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Friday, July 22, 2016

Friday Seven: Crokune at Namu Gaji, Mortal Kombat at Buzzworks

Posted By on Fri, Jul 22, 2016 at 2:10 PM

Paella valencia at La Marcha - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Paella valencia at La Marcha
Plus The Market is giving out free food next Friday, which may or may not have something to do with the seeming collapse of the Mid-Market dining scene.

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Thursday, July 21, 2016

Thursday Eleven: Every Bay Area McDonald's Will Have Gilroy Garlic Fries as of Wednesday

Posted By on Thu, Jul 21, 2016 at 12:35 PM

Veal with corn, sea beans, and uni, at Nico - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Veal with corn, sea beans, and uni, at Nico
Plus Sophina Uong won the Lamb Jam again, Orbit Room puts out a new cocktail and food menu, and two new sushi restaurants come on the scene.

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Wednesday, July 20, 2016

Wednesday Nine: Outside Lands and Trestle Team Up for "Forest Feast"

Posted By on Wed, Jul 20, 2016 at 12:01 PM

Chaya's Matsuri Beer Garden - TORY PUTNAM
  • Tory Putnam
  • Chaya's Matsuri Beer Garden
Plus Chaya opens a Japanese beer garden with frozen beer, Hog & Rocks makes Wednesday BBQ a permanent fixture, and the ACLU asks Oakland to reconsider closing a recycling center on which many low-income people depend.

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Monday, July 18, 2016

Monday Eight: The MEX I AM Forum Is This Week

Posted By on Mon, Jul 18, 2016 at 2:30 PM

PizzaHacker's Margherita pizza - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • PizzaHacker's Margherita pizza
Plus Wise Sons 24th St. Deli closes for a week or so, Fine & Rare is giving away Outside Lands tickets, and the feds bust Herbalife.

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Friday, July 15, 2016

Friday Six: The Oakland Passport Gets You a Special Drink at 32 Bars

Posted By on Fri, Jul 15, 2016 at 2:10 PM

THIRSTYBEAR ORGANIC BREWERY
  • ThirstyBear Organic Brewery
Plus ThirstyBear turns 20 with a huge block party next month, the racial pay gap in Bay Area restaurants is the highest in the country, and of course Pokemon people are turning up in the world's most august restaurants.

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Through the Kitchen Window, a (Mostly) Monthly Euro-Asian Pop-Up

Posted By on Fri, Jul 15, 2016 at 10:30 AM

Frank and beans - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Frank and beans
Now that pop-ups are commonplace, it's good to encounter a truly creative one that's capable of serving more than six or eight dishes. Chef Joji Kumi and Alexis Katsilometes' Through the Kitchen Window, a mostly monthly enterprise formerly held inside Range (and moving to PizzaHacker for its August go-round) is one. Here, the small plates — of which there are an impressive 15 — all run between $8 and $12, supplemented by a couple meaty, for-the-table entrees for $30 to $50. (Full disclosure: Katsilometes is a former contributor to SFoodie.)

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Thursday, July 14, 2016

Thursday Seven: Eat Drink SF Lineup Finalized

Posted By on Thu, Jul 14, 2016 at 5:30 PM

A16's antipasto del giorno: shellfish salad, house-cured San Francisco anchovy, smoked burrata - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • A16's antipasto del giorno: shellfish salad, house-cured San Francisco anchovy, smoked burrata
Plus there are changes on College Avenue in Rockridge, as Trappist Provisions is set to become Mikkeller Tap Room & Bottle Shop and Barclay's Pub is closing, plus Bar Agricole celebrates the White Nights.

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Odang Is the Only Maker of Fresh Udon in the U.S.

Posted By on Thu, Jul 14, 2016 at 1:15 PM

City Udon - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • City Udon
Ben Falik is strongly pro-gluten.

"Our noodles are high in gluten, so they have a lot of bounce and chew," he says. "We're the anti-soba."
Falik is the co-founder of Odang Udon, a brand that's the only maker of fresh udon in the United States and which can be found in several Whole Foods, via Good Eggs, and at the SoMa StrEat Food Park, where Odang's food truck — or trailer, technically — serves lunch and dinner every day of the week but Monday.

"The udon we make has four basic ingredients: non-GMO wheat flour from Australia, salt, vinegar, and water," Falik says. "No preservatives, no xanthan gum, no fats. There's a lot of protein in it, because of that gluten content. We're crusaders for the good kind of gluten."

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Wednesday, July 13, 2016

Wednesday Eight: Castro Food Hall The Myriad's Grand Opening Is Saturday

Posted By on Wed, Jul 13, 2016 at 1:00 PM

SMOKESTACK AT MAGNOLIA BREWING
  • Smokestack at Magnolia Brewing
Plus Smokestack gets a new chef and menu, Cafe Flore gets sold, the Planning Department inserts itself between Ike's and Sweet Inspiration, and don't you want to go to a Museum of Ice Cream?

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Tuesday, July 12, 2016

Tuesday Eight: The Soiled Dove Brings Circus-Infused Dinner Theater to Alameda

Posted By on Tue, Jul 12, 2016 at 12:00 PM

Kale salad at Tratto - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Kale salad at Tratto
Plus Sam Jordan's Bar & Grill gets a TV makeover, Anchor releases its Brandy-Barrel Aged Stout, and the 
Republican Party had a vigorous debate on whether or not working people who don't earn enough to feed their families should be allowed to have an Oreo.

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