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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 >>
Dining
March 21, 2012
Fresh Eats: Belly Burgers: Tom Pizzica Graduates to Pop-Ups
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 13, 2012
Tom Pizzica Hopes That His Belly Burgers Become The Next San Francisco Treat
Perched in a corner of the miniscule kitchen at Clooney's Pub in the Mission, Tom Pizzica doesn't pull any punches when discussing his new pop-up, Belly Burgers. "I want my burger to be the cheapest, fastest, best gourmet burger in San Francisco. I just don't believe in the $13 burger," the forme ... More >>
Dining
February 29, 2012
i-Skewers: Housemade Dumplings Are Skewers' Superior
Perched in a corner of the miniscule kitchen at Clooney's Pub in the Mission, Tom Pizzica doesn't pull any punches when discussing his new pop-up, Belly Burgers. "I want my burger to be the cheapest, fastest, best gourmet burger in San Francisco. I just don't believe in the $13 burger," the forme ... More >>
Dining
February 15, 2012
Sous Beurre Kitchen: Pop-Up's Promising Venture in Permanence
Perched in a corner of the miniscule kitchen at Clooney's Pub in the Mission, Tom Pizzica doesn't pull any punches when discussing his new pop-up, Belly Burgers. "I want my burger to be the cheapest, fastest, best gourmet burger in San Francisco. I just don't believe in the $13 burger," the forme ... More >>
Blogs
February 8, 2012
Scrambled Eggs With Crab and Truffle, Courtesy of Parallel 37's Ron Siegel
You may be able to take Ron Siegel, longtime chef of the Dining Room at the Ritz-Carlton and now Parallel 37, out of a fine-dining environment, but you can't take the fine-dining out of the chef. As part of SFoodie's three-part interview with Chef Siegel (read part one here and part two here), we as ... More >>
Blogs
January 23, 2012
Your Seasonal Produce Guide: Makrut Limes
A weekly series on what to do with your farmers' market impulse buys and CSA box surprises. Makrut (Kaffir) limes have a distinguishable bumpy skin, strong tangy flavor and aromatic fragrance. The leaves and zest are used often in Thai, Cambodian, and Indonesian dishes. The inside of the fruit ... More >>
Blogs
December 15, 2011
La Ciccia Chef Massimiliano Conti's Recipe for Spicy Octopus Stew
Alanna HaleBaby octopus stewPart 3 of an interview with Massimiliano Conti, chef of La Ciccia. Part one of the interview is here. Read part two here. All too often, octopus becomes rubbery when cooked and thus intimidates those trying to prepare the cephalopod at home. Massimiliano Conti's m ... More >>
Dining
November 16, 2011
Trace: Rustic Menu Suffers Aesthetic Disconnect with the Dining Room
Alanna HaleBaby octopus stewPart 3 of an interview with Massimiliano Conti, chef of La Ciccia. Part one of the interview is here. Read part two here. All too often, octopus becomes rubbery when cooked and thus intimidates those trying to prepare the cephalopod at home. Massimiliano Conti's m ... More >>
Blogs
October 20, 2011
SPQR chef Matthew Accarrino's Farro Pasta with Salumi, Buttermilk Sauce, and Poppy Seeds
Alanna HaleSPQR's farro pasta with salumi.Part 3 of SFoodie's interview with Matthew Accarrino, chef of SPQR. Part 1 and part 2 were published earlier this week. When asking Matthew Accarrino what his current favorite menu item might be, he responded by describing the pasta below without mis ... More >>
Dining
October 12, 2011
House of Sisig: Kamayan Dining Creates Homey Atmosphere
Alanna HaleSPQR's farro pasta with salumi.Part 3 of SFoodie's interview with Matthew Accarrino, chef of SPQR. Part 1 and part 2 were published earlier this week. When asking Matthew Accarrino what his current favorite menu item might be, he responded by describing the pasta below without mis ... More >>
Dining
October 5, 2011
2G Brasserie's Sushi Chef Doesn't Believe in Lazy Nigiri
Alanna HaleSPQR's farro pasta with salumi.Part 3 of SFoodie's interview with Matthew Accarrino, chef of SPQR. Part 1 and part 2 were published earlier this week. When asking Matthew Accarrino what his current favorite menu item might be, he responded by describing the pasta below without mis ... More >>
