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Monday, April 22, 2013

Small Touches Go Far at Waraku

Posted By on Mon, Apr 22, 2013 at 8:55 AM

Tonkotsu ramen at Waraku. - TAMARA PALMER
  • Tamara Palmer
  • Tonkotsu ramen at Waraku.

Last summer, Japanese restaurant Men Oh Tokushima Ramen opened its second American location on Geary Street in San Francisco, followed by a hot pot spot called Shabuway. Its new Japantown sister spot Waraku provides similar quality and value. Located in the former Bushi-Tei restaurant space (Bushi Tei Bistro is still open across the street in Japan Center), the interior has been made over into a slightly more casual and affordable spot.

See Also:Japanese Ramen Import Men Oh Opens Second U.S. Location in SF

Shabuway's Answer to Arnold Palmer: Half and Half Hot Pot

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Tuesday, April 16, 2013

American Bao Bar Extends Pilot Series at Nombe and Southpaw Through June

Posted By on Tue, Apr 16, 2013 at 5:15 PM

American Bao Bar takes over Nombe on Mondays through June. - TAMARA PALMER
  • Tamara Palmer
  • American Bao Bar takes over Nombe on Mondays through June.

Blair Warsham, a white boy originally from Atlanta who has French training and been cooking underground in San Francisco via his "guerilla dining" company graffEats, channels his passion for Asian cooking with American Bao Bar. He began the pilot series of this new project, which has aspirations to go brick and mortar, in February and is now extending his current schedule for it through June: Mondays from 7-10 p.m. at Nombe and Tuesdays from 7-10 p.m. at Southpaw BBQ, both located in the Mission. Each offers the same family-style menu for $37.

See Also:

- Eastern Addition Previews The Summit's Return

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Friday, April 12, 2013

Side Pony Gets Into Swing at Off The Grid

Posted By on Fri, Apr 12, 2013 at 5:00 PM

Duck larb sandwich by Side Pony. - TAMARA PALMER
  • Tamara Palmer
  • Duck larb sandwich by Side Pony.

If you haven't yet been to the new season of Off The Grid's Fort Mason Fridays, there are plenty of intriguing new food and drink options that await you there. One of our new favorites is Side Pony, which specializes in remixing non-bunned dishes into sandwich form.

See Also:

-Sign of Spring: Off The Grid Returns to Fort Mason

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Tuesday, April 2, 2013

Class Alert! Learn to Roll Sushi, Break Down a Goat and More

Posted By on Tue, Apr 2, 2013 at 4:55 PM

Roast beef nigiri at Delica Sushi Bar. - FLICKR/ANDREELAU

Sushi making seems like such a veiled art, deceptively simple magic. Every year, Mikiko Ando, executive sushi chef of Delica Sushi Bar, pulls back that secret curtain and hosts a series of three hands-on sushi masterclasses that explore various forms of rolls, nigiri, and sashimi and offer knife skills for cutting sashimi and other ingredients. There are five more sessions this year, beginning with a roll course at Delica on April 15 and continuing through June. The three-hour instructionals are $100.

See Also:

-Watch A16 Chef Chris Thompson Break Down a Whole Pig in Our New Video

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Monday, April 1, 2013

Foie De Vivre Breathes Life Into a Forbidden and Forgotten Favorite

Posted By on Mon, Apr 1, 2013 at 10:25 AM

Foie de Vivre's foie gras torchon, served on asphault. - TAMARA PALMER
  • Tamara Palmer
  • Foie de Vivre's foie gras torchon, served on asphault.

The statewide ban on the sale and production of foie gras was enacted nine months ago to the day, but that wasn't the end to the delicacy being served in San Francisco. Savvy patrons have gotten used to seeing inflated salad and "supplement" prices on fine menus, and connected diners have continued to receive foie freebies on their dinner plates.

But it took this long for a smart person to really explore the loopholes in the ban and see if there might be any way around it. Enter Roger Vivre, proprietor of the new food cart Foie de Vivre.

See Also:

- 14 Days Left: Where To Find The Last, Craziest Bites of Foie Gras Before The Ban

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Thursday, March 21, 2013

The Evolution of Mission Chinese Food's New York Counterpart

Posted By on Thu, Mar 21, 2013 at 2:35 PM

Inside Mission Chinese Food's Manhattan location. - TAMARA PALMER
  • Tamara Palmer
  • Inside Mission Chinese Food's Manhattan location.

