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Wednesday, October 1, 2014

Backlash Against Annoying Yelpers Continues at Burr-Eatery

Posted By on Wed, Oct 1, 2014 at 4:06 PM

Following on the heels of the public meltdown of SOMA restaurant SO (and its sign on the door excoriating its customers who inquire about gluten-free options), Eater brings word of another sign at the popular food truck Burr-Eatery.

"Our traditional recipes are 300 years old! In Colonial Mexico, no one was gluten-free, vegan, low-carb, etc. Neither are we," reads the sign, which owner Aaron Bullington told Eater was a reaction against negative Yelp reviews he was getting for serving traditional Sonoran tacos. "We're doing a particular kind of food that has its own culture and its own recipe," he says. The truck was getting dinged in online reviews for not accommodating dietary preferences.

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Wednesday, September 10, 2014

Cabanas and Cocktails: New Drinks at Twilight at the Presidio

Posted By on Wed, Sep 10, 2014 at 2:25 PM

Presidio Buck cocktail - LOU BUSTAMANTE
  • Lou Bustamante
  • Presidio Buck cocktail

One of the best reasons to live in San Francisco is the expanse of park and outdoor spaces available. Routine and workloads can make us forget to enjoy the dozens of neighborhood parks. Certainly the weather here makes it hard to plan a nice day out, but as Twilight at the Presidio (from Off the Grid folks) shows, even on cold days, it’s still a lot of fun.

I swung by Twilight last week to check out the new cocktail menu from Quality Beverage, the bar at the event. While Twilight took the month of July off, the bar revamped the menu with new drinks, including a hot cocktail. While the drinks stick mostly with the classics, they cover a satisfying range of flavors and spirits to give most everyone something to enjoy.

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Thursday, April 18, 2013

Food Trucking Events: Cloth Napkins and Blankets

Posted By on Thu, Apr 18, 2013 at 2:20 PM

Grab a blanket, grub, and sun at Off the Grid: Presidio Picnic - J. SCHELL
  • J. Schell
  • Grab a blanket, grub, and sun at Off the Grid: Presidio Picnic

Civility isn't something you associate with food truck events, but are you really looking for "wholesome" among the carts? Part of the fun is the mass of humanity, the snaking lines, the comparing of food tips with strangers, and the discovery we have more room in our stomachs than we previously thought. Food trucking is the culinary equivalent of music festivals: you do it for the communal social experience as much as for the performances.

Showcasing a more refined side to the trucks are two events: Off the Grid Presidio Picnic (with full drink menu!) and Fiveten Burgers making a pop-up appearance (get a taste of what the future brick and mortar location may bring) at Trace.

See also: Food Truck Bite of the Week: Hoofing Burgers at Fins on the Hoof

Food Truck Bite of the Week: Porchetta Nachos at The Whole Beast

Food Truck Bite of the Week: Fiveten Deep in Burgers

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Tuesday, April 16, 2013

Food Truck Bite of the Week: Porchetta Nachos at The Whole Beast

Posted By on Tue, Apr 16, 2013 at 11:00 AM

LOU BUSTAMANTE
  • Lou Bustamante

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: The Whole Beast

The Cuisine: Whole animal cuisine

Specialty Items: Sandwiches, smoked meats and veggies

Worth the Wait in Line? At peak dinner time, a total 13 minutes from the end of the line to food in hand.

The way we eat is largely defined by our culture and upbringing, but globally there is one thing we can all agree on: The smell of food cooked over a wood fire or smoke will trigger a reaction from the primitive and logical parts of our brain that politely says, "Fuck yes!"

Watching John Fink and his team at The Whole Beast pull a large, dark, bronzed stump of porchetta out of the large Southern Pride smoker oven at last week's Fort Mason edition of Off the Grid, the smell had my brain in overdrive like broker on the stock exchange shouting, "Buy! Buy! Buy!" at the pork belly market.

See also: Food Truck Bite of the Week: Porchetta Sandwich at Roli Roti

The Best Things We're Eating and Drinking at Outside Lands: Day 2

Dish Duel: The Great Porchetta Smackdown

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Friday, April 12, 2013

Side Pony Gets Into Swing at Off The Grid

Posted By on Fri, Apr 12, 2013 at 5:00 PM

Duck larb sandwich by Side Pony. - TAMARA PALMER
  • Tamara Palmer
  • Duck larb sandwich by Side Pony.

If you haven't yet been to the new season of Off The Grid's Fort Mason Fridays, there are plenty of intriguing new food and drink options that await you there. One of our new favorites is Side Pony, which specializes in remixing non-bunned dishes into sandwich form.

See Also:

-Sign of Spring: Off The Grid Returns to Fort Mason

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Tuesday, April 9, 2013

Food Truck Bite of the Week: Plenty of Bling Without the Grillz at Casey's

Posted By on Tue, Apr 9, 2013 at 12:35 PM

LOU BUSTAMANTE
  • Lou Bustamante

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Casey's Pizza

The Cuisine: Old New York-style pizza

Specialty Items: Pizza

Worth the Wait in Line? At peak lunch time, a total 10 minutes from the end of the line to food in hand.

