Ethnic and Regional Cuisines

Kasumi and Chotto: Predictable Japanese Food Gets Playful

What Exactly Is an Izakaya? An Interview with Umamimart's Yoko Kumano

jetalone/FlickrAn izakaya in Tokyo.​The more restaurants calling themselves "izakaya" that I eat at in the Bay Area, the more I'm convinced that the title simply indicates a new style of American Japanese neighborhood restaurant. That's no diss, mind you, and I'm delighted with the creativity that ... More >>

Sushirrito and Tataki South Remake Japanese Cuisine for American Appetites

jetalone/FlickrAn izakaya in Tokyo.​The more restaurants calling themselves "izakaya" that I eat at in the Bay Area, the more I'm convinced that the title simply indicates a new style of American Japanese neighborhood restaurant. That's no diss, mind you, and I'm delighted with the creativity that ... More >>

Sushi Evolution: An Interview with Trevor Corson

Matt CarrTrevor Corson.​As I was preparing for this week's review of two American-style sushi restaurants, I called up Trevor Corson, author of The Story of Sushi. In his book, Corson discusses sushi's origins as a method of pickling fish in fermented rice, its evolution into a common street food ... More >>

Taco Libre: Nombe Chef Vincent Schofield Opens a Taqueria

Luis ChongThe mango salsa an Taco Libre's fish taco (lower left) is delicious.​Vincent Schofield has to be the busiest chef in San Francisco. He's executive chef at Nombe, still keeps an eye on the food at Darwin, and last Friday, Schofield and his partners opened Taco Libre, a casual, brightl ... More >>

Out with the Kids: Sushi at ICHI

Alex HochmanWho cares if she'll never earn an athletic scholarship? She eats shrimp heads, dammit!​In my twisted little food-obsessed world, my daughters' sushi-eating exploits are just as important, if not more, than their academic achievements or athletic prowess. Your son scored two goals t ... More >>

Two-Week Cherry Blossom Festival Starts Saturday in Japantown

Luis ChongOkinawa soba, annual feature of Japantown's Cherry Blossom Festival.​Northern California Cherry Blossom Festival Where: Japantown, Post and Buchanan Streets When: Sat.-Sun., Apr. 9-10, and 16-17; grand parade and anime costume awards on Sun., Apr. 17 Cost: Free; donations accepted ... More >>

Sunday: Tequila and Tamales, More or Less by the Bay

Tamales by the Bay​A Taste of Tamales by the Bay Where: San Francisco Design Center, 101 Henry Adams (at Alameda) When: Sat., April 17, noon-4:30 p.m. Cost: $45 ($50 after today) The rundown: This Sunday is a big day for single-food celebrations, as the Chocolate Salon and A Taste of Tama ... More >>

Tequila and Tamales by the Bay: Too Good to Pound

Maria Antonieta SolorzanoThe Whole Tortilla picked up the People's Choice Award.​Around 300 people breezed about the sunny atrium at San Francisco Design Center Sunday, munching tamales and sipping from baby shot glasses of tequila. It was the fifth year of Benchmark Institute's fundraiser Tequila ... More >>

Go, Fish!

Maria Antonieta SolorzanoThe Whole Tortilla picked up the People's Choice Award.​Around 300 people breezed about the sunny atrium at San Francisco Design Center Sunday, munching tamales and sipping from baby shot glasses of tequila. It was the fifth year of Benchmark Institute's fundraiser Tequila ... More >>

Leopold's: Austrian Food Served with a Bootful of Beer

Maria Antonieta SolorzanoThe Whole Tortilla picked up the People's Choice Award.​Around 300 people breezed about the sunny atrium at San Francisco Design Center Sunday, munching tamales and sipping from baby shot glasses of tequila. It was the fifth year of Benchmark Institute's fundraiser Tequila ... More >>

Free Workshop Teaches You How to Vegan-ify Your Pierogi

Vegan Soul PowerVeganize your pierogi!​Tomorrow: Free Vegan Pierogi Workshop Where: Noisebridge, 2169 Mission (at 17th St.) When: Tues., April 26, 7-9 p.m. Cost: Free The rundown: Fresh on the heels of Polish Easter, where many a plate runneth over with kielbasa, the deconstructionists at Veg ... More >>

Fresh Eats: Getting Skewered at Halu, Hot Pockets at Anda Piroshki

Vegan Soul PowerVeganize your pierogi!​Tomorrow: Free Vegan Pierogi Workshop Where: Noisebridge, 2169 Mission (at 17th St.) When: Tues., April 26, 7-9 p.m. Cost: Free The rundown: Fresh on the heels of Polish Easter, where many a plate runneth over with kielbasa, the deconstructionists at Veg ... More >>

