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Thursday, August 4, 2016

Quick Take: Four Great Dishes at A16 Rockridge

Posted By on Thu, Aug 4, 2016 at 5:30 PM

Testa pizza - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Testa pizza
As it enters into its fourth year of existence, A16 Rockridge has all the makings of a classic. Certainly, College Avenue has only continued to accrue an ever-greater density of destination eateries — among them Millennium, Ramen Shop, and Smitten Ice Cream — in addition to the older mainstays like Wood Tavern and À Côté that preceded A16's 2013 arrival on the block.

Buzz almost inevitably fades away, but a recent visit found a number of excellent dishes on chef Rocky Maselli's menu to recommend. Here are four.

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Thursday Eleven: Anchor's Steam Week Returns

Posted By on Thu, Aug 4, 2016 at 4:30 PM

Baked eggs with white beans, spring veggies, and tarragon crusty bread, on the menu by Daniel Patterson at The Centurion Lounge at SFO - GETTY IMAGES FOR AMERICAN EXPRESS
  • Getty Images for American Express
  • Baked eggs with white beans, spring veggies, and tarragon crusty bread, on the menu by Daniel Patterson at The Centurion Lounge at SFO
Plus Blue Bottle takes over a Lower Haight cafe space, Half Moon Brewery rolls out its quadrennial electoral beers, and the Business Times profiles a sugar plant you've likely driven past many times.

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Wednesday, August 3, 2016

Wednesday Seven: Is a SoMa Restaurant Connected to Illegal Jeb Bush Contributions?

Posted By on Wed, Aug 3, 2016 at 12:00 PM

Duck confit and chicory salad at Corridor (100 Van Ness). - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • Duck confit and chicory salad at Corridor (100 Van Ness).
Plus Jacques Pépin is coming to the Ferry Building next week, and Standard Deviant Brewing had so many people on opening night they had to be all like, "Hey, go drink whiskey next door, people."

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And This Little (Heritage Breed) Piggy Went to ... Napa!

Posted By on Wed, Aug 3, 2016 at 9:00 AM

15773730955_8af7ae33cb_z.jpg
Heritage Fire by Cochon555, returns to Charles Krug Winery in St. Helena on Aug. 21st, to the delight of  fans of everything porcine.

The event’s tagline “3500 pounds of whole animals cooked over live fires by 50 top chefs with tons of premium wines” reads like a gastronomic haiku.

“The event helps foster the relationship between local farming and emerging chef and restaurant communities,” Brady Lowe, founder of Cochon555, tells SF Weekly. “Through Heritage Fire, we are putting the spotlight on heritage species, responsible agriculture, and amazing chefs. The greater goal of all events in the Cochon555 family is to promote honest and safe food through education. When we consume safe food, we make jobs for shepherds of the good food movement and we support family farming. Plus we create demand so people raise more heritage breed animals.”

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Tuesday, August 2, 2016

Tuesday Eight: Time Inc. Hires a Bacon Critic

Posted By on Tue, Aug 2, 2016 at 10:15 AM

Slow-cooked lamb at Lord Stanley - MICHAEL ARES
  • Michael Ares
  • Slow-cooked lamb at Lord Stanley
Plus Bon Appetit includes three S.F. eateries in its list of 50 finalists for Best New Restaurant, Lazy Bear takes on a new pastry chef, and Humphry Slocombe honors Tony Bennett.

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Tackling Food and Climate Change with the Founders of Mission Chinese Food and The Perennial

Posted By on Tue, Aug 2, 2016 at 9:00 AM

Anthony Myint and Karen Lebowitz - JON ADAMS
  • Jon Adams
  • Anthony Myint and Karen Lebowitz
When Karen Leibowitz and Anthony Myint of the wildly popular Mission Chinese Food decided they wanted to start a restaurant that focused on sustainability, they thought most of what that would mean would be conservation — getting food locally, reducing waste, and being careful with their packaging.

But then they started talking to people like Wes Jackson, president of The Land Institute. If something can be accomplished in your lifetime he told them, you’re not thinking big enough. So they did an environmental assessment with Zero Foodprint and found the majority of their greenhouse gas admissions came from their ingredients, especially meat and lamb.
Earth - JON ADAMS
  • Jon Adams
  • Earth
In their quest to understand how they could do things differently, they visited Nicasio Native Grass Ranch, which practices "carbon farming," a way of removing carbon dioxide from the atmosphere and returning it to the soil. John Wick co-founded Marin Carbon Farming, and the website describes him as a “tireless advocate” for this practice. Apparently, they aren’t kidding about the tireless part. Leibowitz says when they got to the farm, Wick was talking to someone from the United Nations. When he got through, he started explaining carbon farming to her and Myint — out on the side of a hill, complete with a whiteboard.
Leibowitz says she found what they learned that day particularly hopeful – and she’d like others to know about it.

