Much-beloved Sneaky's BBQ is popping up at Vinyl Coffee & Wine Bar at Divisadero/Oak on Wednesday, March 6, and will continue to serve sandwiches there every other Wednesday (with a break in April). For a while the business has been delivery only with occasional pop-ups, so we're stoked to have a semi-regular place to find it.
Anya Fernald, chief executive at Belcampo Meat Co., thinks a lot about how her company's meat will taste. And she should, as head of a sustainable meat supply chain that includes a 10,000-acre organic farm and Temple Grandin-designed slaughterhouse up near Mt. Shasta, and now a butcher shop and restaurant in Larkspur, the subject of this week's full review. If successful, Fernald plans to expand her empire into points in Northern and Southern California over the next year.
In the words of Homer Simpson, "Is it bacon day?" Why yes, it most certainly is. Bacon Bacon began with the opening of its food truck in July 2011 and has since opened a storefront dubbed "The Kitchen" just off Fredrick Street in Cole Valley. Located just far enough away from the hustle and bustle of Haight Street, it's the type of place you may not know exists unless you go searching for it. If you are a bacon lover of any kind, seek out the storefront and saturate your senses in the grease filled glory of a variety of phenomenal bacon-related items. May it remind you, just as it reminded me, of my precise reasons for not being a vegetarian:
BREAKING NEWS EVERYONE. On the heels of our earlier video featuring Parks & Rec's Nick Offerman performing slam poetry about bacon, we have a devastating announcement: An industry group is claiming that a worldwide bacon shortage next year is "now unavoidable," reports the LA Times.
Meatopia's first West Coast event was less hedonistic than its New York brother, but we still enjoyed food from some of the best meat chefs in the country last night during the Eat Real Fest in Jack London Square. Our far-and-away favorite bite was the pulled pork shoulder, cheesy grits, and vinegar-y barbecue sauce from Rodney Scott and Jim-n-Nick's Bar B-Q.
For the uninitiated, Meatopia is food writer Josh Ozersky's massive festival dedicated to all things meat, and it has been held exclusively in NYC for the past nine years. This Friday's tasting event in Oakland, featuring local chefs from Haven, Bocanova, and Pizzaiolo, as well as some of the country's best meat chefs, is the first Meatopia event held outside New York. But the weekend also includes something extra: a barbecue competition.
It's been way too long since you last watched a pig get butchered on a pool table, right? Well, Citizen's Band is throwing a party for you. This Sunday, Sept. 16, the Americana-heavy bistro is teaming up with neighbor Bloodhound to bring you Porkapalooza: the ultimate pork-themed party.
It wasn't Baconalia that broke us. It wasn't even Burger King's bacon sundae. But yesterday we finally reached the end of our patience with this country's bacon obsession, when we learned that a disgusting-sounding bacon-flavored coffee took home top honors and $10,000 at a Seattle's Best Coffee-sponsored recipe contest at the Iowa State Fair over the weekend. Enough is enough, America.
Instead of writing a long, cranky tirade about how fucking tired we are of bacon-flavored everything (otherwritershavecoveredthesubjectprettyexhaustively), we decided to bring you a comprehensive list of all the bacon-flavored products out there and let you judge for yourselves whether the trend is a delight or an abomination.
A few weeks ago frequent SFoodie contributor Tamara Palmer wrote a story about the impressive pig butchery show she inadvertently witnessed during lunch at the counter at A16. It's a regular Wednesday occurrence around 11:30 a.m. when the meat is delivered -- head chef Chris Thompson and his crew have no prep space big enough in the kitchen, so they bring their prep into the restaurant.
Our new multimedia intern Andrew Lopez liked the sound of it and made a video documenting the whole process. It's absolutely fascinating to watch the kitchen team break down a whole pig with such efficiency and precision, and with chef Thompson's narration, you really learn where on the pig's body your bacon and pork chops come from and how restaurants use every part of the animal.
WARNING: This is graphic content not intended for the squeamish. A pig's head does get split open.
Regardless of what some militant herbivores will tell you, not all meat-eaters are evil marauding baby-eaters who have zero regard for where their meat came from. San Francisco is already a leader in providing diners with organic, humanely raised meat -- and it's not just for the fancy restaurants. Here are our top five places to get humanely-raised fast food in the city.