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2012 Stories by Jonathan Kauffman

Archives: 2012 | 2011 | 2010
  • Number 37: Red Blossom Tea Company's Aged Oolongs

    published Mar 23, 2012

    ​SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​The Bay Area's coffee roasters may get scads of national press, but our tea merchants, too, have become a force in ... More >>

  • Restaurant Critic Gets Gout

    published Mar 23, 2012

    ​Seems about as obvious a chain of events as Paula Deen getting type 2 diabetes, doesn't it? Wait, didn't gout disappear in 1782? (The restaurant critic writing this post grows a little sweaty, flex... More >>

  • William Pilz of Hapa SF Takes Over SodaCraft

    published Mar 22, 2012

    ​SFoodie was leaving the Ferry Plaza farmers market this afternoon when we noticed a familiar face behind the SodaCraft stand: William Pilz, owner of modern Filipino food truck Hapa SF. Pilz, it tur... More >>

  • How Taco Bell, Now 50, Changed America

    published Mar 22, 2012

    ​You may pledge allegiance to your favorite lonchera and swear that you'd never eat Taco Bell's new Doritos Locos Taco, but if your grandparents weren't born in Guerrero or Sinaloa, your love for la... More >>

  • Number 39: La Mar's Cebiche Mixto

    published Mar 21, 2012

    SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​San Francisco's first known Peruvian restaurant, Fonda Peruana, opened at the beginning of the Gold Rush, and 19th-cent... More >>

  • Sachio Kojima: Pretty Much the Best Thing About Hecho

    published Mar 21, 2012

    ​You know how you can be beset with a feverish curiosity about a place and still can't bring yourself to go there? Exhibit one: the Audium. Exhibit two: Hecho, Joseph Manzare's year-old sushi and te... More >>

  • No. 40: Black Jet Baking Co.'s Nutella-Hazelnut Hand Pie
    FEATURED STORY

    No. 40: Black Jet Baking Co.'s Nutella-Hazelnut Hand Pie

    published Mar 20, 2012

    ​SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​Certain foodistas have decried the cupcake boom as the infantilization of American tastes. But the rise of the hand... More >>

  • Andrea Nguyen's Asian Tofu Teaches You to Make Your Own

    published Mar 20, 2012

    If you move in food-obsessive circles, you'll see certain recipes become cult projects. David Chang's ramen from ​the Momofuku Cookbook. Modernist Cuisine's pressure-cooker caramelized carrot soup. ... More >>

  • Pink Slime Seems Impossible to Avoid

    published Mar 20, 2012

    ​Pink slime -- aka "lean finely textured beef," meat salvaged off the carcass through a process of heat, centrifuging, and ammonia-gassing -- is the bugaboo of the day, as impossible to avoid in the... More >>

  • James Beard Finalists Announced Today: Here Are the Locals

    published Mar 19, 2012

    ​Today, the James Beard Foundation announces the finalists for both its restaurant, book, and journalism awards, often called the "Oscars" of the food world. (Semifinalists for the 2012 restaurant a... More >>

  • No. 41: Fifth Floor's Burger
    FEATURED STORY

    No. 41: Fifth Floor's Burger

    published Mar 19, 2012

    ​SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​The premium burger may just be the defining dish of the past decade: You can accuse it of being winkingly populist,... More >>

  • Hecho: Sushi and Tequila Make Strange Bedfellows

    published March 21, 2012

    In the 1990s, Sachio Kojima was the acknowledged master of sushi in San Francisco. Kabuto A&S, his Geary Boulevard restaurant, was a... More >>

  • Planting GMO Crops = Butterfly Murder

    published Mar 19, 2012

    ​Because the only thing that seems to motivate Americans to save the planet is to save cuteness lost, you should probably know: GMO crops are killing our butterflies. Grist reports on a new study th... More >>

  • Number 42: Perbacco's Agnolotti dal Plin

    published Mar 16, 2012

    ​SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​The best pasta dishes -- like Perbacco's agnolotti dal plin ("pinched" agnolotti), for instance -- embody numerous ... More >>

  • Mee Heong's Spare Ribs: The Dish That Almost Got Away
    FEATURED STORY

    Mee Heong's Spare Ribs: The Dish That Almost Got Away

    published Mar 16, 2012

    ​​Rice Plate Journal is a yearlong project to canvass Chinatown, block by block, discovering the good, the bad, and the hopelessly mediocre. Maximum entrée price: $10. All right, I admit it: In m... More >>

  • Why Are There So Few Black Chefs in High-End Restaurants?

    published Mar 16, 2012

    ​Yesterday, the Chicago Tribune asked a question of its city's chefs and restaurateurs that could also be asked in the Bay Area: Why are there so few black chefs working in higher-end restauran... More >>

  • Taking Chinatown Eats With Wok Wiz Tour Guide Frank Jang

    published Mar 15, 2012

    ​​​Rice Plate Journal is a yearlong project to canvass Chinatown, block by block, discovering the good, the bad, and the hopelessly mediocre. Maximum entrée price: $10.Frank Jang is known in Ch... More >>

  • What Does Selling Out Mean for a Chef?

    published Mar 15, 2012

    ​It is beyond debate that Rocco DiSpirito has sold out, but what about Mario Batali? Thomas Keller? Chris Cosentino? When you get some TV time or film an American Express ad, are you destroying your... More >>

  • No. 44: Cypress Grove's Purple Haze Cheese
    FEATURED STORY

    No. 44: Cypress Grove's Purple Haze Cheese

    published Mar 14, 2012

    ​SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​SFoodie doesn't eat much herbed goat cheese anymore, not since our post-college days, when we thought a plate of wa... More >>

  • Bouche Has All the Skills It Needs, Except Menu Editing

    published Mar 14, 2012

    ​This week's full-length restaurant review of Bouche, just north of Union Square, presented me with a bit of a quandry. Its chef, Nicolas Borzée, has worked for some of the greats, including Joel R... More >>

  • No. 45: Lechon from Tastebuds Cuisine

    published Mar 13, 2012

    ​SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​If you have ever been to a Filipino American wedding in the Bay Area, you've probably eaten lechon from Tastebuds C... More >>

  • There's a National Kerfuffle About Restaurant Stars, and Why I Don't Care

    published Mar 13, 2012

    ​If you hadn't heard, the LA Times, which recently hired Jonathan Gold away from our sister paper the LA Weekly, made the decision last week to drop assigning stars to restaurant reviews. "Star rati... More >>

  • No. 46: AQ's Duck With Beets

    published Mar 12, 2012

    ​ SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​There is little reason to dread the coming equinox -- dreary San Francisco summers be damned, it's easier to look... More >>

  • Revised Street-Food Bill Is Much Less Restrictive

    published Mar 12, 2012

    ​Beyond Chron broke the news today that Assemblymember Bill Monning has significantly revised AB-1678, a bill he introduced in February that would prohibit food trucks from parking within 1500 feet ... More >>

  • Bouche: Young Chef's Menu Intrigues While His Methods Confuse

    published March 14, 2012

    Don't let anyone tell you otherwise: Size does matter. More specifically, how you use the size you've got — I'm talking kitchens here... More >>

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Archives: 2012 | 2011 | 2010
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