Blogs
August 19, 2011
A16's Salsa Verde Recipe
Alanna HaleDavid Taylor puts the finishing touch on a dishYesterday we interviewed David Taylor, chef at the wildly popular Marina restaurant A16. Today Taylor shares with SFoodie the recipe for A16's handmade salsa verde. While it's served on pork belly at the restaurant, Taylor is quick to ... More >>
Blogs
August 5, 2011
My Canh and the Problem of Sloppy Noodles
Jonathan KauffmanMy Canh's bun mang vit (duck soup salad). 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.A pattern with SFoodie's visits to Chinatown restaurants seems to be ... More >>
Blogs
July 28, 2011
Jasper's Corner Tap Gives Pub Food an S.F. Locavore Update
Photos by W. Blake GrayJasper's mini burger doesn't come with a quarter; that's for size comparisonThe worlds of food buzz and drinks buzz are different, and that's the only reason we were able to easily get a good seat and fast service at the official opening of Jasper's Corner Tap last nigh ... More >>
Dining
July 20, 2011
Bar Tartine: Under New Chef Nick Balla, a Turn Toward Cal-Hungarian
Photos by W. Blake GrayJasper's mini burger doesn't come with a quarter; that's for size comparisonThe worlds of food buzz and drinks buzz are different, and that's the only reason we were able to easily get a good seat and fast service at the official opening of Jasper's Corner Tap last nigh ... More >>
Blogs
July 19, 2011
Teatro ZinZanni's Five-Course Menu: Cheese and Fanfare
Mollie McWilliams It may be the most fanfare dinner presentation ever. Where else can confetti rain into your soup? Teatro ZinZanni's spectacle of jugglers, trapeze artists, and current host, 60's songstress Joan Baez, are the highlight, but beyond the glitzy costumes and constant entertain ... More >>
Blogs
June 15, 2011
Top 10 Fattiest Chain Breakfasts
Go to any breakfast chain out there and you'll probably find a meal with more fat in it than you're supposed to eat all day. You can't just order eggs anymore; your meal also comes with pancakes, hash browns, ham, sausage, bacon, and is topped off with cheese and gravy. Before each chain ca ... More >>
Dining
June 8, 2011
Terminal 2: Foodie Culture Hits SFO Airport
Go to any breakfast chain out there and you'll probably find a meal with more fat in it than you're supposed to eat all day. You can't just order eggs anymore; your meal also comes with pancakes, hash browns, ham, sausage, bacon, and is topped off with cheese and gravy. Before each chain ca ... More >>
Blogs
May 24, 2011
Steve Albini on Mario Batali, Ham, Slider-Lust, Olive Oil, and Why Cooking Isn't At All Like Engineering a Record (Except Maybe It Is)
Cássio Abreu/WikimediaLegendary audio engineer (don't call him a producer) and Shellac frontman Steve Albini eschews name brand technology in the studio, despises digital. He's analog; this is common knowledge, championing the visceral over the virtual. As a stalwart traditionalist, he's as ... More >>
Blogs
May 9, 2011
No. 8: Pork Skewers at Halu
Albert Law/porkbellystudioHalu's tontoro (left) and bacon-wrapped mochi.SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.Most studio apartments are bigger than Shigemi and Mimi Komiyama's tiny, personal restaurant, and signs of Shigemi's adoration of t ... More >>
Dining
April 6, 2011
Plate Shop: Sprightly All-American Cooking, Fresh from the Garden
Albert Law/porkbellystudioHalu's tontoro (left) and bacon-wrapped mochi.SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.Most studio apartments are bigger than Shigemi and Mimi Komiyama's tiny, personal restaurant, and signs of Shigemi's adoration of t ... More >>
Dining
March 16, 2011
Sushirrito and Tataki South Remake Japanese Cuisine for American Appetites
Albert Law/porkbellystudioHalu's tontoro (left) and bacon-wrapped mochi.SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.Most studio apartments are bigger than Shigemi and Mimi Komiyama's tiny, personal restaurant, and signs of Shigemi's adoration of t ... More >>
