Jen SiskaNote to aspiring restaurateurs: The fiercest Chinese eateries are in diaspora neighborhoods, places like the Outer Richmond or northern Peninsula, where second- and third-generation Asian Americans actually live. Seems like nobody told the owners of Bund Shanghai (640 Jackson at Kearny), a restaurant in the heart of Chinatown that SF Weekly critic Meredith Brody says is pumping out some of the best Chinese food in the city. Start planning where you're gonna park the Prius, even as you b
Jen SiskaThe mac 'n' cheese most definitely did not suck.You've been to that party, the one where you feel uncomfortably dickish. Everybody else is hammered and sweaty, screaming into their phones and busting cheesy moves to Lady Gaga, while you're, well, wondering if anyone'd notice if you booked. That's how Weekly food maven Meredith Brody felt on her second visit to The Tipsy Pig (2231 Chestnut at Pierce), the Marina comfort-food phenom that calls itself a "gastrotavern" (you know, like gastr
J. BirdsallLuym, grilling up goodness at the S.F. Street Food Festival.An early nibble from the Weekly's Wednesday food review.
Seems that some chefs are born fierce, while others (credit changing tastes, the alignment of the planets, whatever) have fierceness thrust upon them. That second option describes the trajectory of Tim Lyum, chef at Poleng Lounge (1751 Fulton at Masonic) and a guy getting a lot of second looks these days, thanks to the city's sweaty embrace of street food. Soun
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