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Dining, SFoodie Chabaa's Secret Thai Menu Gets Official Translation

Chabaa's Secret Thai Menu Gets Official Translation

Nearly two years after former SF Weekly restaurant critic Jonathan Kauffman discovered and then had translated the "secret" Thai menu at Chabaa to run here on SFoodie, the restaurant (which has locations in the Sunset and Tenderloin) has officially decoded…
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Dining, SFoodie <i>SF Weekly</i> Food Critic Jonathan Kauffman Is Moving On

SF Weekly Food Critic Jonathan Kauffman Is Moving On

Here's some bittersweet news for anyone who has vicariously savored the San Francisco meals Jonathan Kauffman captures in the exacting, inventive prose of his weekly review column. After two years of serving as SF Weekly's lead food critic and writer,…
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News, Letters

SF Weekly Letters

Dining Space vs. Food Blank space detracts from the food: "I've eaten at the corner of 18th and Guerrero at least a half-dozen times under a half-dozen restaurant names, and never warmed to the dining room, basically a cube of…
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Dining, SFoodie Wo Hing General Store: Cantonese Home Cooking Not for the Masses

Wo Hing General Store: Cantonese Home Cooking Not for the Masses

​It took me a few weeks to sort through my feelings about Charles Phan's new Wo Hing General Store, the subject of this week's full-length restaurant review in the paper. The Slanted Door owner is nationally known for Vietnamese food,…
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News, Letters

SF Weekly Letters

We Should Be Free City cracks down on found food: I'm ambivalent about this until I think back to the fact that a lot of people, both at home and at restaurants, often handle food in an unsafe manner that…
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Dining, SFoodie Shark's Fin Soup: Banned, Done, Kaput in California

Shark's Fin Soup: Banned, Done, Kaput in California

Today Gov. Jerry Brown at last made it official: Starting Jan, 1, 2012, the importation of shark fins into California is banned.Shark fins already here can be sold until July 1, 2013, but after that anyone hoping to enjoy a…
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Dining, SFoodie SFoodie's Jonathan Kauffman Makes "Best Food Writing 2011"

SFoodie's Jonathan Kauffman Makes "Best Food Writing 2011"

I have the pleasure of sharing a desk pod with SF Weekly restaurant critic Jonathan Kauffman. When we received our copy of "Best Food Writing 2011," including his story "Shark's Fin: Understanding the Political Soup," I slipped it on his…
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News, Letters

SF Weekly Letters

Complete Set List Don't forget about the others: Although I am well aware that , his presence on the set…
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Dining, Eat Fresh Eats: Deciphering the Wine List at Bar Tartine

Fresh Eats: Deciphering the Wine List at Bar Tartine

SF Weekly has decided to occasionally write about the wine lists of restaurants Jonathan Kauffman reviews, when appropriate. (Burger Joint: Probably not appropriate. Michael Mina: Yeah, we're on it.) Because we like to make things difficult, we're starting out at…
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News, Letters

SF Weekly Letters

Clothes for Cash Tangled web of donation: To quote Sir Walter Scott, "Oh, what a tangled web we weave/When first we practice to deceive!" After reading this article, I will never use Campus California's boxes again ["Your Rags to Their…
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Dining, Eat Fresh Eats: Gooey Caramels at Barbary Brix, and a Free Lunch at Comstock Saloon

Fresh Eats: Gooey Caramels at Barbary Brix, and a Free Lunch at Comstock Saloon

Guilt Reduction Through Gooey Caramels By Jonathan Kauffman When the Upper Haight farmers' market started up last month, Melissa Scheiderer and Rob Ray began making public appearances, luring customers over to try Barbary Brix caramels with old-timey names like the…
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Dining, Eat Fresh Eats: Snow Ice in Sunset, Tortas for Two

Fresh Eats: Snow Ice in Sunset, Tortas for Two

Snow Job By Luis Chong Last week's sweltering temperatures inspired a visit to 37 Degrees Dessert Cafe, a 2-year-old Asian dessert and snack shop in the Outer Sunset. It's a place where you can get an unusual version of shaved…
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News, Letters

SF Weekly Letters

Casting a Net into Local Waters Fishing in Northern California during simpler times: The night smelt Peter Jamison referred to are called whitebait and were caught and sold all over the Bay Area in the '60s and '70s, when…
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Dining, SFoodie Jonathan Kauffman Lives Large, Bar Dogwood Thinks Small

Jonathan Kauffman Lives Large, Bar Dogwood Thinks Small

Dear diary: Grub Street asked our own Jonathan Kauffman to document a typical week's worth of food-critic consumption, and Kauffman obliged with a…
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Dining, SFoodie Considering Shark's Fin as a Dish, Not Just a Cause

Considering Shark's Fin as a Dish, Not Just a Cause

This week's review is actually not a review, though it involved a little professional eating. It's more of an essay, inspired by the brouhaha that emerged over the introduction of AB-376, Paul Fong and Jared Huffman's bill to ban the…
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Dining, Eat Fresh Eats

Fresh Eats

Chinese New Year Puffs By Jonathan Kauffman Waiting in line for a custard tart at Golden Gate Bakery recently, I spotted stacks of knotted plastic bags filled with what looked like fried wontons. Was it already time for peanut puffs?…
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Dining, Eat Fresh Eats

Fresh Eats

Namu's Braised Oxtail and Daikon By Jonathan Kauffman Oxtail braised with daikon and garlic sounds like a loud, blunt dish, a blaring assembly of strong flavors. But at Namu, Dennis Lee's take on a traditional Korean dish, kkori jjim, incorporates…
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Dining, Eat Fresh Eats

Fresh Eats

Countdown to Best Of By John Birdsall Compiling our annual list of San Francisco's best things to eat and drink is like packing for a yearlong sabbatical to Antarctica. You start by laying out on the bed all the clothes…
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Dining, Eat Fresh Eats

Fresh Eats

Ten Restaurants We're Still Mourning By Jonathan Kauffman With the great scything-down of 2008 well past us, San Francisco's restaurant industry sent up hundreds of new blooms in 2010, some of them quite brilliant. Yet competition, normal restaurant-world pressures, and…
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Dining, SFoodie Jonathan Kauffman's 2010 Favorites Reveal S.F.'s New Dining Landscape

Jonathan Kauffman's 2010 Favorites Reveal S.F.'s New Dining Landscape

A favorite dish usually doesn't reveal more than some quirk of your own id, or the scale of your aspirations. For SF Weekly food critic Jonathan Kauffman, his recollection of the five best things he ate this year is a…
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