Sammy's Aloha: A Hawaiian-Style Pop-Up on the Bay

Sammys-Aloha-Ahi-Poke.jpg
Anastasia Crosson
Sammy's Aloha ahi poke bowl with Thai black sticky rice, topped with a poached egg, salmon roe and garden fresh fixings.
San Francisco's cool bayside breezes may be far from the sunny shores of "the big island," but that doesn't stop lines from forming outside Sammy's Aloha (no website). Occupying a curbside corner of the takeout window at Butterfly on Pier 33, this casual Hawaiian-style pop-up that took the place of Pan Grill serves a unique take on the usual suspects, like kalua pork and loco moco.

See Also: Dispatch from Guam: Prubechu Aims to Please Your Inner Chamorro

More »

Drink of the Week: Ahumado at CHAYA Brasserie

dotw-ChayaAhumado_byLouBustamante.jpg
Lou Bustamante
It's funny how often the things that are the closest to us are the ones we ignore or forget about, while more challenging pursuits are the ones actively chased. I have friends who live in other countries that I see more often than the ones who live an hour away from my house. And there are those places in the city we forget about, those spots that somehow blend into the background, sacrificed out of efficiency of routine.

While walking down the other side of Embarcadero I normally do, I ended up popping into CHAYA Brasserie. With a striking view of the Bay Bridge, a classically ornate wooden bar, and a Franco-Japanese focus, I didn't quite know what to expect.

See also:-Drink of the Week: Mixing from Scratch at Plum Bar
Drink of the Week: Double Feature at Foreign Cinema
Drink of the Week: Drinking an "Apple" a Day at Mosto

More »

Humphry Slocombe #2 in the Ferry Building Is Awesome

HumpSloCow.jpg
Pete Kane

Once upon a time, I used to make ice cream at Humphry Slocombe, whose much-anticipated second location is up and running in the Ferry Building, replacing an unremarkable gelato place and opening itself up to a whole slew of stupefied customers who just wanted regular chocolate without all that weirdness.

It was a very challenging job, especially as the summer of 2010 was a period of enormous growth, during which time the New York Times magazine profiled chef-owner Jake Godby and the queue routinely ran for 45 minutes on warm weekend afternoons. We were always operating at 110 percent of capacity, and the constant anxiety over watching twelve flavors dwindle down to ten and then eight while tomorrow's ice cream was still setting in the blast freezer gave me nightmares and a gross, persistent rash on my wrist. It was my only serious foray into a commercial kitchen, and I think I made Secret Breakfast 200 times in six months.

See Also: Harsh Dessert Conditions: Finding the Weirdest Ice Creams in S.F.


More »

Bittersweet Happy Hour: Turning Lemons into Lovin'-ade at CUESA

DSC_1018.jpg
CUESA
Early spring farmer's market bounty from the Ferry Plaza
We may only be a few days into SF Beer Week and your thirst for sudsy mugs of small craft, extremely hoppy beer may seem unquenchable, but trust us: taking a break for a night will only make it taste better.

What better transition from those citrus and grapefruit flavors in the hops you love to a celebration of those same things, except from actual citrus fruit? On Wednesday evening (Feb. 12), CUESA, the non-profit that manages the farmers markets and helps spread the gospel about sustainable agriculture, is banding together 13 bartenders for their event Bittersweet Love Potions: Winter Cocktails of the Farmers Market.

See also: Crush Cupid This Year: Where to Book Valentine's Day Dinner
Whatever Your Beer-Drinking Style, There's an Event For You: Our Guide to Beer Week


More »

Three Sweet S.F. Chocolate Factory Tours

willy_wonka.jpg
A world of pure imagination? Close enough.
As one of the food capitals of the country, San Francisco has a certain culinary image to uphold. And in addition to the great produce, bread, coffee, pickles, cheese, charcuterie, and so on produced in the city, we have some damn fine chocolate, and not one but three chocolate factory tours to explore. Go behind-the-scenes to learn about single-origin bars, confections, and more -- and even though none of the factories have a Wonkaesque chocolate waterfall, most of the tours do end in tastings so you can put what you just learned into delicious context.

See also: Dandelion Chocolate: Touring the Dogpatch Factory
Sampling TCHO's New Line of Confections
Charles Chocolates' Triumphant Return

More »

Drink of the Week: Engaging in Some Risky Business at Fog City

dotw-fogCityRiskyBusiness_byLouBustamante.jpg
Lou Bustamante
Walking into Fog City, its hard not to be immediately drawn to the bar. The large wedge of bar seating mirrors the angle of the triangular building, and creates a sort of "cocktail courtyard" in the center.

