What better way to spend a weekend morning than over dim sum? Waitresses keep offering you tidbits of pork and shrimp, your endless pot of tea gets refilled without asking if you leave the lid up (there's a veteran tip), and at almost every place on this list, six people can eat until you're bore ... More >>
W. Blake GrayWe saw this menu and of course we had to order No. 46. We think drugs are simply too refined these days. Who needs heroin, for example, when you can have opium?
So how was the dish? We had an extreme reaction. We'll tell all in the next installment of our ongoing series of revie ... More >>
myhsu/FlickrR&G Lounge: One of San Francisco's best restaurants, but not on OpenTable.
San Francisco-based OpenTable.com isn't just successful, it practically has a monopoly on mid-to-high-priced restaurants in this town, from a small neighborhood bistro like Bia's to destinations like Chez ... More >>
Photos by W. Blake GrayMost dim sum houses have a selection of tea, but don't usually advertise it. Somebody says, "Tea?" You say yes, and you get a pot of watery oolong made from the cheapest tea bags available.
South Sea Seafood Village has a small sideline in selling imported teas, includ ... More >>
Photos by W. Blake GrayPan fried chive dumplingsBecause it's only a couple blocks from Ton Kiang, which has some of the biggest crowds outside of any dim sum restaurant in town, Yet Wah gets occasional spillover business. But the main crowd is mostly locals, mostly speaking Chinese.
The room ... More >>
T. PalmerNothing says Christmas quite like potstickers.We're not sure exactly how the modern Jewish tradition of eating in Chinese restaurants on Christmas started, aside from a shared interest in keeping kosher. But we do know from experience that nothing defines this particular holiday quite li ... More >>
Monday, September 14, 2009
So maybe you spent the weekend masticating maple bars, pepperoni slices, and curly fries -- a sound strategy for squeegeeing away alcohol and its effects -- but give your grease-drenched duodenum a break, for chrissake. Take SF Weekly food critic Meredith Brody's a ... More >>