When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, its a good core workout. If youre sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More
In the past 30 years, light artists have reimagined an art form that has always had the ability to turn the night sky, or a simple window, into luminescence. Last fall, the Yerba Buena Center for the Arts turned its southern glass wall into a parade of sound-sensing lights, Lightswarm, that changes with the movements of nearby people and things. Future Cities Lab, the San Francisco design company behind Lightswarm, has originated another notable light sculpture. Located by the YBCA's steps at 701 Mission, Murmur Wall will light up in arresting ways as it incorporates local trending search engine results and social media postings. Onlookers can offer their own contributions, which will feed into the Murmur Wall's data stream and light up the sculpture. What's trending in San Francisco? If you're walking by the YBCA, you can see firsthand — at least through light patterns that reflect the city's volatile internet habits.
Murmur Wall debuts Thursday at 6 p.m. and continues through May 31, 2017, at Yerba Buena Center for the Arts, 701 Mission St., S.F. Free; 415-978-2700 or ybca.org. More
Of all the pizzas made in North Beach, perhaps none are made as fondly (or with as much flair) as those of pizza maestro Tony Gemignani, owner of Tony's Pizza Napoletana and recent top dog of the World Pizza Championships in Italy.
Earlier this summer, I was on a family vacation in Colorado when my sister and I walked by a funnel cake stand.
"Here's the thing about funnel cake," I told her. "It always smells amazing, but then I get it and I taste it and it never lives up to my expectations."
Consequently, I have not ordered funnel cake in eight or 10 years. Or, at least I hadn't until last week when I made a visit to the Tenderloin's Huxley, where funnel cake is the culminating item on the dessert menu. If not the piece de resistance, it is at least a notable novelty, with an odd combination of textures and flavors that come from a nest of crisp hot fried batter that encircles a creamy boule of ShakedownSF's hazelnut, chocolate, and coconut milk-based T'Ella sorbet, and sits on dabs of sticky sweet grape jelly. The whole thing is sprinkled with flakes of toasted coconut.
It’s been at least a year since I couldn’t handle the spice level at a Thai restaurant, so my reliance on napkins-as-tissues at Pak Nam was humbling.
If you’re the kind of person who — at least occasionally — fetishizes the nasal-passage-clearing purification ritual that is a good dose of chili, do stop into 655 Larkin, in the heart of Little Saigon. The price is right and the décor is lusterless, making this a great in-and-out lunch spot in a neighborhood already brimming with them — but it’s especially rewarding for people who dare venture out of the Bermuda Triangle of pad thai, pad see ew, and spring rolls.
This was the single most common phrase uttered when my parents joined me for dinner at Jasper’s Corner Tap and Kitchen late last month. Nebraskans in their late 50’s, my parents had never visited the Tenderloin. Even if they had, though, Jasper’s may have seemed an anomaly. The avant-garde gastropub went through a menu makeover when it was re-written by executive chef Adam Steudle last November. Newer concepts like vegan ramp hush puppies and fried rabbit and waffles received mixed reactions from locals looking for steak fries and sliders from a hotel watering hole.
There is plenty of Vietnamese food in the Tenderloin, but Burmese food has been in short supply after Burmese Kitchen on Larkin Street moved to the Inner Richmond. That’s no longer the case now that William Lue of Grocery Café in East Oakland has opened Tender Loving Food at the corner of Eddy and Leavenworth, directly opposite the Tenderloin Museum. If chicken noodle soup is meant to restore ailing bodies to health, then this coconut chicken noodle chowder works double to keep you staying strong on foul, windy April days.
Can you see the nitrogen off-gassing from this bowl of caramel popcorn?
Smitten Ice Cream famously uses liquid nitrogen to make its scoop-at-a-time ice cream. (Founder Robyn Sue Fisher won’t divulge every last secret about her method, but that nitrogen has to be colder than -230 degrees Fahrenheit, or it would boil away.)
Chef Adam Steudle at Jasper’s Corner Tap in the Tenderloin has gone down a similar Mr.-Wizard’s-Supermarket-Science route with his liquid nitrogen caramel corn ($8). Why? Chilling popcorn down to subzero temperatures freezes the caramel which, instead of returning to a Cracker Jack-like quality upon coming up to temp, becomes buttery and smooth again. (You don’t need to worry about a filling coming out, although you might have to eat through the fear.) Like virtually every salty-sweet popcorn creation, it’s impossible to resist wolfing it all down, and the serving size is neither bar-snack skimpy nor as large as the giant mixing-bowl portion of kimchi popcorn at the Alamo Drafthouse.
I’m pretty sure John Keats wrote in one ode or another that “a new banh mi shop in the Tenderloin is a joy forever.” Newly open at 520 Leavenworth is Mom’s Bun Mi, a small sandwich shop that splits the difference between the banh mi strategies of San Francisco's best places.
Meat tortellini with marinara, and ravioli with bolognese.
Most of the enterprises that go into The Hall — the wonderful and sadly temporary gathering place of food-stands on Market between Sixth and Seventh streets — are local in nature. They come from local folks who are tired of working for other people and want to strike out on their own, hoping to slowly build a fan base and a modicum of credibility before expanding.
If you’ve been dying to party it up in a Victorian-era London underground station, now’s your chance. The team behind fan favorite Smuggler’s Cove invites you to explore the wide world of gin at their latest venture, Whitechapel, named after the East London neighborhood famous for its gin production and the prostitute-murdering Jack The Ripper.
Who doesn't love a pastry shop that makes its own sauerkraut in-house?
Mr. Holmes Bakehouse, the Tenderloin bakery that has seize Instagram by the throat, becoming the punching bag for people who mock their fellow San Franciscans' willingness to wait 45 minutes for commonly available foodstuffs, has had a hell of a year. A bizarre burglary and sudden staff departures marred their ascent into the pastry pantheon. Nothing can stop Aaron Caddel, though, and there's a new menu for fall, that includes cookies, doughnuts, cruffins, and danishes. It isn't readily available as a list, however, because not every item can be had all the time. So if you go, you're playing Cruffin Roulette. (Warning: There's a delicious bullet in every chamber.)
Let’s get this out of the way — the TenderNob’s almost-five-month-old Rove Kitchen has no relation to and is not inspired by the close advisor to the somewhat controversial 43rd POTUS. That is a curious thought to think about but a restaurant devoted to Karl probably would fair a little better in, say, Crawford, Tex., compared to San Francisco.
The menu might be ragingly conservative in terms of number of choices at Rove Kitchen but both sides of the political aisle (and of Market Street) will agree that the two constants — a fried chicken sandwich and an elevated onion heavy cheeseburger — already can claim spots among the city’s elite in those competitive genres.
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.'"