Ramen Doraku's a Nice Addition to the City's Noodle Shops

Luis ChongNewly opened Ramen Doraku looks nice, has reasonable prices, and food that's good, if not great.​We slipped into brand-new Ramen Doraku in the Outer Sunset the other day, slurping noodles and chowing on curry. Our bowl of tonkotsu ramen ($7.95) included fish cake (naruto), green onio ... More >>

Ramen Week Continued: Chotto's Rare Miso-Tonkotsu Hybrid

Luis ChongChotto's Miso-Tonkotsu Ramen Hybrid.​There's no place SFoodie won't go to sample a good bowl of ramen -- even if it means mingling with dudes wearing Ralph Lauren cargo shorts and flip-flops in 45 degree weather. Knowing this, we headed to popular Cow Hollow izakaya, Chotto. On our f ... More >>

Bistro Central Parc: The Magic of the Simple French Bistro

Luis ChongChotto's Miso-Tonkotsu Ramen Hybrid.​There's no place SFoodie won't go to sample a good bowl of ramen -- even if it means mingling with dudes wearing Ralph Lauren cargo shorts and flip-flops in 45 degree weather. Knowing this, we headed to popular Cow Hollow izakaya, Chotto. On our f ... More >>

More Ramen Week: Kasumi's Revisited

Luis ChongHeaven in a Bowl.​It's been a few months since our initial visit to Kasumi ("Mist" in Japanese), a ramen and yakitori shop hidden in the quiet Lakeside area. We're happy to report that you no longer have to choose between a ramen only lunch or a yakitori only dinner -- both dishes ar ... More >>

Bistro Central Parc's Food Is Good on Its Own Terms

Lara HataBistro Central Parc's bouillabaisse.​ I grew up in a family of inadvertent francophiles. How my father, a Mennonite kid from a tiny Michigan town, learned to speak French and travel around Europe before going to college is a very long story; somehow I've ended up with a thick Belgian acce ... More >>

When Donuts Aren't Enough: Will Cops Keep the New Turtle Tower in Business?

Luis ChongA Peek Inside Turtle Tower #3.​This week location #3 of the famous Turtle Tower Restaurant offered a glimpse of their food with a limited menu. A sort of test run before the June 1 official grand opening. SFoodie was lucky enough to take a peek while the employees were enjoying their ... More >>

Cafe Grill Bar: Nice Digs, Good Vietnamese Food, Ignore the Name

Jonathan KauffmanCafe Grill Bar's rice plate with pork, egg cake, and pork skin, $7.50.​You may forgive Cafe Grill Bar for the absence of personality in its name when you walk into the place. The cafe/grill/bar looks like the VIP lounge for Virgin Airlines, or possibly a location shoot for the fal ... More >>

Pho Vung Tau: Nice Space, Functional Noodles

Jonathan KauffmanBun with grilled pork and shrimp at Pho Vung Tau, $6.25.​ Last month, SF Weekly moved offices to within a mile of Chinatown, allowing me to embark on a new project: systematically visiting a different Chinatown restaurant each week, starting at Powell and Vallejo and moving sout ... More >>

Shabu Pub and G Cube Cafe: Japanese Hot Pots Go Chinese

Jonathan KauffmanBun with grilled pork and shrimp at Pho Vung Tau, $6.25.​ Last month, SF Weekly moved offices to within a mile of Chinatown, allowing me to embark on a new project: systematically visiting a different Chinatown restaurant each week, starting at Powell and Vallejo and moving sout ... More >>

Tadashi Ono, Japanese Hot Pot Expert, Describes the Real Shabu Shabu

Melissa BarnesShabu shabu at Shabu Pub, which is not traditionally Japanese​While researching this week's review of Chinese-American shabu shabu restaurants in the Richmond and Sunset, I called Tadashi Ono, the chef of Matsuri in New York and co-author of Japanese Hot Pots. I wanted to get a sense ... More >>

Txoko: Brainy Finger Food Could Stand to Be Less Brainy

Melissa BarnesShabu shabu at Shabu Pub, which is not traditionally Japanese​While researching this week's review of Chinese-American shabu shabu restaurants in the Richmond and Sunset, I called Tadashi Ono, the chef of Matsuri in New York and co-author of Japanese Hot Pots. I wanted to get a sense ... More >>

Kyo-ya Makes Its Sushi Affordable for Takeout Lunch

Kyo-yaThe 20 for $20 box: can you count 20?​When we have somebody else's credit card, we enjoy dining at Kyo-ya. The sushi and sashimi are generally fresh and delicious, but the price is set for the business-expense crowd, and that's more than we want to spend for lunch. But obviously somebod ... More >>

