Subject:

Foods

  • Blogs

    May 22, 2012

    1058 Hoagies: What's A Nice Jewish Boy Like Adam Mesnick Doing Making Italian Hoagies?

    Adam Mesnick is quick to distinguish the offerings at his new venture, 1058 Hoagies, from his SOMA sandwich mecca, Deli Board. "Deli Board is my baby. Everything is perfect down to the wrapper. With hoagies, I can be a little sloppier. If a customer orders a hoagie and picks it up four hours later, ... More >>

  • Dining

    May 9, 2012

    SFoodie's 50 Favorites: Liguria Bakery's Pizza Focaccia

    Adam Mesnick is quick to distinguish the offerings at his new venture, 1058 Hoagies, from his SOMA sandwich mecca, Deli Board. "Deli Board is my baby. Everything is perfect down to the wrapper. With hoagies, I can be a little sloppier. If a customer orders a hoagie and picks it up four hours later, ... More >>

  • Blogs

    May 2, 2012

    Cupcake Wars: The Problem With a Cupcake Show Is That It's a Cupcake Show

    Each week, we take a quick, cautious look at what's going on with food TV. This week, Cupcake Wars, an hour-long show about one thing, over and over, until death comes, Sundays at 8 p.m. on the Food Network. Cupcake Wars has been on the air just two years, but they're already finishing up their fif ... More >>

  • Blogs

    April 26, 2012

    Jasmine Smith Introduces Strong Cheese To San Francisco

    A child of northern Wisconsin, Jasmine Smith grew up on a steady diet of processed cheese and Milwaukee's Best. "We used to get this cheese spread every year for Christmas that as a kid I liked but I now realize it was terrible!" Smith told us.  With her new venture Strong Cheese Provision ... More >>

  • Dining

    April 25, 2012

    Five-Dollar Delicious: Duc Loi's Vietnamese Sandwiches

    A child of northern Wisconsin, Jasmine Smith grew up on a steady diet of processed cheese and Milwaukee's Best. "We used to get this cheese spread every year for Christmas that as a kid I liked but I now realize it was terrible!" Smith told us.  With her new venture Strong Cheese Provision ... More >>

  • Dining

    April 25, 2012

    Original Joe's: Take a Nostalgic Tour of S.F. Culinary History

    A child of northern Wisconsin, Jasmine Smith grew up on a steady diet of processed cheese and Milwaukee's Best. "We used to get this cheese spread every year for Christmas that as a kid I liked but I now realize it was terrible!" Smith told us.  With her new venture Strong Cheese Provision ... More >>

  • Blogs

    April 23, 2012

    Mixed Milk Cheeses: The Tasty Joys of Combining Goat and Cow

    Often, cheese makers blend milk from different animals to create flavors a single milk can't provide. La Tur, a three milk cheese (sheep, cow and goat) from Caseficio dell'Alta Langa in Italy, is an exceptional example.  But sheep- and goat-milk cheese producers blend milk for a functional re ... More >>

  • Blogs

    April 18, 2012

    Duc Loi Kitchen's Excellent $5 Vietnamese Sandwiches

    One-month-old Duc Loi Kitchen seems destined to become the Saigon Sandwiches of the Mission. Last time SFoodie visited this food counter inside Duc Loi Supermarket, we were the last customer of the temporary outpost of Mission Burger back in 2010. Duc Loi delivers on both quantity and quality, ... More >>

  • Blogs

    April 17, 2012

    Bi Rite Bars: A Taste Tour of the Newest Bars

    We love Bi-Rite Creamery and their signature Salted Caramel ice cream, and we love Michael Mischer and his designer chocolate bars with their creative inclusions, so how could we not be excited about their love child, the new Bi-Rite Creamery chocolate bars? After Bi-Rite private-label chocolate lo ... More >>

  • Blogs

    March 30, 2012

    Salumeria: Come for the Sandwich, Stay for the Potato Salad (And Maybe Another Sandwich)

    Judging by the number of customers devouring sandwiches and heading back for seconds, the upcoming Salumeria deli and sandwich shop should have no problem winning over a crowd. During a three-hour lunchtime pop-up the Flour Water offshoot held today at the Window, foodies had the chance to preview ... More >>

  • Blogs

    March 29, 2012

    San Francisco's 10 Best Sandwiches

    ​Given the care that San Francisco cooks lavish on the humblest of vegetables, it's no surprise that sandwich-making in this town qualifies as an artisanal pursuit. Even journeyman makers hunt down the perfect bread for their masterpieces and whisk together small-batch mayonnaise. In fact, we're s ... More >>

  • Blogs

    March 20, 2012

    Forget Skiing, It's Cheese This Weekend

    ​This weekend, it's Disneyland for cheese, expect instead of rides there are tours of cheese making facilities; instead of performances and plush, strolling characters there are cheese seminars, authors, and producers; and instead of crappy food at the end of long lines it's all cheese.  &nbs ... More >>

