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Omar Mamoon 

Dining, SFoodie Eat This: Croissant and a Cortado at Grand Coffee in the Mission

Eat This: Croissant and a Cortado at Grand Coffee in the Mission

Grand Coffee was opened in 2010 by Nabeel Silmi, a former bartender who has worked in restaurants like Foreign Cinema, Rose Pistola, and Oakland's now-shuttered Hibiscus. Located on Mission in between 22nd and 23rd Streets, you get the eclectic mix…
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Dining, Fresh Eats A Better McMuffin?

A Better McMuffin?

I'm in the "everything in moderation" camp when it comes to fast food. But I need to set parameters for myself, because I can't rely solely on willpower. In-N-Out? Only on road trips. Popeyes? Only when drunk on Thursdays after 9 p.m. Even…
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Dining, SFoodie Craftsman and Wolves' McMuffin-esque Breakfast Sandwich

Craftsman and Wolves' McMuffin-esque Breakfast Sandwich

I’m in the “everything in moderation” camp when it comes to fast food. But I need to set parameters for myself — I can’t rely solely on willpower. In-N-Out? Only on road trips. Popeye’s? Only when drunk on Thursdays after…
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Dining, SFoodie Important Taco Announcement: Tartine's Final Taco Pop-Up Tonight

Important Taco Announcement: Tartine's Final Taco Pop-Up Tonight

Tacos and Tartine are two of my favorite things in life. So when Tartine started hosting a taco pop-up a couple years ago, I was ecstatic. Just think about it: a baker at Tartine whose antojitos ("little cravings") were so strong…
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Dining, Fresh Eats Restaurant Recipe: A16’s Meatball

Restaurant Recipe: A16’s Meatball

A16's "Polpette alla Nepolitana," or Neapolitan style meatballs, have been on the lunch menu and served Monday nights long before #meatballmonday was a thing — and rightfully so — and they're ridiculously delicious. Both the binder of breadcrumb, egg, and…
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Dining, SFoodie Restaurant Recipe: A16's Meatball

Restaurant Recipe: A16's Meatball

A16's "Polpette alla Nepolitana," or Neapolitan style meatballs, have been on the lunch menu and served Monday nights long before #meatballmonday was a thing — and rightfully so; fthey're ridiculously delicious. Both the binder of breadcrumb, egg, and ricotta…
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Dining, Fresh Eats Burma Love Comes to the Mission

Burma Love Comes to the Mission

Burma Love Comes to the Mission I grew up in an Indian-Burmese household, and my mom was an awesome cook. Though she mostly made northern Indian curries and biryanis, my mom would often cook up a mean mohinga (Burmese catfish…
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Dining, SFoodie Burma Love, aka Burma Superstar, Now Open in the Mission

Burma Love, aka Burma Superstar, Now Open in the Mission

I grew up in an Indian-Burmese household, and my mom was an awesome cook. Though she mostly made northern Indian curries and biryanis, my mom would often cook up a mean mohinga (Burmese catfish chowder) and mix up a…
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Dining, SFoodie La Taqueria's Secret Menu: Part Two

La Taqueria's Secret Menu: Part Two

You read right. Part 2. Christmas came early y'all! In case you missed the first piece about La Taqueria's Secret Menu back in June, it included a behind-the-counter salsa roja, blistered serrano peppers, and the now infamous burrito dorado:…
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Dining, SFoodie Holy Moly: A Night of Many Moles

Holy Moly: A Night of Many Moles

La Cocina is hosting a very delicious fundraiser this Friday in which the kitchen incubator’s program participants will throw down and dish out their best versions of mole alongside high-profile local chefs. Mole, which is a complex and delicious…
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Dining, Fresh Eats The Perennial: Aquaponics Grow in Oakland

The Perennial: Aquaponics Grow in Oakland

When it opens in mid-Market in 2015, The Perennial will aim to serve delicious food while being as sustainable and green as possible. How San Francisco, right? But the pair behind the restaurant — husband-and-wife restaurateurs and authors Anthony Myint…
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Dining, SFoodie Eat This: Chino's Korean Fried Rice Cakes

Eat This: Chino's Korean Fried Rice Cakes

I tend to gravitate towards dishes on menus that you don't find often. I like when I taste something I haven’t had before, or when a chef presents a dish in a unique and novel way. So when I…
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Dining, SFoodie Aquaponics: The Brighter, Greener Food System at The Perennial

Aquaponics: The Brighter, Greener Food System at The Perennial

When it opens in mid-Market in early 2015, The Perennial will be a restaurant whose mission is to serve delicious food while being as sustainable and green as possible. It sounds San Francisco enough, but in a world of increasing…
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Dining, SFoodie Rintaro Opens in the Mission: What To Expect on the Food Front

Rintaro Opens in the Mission: What To Expect on the Food Front

Rintaro opened quietly the other night in the Mission. It is the restaurant from Chez Panisse alum Sylvan Mishima Brackett. After leaving Chez Panisse in 2007, Brackett moved to Japan to research, study, and cook. He returned to the U.S.…
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Dining, Fresh Eats Important Mission Street Taco News

Important Mission Street Taco News

As I was rushing down Mission Street last week, my food radar nearly exploded. It took me two seconds and two steps before my brain registered what my eyes had seen: a dude peddling tacos from a red cooler strapped…
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Dining, SFoodie I Entered Wing Wing's Hot Wing Competition and Survived To Blog About It

I Entered Wing Wing's Hot Wing Competition and Survived To Blog About It

Last Saturday was Wing Wing's third Annual Wing Eating Competition held at the SOMA StrEat Food Park. There were two contests: 1) Who could eat the most "Angry Korean" Hot Wings in 10 minutes and 2) Who could eat…
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Dining, SFoodie Important Taco Announcement: New Street Vendor Rides Onto Mission Street

Important Taco Announcement: New Street Vendor Rides Onto Mission Street

As I was rushing to the bank yesterday to deposit rent money, my food radar nearly exploded after passing this: It took me two seconds and two steps before what my eyes saw had registered in my brain.…
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Dining, SFoodie Starting a Food Business, Part 2: Building a Website

Starting a Food Business, Part 2: Building a Website

In the last installment of this new series on starting a food business, we gave some resources for renting commercial kitchen space, a necessary initial step for many food businesses. This week, we will give some tools for another important first…
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Dining, SFoodie Starting a Food Business, Part 1: Finding a Commercial Kitchen

Starting a Food Business, Part 1: Finding a Commercial Kitchen

Starting any business is hard, but starting a food business is especially hard. Whether you’re opening a restaurant, doing farmers markets, or creating a packaged product, you have to deal with a number of complicated requirements and entities that include…
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Dining, SFoodie Restaurant Recipe: Radius's Deep-Fried Gourgeres

Restaurant Recipe: Radius's Deep-Fried Gourgeres

Gourgeres are light, fluffy, hard-to-pronounce French cheese puffs. Usually baked, they’re delicious in their own right. But Radius chefs Jason Wittek and Matt Kirk take them to another level by deep-frying them instead and serving them on a spread…
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