In this week's updates to your food-news radar, we have the shuttering of a ten-year-old Tenderloin lounge, the arrival of Urban Putt's cocktail menu, the opening of Jenn Biesty's much anticipated Oakland restaurant, and the opening of Causwells, a new neighborhood spot in the Marina.
In honor of Pride Month, I bring you a roundup of five of the "gayest" cocktails I could find around the Castro – where, by the way, in contrast to previous decades, it's not so impossible to get a well made drink anymore.
As summer is almost officially upon us, we have a few more new things taking shape in the immediate food future, and a few more coming down the pike—and the Mission, again, is blowing up.
San Francisco has always been a great eating town. From the days of cioppino and hangtown fry to the advent of California Cuisine in the 1970s and 80s, no one can deny that this is one of the nation's premiere food cities.
Around town in the food scene this week we have a couple of major closures, big changes in store for others, and a look ahead at new things to come – including a huge new Market Hall in Mission Bay.
The concept of a female bartender, though hardly a new one, has been something of a novelty during the last decade's craft cocktail explosion – a movement dominated by men, often with mustaches. But in San Francisco, female bartenders and bar managers are now commonplace in the city's nicer drinking establishments.
If you haven't gotten to the dozen or so restaurants that have debuted in the last month, allow us to mention a few more to add to your list.
I confess that I like my wine odd. A blend of five grapes from Croatia that no one’s heard of? Sold. An orange wine so sour it might as well be kombucha? More, please. And when it comes to the sparkly stuff, show me something fizzy and lean with character from a little-known corner of Italy, and I’m smitten.
The weather may not be sweltering, but it's the time of year to start enjoying some refreshing and original chilled soups at some of the city's most notable eating spots. And it's also time to stop being afraid of soup that isn't hot.
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