If anything demonstrates the resilience of the human spirit, it's the way San Franciscans have kept their highly attuned taste buds nurtured and cared for through these months of recession and want. Despite failing corporations and rampant unemployment, we have managed to keep ourselves in boutique nectarines, grass-fed tri-tip, and handcrafted Holstein-milk Appleby Cheshire cheese with a carafe of amusing Pinot Grigio at hand. The key? Avoiding the usual six-course prix-fixe wine-flight hangouts and opting instead for economical yet altogether tasty alternatives like food carts, takeout windows, rogue storefronts, and other venues where talented out-of-work chefs can now practice their craft, guerrilla style. Here, the pleasures of a nourishing bisque or a freshly torched crème brûlée are enjoyed al fresco or in the friendly confines of a shadowy saloon, and traditional blue-collar belly-fillers like burgers and coleslaw are raised to a level any San... More >>>
Sliced jalapeños add heat to a Korean steak sandwich.