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Friday, January 28, 2011

Chocolate, Ribs, Frozen Custard: This Week in SFoodie-Inspired Appetites

Posted By on Fri, Jan 28, 2011 at 5:22 PM

Fried yuca with chicharron. - RON DIGGITY/FLICKR

This week, several SFoodie posts left me with new hungers to satisfy:

1. John Birdsall went to La Oaxaqueña to chase down a rumor that the champurrado was good, and came back slack-jawed over the Mission restaurant's Mexican hot chocolate, which owner Albino Carreno regularly brings back from Oaxaca. The man's suitcases must smell like Candyland. (Side note: The Liege-style waffles at Star Stream that Birdsall also wrote about? I can attest: They really are that good.)

2. Alex Hochman interviewed Leo Beckerman and Evan Bloom, founders of the brand-new Wise Sons Jewish Deli, and found out they've been making their own pastrami. Not two hours later, on Twitter, a few people were talking up the pastrami from Deli Board, the bicycle delivery business that operates in SOMA.

click to enlarge Mexican hot chocolate. - J. BIRDSALL
  • J. Birdsall
  • Mexican hot chocolate.

3. Birdsall also launched a new series, "Get Your Ass to..." offering

reasons for San Franciscans to travel beyond their comfort zone (i.e., the Embarcardero stop). His inaugural task: sending SFers to try the frozen custard at Sweet Addie's Pizza Pie in Berkeley. The owners apparently imported a machine from the Midwest just to make it.

4. Lou Bustamante visited Barrique,

the new wine bar in Jackson Square, which pours eight wines from the

barrel. That's a barrel selection to rival Zero Zero's, and still one of the most interesting trends in wine service today. Barrique refuses to say which wineries the wines come from. Is this

a Trader Joe's type of deal, in which the suppliers forbid the wine bar from slapping their name on an off-brand product, or an snobbery-foiling stunt? Don't know, but I'm intrigued.

5. Bite o' the week: the yuca con chicharron at La Santaneca

(the picture above isn't from the Excelsior restaurant, but you get the idea). Yuca I can usually take or leave ― all starch, not

much flavor ― but my tablemates and I couldn't stop eating the

thumb-thick, gold-edged, chunks of it, which were crisp on the outside and practically liquid inside.

Follow us on Twitter: @sfoodie. Follow me at @JonKauffman.

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Jonathan Kauffman


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