In the past year, exotic street foods ranging from Indian kebabs to Chinese dumplings to Middle East shawarma have worked its way onto the menus of casual and fine-dining restaurants on both coasts. Combine that phenomenon with the surge of pop-ups that have taken over San Francisco, and you’ve got yourself a winning combination.
The Irish Coffee: Good first thing in the morning, after a day spent outside in the cold, or even cuddled up in bed. I’ve lived in Ireland and been to countless pubs, but I can tell you that no one is more enthusiastic or well-versed in Irish Coffee than San Franciscans.
When have you ever turned down a cold margarita on a warm afternoon or a round of tequila shots? We all know tequila's a classic, but the agave plant birthed more than just Don Julio. Enter mezcal, tequila’s smoky, sinewy, mysterious grandfather–lately, it's had bartenders and savvy drinkers alike talking.
Ever get that all-too-common, late-night craving for a hot bowl of ramen? Maybe you’ve been out drinking, maybe you’ve just been working late, but nothing says midnight snack like steaming ramen. Well, it's your lucky day: Hopscotch, a Japanese-American fusion restaurant and one of Oakland’s newest bragging rights, has been wowing ravenous late-night eaters with their Friday night pop-up, Yonsei Ramen Shop.
We all have our own tried-and-true hangover remedies, whether its the hair of the dog, greasy diner food, or pickle juice. But the one thing we can all agree on is that not much else eases the pain after a great night out like a steaming bowl of pho.
If you thought the SF food scene had reached its fill of specialty burger joints, boy, were you wrong. Bar Tartine chef Chris Kronner proves that this trend is not only still growing, but that he’s ready to play dirty in order to kick up the competition. His new pop-up, KronnerBurger, has been met with the kind of hype that has hungry carnivores lining up at the door.
By now, we’re all aware of San Francisco’s preoccupation with farm-to-table ingredients. Whether you participate actively in this culture or not, your dining experience and the foods you enjoy change with the changing seasons. In this last bit of winter, hearty vegetables such as beets, Brussels sprouts, Swiss chard, and kale are in abundance, sold at farmers markets and prepared at local restaurants. For me particularly, kale salad has been in constant rotation in my kitchen. Massage it with a little olive oil, salt, and lemon, and you’ve got a delicious and healthy snack. Or, as some chefs are doing, enrich it with cheese, meat, and nuts. So, sick of my own preparations, I decided to take to the streets and find my favorite variations of kale salad.
Flu season has arrived in full force this winter. What better way to ease those sniffles and calm that sore throat than with a hot, hearty bowl of matzo ball soup? This soup, a Passover tradition, is by no means a delicacy. In fact, we'd venture to say that no San Francisco chef would dare change the simplicity of this comforting dish. I delved deeper into San Francisco’s matzo ball soups to find the best, most traditional bowl.
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