Melding inspiration drawn from the classic English pub and rustic New American gastronomy, Marina newcomer The Tipsy Pig (2231 Chestnut at Pierce) aims for the best of all possible worlds: a gourmet, artisan menu with handcrafted cocktails, yet a spot cozy enough to be a neighborhood hangout with a "living room" and "library." Perhaps the most radical twist: It's kid-friendly, with a special menu for hungry little piglets. "We want to be a second home for people," co-owner Nate Valentine says. "When I see people with families in there, I couldn't be happier. The food is very seasonal and simple and clean. We'll be using a lot of current seasonal farm produce to create simple, fresh American dishes. We're not trying to re-create or overcomplicate things. We just want to highlight what's already there."
Valentine's favorite dish is the Tipsy Sliders ($12), Chimay-braised pulled pork and red cabbage slaw on Hawaiian sweet buns. Notable drinks include the Drakes Woodworm ($10), comprising Le Tourment Vert absinthe, St. Germain, lemon, gomme, bitters, and ginger beer; and a soon-to-be custom beer, Tipsy Pig Brew, which should go down nice and smooth if you're sitting in one of 50 seats on the garden-enclosed patio. Sigh. Now if only the place weren't in the Marina. Kidding! Check out the full menu and make reservations at www.thetipsypigsf.com.
CNET reports that today is Square Root Day since the month and day (number 3) are both the square root of the year (09). The holiday is credited to a Redwood City teacher named Ron Gordon, and, according to the story, "celebrants are expected to mark the occasion by cutting root vegetables into squares or preparing other foods in the shape of the square root symbol." Get chopping those veggies today, folks, because the next Square Root Day isn't until April 4, 2016. The one after that: May 5, 2025.
At Barracuda (2251 Market) in the Castro, the house music is bumping and the food has fun names. Case in point: The Gangsta Roll ($12.95), which hosts hamachi, cucumber and green onion on the inside and unagi, salmon, orange and black tobiko and unagi sauce on top, a harmonious blend of salty and sweet with the buttery texture of good, fresh fish. And unlike places that give in to the urge to make giant, overstuffed maki that are less than graceful to eat, Barracuda keeps it all in line.
• Peanut butter [SFGate]
• Vegetables with miso butter [Food Gal]
• Perfect pancakes [Inside Bay Area]
•The most disgusting tasting cake [Becks and Posh]
