Roast duck wonton noodle soup at Hing Lung. Photo by Flickr user bubbletea1.
You know the scene. It’s Chinese New Year. The parade is in full force. The streets are teeming with people. You’re hungry. You didn’t eat beforehand, and now every restaurant is packed. You’re walking the streets in confused desperation. Finally, exasperated and starving, you either head to House of Nanking, where you spend the next two hours in line, or home, grumpily grabbing a burrito on the way.
This year, break the cycle. It’s time to enjoy the parade and stuff your belly full of good things to eat, without the stress. It just requires a little planning. Here are the spots on our itinerary…what’s on yours?
Last fall, we published the 10 Best Lunches Under $10 in Union Square. It was so popular, we figured why not do every neighborhood? Rather than attack this subject as outsiders, we're approaching a hyperlocal dweller from each 'hood to give us their picks—in this case 7x7 contributor Antonia Richmond.
San Franciscans are pretty, ahem, vocal about food, so sound off in the comments about what you'd add to this list.
In the frenzy over blistered Neapolitan pizzas made with tomatoes blessed by a Catholic priest and quadruple zero flour, the appreciation for a plain ole cheese slice is in threat of extinction. Not to mention, when the urge strikes for a slice of hot, greasy goodness, waiting for a table at Delfina Pizzeria just won't cut it. A slice has to be fast, cheap, and in our control. (And preferably near a good dive bar.)
The street food scene has exploded in the last two years, with a new food truck being born every day. But just how far this trend can go? Is it sustainable? Are we witnessing gridlock? If there's one person who would have some thoughts on the matter, it's Matt Cohen, the 31-year old founder of the SF Cart Project and Off the Grid, the mobile street food market. We caught up with Cohen after listening to him speak on the future of food trucks at last week's Commonwealth Club event "SF Street Food Update."
You’re gonna need a bigger brisket.
This is what's going through my head as I peer out at the crowd swiftly forming in front of The Rib Whip, the latest sensation to hit what seems like the endlessly growing food truck scene. Parked in an empty lot on Ritch Street in SOMA, the truck serves up Midwest-style barbecue to a city that’s clearly been deprived. By 11:15 am, there’s already 10 people in line, and they look really, really hungry.
Leave it to Namu chef Dennis Lee to take the SF ramen craze one step further. One step towards fried that is. His ramyun—a Korean version of ramen made with fried noodles (instead of ramen's fresh), plus pork belly, egg, and kimchi—is the new must-eat at the Saturday Ferry Plaza Farmer’s Market. (Fifty bowls are made every week and they sell out fast, so get there early.) We spoke to Dennis about his new soup on a recent Saturday morning as he stirred stock and assembled bowls.
The recession might have left a lot of the city's chefs without jobs, but in turn those chefs have created a dynamic "underground" dining scene. The next few weeks are full of action, so if you’re the type that likes a few surprises with your supper, be sure to nab your seat now.
While there’s no denying the appeal of the hipster doughnut—maple, apple, and bacon really do taste great together—sometimes you need a break from doughnuts that make you think. (Not to mention the steep price tags and long lines.)
A longtime fan of old-school doughnut shops, I picked the five of the city's best and bought a glazed from each (glazed being the true benchmark of a doughnut shop). Here are the taste test results.
Call it retro or call it trendy (witness the oddly-named Fondue Cowboy that opened last year in SoMa), there's nothing better for staving off the winter chill than a big pot of gooey, melty, boozy cheese set out for dipping. Luckily, you don’t have to go outside—or even own a fondue set—to whip up a batch. Cheesemonger extraordinaire Samantha Chertoff, from Russian Hill’s beloved Cheese Plus, gives us the scoop.
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