Drifting down, I was lured by the name of the restaurant's cocktail on tap, a drink called Risky Business ($11, blanco tequila, Aperol, dry vermouth, scotch, Angostura bitters) that immediately conjured up images of Tom Cruise raiding his parent's liquor cabinet and singing "Old Time Rock and Roll." Remarkably light despite the list of heavy-hitting ingredients, the Ricky Business resembles a Tequila Negroni, and thankfully has nothing to do with the movie.

See also: Fog City: Where the Buffalonians Roam
Drink of the Week: Picking an Orchard Cane at Cotogna
Drink of the Week: Mary Poppins and Lockin' at Novela

More »

Science of Cocktails 2014: Thinking While You're Drinking

ScienceCocktails2012-Punch_byLouBustamante.jpg
Lou Bustamante
For most people, scientific experiments with cocktails are limited to ongoing research projects such as, "How many beers does it take to me to dance (and not care what other people think)?" or "Will I truly be sicker if I have wine before liquor?" While noble pursuits all, the truth is that everyone always forgets to take notes, and the scientific methods used are suspect at best. And no, doing shots out of test tubes doesn't count as science.

Once again the folks at the Exploratorium, experts in making learning fun, are delivering real science and cocktails at their fourth annual Science of Cocktails. By matching a team of renegade scientists (ok, they're probably not renegades, but they are cool) with some of the Bay Area's best bartenders, they aim to reveal the truth behind what's at work inside your drink.

See also: 2012 Science of Cocktails Night Returns; Chemically Bonds Drinks and Education
2011 Exploratorium's Science of Cocktails Returns

More »

Drink of the Week: Nek Minnit at Waiheke Island Yacht Club

dotw-waihekeNekMinnit_byLouBustamante.jpg
Lou Bustamante
I'll admit that I had flashbacks of my younger days when I was walking into Waiheke Island Yacht Club, the temporary New Zealand restaurant inside Pier 29. The restaurant occupies a small corner of the cavernous space that once housed other businesses attached to the America's Cup Park.

As someone who spent much of his youth chasing warehouse dance parties, it was hard not feel like this was one of those events, but with much nicer furniture, drinks, and food. Perhaps this explains the appeal that the trippy Nek Minnit ($12, Pere Magloire Calvados or Lepanto PX Spanish Brandy, Luxardo Limoncello, hibiscus gel, sauvignon blanc verjus) had on me.

See also: Drink of the Week: Sippin' with The Old Scout at Hard Water
Drink of the Week: The Phoenix Rising from the Ashes at Hi Lo BBQ
Drink of the Week: The Color of Money at Honor Bar

More »

Drink of the Week: Sippin' with The Old Scout at Hard Water

dotw-hardwaterOldScout_byLouBustamante.jpg
Lou Bustamante
If you love whiskey, bourbon in particular, then Hard Water is the church where you pray. The teacup-sized space with a grand total of 47 seats is perpetually busy with folks like me who have come to have blessings bestowed on us by what is possibly the most beautifully curated collection of American whiskey in the Bay Area. The back wall is an altar to not only variety, but also vintage -- offering ounce pours and flights of hard to find and out of production bottles.

See also:- Hard Water: Charles Phan's Exciting Expansion Into Southern Food
- Drink of the Week: The Brandy Lift at The Slanted Door
- Whiskey Cocktail (aka Old Fashioned) at The Slanted Door

More »

Pop-Up Planner, Nov. 5 - Nov. 12: Vegan Tacos at Dolores, Kimchi Pulled Pork and Venison Tartare on the Embarcadero

LUSTYLOVERTACOS1.jpg
Hella Vegan Eats
Lust over these vegan tacos with butternut squash, pomegranate BBQ sauce and spicy chipotle corn flakes.

Your weekly guide to SF's best pop-ups and temporary restaurants.

Hella Vegan Eats
When: Friday and Saturday
Where: Dolores Park
Cost: $5-$10
The Rundown: In the likely case that the sun will still be shining in mid-November and you're probably day drinking at Dolores Park, Hella Vegan Eats will be curbside so you don't have to stumble elsewhere. Mack on their vegan mac 'n' cheese, or their Lusty Lover Tacos with butternut squash, a persimmon BBQ sauce, and spicy chipotle corn flakes served over a corn tortilla. The croissants they make for their BLTA envelop smoky maple gluten bacon, organic greens, avocado, and tomato.


More »

Now Trending

From the Vault

 

©2014 SF Weekly, LP, All rights reserved.
Loading...