Place: We Be Sushi (538 Valencia St. between 16th and 17th)
Occasion: Dinner
Style: Japanese/Sushi
Price: Mid-range. Check the menu here.
Rationale: Funny story. The first time I ever had sushi was at We Be Sushi, in 1999, after spending a landlocked, Midwestern youth eating primarily four-legged friends. And while it wasn't love at first sight, it was (I later realized) a fantastic place to gobble my first piece of nigiri: consistently good and not crazy expensive. Definitely one of the best no-frills sushi joints in town. It grows on you, and the kooky catchphrase "Like Mom Used To Make" rings true in some bizarre personal way, however ironic the intention. You can eat there every week, order the same meal, and never notice a difference in quality.
Follow the jump for the up close and personal ...
Though it's not the first place you probably think of when you're looking for a good night out, you'd do well to check out what's going on in The Cellar at Macy's Union Square (170 O'Farrell at Stockton). Tonight, Wednesday, June 11, at 6:00 p.m. the folks behind the (new!) quarterly foodie magazine Out of the Kitchen -- edited by Maverick Executive Chef Scott Youkilis -- are hosting a seasonal live cooking demo. This time around it's all about the 'shrooms as expert mushroom forager Connie Green of Wine Forest Wild Mushrooms presides over a tasting of some no doubt lovely morels prepared by Youkilis, along with a specially-chosen glass of wine. And here's the best part: it's free!
-- Brian Bernbaum