  • Blogs

    March 7, 2012

    Chocolate and Spirits: Coco Delice Boozes It Up

    ​Coco Délice has embraced alcohol. The Emeryville based chocolatier, long a purveyor of premium bon bons in classic French style, has recently added adult-beverages to its fillings. For their newest additions, the chocolate shop tapped Berkeley-based Bison Organic Brewing. The result: Bison Bla ... More >>

  • Blogs

    February 13, 2012

    Goat vs. Sheep vs. Cow: It's a Cheesemaker's Yogurt Face-Off

    ​ Vs. ​ One is an anomaly, two is a signal, and three is a trend. We found three Norcal cheese makers taking a new path in milk-life-extension: yogurt. We tasted through cow, goat, and sheep yogurt offerings to help you decide what to consider for breakfast. First up: Lactose-free cow-milk y ... More >>

  • Blogs

    February 13, 2012

    Jade Pepper Chocolate Blends the Pacific Islands Into Treats

    ​Jade chocolates caught our attention when they qualified as a finalist at the Good Food Awards tasting we attended. These chocolatiers focus on "blending teas and spices from Asia and the Pacific Islands into chocolates," and their product line delivers assertively on that promise.&nbs ... More >>

  • Dining

    February 1, 2012

    Roostertail: 1950s American Plates Meet S.F.'s 2012 Palate

    ​Jade chocolates caught our attention when they qualified as a finalist at the Good Food Awards tasting we attended. These chocolatiers focus on "blending teas and spices from Asia and the Pacific Islands into chocolates," and their product line delivers assertively on that promise.&nbs ... More >>

  • Blogs

    January 24, 2012

    Jablow's Meats Launches a Pastrami Pop-Up

    Jablow's MeatsJablow's pastrami sandwich with potato salad, and pickle.​Dan Jablow, a cooking school grad and former Fatted Calf employee, has been refining his recipes for lunch meats for more than a year, showing up at the monthly New Taste Marketplace events to test them out with the public. Op ... More >>

  • Blogs

    January 23, 2012

    Golden Glass: Slow Food, Wine, and Free Tickets on Us

    ​ Hey, want to go to Slow Food's Golden Glass event? SFoodie has two tickets to award to the person who writes the best one-line description of a wine, real or imagined, in the comments section below. If you like Italian wines, you'll like the Golden Glass wine and food event, and we may even be ... More >>

  • Blogs

    January 20, 2012

    Ryan Farr of 4505 Meats Talks Whole Beast Butchery

    In the more than two years since Ryan Farr and his wife, Cesalee, founded 4505 Meats, the artisanal butcher has achieved nationwide fame. He has been called a "rock star butcher" by the New York Times and recently appeared on the Martha Stewart Show. In Whole Beast Butchery, Farr provides step-by- ... More >>

  • Blogs

    January 9, 2012

    Eat All the Cupcakes at S.F.'s Cupcake Challenge

    What: S.F. Cupcake Challenge Where: Mezzanine When: Sun., January 14, 1-4 p.m. Cost: $40 The rundown: Cupcakes are here to stay and you can either get on board or... move to the moon? Because pretty much every inch of Earth's surface is covered with adorable little cupcakeries. Give yourself ov ... More >>

  • Dining

    January 4, 2012

    Fresh Eats: Gordon Edgar Chooses His Favorite New Cheeses

    What: S.F. Cupcake Challenge Where: Mezzanine When: Sun., January 14, 1-4 p.m. Cost: $40 The rundown: Cupcakes are here to stay and you can either get on board or... move to the moon? Because pretty much every inch of Earth's surface is covered with adorable little cupcakeries. Give yourself ov ... More >>

  • Blogs

    December 27, 2011

    Gordon Edgar's 2011 Finds: New Cheeses to Discover

    ​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 through the end of the year. By this point in his career, Gordon Edgar, head cheese-buyer at R ... More >>

  • Blogs

    December 15, 2011

    Belcampo Meats Wants to Bring Animals All the Way From Farm to (Your) Fork

    Royalty-Free Images/FlickrAngus cattle, like the kind currently chewing its cud at Belcampo Meat's farm.​For a cow to magically transform into the ribeye steak sitting in your fridge, the animal travels through numerous middlemen: From the farmer to the feedlot, the feedlot to the slaughterhouse, ... More >>

  • Blogs

    December 7, 2011

    Top 7 S.F. Bay Area Chocolates to Send Home and Make People Jealous Happy

    Visions of these will be dancing through some heads.​Shopping for the most discerning person on your list? Looking for something for someone you hardly know at all but still have to buy a gift for? Well, this list is for you! With the exception of nobody, everyone loves chocolate, so give the ... More >>

