Fogbelt Brewing Company has opened the tap, introducing a few new micro-brews to the Bay Area craft beer scene. Having opened in February, this Santa Rosa brewery and taproom is as much a place to enjoy a pint and a bite as it is an homage to Northern California terroir. Hops are grown in Fogbelt's own hopyards or sourced from local producers. Not to mention, each brew is named after one of the Northern California redwoods that tower above the surrounding landscape.
Antojitos should be spicy. Antojitos should be eaten standing, served from an open kitchen where you interact with the chefs. Antojitos should never include chips and salsa. These are just a few of the guiding tenets at Loqui, the taco pop-up located in a space owned by Tartine Bakery. Every Friday and Saturday, Tartine baker Cameron Wallace turns out tacos--fish, birria de res, carnitas--on hand-made and made-to-order corn and flour tortillas, transforming the window between the bakery and Pizzeria Delfina on 18th Street into his own Little Mexico.
When you see the word polpette on an Italian menu in the Bay Area, there is a 99% chance that it refers to a dish of miniature meatballs.
Except at Térun in Palo Alto, where the polpette don't even have meat. Chef Kristyan Dangelo's eggp;ant polpette reside at the triple intersection of meatballs, baba ghanoush, and arancini (the fried risotto balls that are a common snack in Italy), reflecting an upbringing in Puglia, the heel of Italy's "boot."
Craftsman & Wolves has debuted the latest unlikely mash-up of tasty things: the Haute Dog. It's an all-beef dog baked into a mustard-seed croissant/bun, with whole grain mustard and house-made salt and vinegar beet chips. Pastry chef William Werner baptized his creation with a name that is also a pun, but to his credit, he didn't coin a horrible neologism like "cro-furter" or something.
See Also: Enter the Cragel: House of Bagels' Croissant-Bagel Hybrid