San Francisco's Top Five Indian or Pakistani Restaurants

Courtesy dosasf.comThe paper dosa from Dosa on Valencia.​Before the Tenderloin became the Tandoorloin a decade ago, Indian food in San Francisco was a restrained, almost elegant affair. Linens and goblets, muted sauces, rather doctrinaire menus of tandoori chicken and mixed vegetable sabzi. A wave ... More >>

Boxing Room: Fresh Take Saves Cajun and Creole Cooking from Cliche

Courtesy dosasf.comThe paper dosa from Dosa on Valencia.​Before the Tenderloin became the Tandoorloin a decade ago, Indian food in San Francisco was a restrained, almost elegant affair. Linens and goblets, muted sauces, rather doctrinaire menus of tandoori chicken and mixed vegetable sabzi. A wave ... More >>

Red Tavern: Inconsistent Quality but Never Boring Meals at Russian Restaurant

Courtesy dosasf.comThe paper dosa from Dosa on Valencia.​Before the Tenderloin became the Tandoorloin a decade ago, Indian food in San Francisco was a restrained, almost elegant affair. Linens and goblets, muted sauces, rather doctrinaire menus of tandoori chicken and mixed vegetable sabzi. A wave ... More >>

2G Brasserie's Sushi Chef Doesn't Believe in Lazy Nigiri

Courtesy dosasf.comThe paper dosa from Dosa on Valencia.​Before the Tenderloin became the Tandoorloin a decade ago, Indian food in San Francisco was a restrained, almost elegant affair. Linens and goblets, muted sauces, rather doctrinaire menus of tandoori chicken and mixed vegetable sabzi. A wave ... More >>

Q&A With Lers Ros's Chef, Tom Silargorn, Talking About Real Thai Food

Alanna HaleLers Ros chef-owner Tom Silargorn.​Born in Chon Buri, a coastal province about 45 minutes southeast of Bangkok, chef Tom Silargorn learned to cook by his mother's side. Three years ago, he opened Lers Ros in the Tenderloin and quickly earned a devout following of locals, chefs and food ... More >>

Q&A With Tom Silargorn, Part 3: Recipe for Lers Ros's Tom Yum Koong

Kaycie L./YelpTom yum with shrimp from Lers Ros.​As part of SFoodie's interview with Tom Silargorn, chef-owner of Lers Ros -- part 1 and part 2 were published earlier this week -- we asked Silargorn for his recipe for tom yum koong. The soup gets ordered daily at Lers Ros, no matter what the w ... More >>

Fresh Eats: Lers Ros: Tom Silargorn Talks on Authentic Thai

Kaycie L./YelpTom yum with shrimp from Lers Ros.​As part of SFoodie's interview with Tom Silargorn, chef-owner of Lers Ros -- part 1 and part 2 were published earlier this week -- we asked Silargorn for his recipe for tom yum koong. The soup gets ordered daily at Lers Ros, no matter what the w ... More >>

Five Best Thai Restaurants in San Francisco

Kimberly SandieChabaa's gaeng som, or sour orange curry. ​Thai restaurants began popping up all over San Francisco in the 1980s, and within a decade, Thai food had become a staple for first dates and Thursday-night takeouts. San Franciscan children eat almost as much pad Thai as they do organic ba ... More >>

Grill House Mediterranean: New Shawarma-and-Pie Shop Sometimes Worth a Visit

Kimberly SandieChabaa's gaeng som, or sour orange curry. ​Thai restaurants began popping up all over San Francisco in the 1980s, and within a decade, Thai food had become a staple for first dates and Thursday-night takeouts. San Franciscan children eat almost as much pad Thai as they do organic ba ... More >>

Grill House Mediterranean: Turkish Chef, Halal Meat

Lara HataSavory pies, adana kebabs, and semolina cake from Grill House Mediterranean. ​For a shawarma place, Grill House Mediterranean has garnered a fair amount of foodista gossip. The Tenderloin restaurant, recently opened by Salama Halal Meat (around the corner), brought on board the well-loved ... More >>

Ramen Parlor Adds to San Mateo's Ramen Empire

Luis ChongPork broth ramen with lobster oil.​While the city's ramen culture is just beginning to flourish, San Mateo's ramen scene is leaping ahead with a modern variant of ramen. One-month old Ramen Parlor is the latest ramen venture from chef-owner Kazunori Kobayashi, whose San Mateo ramen ... More >>

Il Cane Rosso's Rich, Surprising Pancetta

Alan Scherstuhl​ The current iteration of San Francisco-style pancetta seems at times a cheap ploy by the fancier restaurants in town at making good old American bacon an elegant side dish for the peaking trend of dignified brunches. It's too often straight slabs of seasoned pork that bear a s ... More >>

Q&A With Nopalito's Gonzalo Guzman and Jose Ramos, Part 1: Everything From Scratch