“It’s such important news that it’s surprising how little airplay it gets,” she says. “I want to shout it from the rooftops- or the rooftop garden. I want it to be a movement.”

Driving back that day, Leibowitz and Myint decided on a name for the restaurant they planned to open — The Perennial — because of what they’d learned about perennial plants and their role in restoring the soil ecosystem.

Myint and Leibowitz, along with some of their food partners, such as 18 Reasons, Soil Solutions and Singing Frog Farms, will be at the Asian Art Museum for an event, Takeover, on Thursday, Aug. 4, to talk about food and climate change. At The Perennial, there’s a statement on the menus, letting people know they can ask about the restaurant’s mission is about sustainability — or they can just enjoy their meal. With Takeover, they can have a deeper conversation, Leibowitz says.
Carbon Monster - JON ADAMS
  • Jon Adams
  • Carbon Monster
“We’re a mission-driven business, but we don’t think business is the sole solution,” she says. “We’re offering different activities about how to engage politically and we want it to be a gathering place for thinking about food and climate and inspiring change.”

Some of those interactive activities were designed by IDEO’s San Francisco Food Studio. Lynda Deakin, who runs the lab, says she thinks now is an unprecedented time of change in the food world towards being more sustainable. Projects IDEO is working on include reducing food waste and making the food system more transparent.

At Takeover, Deakin says they be doing something involving balloons. And who doesn’t love balloons? (For any of you who saw the Democratic Convention, this is Sen. Tim Kaine’s dream come true.) These balloons at the Asian will have a purpose: Pop them, and they'll give you ideas about what you can do.

“Food and climate change is such a large, lofty problem,” Deakin says. “We want to make people realize small steps can add up to something bigger.”

Takeover, Thursday, August 4, 6-9 p.m., Asian Art Museum, 200 Larkin, $5
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Monday, August 1, 2016

Monday: The Saucy Awards

Posted By on Mon, Aug 1, 2016 at 2:00 PM

The octopus and the coral (from Virgilio Martinez of Central in Lima, Peru), at In Situ - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • The octopus and the coral (from Virgilio Martinez of Central in Lima, Peru), at In Situ
Plus Old Bus Tavern turns one tonight with a Jerry Garcia-slash-Grateful Dead-themed menu, and watch out, there's a knife fight coming.

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Sunday, July 31, 2016

What to Drink at Outside Lands

Posted By on Sun, Jul 31, 2016 at 9:30 AM

'Ye Ol' Beer Lands at Outside Lands 2015 - BRAD JAPHE
  • Brad Japhe
  • 'Ye Ol' Beer Lands at Outside Lands 2015

It's August in San Francisco. Which means it's time for the annual urban ritual that is Outside Lands. On the eve of its ninth rendition, it's a festival above the rest: a premiere destination for all things food and drink. And, oh yeah, the music ain't too shabby, either. Golden Gate Park's Polo Field reimagines itself this weekend as one gigantic house party, serving some of the Bay Area's best beers, wines, and cocktails to some 70,000 lucky guests. Here's what to expect, from a few of the fine folks putting it together.

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Friday, July 29, 2016

Friday Six: Adriano Paganini to Take Over The Melt Space in SoMa

Posted By on Fri, Jul 29, 2016 at 2:00 PM

The BBQ Oyster (with bacon-scallion confit and five spice) at the forthcoming Buffalo Theory on Polk St. - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • The BBQ Oyster (with bacon-scallion confit and five spice) at the forthcoming Buffalo Theory on Polk St.
Plus

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Oysters and Scotch: A Love Story

Posted By on Fri, Jul 29, 2016 at 10:30 AM

DIY Pacific Northwest Oysters with Bowmore Whisky - BRAD JAPHE
  • Brad Japhe
  • DIY Pacific Northwest Oysters with Bowmore Whisky

Although it's been building momentum as of late, the combination of oysters and single malt should hardly be viewed as mere trend; they've been soulmates from the start. The maritime notes of a luscious bivalve reverberate in the finish of a fine scotch — particularly those distilled and aged upon the craggy, seaside shoals of Islay, on the western border of the U.K.

Half a world away, San Francisco is blessed with access to some of the finest oysters, well, anywhere. Since the city is also known to fancy a dram of whisky from time to time, it should surprise no one that local restaurants and bars are embracing this intuitive pairing. And if you don't feel like going out, it's easy enough to enjoy the experience right in your home kitchen.

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