Beloved breakfast spot Dottie's True Blue Cafe has been at the ready to move since July, but no one knew where it was going. Until now. Tablehopper discovers it'll be moving into the current Passion Cafe, (the one that was closing, staying, and then looking for a renter again.) Dottie's is likely to start serving breakfast in it's new location by mid December, while the closing date at their current spot has yet to be announced.
The lights are on at Tacalicious II and its adjacent tequila bar, Mosto. Earlier we reported that due to a lack of power, the opening date was pushed back, but alas, the team has announced they've still got one more city inspection to go. They hope to open Monday.
Ken Ken Ramen is readying to soft open this Thursday next week, and now Eater SF shares a sneak peek inside this ramen shop, featuring natural wood counters in their organic shape; still to come is Japanese-styled roofing over the kitchen and out front. But -- what diners can expect to eat in this setting are five different type of ramen, one of which will be vegan. Their liquor license is pending, but the Boba Guys will be on hand to offer up tapioca tea concoctions.
Drinks all around: Brewtruc has hit the streets, and Grub Street shares that those interested in jumping aboard Le Truc's Hugh Schick mobile tap room, need to get in line for the all-you-can drink $55 ride. Also, Tablehopper reveals Etcetera Wine Bar is open (795 Valencia at 19th St.). The extensive wine list fills a binder.
Two new places for a sweet tooth: Chowhounds alerted Tablehopper to the news that Soufflés Cafe has opened (1401 Powell at Broadway). In addition to the menu's 10 souffles there are egg puffs and some salads and sandwiches too. And Tablehopper learns, also via Chowhounds, that Joey & Pat's Italian Bakery & Cafe is open (2499 Folsom at 21st St.). Baked goods are fresh daily.
There's a new cocktail heavyweight on the Emeryville card with Prizefighter Bar, opening tomorrow in the old Kitty's location. The team behind the new watering hole are veterans of the San Francisco bar scene: Jon Santer (Bourbon & Branch, Beretta, Range), Dylan O'Brien (Bloodhound, Churchill), and Polly Hancock.
Santer explained, "Prizefighter is an American bar in the classic sense of the term--fun and friendly with delicious cocktails, beer, wine and spirits."
The cocktail menu works well for groups and solo, from heavyweight cocktails to featherweight non-alcoholic house made sodas ($4).
Large parties can enjoy pitchers of beer ($15-$16), sangria (white or red with choice of spirit, $40), punches (relax, the drinking kind, for six to eight $50), and pitchers of lower alcohol "patio" cocktails ($24-$35) like a spritzes and Bloody Marys. "We designed the bar to be a comfortable place to come have a beverage and some laughs with friends," said Santer. "Maybe play a game of shuffle board, or hang out on the patio in the sun."
What: Hawk's Tavern pre-opening and toy drive.
Where: Hawk's Tavern, 507 Miller Avenue, Mill Valley.
When: Sunday, Dec. 11, 2 p.m.
Cost: $35 for adults, $10 for kids
The rundown: A pre-opening event of Chef Tyler Florence's new restaurant, Hawk's Tavern, for members of Gilt City. (Hint: Anyone can become a member.) The party celebrates Florence's newest venture, considered a modern pub with craft beverages and classic foods with a twist. The event is also partnered with ToyHouse to collect donations for Toys for Tots to be distributed to kids in need across the nation. Children in attendance can help pick out toys to purchase and donate to the cause after enjoying the kids' buffet and making friends in the supervised playroom.
Tickets are available through Thanksgiving at Gilt. Oh, and if you're looking for a job, according to Craig, they're hiring.
After decades of experience on the topic, the proprietor of Tante Marie's Cooking School and head of the non-profit organization Food Runners has boiled her advice down to one memorable sentence: "Just put the f*cking turkey in the oven." Her reasoning is that turkey just never tastes that great anyway, so why rack up the anxiety and stress in the kitchen for something that won't truly pay off in the end?
Of course, there's a little bit more that needs to be done, but it's easy stuff like washing the bird and removing the bits on the inside. And, you know, remembering to actually turn that oven on. She also offers tips for making gravy and directs viewers to her Web site for further Thanksgiving recipes.
Throughout, Risley is fantastically charming, proof that she should be a Food Network star: "I used to joke that I was like a turkey: big breasts and short legs," she deadpans, "but now I don't joke that way anymore."
Nopalito's co-chefs, Gonzalo Guzman and Jose Ramos, famously started off as cooks at Nopa whose food was so good owner Laurence Jossel built a restaurant around them. In part one of SFoodie's Q&A with the two chefs, Guzman and Ramos talked about the inspiration for their dishes and their decision to make everything from scratch. Here, they talk about how they work together and their plans for a second location. Tomorrow, in part three, they'll share a favorite recipe.
SFoodie: You guys are co-chefs of Nopalito. How does that work?
Gonzalo Guzman: We pretty much divide the work in two ways. Jose has been more involved in Mexican restaurants and spent time in Mexico looking for ideas. My background is all European restaurants: this is the first Mexican restaurant that I've worked in.
Jose Ramos: A lot of times I'll bring an idea in and then we work together make it happen. Because he comes from, like, fancy restaurants, he brings in different cooking techniques to get the result that we're looking for.
GG: We're not trying to change the authenticity of the dish, we're just trying to make it taste even better. Even just using better ingredients it will taste better. We're trying to make authentic Mexican dishes shine.
There may be no English-language advertisements on the windows, or Thankgiving-order takers stationed in the doorway, but many of Chinatown's butcher shops sell roast turkey for Thanksgiving.
If you bring New Golden Daisy a raw turkey, for instance, they'll roast it for you for $15, and pre-roast turkeys will be available for $2 a pound. The price can vary significantly between butcheries: When SFoodie stopped in at Kam Po, our favorite Chinatown source for roast duck right now, the counterperson quoted a figure of $4 per pound for turkey. But you don't need to order a whole bird -- and you don't need to order ahead.
lying with young children is treacherous. Flying with pie is even more so. But it's legal, says the Transportation Safety Agency, which provided Eatocracy with do's and don'ts for Thankgiving travelers. (Thanks to Foodzie for the link.)
No, you may not take a cheeseball or cranberry sauce to your Thanksgiving dinner unless you want to pack it in with your checked luggage. No, you may not come home with a pint of your mother's best gravy in your backpack. Yes, you can bring cakes and pies, provided you let the TSA screen them extra thoroughly (are we talking the nudie scan here, or just a trip through the X-ray? SFoodie doesn't know).