Alanna HaleNopalito's co-chefs, Jose Ramos (left) and Gonzalo Guzman​Gonzalo Guzman and Jose Ramos, co-chefs of Nopalito, both grew up in Mexico -- in Veracruz and Guanajuato, respectively -- but ended up as cooks in San Francisco through very different paths. Before working together at Nopa, ... More >>

Q&A With Nopalito's Gonzalo Guzman and Jose Ramos, Part 2: 'We're Not Trying to Change the Authenticity of a Dish'

Alanna HaleNopalito's co-chefs, Jose Ramos (left) and Gonzalo Guzman.​Nopalito's co-chefs, Gonzalo Guzman and Jose Ramos, famously started off as cooks at Nopa whose food was so good owner Laurence Jossel built a restaurant around them. In part one of SFoodie's Q&A with the two chefs, Guzman a ... More >>

Jang Soo BBQ: Rethinking Korean Barbecue in Style and Substance

Alanna HaleNopalito's co-chefs, Jose Ramos (left) and Gonzalo Guzman.​Nopalito's co-chefs, Gonzalo Guzman and Jose Ramos, famously started off as cooks at Nopa whose food was so good owner Laurence Jossel built a restaurant around them. In part one of SFoodie's Q&A with the two chefs, Guzman a ... More >>

Jang Soo BBQ's New Owners Are Swankifying Up Korean

Lara HataBarbecuing kalbi at Jang Soo.​A couple of months ago, Jang Soo BBQ -- the subject of this week's full-length restaurant review in the paper -- closed for a short spell to change owners and make a few radical changes, which are only visible to those who pass through the front door. Now it' ... More >>

Golden Flower's Southern-Style Pho Is as Good as We Get in San Francisco

Jonathan KauffmanGolden Flower's house special pho.Rice Plate Journal is a yearlong project to canvas Chinatown, block by block, discovering the good, the bad, and the hopelessly mediocre. Maximum entrée price: $10. It is impossible to feel isolated, or adrift, at Golden Flower, Chinatown's best V ... More >>

Nick Balla's 2011 Find: Great Skewers and a New (Old) Herb

Chad RobertsonNick Balla of Bar Tartine.​SFoodie is calling up food types around the city to ask them about their favorite discovery of the past year, whether it's new or ancient, an ingredient or a person. We'll be running their responses over the course of the next 10 days. This year, Nick Ball ... More >>

San Francisco's Top 10 Burritos

Chad RobertsonNick Balla of Bar Tartine.​SFoodie is calling up food types around the city to ask them about their favorite discovery of the past year, whether it's new or ancient, an ingredient or a person. We'll be running their responses over the course of the next 10 days. This year, Nick Ball ... More >>

Fresh Eats: New Indian: Preeti Mistry Relaunches Juhu Beach Club as Popup

Chad RobertsonNick Balla of Bar Tartine.​SFoodie is calling up food types around the city to ask them about their favorite discovery of the past year, whether it's new or ancient, an ingredient or a person. We'll be running their responses over the course of the next 10 days. This year, Nick Ball ... More >>

The New Lers Ros: Twice as Stylish, Just as Spicy

Kimberly SandieLers Ros's quail with fried garlic and black pepper: Goes with ganache.​ Despite our proximity to Los Angeles, whose Thai restaurants are the best in the Americas, San Francisco's history with Thai restaurants is a spotty one. Little restaurants spring up, impress the locals, then g ... More >>

Good Luck is Hard Work

Kimberly SandieLers Ros's quail with fried garlic and black pepper: Goes with ganache.​ Despite our proximity to Los Angeles, whose Thai restaurants are the best in the Americas, San Francisco's history with Thai restaurants is a spotty one. Little restaurants spring up, impress the locals, then g ... More >>

Nombe's New Lunch Special: Beef Ramen

Luis ChongBeef Ramen lunch special at Nombe on Mission Street.​ Last week, Nombe Restaurant added lunch service, featuring a unique beef ramen from their new chef Noriyuki Sugie. This ramen is also the star of Nombe's Dine About Town lunch offer -- beef ramen, mini donburi and choice of drink: J ... More >>

Nopalito Brunch Recycles Dinner Favorites

​Nopalito's famous Carnitas -- pork braised in milk and beer with cinnamon -- put them on the SF dining map, and those pleasantly tart, bright margaritas keep us coming back. On that note, there's good news and bad news for brunch-goers at the sustainable Mexican kitchen. The good: You can still e ... More >>

Is American Sushi on the Decline? Some Say Yes.

Dan Peretz / ShutterstockFancy-pants rolls like this may be distracting Americans from the fact that our sushi isn't so good anymore.​It's no surprise that when a Washington Post brings a storied, Japan-trained sushi chef to a neighborhood, fusion-happy sushi restaurant, he doesn't like what he's ... More >>