  • News

    November 16, 2011

    The Beefbreaker: Oscar Yedra Wants His Cut of the New Meat-Carving Movement

    Visions of these will be dancing through some heads.​Shopping for the most discerning person on your list? Looking for something for someone you hardly know at all but still have to buy a gift for? Well, this list is for you! With the exception of nobody, everyone loves chocolate, so give the ... More >>

  • Dining

    November 9, 2011

    Umami Burger and the Melt: Science Meets Fast Food with Muddled Results

    Visions of these will be dancing through some heads.​Shopping for the most discerning person on your list? Looking for something for someone you hardly know at all but still have to buy a gift for? Well, this list is for you! With the exception of nobody, everyone loves chocolate, so give the ... More >>

  • Blogs

    November 4, 2011

    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 >>

  • Blogs

    November 1, 2011

    Meet and Eat With Your Favorite Cheesemakers

    ​What: Meet the Cheesemaker, a California Artisan Cheese Guild Fundraiser Where:The Cheese School of San Francisco When: Fri., November 11, 7-9 p.m. Cost: $35 The rundown: Every year, the Cheese School in North Beach hosts a bunch of California's cheesemakers to raise funds for the Califor ... More >>

  • Blogs

    October 26, 2011

    Humphry Slocombe Introduces New Line of Caramel Candies

    Humphry Slocombe​Humphry Slocombe gets a lot of attention for its ice cream, but there are little toppings and treats (like frosted peanuts and duck fat pecan pie) that comparatively fly as much under the radar as is possible for this popular parlor. One new such addition: a line of in-house c ... More >>

  • Dining

    October 19, 2011

    Leatherneck Steakhouse: Veterans' Club Serves Classic American Fare

    Humphry Slocombe​Humphry Slocombe gets a lot of attention for its ice cream, but there are little toppings and treats (like frosted peanuts and duck fat pecan pie) that comparatively fly as much under the radar as is possible for this popular parlor. One new such addition: a line of in-house c ... More >>

  • Blogs

    October 17, 2011

    Prime Rib Shabu House Finally Reopens

    Earl G./YelpPrime Rib Shabu House.​Three months ago, I was finishing up a review of the new Chinese-America shabu shabu restaurants in the Sunset and Richmond. My favorite? Prime Rib Shabu House, the two-year-old restaurant opened by Luke Sung (Isa's founding chef) and Patrick Wong. Four days bef ... More >>

  • Blogs

    October 10, 2011

    Is Organic Produce Actually Cheaper to Grow?

    ​Yeah, yeah, yeah: Certified organic produce is more expensive than conventional, and the premium prices that organic farmers can charge make their farms more than twice as profitable as conventional farms. But a new study suggests that organic grains, fruits, and vegetables don't have to be so e ... More >>

  • Blogs

    October 7, 2011

    Your Seasonal Produce Guide: Cranberry Beans

    A new weekly series on what to do with your farmers' market impulse buys and CSA box surprises. Cranberry beans are part of Phaseolus vulgaris family of shelling beans. The cranberry beans we typically see here are of the Cargamanto or Crimson varieties. Cargamanto beans are cream colored with da ... More >>

  • Blogs

    October 6, 2011

    Cheese Affinage? New York Times: Pro. Rainbow's Head Cheesemonger: Meh.

    ​Yesterday, the New York Times published a feature on affinage, the practice of properly aging cheeses until they hit that perfect moment for eating. The article profiled several East Coast cheesemongers who practice affinage, most notably Murray's Cheese Shop in Manhattan, which has a master ... More >>

  • Blogs

    September 26, 2011

    Margherita-ville: Checking Out FiDi's Cupola Pizzeria and Pachino

    Jonathan KauffmanCupola Pizzeria's pizza margherita, $13.50​Generation X seemed to devote a lot of time in our 20s complaining about being in the shadow of the baby boom generation. So I feel a certain empathy for the pizza restaurants that opened over the spring and summer this year, in the shado ... More >>

  • Blogs

    September 19, 2011

    Comprehensive Guide to CSAs in San Francisco: Meat, Eggs, Dairy, Etc.

