Meat

Emily Post Post

Father in the Black

Chez Papa Resto offers a modern take on classic French fare, with prices suitable to current concerns.

Look Back in Hunger

We can't know what tomorrow may bring, but 2008 offered a lot of swell eating.

Sophisticated Country in the Tenderloin

Spain meets France in a tavern setting.

Nothing But the Best

Uva Enoteca brings quite a bit of dolce vita to the Lower Haight.

Abbondanza

Joey & Eddie's brings the Bronx, and old-fashioned Italian-American cooking, to North Beach.

Secret Places

A few modest ethnic eateries that are worth checking out.

Palace of Fine Price

In this city, 12 bucks for a steak dinner seems too good to be true. It isn't.

'Cue the Applause

Excellent barbecue in an unexpected location: a golf course.

Meat Me at the Roasthouse

Succulent steaks and sides create an epic dinner.

What Comes Between

Three different ways to fill the space between two pieces of bread.

You Can Have Paris

The food at Le P'tit Laurent is like the French: indifferent

Unforgettable,That's What You Are

The best dishes of 2007 — it was a very good year

As the Romans Do

A16's spinoff stays true to the spirit of Rome's cuisine

Sean O'Brien's Zinnia flowers on Jackson

A16's spinoff stays true to the spirit of Rome's cuisine

One by Day, Another by Night

Two meals yield different experiences at new downtown Venetian-style restaurant

Dried-Out Bacon? Nope, It's Bacon Jerky

We'll never understand why certain things weren't invented at the same time: the telephone and the answering machine, for example, or TiVo and TV. That thought occured to us when we learned that bacon jerky has just been unleashed upon an eager world. Hello! Bacon and jerky are two of the earliest ... More >>

The Tipsy Pig: Comfort food in quiet surroundings one night, a mosh pit on another

We'll never understand why certain things weren't invented at the same time: the telephone and the answering machine, for example, or TiVo and TV. That thought occured to us when we learned that bacon jerky has just been unleashed upon an eager world. Hello! Bacon and jerky are two of the earliest ... More >>

Fancy beef at extravagant prices at 5A5 Steak Lounge

We'll never understand why certain things weren't invented at the same time: the telephone and the answering machine, for example, or TiVo and TV. That thought occured to us when we learned that bacon jerky has just been unleashed upon an eager world. Hello! Bacon and jerky are two of the earliest ... More >>

Estancia Dinner at Jardiniere: Local? Grass Fed? We'll Settle for Tasty

Mary LaddThe roasted skirt steak was beefy and tender.​Before digging in to the Estancia grass-fed beef prix fixe at Jardiniere (300 Grove at Franklin) last night, SFoodie and überblogger Amy Sherman chatted with Traci Des Jardins, who admitted to nursing a 14-hours-ahead jet lag (she'd just ... More >>

This Italian Beef Sandwich Might Be Da Best A Homesick Chicagoan Could Hope For

J. BirdsallFor Chicagoans, a big old whiff of home.​In Chicago, where, outside of restaurants with $30 entrees, the quality of lunch is calculated partly by its girth, the Italian beef sandwich draws epic love. Soft-cooked, thinly sliced pot roast meat -- chuck, maybe -- packed into rolls just ... More >>

Flavor over flash: Chilango breaks for authenticity

J. BirdsallFor Chicagoans, a big old whiff of home.​In Chicago, where, outside of restaurants with $30 entrees, the quality of lunch is calculated partly by its girth, the Italian beef sandwich draws epic love. Soft-cooked, thinly sliced pot roast meat -- chuck, maybe -- packed into rolls just ... More >>

Extreme Dogs: Sausage overload

J. BirdsallFor Chicagoans, a big old whiff of home.​In Chicago, where, outside of restaurants with $30 entrees, the quality of lunch is calculated partly by its girth, the Italian beef sandwich draws epic love. Soft-cooked, thinly sliced pot roast meat -- chuck, maybe -- packed into rolls just ... More >>

4505 Meats' Ryan Farr and the Art of Hot Dog-Making

A few panels from 4505 Meats' "Hot Dog How-To."​Butcher Ryan Farr's blog at the 4505 Meats Web site doesn't just pimp his classes or his products. Farr occasionally posts pictorial essays demonstrating how he does what he does. In honor of today's review of San Francisco's extreme hot dogs, here's ... More >>

Mixt Greens Guy's 'Sweet' Salad: Haricot Verts with Sweetbread Croutons

bittermelon/FlickrAndrew Swallow, founder of the Mixt Greens empire, has co-authored a cookbook devoted to salads.​Mixt Salads: A Chef's Bold Creations by Andrew Swallow with Ann Volkwein showcases the story and recipes of Swallow, whose organic eatery Mixt Greens enjoys three locations in San ... More >>

