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.
Trick Dog opened last Monday to excited bar-goers and rave reviews. The newest hot spot in the Mission may be in its infant stages, but veterans of the bar scene, Scott Baird and Josh Harris, know how to kick things into high gear. It just so happens that this pair, better known as the Bon Vivants, are masterminds behind many of the drinks you’ve sipped in SF lately. And like the pros they are, they unveiled their newest project without a hiccup.
Move over beef! As we ring in the New Year, the humble chicken is making its gallant return, with local chefs turning in new and exciting ways to prepare their birds. Here are our picks for the tastiest chicken dishes on menus now.
With rising food prices in San Francisco, it’s hard to imagine anything filling, delicious, and unique costing under $5. A bagel with cream cheese, a slice of pizza, a Mission Dog, or a tamale (if somehow you track down the Tamale lady in a bar on a Saturday night) are just about your only options. While tacos are the cheap-and-easy standard, you may be missing out on a real treat: Pupusas.
Despite the local food scene going crazy over a slew of hip, new bagel makers in town (Wise Sons, Beauty's Bagel Shop in Oakland, and the Schmendricks pop-up in Fayes Video and Espresso Bar), you can still find refreshingly unhip, humble versions in SF. As the daughter of a New York Jew and self-proclaimed bagel connoisseur, I took to the streets of SF to find the best, most traditional (boiled then baked, never steamed) bagels–no long lines included.
Jelly doughnuts have been a family tradition since I can remember. We were never much of a junk food family, but doughnuts were always the exception. My dad would return from the farmers market with a box filled with an assortment of doughnuts, and I would go straight for jelly. I'd take a bite out of the plump dough, not knowing whether the jelly would squeeze into my mouth or out the other end.
A huge sigh of relief passed through San Francisco following the results of this past election. And what better way to celebrate than with a quintessentially American dish: Grits. A simple, yet versatile food, grits make a perfect morning pairing with sunny-side up eggs, can be transformed into a hearty, cheesy dish, or pair perfectly with shrimp for a Creole-style meal. With cold weather rushing upon us, grits are just the thing to warm you up.
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