Blogs
February 9, 2011
Translating Chinese New Year Menus, Part 5: New Woey Loy Goey
Click to enlarge. Hop into the future. Just before the start of the Year of the Rabbit celebrations, SFoodie canvassed San Francisco Chinatown, looking for New Year special menus to post online. Many, many thanks to Adobo Hobo's Ed Chui and his parents for doing the translations. (Click on the a ... More >>
Dining
January 26, 2011
Seven Hills: Alexander Alioto pays homage to the classics
Click to enlarge. Hop into the future. Just before the start of the Year of the Rabbit celebrations, SFoodie canvassed San Francisco Chinatown, looking for New Year special menus to post online. Many, many thanks to Adobo Hobo's Ed Chui and his parents for doing the translations. (Click on the a ... More >>
Blogs
December 23, 2010
Oidon's Champon, the Un-Tonkotsu
Luis ChongDespite appearances, champon, a noodle soup with roots in Nagasaki, bears little relation to tonkotsu ramen.Thursday, December 23, 2010 Luis ChongCold, wet days call for hearty comfort dishes. One of our favorites is a popular noodle soup from Nagasaki, Japan, called champo ... More >>
Dining
December 15, 2010
Grub and Citizen's Band try to reinvent comfort food
Luis ChongDespite appearances, champon, a noodle soup with roots in Nagasaki, bears little relation to tonkotsu ramen.Thursday, December 23, 2010 Luis ChongCold, wet days call for hearty comfort dishes. One of our favorites is a popular noodle soup from Nagasaki, Japan, called champo ... More >>
Blogs
December 9, 2010
Critic's Notes: Four Restaurants I Decided Not to Review
Vivian H./YelpSalt and pepper prawns at Brother Seafood Restaurant.The past year has seen so many high-profile, creative restaurants open that it's been a great time to be a restaurant critic in San Francisco. But there's as much sifting to do as writing. Over the past few months, I've eaten my w ... More >>
Blogs
November 26, 2010
What to Do With the Turkey Carcass: Make Like Julia Child
joyosity/FlickrWe can never be sure, but Julia Child might have approved.You've scraped off all the meat and divided it into bowls marked "sandwiches," "turkey salad," and "dog." You're staring at that giant, scraggly carcass. You know you should be plotting out turkey risotto, or at the least tu ... More >>
Dining
October 6, 2010
Ippuku uses every part of the chicken to its best effect
joyosity/FlickrWe can never be sure, but Julia Child might have approved.You've scraped off all the meat and divided it into bowls marked "sandwiches," "turkey salad," and "dog." You're staring at that giant, scraggly carcass. You know you should be plotting out turkey risotto, or at the least tu ... More >>
Dining
September 15, 2010
At Viva Goa, authenticity sometimes trumps taste
joyosity/FlickrWe can never be sure, but Julia Child might have approved.You've scraped off all the meat and divided it into bowls marked "sandwiches," "turkey salad," and "dog." You're staring at that giant, scraggly carcass. You know you should be plotting out turkey risotto, or at the least tu ... More >>
Dining
August 25, 2010
Fresh Eats: We recommend Reverie's pozole and Ajisen's ramen
joyosity/FlickrWe can never be sure, but Julia Child might have approved.You've scraped off all the meat and divided it into bowls marked "sandwiches," "turkey salad," and "dog." You're staring at that giant, scraggly carcass. You know you should be plotting out turkey risotto, or at the least tu ... More >>
Dining
June 9, 2010
Ready when you are: People who wait for brunch? Not us
joyosity/FlickrWe can never be sure, but Julia Child might have approved.You've scraped off all the meat and divided it into bowls marked "sandwiches," "turkey salad," and "dog." You're staring at that giant, scraggly carcass. You know you should be plotting out turkey risotto, or at the least tu ... More >>
Dining
May 5, 2010
Ruchi, southern homestyle cooking. Southern Indian, that is
