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Stories

Napa Wine Aged in Ocean Yields Surprising Results

By Anna Roth
The Best Burger in the Mission Right Now

By Mary Ladd
Now We'll Probably Never Get To Try Lion Meat

By Anna Roth
Pop-up Report: Rice Paper Scissors at Mojo...

By Ben Mesirow
Bottle Rock: Napa's Food, Wine, & Music...

By Anna Roth
Food Truck Bite of Week: Floating on a Peanut...

By Lou Bustamante
New Tumblr Blog Reviews Restaurant Bathrooms

By Max A. Cherney
Best Cinco de Mayo & Kentucky Derby Parties...

By Lou Bustamante
Class Alert! How To Cook For Your Mother and More

By Tamara Palmer
Original Joe's Brings Its Vaunted Burger To...

By Alex Hochman

City of Burgers

The Best Burger in the Mission Right Now

By Mary Ladd Wed., May 22 2013 at 9:00 AM

Categories: City of Burgers, Eat This, Food Find, Late Night, Mission

Mary Ladd

Smoked Meatloaf Sandwich on Texas Toast

Burger hunger games generally start with the basics: find red meat between bread. Province of the meat, prep method and fat content are open for debate -- wide, wide open -- and texture is ever important. Eyes are politely averted from folks who insist on Protein Style or order medium well on this quest, although queries around granulation are welcomed.

Of late in the Mission, the best burger is not a burger but more of the beef burger's saucy sassy cousin, hidden in plain sight at Hi-Lo BBQ. Chef Ryan Ostler's meatloaf sandwich is a square-shaped beef marvel that combines two thinly sliced smoked meatloaf patties made with American Kobe beef and the chopped fatty end of the brisket.

Tags:

hi lo bbq, ryan ostler

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Eat This

Don't Miss the Pot de Creme at Marla Bakery Next Sunday

By Anna Roth Mon., May 20 2013 at 11:30 AM

Categories: Eat This, Pop-Up, Sweet Beat

Anna Roth

Chai-masala pot de creme with rose and huckleberry syrup from Marla Bakery.

There's been no shortage of deliciousness coming out of pop-up Marla Bakery, run by former Nopa pastry chef Amy Brown and Joe Wolf formerly of Wise Sons. But one thing that consistently stands out is baking duo's pot de cremes in various flavors. French for literally "pot of creme," it's a rich custard reminiscent of panna cotta or creme brulee without the sugar crust, and is usually pretty forgettable. Not here. The first time I had one was at the third anniversary of Pal's Takeaway -- it was chai-masala flavored, with just a hint of warming spices topped by a soothing rose and huckleberry syrup, and was startlingly good.

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Eat This

Capo's Italian Beef Sandwich Sticks To Chicagoland Simplicity

By Alex Hochman Thu., Apr. 4 2013 at 11:45 AM

Categories: Eat This, North Beach

Alex Hochman

Close your eyes and you could be in Elmwood Park.

Bombacigno's. Pop's. Johnnie's. In Chicagoland, legendary Italian beef sandwich joints dot the junk food landscape. Here in the bay area? Not so much. Rosamunde used to serve a stellar version that lost its menu spot due to lack of interest. Both street cart Da Beef and SOMA neighbor The Grill do respectable renditions using the tried and true Vienna brand but neither are exactly destination worthy. So leave it to Tony Gemignani, who pulls off serving 13 styles of pizza between his two sit-down eateries, to take on an authentic Italian beef sandwich ($11) at the Chicago themed Capo's.

Tags:

Capo's, Chicago, Da Beef, Italian beef, Rosamunde, The Grill, Tony Gemignani

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Eat This

Don't Fear Deli Board's Breakfast Sandwich

By Alex Hochman Thu., Mar. 14 2013 at 9:00 AM

Categories: Breakfast / Brunch, Eat This, SOMA

Alex Hochman

Beauty is in the eye of the beholder.

Bacon, sausage, fried eggs. At first glance, the description of Deli Board's BK sandwich ($11) doesn't exactly provoke visions of a sexy brunch. In fact, upon delivery to a rickety sidewalk table, this breakfast appears downright ghastly. A unification of yolk, melted American cheese and Board sauce (think spicy Russian dressing) flows onto the sandwich's brown paper wrapper like a pale reddish-yellow lava. Don't be scared. Take a bite.

Tags:

Adam Mesnick, breakfast, Deli Board

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Sweet Beat

Behind the Pastry: Blue Bottle's New Edith Heath Bars

By Anna Roth Mon., Mar. 11 2013 at 3:00 PM

Categories: Eat This, Sweet Beat

Anna Roth

Edith Heath bars, found exclusively at Blue Bottle's Mission location.

