popolo begins serving Neapolitan pies this spring from its 5,000-pound oven. This much muscle comes at a cost—over $180,000 in all. The good news: Del Popolo is inimitable. “You’d have to be a fool to try and copy it,” says Darsky. “This thing was f*cking expensive.” Here, a few of the highlights.
Local chocolatiers are bringing old-fashioned candy back into fashion, with a smattering of artisan ingredients, of course.
It’s Friday evening, and you desperately want a table at Frances.Unless you’re a VIP who keeps the general manager on speed dial, you scour OpenTable where, if you’re lucky, you may find a seat at 5 or 10 p.m.—score one for little old ladies and European tourists. But here’s what you don’t know: The lack of seats doesn’t necessarily mean the house is packed. Turns out, some of the city’s hottest restaurants hide peak-hour tables from the only major reservations system online.
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