Not that we're a total Mission Chinese Food groupie or anything, but when the restaurant opened a second restaurant on the Lower East Side of Manhattan last May, we were literally the first customer through the door. It opened with about 80% of the same menu items as what can be found in San Francisco, but a fresh visit almost a year later finds the East Coast counterpart working toward defining its own identity.

See also: In Praise of the Peas at Mission Chinese

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Friday, March 8, 2013

Mourad Lahlou Unlocks The Art of Moroccan Beghrir Pancakes at Home

Posted By on Fri, Mar 8, 2013 at 3:40 PM

Mourad Lahlou plays guest chef in the SFoodie home kitchen. - TAMARA PALMER
  • Tamara Palmer
  • Mourad Lahlou plays guest chef in the SFoodie home kitchen.

It's not every day that a renowned and dashing chef comes over to make pancakes, certainly not one named an international Culinary Ambassador by Hillary Clinton. But Mourad Lahlou, the owner of San Francisco's Aziza restaurant and author of the New Moroccan cookbook, was happy to make a house call to test out his new Moroccan Beghrir pancake mix, part of a full product line from Williams Sonoma, in a less-than-professional kitchen.

See also: Pancakes Are for Dinner at State Bird Provisions

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Wednesday, March 6, 2013

Celebrate Persian New Year at Zaré at Fly Trap

Posted By on Wed, Mar 6, 2013 at 3:35 PM

The haft-sin at Zaré at Fly Trap. - TAMARA PALMER
  • Tamara Palmer
  • The haft-sin at Zaré at Fly Trap.

If you've ever had an interest in dining at the Mediterranean-Persian restaurant Zaré at Fly Trap, March 19 would be a great night to consider. That's when chef/owner Hoss Zaré is attempting what he calls the biggest meal he's ever done in his life in honor of Norooz, the Persian New Year and start of spring. He's offered a single seating with communal tables and family-style offerings to mark the 13-day holiday over the past four years, but this year he's changing it up to allow diners to book their own tables at their chosen hour for a special seven-course meal inspired by the seven elements of the haft-sin, a ceremonial table adorned with symbols of positive wishes for the new year.

See also: Galieh Mahi Gets Shellfish Remix at Zaré at Fly Trap

Sweet Beat San Francisco Chefs Want You to Eat Your Vegetables for Dessert

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Monday, March 4, 2013

Class Alert! Master Urban Sea Foraging, Latin Cheese, and Fresh Pasta

Posted By on Mon, Mar 4, 2013 at 4:15 PM

Learn to capture rock crabs in Urban Sea Foraging class. - FLICKR/HEP
  • Flickr/hep
  • Learn to capture rock crabs in Urban Sea Foraging class.

It seems to be pasta-making season now and Flour + Water (2401 Harrison) frequently offers multi-class series on making pasta, and the next one runs March 5 (flat noodles) and March 12 (stuffed pastas); both start at 6:30 p.m. and double as dinner. Take homes include a recipe book and fresh pasta to play with at home. Reserve a spot ($200 for each) via Brown Paper Tickets. On a related note and a higher authority, the church Eucharist (285 Main) is offering a casual "Fresh Pasta 101" course on March 9; grab your ticket ($25) here.

See also: Flour + Water's Stuffed Pasta

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Thursday, February 28, 2013

9 Places to Celebrate Quail in the Bay Area

Posted By on Thu, Feb 28, 2013 at 4:45 PM

Fried quail at State Bird Provisions. - TAMARA PALMER
  • Tamara Palmer
  • Fried quail at State Bird Provisions.

State Bird Provisions, that little restaurant named the best one to open in America last year by Bon Appetit, is admittedly built off of that titular Golden State bird, the quail. Here, it's fried in a coating that incorporates croutons from bread baked in-house and pumpkin seats and set atop a bowl of lemon-stewed onions. And while quail isn't the most exotic inclusion on a menu ever -- it's been in nachos on the Chevy's menu for eons, for example -- State Bird's celebration of the teeny tiny treat has inspired more chefs to take a closer look at quail.

See also: Pancakes Are For Dinner at State Bird Provisions

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