There are certain dishes, like pizza and barbecue, that inspire opinions, heated discussions, and classifications to such detail that they almost require their own taxonomic rank.

Having worked at a pizza parlor during the length of my high school years, I certainly have my own ideas of what makes pizza good. There is a natural instinct to want to fill up all the space with excess -- the more is better school of pizza and life -- but it's not just about filling up space that make it taste good. It's about the interplay of the toppings and the negative space between them that makes it taste good. The things that aren't there are as important as the ones that are. It's about proper curation. That's part of what makes Casey's Pizza so good.

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Monday, April 1, 2013

Food Truck Bite of the Week: Smoking Out at 4505 Meats

Posted By on Mon, Apr 1, 2013 at 1:35 PM

A sampler platter - LOU BUSTAMANTE
  • Lou Bustamante
  • A sampler platter
Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: 4505 Meats' First Tuesday BBQ

The Cuisine: Meat, most likely topped with more meat

Specialty Items: Anything out of the smoker

Worth the Wait in Line? At peak lunch time, a total 10 minutes from the end of the line to food in hand.

At the weekly markets at the Ferry Building and Mission Community Market (and now its retail store in the Mission), 4505 Meats has been rocking as a mobile food hit-maker, belting out now classic ballads like their Chicharrones, Zilla Dog, and Chicken Yum Yum for a few years now. If you eat meat, you've most likely eaten here.

But once a month, on the first Tuesday of the month (that's tomorrow), they bring a smoker, three different meats, and all the fixins' to the Ferry Building Farmers Market.

See Also:- 4505 Meats' Chicken Yum Yum Sandwich

- 4505 Meats Butcher Shop: Where Dreams Come True

- Hi-Lo BBQ: San Francisco Gets Its Own Barbecue

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Foie De Vivre Breathes Life Into a Forbidden and Forgotten Favorite

Posted By on Mon, Apr 1, 2013 at 10:25 AM

Foie de Vivre's foie gras torchon, served on asphault. - TAMARA PALMER
  • Tamara Palmer
  • Foie de Vivre's foie gras torchon, served on asphault.

The statewide ban on the sale and production of foie gras was enacted nine months ago to the day, but that wasn't the end to the delicacy being served in San Francisco. Savvy patrons have gotten used to seeing inflated salad and "supplement" prices on fine menus, and connected diners have continued to receive foie freebies on their dinner plates.

But it took this long for a smart person to really explore the loopholes in the ban and see if there might be any way around it. Enter Roger Vivre, proprietor of the new food cart Foie de Vivre.

See Also:

- 14 Days Left: Where To Find The Last, Craziest Bites of Foie Gras Before The Ban

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Tuesday, March 26, 2013

Food Truck Bite of the Week: The Wise Bowl and the Fool

Posted By on Tue, Mar 26, 2013 at 10:40 AM

LOU BUSTAMANTE
  • Lou Bustamante

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Hapa Ramen and Wise Sons Deli

The Cuisine: Food Truck Mash-up

Specialty Items: Seasonally influenced ramen (Hapa Ramen) and Jewish deli classics (Wise Sons Deli)

Worth the Wait in Line? At peak lunch time, a total 27 minutes from the end of the line to food in hand.

There is something oddly alluring about combining two different dishes into one. Before you roll your eyes too far back, hear me out. What about the turducken? The churpumple? Whether it's simply a mad dream to find a combination that multiplies the flavors into an outrageously delicious combo (without going too far into Flavortown), or because I simply spend too much time thinking about food, I had a plan.

One day while waiting my food at the Hapa Ramen stand, I looked over at their neighbor, Wise Sons and wondered, "Why aren't they doing a crossover dish that combines ramen noodles with fresh pastrami?" Intrigued by the idea, I set off to create my own dish that combined the power of both and I would call it the Wise Bowl.

See also: Making a Cherpumple at Home Proves One Long, Hot Mess

Food Truck Bite of the Week: WhipOut Whips Up Some Tasty Sides

Food Truck Bite of the Week: Hoofing Burgers at Fins on the Hoof

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Tuesday, March 19, 2013

Food Truck Bite of the Week: WhipOut Whips Up Some Tasty Sides

Posted By on Tue, Mar 19, 2013 at 9:10 AM

LOU BUSTAMANTE
  • Lou Bustamante
Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: WhipOut

The Cuisine: American cuisine with flair

Specialty Items: Sliders and the sides

Worth the Wait in Line? At peak lunch time, a total 20 minutes from the end of the line to food in hand.

I'm a sucker for sliders. Maybe it's because they look like cute baby hamburgers or perhaps because they cast an illusion of eating less (except you end up eating more of them, like those diabolical miniature Reese's peanut butter cups). The combination of these bite sized burgers and it's first appearance in San Francisco this past Friday, got me in line at the WhipOut truck.

See also: Triple Take: 3 Must-Try Sliders Around Town

Brunch at Sycamore: Stick with Bar Bites & Sliders

Food Truck Bite of the Week: Hoofing Burgers at Fins on the Hoof

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  • clipping at Brava Theater Sept. 11
    Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'. Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"