Spring has finally graced us with its presence, and for once, the weather in San Francisco actually matches its season. Now, restaurants are moving away from heavy, wintery fare towards dishes showcasing lighter, seasonal produce.
Simple yet elegant, the Caesar salad has remained on restaurant menus for decades. In an article for the Chronicle, Michael Bauer claims “Caesar salad is as much of a fixture on Bay Area restaurant menus as fog is in the Sunset District.” If that's not validating, we don't know what is.
Last week, we explored the world of the pre-dinner aperitif cocktail. In the same manner, Europeans typically end their long, relaxed meals with digestifs to aid digestion. While digestifs are traditionally sipped straight, San Francisco bartenders have found new ways to mix up these bitter, aromatic liqueurs.
With Philz, Blue Bottle, the Mill, La Boulange or Sightglass taking over the city's 'hoods, we San Franciscans have forgotten our true roots. Those old school coffee shops and diners have been around before drip coffee and hipsters. Sometimes, all you need is a quick fix of watery caffeine and some eggs, bacon, hash browns, and a place to reflect on last night–that’s exactly what these diners are for. No macchiatos, no farm-to-table poached eggs, and certainly no almond milk. Just some good, old-fashioned breakfast.
Passover began this past Monday evening, and it got me thinking about the dearth of truly authentic Jewish delicatessens.
For the past three years, Brussels sprouts have been trending on menus across the Bay.
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