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Jonathan Kauffman 

Dining, Eat SFoodie's 50 Favorites: Bar Tartine's Blood Sausage

SFoodie's 50 Favorites: Bar Tartine's Blood Sausage

The lengths to which chefs like Bar Tartine's Nicolaus Balla are going to ensure the authenticity of their creative vision are reaching the poetic. In age when he could order up an entire menu from Sysco, it's a pre-industrial —…
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Dining, Eat SFoodie's 50 Favorites: Sunrise Deli's Falafel

SFoodie's 50 Favorites: Sunrise Deli's Falafel

An awful lot of restaurants like to make "Best in San Francisco" claims. The list of self-proclaimed "best burgers" is so long at least 21 of the places advertising them must be lying. (If it weren't for independent evaluation…
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Dining, SFoodie Number 1: Bar Tartine's Blood Sausage

Number 1: Bar Tartine's Blood Sausage

The lengths to which chefs like Bar Tartine's Nicolaus Balla are going to ensure the authenticity of their creative vision are reaching the poetic. In age when…
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Dining, SFoodie Number 2: Steamed Sea Bass with Lime and Chile From Lers Ros

Number 2: Steamed Sea Bass with Lime and Chile From Lers Ros

Tom Silargorn has a flair for the dramatic. His soups are all served in ringed Mongolian hot pots, blue flames and sparks shooting up through the tube…
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Dining, SFoodie Number 4: Falafel From Sunrise Deli

Number 4: Falafel From Sunrise Deli

in San Francisco" claims. The list of self-proclaimed "best burgers" is so long at least 21 of…
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Dining, Eat Penthouse Steakhouse: Near-Fine Dining Among the Dancers

Penthouse Steakhouse: Near-Fine Dining Among the Dancers

As our elevator opened into the upstairs dining room, a slinky young woman led a middle-aged man past the elevator doors. He murmured, "I think I'm a little shy for you." And every intention I had of focusing on the…
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Dining, Eat SFoodie's 50 Favorites: Liguria Bakery's Pizza Focaccia

SFoodie's 50 Favorites: Liguria Bakery's Pizza Focaccia

Every foodie in San Francisco, it seems, has a favorite kind of focaccia from Liguria Bakery. Some will defend to the death the honor of the rectangles dimpled with green onions, others the loaves thickly speckled with rosemary leaves. The…
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Dining, SFoodie Number 5: Smitten's Chocolate Ice Cream

Number 5: Smitten's Chocolate Ice Cream

The Kelvin, as Robyn Sue Goldman has named Smitten's proprietary ice-cream-making machine, looks like a KitchenAid redesigned by the Nutty Professor. When you order up a scoop…
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Dining, SFoodie Number 6: Josey Baker's Black Pepper-Parmesan Loaf

Number 6: Josey Baker's Black Pepper-Parmesan Loaf

Josey Baker is an improbable success story, a guy -- science educator by day, bartender by night -- who happened upon a talent for baking bread one…
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Dining, SFoodie Number 7: Hakka Restaurant's Stuffed Tofu

Number 7: Hakka Restaurant's Stuffed Tofu

Look over the large parties dining at Hakka Restaurant and you'll see any number of Hakka and Cantonese feast-day dishes: chicken stuffed with sticky rice, pork belly…
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Dining, SFoodie Number 8: Taqueria La Alteña's Al Pastor Burrito

Number 8: Taqueria La Alteña's Al Pastor Burrito

For as many taquerias and taco trucks in San Francisco serve "al pastor" -- shepherd-style pork -- Taqueria La Alteña is one of only a few of…
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Dining, SFoodie Number 9: Liguria Bakery's Pizza Focaccia

Number 9: Liguria Bakery's Pizza Focaccia

Everyone in San Francisco, it seems, has his or her favorite kind of focaccia from Liguria Bakery. Some will defend to their death the honor of the…
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Dining, Eat Mozzeria: A Neighborhood Pizzeria That Gets Past Barriers

Mozzeria: A Neighborhood Pizzeria That Gets Past Barriers

For all the upscaling that has been thrust upon the pizza — the Neapolitan flours, the wood-fired ovens, the word "artisan" — the pizzaioli of San Francisco have not changed our core belief that a pizza pie is a communal…
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Dining, Eat SFoodie's 50 Favorites: Delfina's Trippa alla Fiorentina

SFoodie's 50 Favorites: Delfina's Trippa alla Fiorentina

Trippa alla fiorentina is not a pretty dish. There are no elegant curls of handmade pasta to photograph. A tuft of baby greens placed on top would only look like a boutonniere affixed to the chest of an orangutan. But…
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Dining, SFoodie Number 10: Boxing Room's Dirty Rice

Number 10: Boxing Room's Dirty Rice

Boxing Room's chef, Justin Simoneaux, brings a California sensibility to traditional Cajun dishes -- fried oyster salad with arugula and fennel, gulf flounder with tasso and…
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Dining, SFoodie Number 11: Wing Wings' Chicken Salad Biscuit

Number 11: Wing Wings' Chicken Salad Biscuit

"I make the chicken salad biscuit to offer a non-fried, boneless option that can appeal to pretty much everyone," says  Wing Wings owner Christian Ciscle of the…
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Dining, SFoodie Number 12: Pamonhas de Sal from Pamonhas

Number 12: Pamonhas de Sal from Pamonhas

There are only a few places in the United States where you can find pamonhas (pah-MONE-yahs), Brazilian fresh corn tamales, and one of them happens to be…
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Dining, SFoodie Marshmallow, PB&J, Bacon: The Extreme Vodka Taste Test

Marshmallow, PB&J, Bacon: The Extreme Vodka Taste Test

It has been 25-odd years since Absolut Peppar and Citron entered the American market, and since then, the flavored-vodka business keeps growing, now representing a quarter of the vodka market. Lemon, cranberry, grapefruit, pear, dragonfruit -- the entire fruit aisle…
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Dining, SFoodie Interview With Original Joe's John Duggan: How to Build a Phoenix

Interview With Original Joe's John Duggan: How to Build a Phoenix

John Duggan, who owns Original Joe's with his sister Elena, are the grandchildren of the 75-year-old restaurant's founder, Ante (Tony) Rodin. The Duggans managed a feat practically unheard of in the restaurant business. After Original Joe's original Taylor Street location…
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Dining, SFoodie Number 13: Gobi Aloo Kati Rolls from the Kasa Indian Truck

Number 13: Gobi Aloo Kati Rolls from the Kasa Indian Truck

Kolkota's version of a New York slice, kati rolls were  designed to eat on the street. Originally a meat skewer wrapped in a paratha (flaky flatbread), the…
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