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.
A self-proclaimed Bloody Mary connoisseur, I often find myself underwhelmed by the bland, tomatoey options I find at local dive bars. Maybe I’m spoiled, maybe I’m just picky, but on those bleak mornings, only the perfectly balanced Bloody will do.
Eating fresh anchovies or whole sardines along the coast of Italy with a glass of Prosecco is a singular experience. That is, until I moved to San Francisco and realized that the salty, ocean flavor of these small, oily fish are a quintessential flavor of the Bay as well. For brunch or dinner, salty fish complements almost any meal. I’ve rounded up the restaurants that are serving the best plates of anchovies and sardines in town. A bonus? They’re good for you!
Ideal handheld street foods tends to envelop meat, cheese, or veggies inside some sort of casing (think tacos, pupusas, samosas, or dumplings). With the rise of portable food in SF, it’s no wonder empanadas found their place in the food trucks and storefronts along our streets.
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