Blue Bottle is known for its coffee, but its pastry program -- headed up by Miette alum (and wife of owner James Freeman) Caitlin Freeman -- is starting to get a following in its own right. The team makes beautiful, art-inspired desserts at SFMOMA and thoughtful, rustic cookies and cakes for its cafes, including the newest concoction: Edith Heath bars, a take on the Heath candy bar. Blue Bottle invited us into their kitchen for the day to watch pastry manager Alyssa Meijer Drees make the newest member of the lineup.

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Eat This

Fried Chicken Skin as an Appetizer: Too Much of a Good Thing?

By Anna Roth Fri., Feb. 22 2013 at 3:05 PM

Categories: Eat This

Hog & Rocks

Crispy chicken skin with carrot, celery and blue cheese dust at Hog & Rocks.

The best part of fried chicken is the skin. It's so obvious it's not even worth arguing about. I'm sure there are people out there who swear by the juicy dark meat, and even weirdos who lust after the white meat, but everyone knows that the crispy, fatty, succulent skin is by far the most appealing part.

So of course it was only a matter of time before Americans took the meat part out of the equation and started serving the fried skin on its own.

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Cheap Eats

The Burrito of Damocles: How Much Longer Will One of Our Favorites Stick Around?

By Pete Kane Thu., Feb. 14 2013 at 9:30 AM

Categories: Cheap Eats, Eat This

Anna Roth

A couple of years ago, Mission Mission conceded that the best burrito in San Francisco wasn't actually found in the Mission at all, but actually resides at family-run Cuco's in the Lower Haight. (On top of that, it's vegetarian, too.)

Made with slightly caramelized plantains, Cuco's massive refreshingly inexpensive super burrito--which is otherwise pretty classic, with sour cream, guac and an optional choice of meat--comes in at only $7. "You going to finish it?" the proprietress, Mrs. Cuco, may ask with an incredulous, slightly flirty smile as she serves it to you. (She will be impressed if you ask for spicy salsa, too).

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Eat This

BiBimBar Brings Fast-Casual Korean BBQ to the International Food Court

By Anna Roth Wed., Feb. 6 2013 at 2:18 PM

Categories: Eat This, Financial District

Anna Roth

The spicy pork belly BiBimBap bowl at BiBimBar

Now that SF Weekly offices have moved to the Financial District, we've been exploring the workday lunch options with some gusto. And among the favorites we've already found, one of the standouts is the week-old BiBimBar in the newly reopened International Food Court. It offers rice bowls, cold soba noodle bowls, and (coming soon) ssam wraps topped with banchan and meats like bulgogi, spicy pork belly, marinated chicken, and jangjolim -- all familiar Korean barbecue flavors made healthy and portable for the workday.

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Eat This

Venturing to Visitacion Valley for Africa Fries

By Pete Kane Thu., Jan. 24 2013 at 2:20 PM

Categories: Eat This, Opening

Pete Kane

Africa Fries at V2

The T train can feel like the red brick road that Dorothy never followed out of Munchkinland. Beyond the Dogpatch, where does it go?

It doesn't lead you to sleepy time in a field of opiates, but if you follow it to V2 in Visitacion Valley, a burger and Africa fries might put you in a most delightful food coma.

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Food History

Re-Visiting the Hangtown Fry, the Dish That Epitomizes Gold Rush California

By Anna Roth Mon., Jan. 14 2013 at 1:30 PM

Categories: Eat This, Food History

Anna Roth

The excellent Hangtown Fry at Brenda's French Soul Food.

I woke up this morning with Hangtown Fry on the brain. On the way to and from Tahoe last weekend I passed through the original Hangtown, now called Placerville (the town's first name came from the dubious distinction of being the first spot in Gold Country to hang some desperadoes, and when it incorporated in 1854 the residents opted for a more genteel moniker). It reminded me of the dish that still bears the Old West name.

Legend has it that a prospector came into the now-defunct El Dorado Hotel one day hot off a lucky strike and asked for the most expensive meal in the house, which the cook obligingly made from the priciest ingredients in the kitchen: eggs (which had to be transported overland from San Francisco), oysters (which had to be packed in ice and shipped every day from San Francisco Bay), and bacon (which was shipped by sea from back East). The resulting concoction became known as the Hangtown Fry, and is one of the first culinary inventions of U.S.-owned California.

But truth be told, though I've spent my entire life in the West I've never eaten this particular dish -- something about the texture of cooked oysters and eggs always turned me off. I was determined to change all that this morning.