    A CSA meat package from Marin Sun Farms​Many people tend to think of CSAs only for fruits and vegetables, but in the Bay Area we're also blessed with a variety of meatier options. We've done the work of finding the farmers; now all you have to do is place your order and start up the grill. In ... More >>

  • Blogs

    September 14, 2011

    Fog Harbor Fish House Cooks Sustainable Fish For the Masses

    Photos by W. Blake GrayTrout ($18)​Fog Harbor Fish House recently became the first restaurant on Fisherman's Wharf to commit to using 100% sustainable seafood. SF Weekly had never written anything about the restaurant, so I joined the flock of German and French tourists walking down Embarcader ... More >>

  • Blogs

    September 13, 2011

    The Five Best Breads in San Francisco

    J Rodman Jr./flickrAcme baguettes.Back in the 1980s, the Bay Area led the renaissance of artisanal baking, and you can still sense that depth of experience in every complimentary bread plate, every $8 sandwich, and every grocery store in San Francisco. We take good bread for granted, no longer paus ... More >>

  • Blogs

    September 9, 2011

    Swedish Chocolatier Cooks Up $29 Chocolates with Goat Cheese, Cigars

    Photos by W. Blake Gray​When Swedish chocolatier Emanuel Andrén offered to visit us with chocolate truffles that cost $29 each, we were intrigued. We thought they might be the most expensive chocolates in the world, but were disappointed to learn they aren't even in the ballpark. Still ... More >>

  • Blogs

    September 9, 2011

    Draeger's Makes American Kobe Beef Pastrami Sweet

    ​Viognier restaurant, atop the impressively upscale San Mateo grocery store Draeger's, is moving into meat production, and was kind enough to drop us off a taste of its first product, American Kobe Beef Pastrami. The idea is fascinating. Pastrami, usually made from beef brisket -- one of the ... More >>

  • Dining

    September 7, 2011

    Fresh Eats: Cypress Grove Delivers a PsycheDillic '60s Flashback

    ​Viognier restaurant, atop the impressively upscale San Mateo grocery store Draeger's, is moving into meat production, and was kind enough to drop us off a taste of its first product, American Kobe Beef Pastrami. The idea is fascinating. Pastrami, usually made from beef brisket -- one of the ... More >>

  • Blogs

    August 12, 2011

    Organic Chicken Actually Proven to Be Safer

    Alarmed by the recent outbreak of drug-resistent salmonella in ground turkey, which killed one Californian woman? The way to protect yourself might be to buy organic. Yesterday, NPR reported that a University of Maryland study found that big organic chicken farms have much lower levels of antibio ... More >>

  • Blogs

    August 5, 2011

    Hey FDA: Pick On Big Food Producers, Not Little Ones

    Genaro Molina/Los Angeles TimesDanielle Fetzer and Steven Pociunas, volunteers at Rawesome Foods in Venice, after the store was raided​After a year-long investigation, agents from the U.S. Food and Drug Administration joined state and local authorities yesterday to bust owners of a small Venic ... More >>

  • Blogs

    August 1, 2011

    San Francisco's Top Five Hot Dogs

    John BirdsallDa Beef's Chicago-style hot dog.​Like Shakespeare plays, biblical parables, and that damn Pachelbel's Canon, the hot dog is the theme on which a million variations are played. The frankfurter has been upscaled and deep-fried, pressed into lettuce as well as Acme rolls. SFoodie has eat ... More >>

  • Blogs

    July 29, 2011

    Quince's Rum and Cheese Pairing Is Good for the Rum

    Ben Narasin​Quince restaurant continues its series of cheese and spirit pairings this week with rum and artisan cheese ($36, available only in the bar and lounge). While Quince's first effort, Scotch and cheese, is a somewhat established coupling, rum and cheese is far more esoteric. That make ... More >>

  • Dining

    July 27, 2011

    Txoko: Brainy Finger Food Could Stand to Be Less Brainy

    Ben Narasin​Quince restaurant continues its series of cheese and spirit pairings this week with rum and artisan cheese ($36, available only in the bar and lounge). While Quince's first effort, Scotch and cheese, is a somewhat established coupling, rum and cheese is far more esoteric. That make ... More >>

  • Dining

    July 27, 2011

    Freddie's Sandwiches: Still Hot After 85 Years

    Ben Narasin​Quince restaurant continues its series of cheese and spirit pairings this week with rum and artisan cheese ($36, available only in the bar and lounge). While Quince's first effort, Scotch and cheese, is a somewhat established coupling, rum and cheese is far more esoteric. That make ... More >>

  • Blogs

    July 26, 2011

    Duck Eggs: Add Richness To Breakfast

    Ben NarasinDuck Eggs (R) vs. Chicken Egg (L)​Like any amateur chef, I'm always looking for new, unknown, reclaimed, or forgotten food or ingredients. Duck eggs fit many of these descriptors. Prized by bakers for their superior protein content and richness, duck eggs are almost never seen in ... More >>

  • Blogs

    July 18, 2011

    Freddie's Sandwiches: Still Hot After 85 Years

    Photos by W. Blake GrayEddie Sweileh, Maura Mancia and Maria López make the sandwiches at Freddie's​Freddie's Sandwiches is tucked away on a quiet corner downhill from North Beach and uphill from Fisherman's Wharf. You'd think the location would be challenging, but owner Ed Sweileh has ... More >>

  • Blogs

    July 13, 2011

    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 >>

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