Your guide to the tastiest foodie happenings going down this week. Bon Appetit!
Thursday, March 21
Fog City is gearing up for spring with new all-day menus and al fresco dining. Relax after work with the new “Work Day Wind Down” happy hour menu (available Monday through Friday from 4:00 to 6:00 p.m.) featuring discounts on rotating wines and fun springtime cocktails, like the Aperol Spritz with Aperol, Prosecco Seltzer and Orange ($7); the Whiskey Drank with Old Bardstown Bourbon, Amaretto, Mint and Peychaud’s Bitters ($7); or the classic Shot n’ a Beer which pairs a shot of Four Roses Bourbon or Milagro Blanco Tequila with a Miller High Life ($10). The menu also features a special appetizer daily, and if you're staying for dinner, make sure to sample some of chef Hill's new spring dishes including the Grilled Asparagus with a smoky farm egg vinaigrette, shaved radishes and crispy shallots ($13), the Wood Grilled Local Swordfish with marble potatoes, spring market vegetables and hazelnut romesco ($29), the Kale and Farro Salad with spring vegetables, watermelon radish, Japanese cucumbers and citrus vinaigrette ($12); or the Delta Asparagus Soup with lemon yogurt, basil puree and rye croutons ($7).
Fog City's Extended Spring Hours: 11:30 a.m. to 4:45 p.m. lunch; 5:00 to 10:00 p.m. dinner Sunday to Thursday; 5:00 to 11:00 p.m. dinner Friday and Saturday. 1300 Battery St.
Thursday, March 21 - Sunday, March 23
Prepare yourself for the strangest experience of your life; The Bind Cafe is returning to San Francisco, giving residents another chance to dine in the dark together. During this sensory experience, you'll be served by a blind wait staff, serenaded with original music from Rosh & The One Eye Glass Broken Orchestra, and engage in a Q&A, all in pitch black darkness. Check your cellphones at the door, and enjoy a menu of vegetarian, Asian-style starters, a glass of wine, and a dark chocolate dessert. Proceeds from the event benefit the local blind community.
Blind Cafe: 3/21-3/23, $45-$195 sliding scale. Protrero Hill
Saturday, March 22
Are you ready for a little March Madness? This weekend marks the second round of games, and there's no better way to cheer on your team than with a cold glass of Speakeasy at The Royal. Part of the bar's monthly tap-takeover events, Speakeasy will be bringing their Metropolis Lager and a pre-release of the Vendetta IPA – which was just released in bottles only at the brewery on 3/14 – to The Royal along with the classic Big Daddy and Prohibitions IPAs. There will also be a special menu for the viewing.
March Madness Tap Takeover: 3/22, 12:00 - 9:00 p.m., 301 Sacramento St.
Sunday, March 23
The American Grilled Cheese Kitchen and Treasure Island Wines are teaming up for a tasty evening of sandwiches and vino. Enjoy artisanal grilled cheese sandwiches, house made treats, and craft wine pairings at this intimate event hosted by SF's gourmet grilled cheese restaurant and the city's first urban winery. The Treasure Island Wines team will walk you through a selection of their best as The American's culinary team will educate you on the art and science of grilling cheese and creating gourmet sandwiches. You'll walk out of there a grilled cheese master!
Winemaker's Grilled Cheese Dinner: 3/23, 6:00 - 8:00 p.m., $55, 1 South Park Ave.
The beginning of spring also marks a deluge of bright and colorful new flavors at the Farmers Markets around town. Take this complimentary William Sonoma techniques class to learn how to select and cook baby artichokes, peas, asparagus, fava beans and more seasonal treats. You'll discuss the cooking methods that are best for showcasing the delicate flavors of these tender vegetables, just in time for warm weather picnics!
Cooking What's in Season: 3/23, 11:00 a.m. - 12:00 p.m., 2000 Chestnut St.
Monday, March 24
Another dynamic duo for the week: Bay Cuisine & Cocktail and The Corner Store are joining forces for just one night to host Chef Jonnatan Leiva (Jack Falstaff, Penrose). The special dinner will showcase a four course-tasting menu highlighting the bounty of spring, and each of the plates will be paired with a handcrafted cocktail (created by Chris Wright & Tomofei Osipenko) or a glass of wine. Menu items include Burrata with green olives and mushroom escabeche; Monterey Black Cod with roasted asparagus and harissa; Stone Valley Farms Pork with "crack" sauce, yuca, and farro salad with tahini-yogurt; and Torreja with bourbon maple syrups, hazelnuts, and Point Reyes blue cheese for a sweet ending.
Send Foodie Agenda suggestions to sarahm@7x7.com
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