Unfortunately this isn't the Onion, and Chicago resident Noboru Bitoy for reals used Kickstarter to fund his lunch. Bitoy originally requested $8 from the crowdfunding site for a Chipotle burrito, the consumption of which he brazenly passed off as a public service ("Just how delicious is a chicken burrito from my local Chipotle? I will find & display the answer in a creative presentation!").
He got that original burrito and gave it a "Yum!" on a scale of "No." to "Wow!", to everyone's immense surprise and relief. But here's the thing: People won't stop donating to his burrito fund.
We're more than halfway through Beer Week already, which means that you're running out of excuses to sample the smorgasbord of beer and food that's on offer. We've rounded up some of the night's best events in a by-no-means inclusive list.
Get there before 5 p.m. for Magnolia's 5th annual Oyster & Beer Extravaganza. The brewery will be releasing its Oysterhead Stout, made with four barrels of Hog Island oysters, and a few other "carefully curated" oyster stouts will also be on draft. Paired with fresh oysters, fried oysters, and all sorts of briny treats. (Hint: Afterwards you can walk up the street to check out the beer cocktails at the Alembic.)
When San Carlos restauranteur Enzo Rosano announced last fall that he was transforming his casual Limone into the more upscale Gusto, helmed by acclaimed chef George Morrone, the entire Bay Area restaurant scene noticed. Morrone is the most heavyweight chef to arrive on the Peninsula since Wolfgang Puck closed his Spago in Palo Alto back in 2007 -- and even then you'd be lucky to see Puck there more than a handful of days each year.
Some rain may have fallen in the Bay Area over the weekend, but concerns about the drought are far from over. A handful of local bars have gotten into conservation mode, implementing programs like only offering customers drinking water when they request it, reserving unused ice at the end of service to use for a variety of purposes the next day, or pushing drinks served up instead of on the rocks to customers.
