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.
The Lunar New Year is Friday January 31, and many places all over the city are hosting dinners to celebrate the occasion, making symbolic dishes (and treats!) into February. Giddy up, it’s time to celebrate the Year of the Horse!
It’s a new year, and there are plenty of new places to visit for one of SF’s favorite pastimes: brunch. All the crazy-gorgeous weather we’re having should make it very easy for you to roll out of bed and hit one of these places up.
A number of folks have come down with lame colds and even worse, the flu (’tis the season, ugh). While some people like a mild, soothing chicken soup when they’re illin’, others like a spicy-ass soup to wake up your tastebuds, get you sweating, and clear your sinuses.
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