New pizza places keep on appearing, which means we need to go eat their pies and tell you if they’re good, right? Here are the results of our recent pizza tour, because hey, someone’s gotta do it.
Looking for somewhere new to eat? We’ve got you covered. Here’s your monthly cheat sheet of five brand-new places that recently opened around town, and most are budget-friendly. Yeah, it’s tax time.
Tired of your usual brunch options? Well, you’re in luck, because our city keeps adding awesome new brunch services. Wake up and smell the poached eggs with braised duck ragout.
Ready to get your caffeine on? (And maybe a little something to nosh on as well?) Here are two new cafés around town, plus one you’ll want to cross the bridge for.
It’s pretty crazy to hear of people lining up at a pop-up for over an hour (in the rain!) for day-old bagels flown in from New York; don’t get me wrong, I adore Russ & Daughters, but really, it’s all about their sable and other smoked fish, not their bagels. Here’s the thing: San Francisco has some pretty fantastic bagels in town, from Montreal-inspired to, yes, San Francisco-style bagels.
Doughnuts. Cops aren’t the only ones who love ’em. Of course we all adore the institution that is Bob’s on Polk, but here’s a roundup with some newcomers on the scene, plus other doughnut stars around town.
Ding ding, it’s time for the final round of this two-part series on locally made hot stuff (you can read the first piece on sriracha and a couple kimchees here). This installment is all about hot sauces made by SF restaurants and markets, and no, this is by no means a totally exhaustive piece--feel free to add your faves in the comments. We’re listing the sauces in order of heat, so the last one is packing some serious Scoville heat units. Fire in the hole!
You like spicy things? Most San Franciscans do (it’s like we have the salsa verde from Taqueria Cancun running in our veins) so we’re doing a two-part series of posts on spicy stuff that’s locally made. This first piece is on a sriracha and a couple kimchees that you can easily find all jarred up and ready to take home, and the next story will feature hot sauces made in SF restaurants and markets you can buy. It’s time for some dragon breath.
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