There's always the talk that San Francisco has the better product andOthers, like A16's former chef, Nate Appleman, are all too eager to dismiss their former city:New York has depth in techniques--but between us cooks, there is a real
sense of respect for one another.
The hours: Mon.-Fri., 3-7 p.m., Sat.-Sun. noon-7 p.m.
The deals: Cans of Tecate and PBR $2, Sycamore Lane wines by the glass $3, glasses of champagne $4, shot of well whiskey with a PBR back $5, specialty cocktails $5-$6. No eats.
The digs: The post-relocation Lush is roomy, even at the peak of Thursday happy hour, when the place is well-peopled with a mix of after-work Dockers-wearers, groups of gals downing $4 champagne, and a multi-generational mix of gay guys. There's a tall concrete fireplace with a vaguely Goth gargoyle motif, a mezzanine for mostly inconspicuous crowd surveys, and the kind of loftlike dimensions that keep a place from feeling cramped. A 21st-century update of the classic fern bar.
Event details:
Dirty Dishes
Date: Thurs., Apr. 22, 9 p.m.
Location: Lookout, 3600 16th St. (at Noe), 431-0106
Cost: $2 cover
These snaps would make a nice addition to one of the restaurant's impressive-looking to-go dinner kits. By way of warning, though, each bag is likely to be a grappling point with your clued-in friends, since some cookies have more candied ginger than others.
Take, for example, Hapa Ramen, the noodle-and-stock endeavor of Richie Nakano and Kitty Gallisa, respectively sous-chef and bartender at Nopa. Slated to open by mid-June on Thursdays in a stand at the Ferry Plaza Farmers Market, Hapa Ramen is giving its wares a formal test-drive at Potrero Hill's Coffee Bar (1890 Bryant at Mariposa) on Sat., May 8 from 6-9 p.m. A February post ran down Beer & Nosh's photo essay on a previous Hapa Ramen tasting, and reported, "Nakano's test bowls were packed with braised greens, crispy pork, fried chicken nuggets, eggs cooked sous vide, and pork shoulder." We can't wait to download that.
to the
Weekly's Best of S.F. 2010 on May 19, we've teased out92 of our favorite local dishes that taste like
here. All thetasty details after the jump.
Yields one 10" galette
"So here is one of my favorite recipes. With the galette dough recipe, you can easily change the fruit or even put savory things in it. You could trim the dough into a neat round, but we prefer the rustic look of jaggedy edges ― and leaving it untrimmed ensures that not a bit of the buttery dough goes to waste." ―Bi-Rite Creamery managing partner Kris Hoogerhyde
Dough:
11 ¼ ounces all-purpose flour (2 1/2 cups)
12 tablespoons cold butter, cut into ½-inch pieces
1 teaspoon sugar
1/4 teaspoon kosher salt
1/2 cup ice-cold water
Frank Ferrante, a 54-year-old Brooklyn transplant, looks like the last person who would wander into a Cafe Gratitude and stay there without the use of handcuffs, but the documentary May I Be Frank shows how the perceptively preachy vegan mini-chain helped him achieve a healthier body and outlook on life in just over a month. While our suspicions are as-ever aroused by the whole Gratitude ethos, the film looks like a fish-out-of-water story worth seeing. Proceeds from both screenings will benefit San Rafael-based nonprofit Beyond Hunger.
Event details:
May I Be Frank Screenings
Date: Thurs., Apr. 22, 6:30 p.m.
Location: Christopher B. Smith Rafael Film Center (1118 Fourth St. at A, San Rafael)
Cost: $20/$40 (including post-film discussion/reception)
Reservations: Advance tickets available online
Date: Thurs., May 13, 6:30 p.m.
Location: Bridge Theatre (3010 Geary at Fillmore)
Cost: TBA
Reservations: Advance tickets available online