Sausage Party

bittermelon/FlickrAndrew Swallow, founder of the Mixt Greens empire, has co-authored a cookbook devoted to salads.​Mixt Salads: A Chef's Bold Creations by Andrew Swallow with Ann Volkwein showcases the story and recipes of Swallow, whose organic eatery Mixt Greens enjoys three locations in San ... More >>

Fresh Eats: Tony's Coal Fired Pizza, Golden West's short rib sandwich

bittermelon/FlickrAndrew Swallow, founder of the Mixt Greens empire, has co-authored a cookbook devoted to salads.​Mixt Salads: A Chef's Bold Creations by Andrew Swallow with Ann Volkwein showcases the story and recipes of Swallow, whose organic eatery Mixt Greens enjoys three locations in San ... More >>

Meatloaf Sandwich from Fatted Calf on Fell

Jonathan KauffmanFatted Calf's meatloaf sandwich, $9.50.​Friday, September 24, 2010The Hayes Valley outpost of Taylor Beotticher's Fatted Calf Charcuterie opened yesterday, all exposed concrete and oxblood tile, chrome cases and blond wood shelves. Over the lunch hour, customers steadily filed in, ... More >>

Marin Sun Farms' BLT

John BirdsallMarin Sun Farms' BLT with house-cured bacon, $7.50.​Tuesday, October 5, 2010 Open since June, Marin Sun Farms' Oakland meat counter rehabs the notion of the butcher shop for an age that likes its strip steaks to come with a narrative. These days we like to picture where our meat ... More >>

How Safe Is Chicken Tartare? A Saga of Discovery

CAKES A./FlickrChicken tartare at Ippuku: Just looking at this photo makes me crave it again.​In the week following simultaneous restaurant reviews in the Chronicle and SF Weekly of Ippuku, a Japanese restaurant in Berkeley, the Chronicle's comments sections filled with disgust over a dish that bo ... More >>

Morgan Maki, aka Professor Meat, Breaks It Down

Sean TimberlakeMorgan Maki stuffed 2,000 years of meat history into 2 hours.​Morgan Maki knows his meat. But Bi-Rite's butcher and charcutier is versed in more than mere technique; Maki is a meat historian, and the depths of his knowledge and passion read through in the finished product. At ... More >>

Beast and the Hare: Meat as Art

Sean TimberlakeMorgan Maki stuffed 2,000 years of meat history into 2 hours.​Morgan Maki knows his meat. But Bi-Rite's butcher and charcutier is versed in more than mere technique; Maki is a meat historian, and the depths of his knowledge and passion read through in the finished product. At ... More >>

Charcutepaloozers: Brine It On

Cathy Barrow/Mrs. Wheelbarrow's KitchenBeef, corning.​Who knew there was so much pent-up demand to cure meat at home? After Cathy Barrow and Kim Foster first launched the Charcutepalooza challenge, the number of bloggers ballooned into the dozens, and then the hundreds. By the time they closed ... More >>

Getting Meat into Cocktails is Tricky but Doable

There have been a few constants in humanity's aspirations: finding out if we're all alone in the universe, immortality, and successfully getting meat to work in a cocktail. The latter is remarkably delicate work. Go too far in the meat direction and it can get gross (and yes, for vegans and vegeta ... More >>

Roundup: The Best New Barbecue in the Bay

There have been a few constants in humanity's aspirations: finding out if we're all alone in the universe, immortality, and successfully getting meat to work in a cocktail. The latter is remarkably delicate work. Go too far in the meat direction and it can get gross (and yes, for vegans and vegeta ... More >>

Outside Lands Announces Local Food and Wine Lineup w/ Flour Water, Ritual Coffee, More

Christopher VictorioBecause this will make you hungry.​ Outside Lands has always made an effort to bring in highlights of the local food and wine scene to festival goers. Every year the offerings get a little bigger, and this year's festival is no different. For its return to a three-day forma ... More >>

Olivier's Butchery Throws Dogpatch a Bone

xdebx//FlickrFrench cuts of meat without TSA hassles​"You know what the funniest thing about Europe is? It's the little differences. I mean, they got the same shit over there that we got here, but it's just...it's just there it's a little different." -Vincent Vega, Pulp FictionOpening next Thursda ... 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 >>

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 >>

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 >>

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 >>

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 >>

Leatherneck Steakhouse: Veterans' Club Serves Classic American Fare

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 >>

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 >>

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

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 >>

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 >>

Ryan Farr of 4505 Meats Talks Whole Beast Butchery

Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Ryan Farr and Brigit Binns, $40 (Chronicle Books) 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 butc ... More >>

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 >>

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

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 >>