joyosity/FlickrWe can never be sure, but Julia Child might have approved.You've scraped off all the meat and divided it into bowls marked "sandwiches," "turkey salad," and "dog." You're staring at that giant, scraggly carcass. You know you should be plotting out turkey risotto, or at the least tu ... More >>
Blogs
April 1, 2010
Sour Cream and Onion Potatoes from Bar Agricole's Brandon Jew
Mary LaddBrandon Jew.Brandon Jew's Sour Cream and Onion Potatoes Serves 2 "I like serving these potatoes with grilled duck breast," says Jew, chef at Bar Agricole, due for SOMA in late spring or early summer. "But they are delicious by themselves too." Check out our Q&A with the chef here, a ... More >>
Dining
January 27, 2010
Baker and Banker: Don't say Californian
Mary LaddBrandon Jew.Brandon Jew's Sour Cream and Onion Potatoes Serves 2 "I like serving these potatoes with grilled duck breast," says Jew, chef at Bar Agricole, due for SOMA in late spring or early summer. "But they are delicious by themselves too." Check out our Q&A with the chef here, a ... More >>
Blogs
November 27, 2009
Sick of Sandwiches Already? Turn Turkey Leftovers into A Refreshing Wild Rice Salad
Jess J/FlickrHow many turkey Sloppy Joes can you stuff your face with?Something about that 12-pound turkey looked skimpy. Instead, you got a 20-pounder -- for the four of you. Naturally, you can only eat so many sandwiches, and while - sure - you could throw it all in a stock pot and make som ... More >>
Blogs
November 16, 2009
Cajun Throwdown at Queen's Louisiana Po-Boy Cafe
T. PalmerFried Gulf shrimp po-boy: Worthy of devouring.After long and careful planning, Queen's Louisiana Po-Boy Cafe (3030 San Bruno at Paul) opened its doors Nov. 6."I'm really passionate about this," said Danielle Reese, giant ladle in hand. "A lot of people try to represent New Orleans f ... More >>
Dining
September 16, 2009
Aicha serves flavorful Moroccan food at popular prices
T. PalmerFried Gulf shrimp po-boy: Worthy of devouring.After long and careful planning, Queen's Louisiana Po-Boy Cafe (3030 San Bruno at Paul) opened its doors Nov. 6."I'm really passionate about this," said Danielle Reese, giant ladle in hand. "A lot of people try to represent New Orleans f ... More >>
Dining
July 22, 2009
Seasonal ingredients and skillful handling make Flour + Water a Mission hit
T. PalmerFried Gulf shrimp po-boy: Worthy of devouring.After long and careful planning, Queen's Louisiana Po-Boy Cafe (3030 San Bruno at Paul) opened its doors Nov. 6."I'm really passionate about this," said Danielle Reese, giant ladle in hand. "A lot of people try to represent New Orleans f ... More >>
Dining
April 1, 2009
By the See
La Mar Cebicheria has a great room and view, but it's too loud and pricey.
Blogs
February 4, 2009
Membership Has Its Privileges: Free Crab Cookbook
If you have a Visa Signature rewards card, Visa, the Golden Gate Restaurant Association, and almost 50 Bay Area restaurants have cooked up a little present for you: a nice little pamphlet of crab recipes, titled SF Chefs. Food. Wine.: Dungeness Crab. Inside you'll find recipes from A (Angel Hair Cra ... More >>
Dining
February 4, 2009
On a Mission
Inexpensive street food as reimagined by guest chefs draws crowds and donations.
News
January 14, 2009
Recipes
From the Food Challenge
Dining
December 31, 2008
Look Back in Hunger
We can't know what tomorrow may bring, but 2008 offered a lot of swell eating.
Blogs
December 23, 2008
Christmas Dinner: Don't Knock the Steak
By Matthew Stafford Christmas dinner is the great afterthought of the holiday season. So much time is spent shopping and card-writing and party-going and eggnog-sipping, there's barely enough time to think about what to eat for supper once the presents are unwrapped and the stockings are emptied. C ... More >>
Dining
August 13, 2008
Secret Places
A few modest ethnic eateries that are worth checking out.
Dining
May 21, 2008
Brick & Fish
The third one is charming in a nautical sort of way.
More >>

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