Get SF Weekly Newsletters

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.

  • Pin It

Tags: , , , ,

About The Author

Jonathan Kauffman

Comments

Subscribe to this thread:

Add a comment

Popular Stories

  1. Most Popular Stories
  2. Stories You Missed

Like us on Facebook

Slideshows

  • clipping at Brava Theater Sept. 11
    Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'. Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"