Pie is, for obvious reasons, the main reason people flock to Mission Pie. You can't help but love this retro-cozy spot with it's neon sign, friendly waitpersons, and righteous values: They buy directly from local farms, display a list of the foods they're using and their places of origin, and host interns from nonprofits seeking to provide clients with valuable job skills.
Perhaps it's the constraints or the careful consideration each part requires, but the simpler the recipe, the more complex the results. And the more heated the discussion about the right way to do it.
Take the Negroni, the three-ingredient cocktail that combines equal parts gin, sweet vermouth, and Campari. Decidedly simple, but ask a bartender the proper way to make one and each one will have a very particular opinion.
With Negroni Week, you have six more days to try one of the countless variations on the classic, but here's a breakdown of each part and what effect it has on the drink as you sip.
See also: Drink of the Week: Forbidden Negroni at The Coachman for Negroni Week
Drink of the Week: Before and After Cocktail at Quince
Drink of the Week: Engaging in Some Risky Business at Fog City
Old and new faces will be making appearances in the Lower Haight this week.
Virgil's Sea Room's Gillian Fitzgerald makes a return to the area tonight since her time tending the bar at Nickies, and she's bringing fish and chips with her. Popping up at Wing Wings, "Batter by the Bay," as the Irish lass has named the night, will offer "traditional (ish)" Irish and British fish and chips.
Dandelion Chocolate's dulce de leche bar is a modern take on a candy bar created by pastry chef Lisa Vega, formerly of Gary Danko and the Mina Group. With a resume like that, you know you're in for a treat.
See also: Behind the Pastry: Blue Bottle's New Edith Heath Bars
