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Friday, February 15, 2013

Get a Sneak Peek of 20th Century Cafe at State Bird Provisions

Posted By on Fri, Feb 15, 2013 at 10:40 AM

20th Century Cafe bake sales are Sundays through the end of the month at State Bird. - JANINE KAHN
  • Janine Kahn
  • 20th Century Cafe bake sales are Sundays through the end of the month at State Bird.

Range's acclaimed pastry chef, Michelle Polzine, is converting a Hayes Valley laundromat across the street from Rich Table restaurant into a new Eastern European-influenced hideaway called the 20th Century Cafe. It's coming soon, but Polzine isn't ready to divulge how soon.

"I don't want to say [an opening date] because I have jinxed it before by doing that," Polzine admits. "Let's just say 'spring!'"

See also: Pancakes Are for Dinner at State Bird Provisions

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Thursday, February 14, 2013

b. patisserie Confronts Early Success

Posted By on Thu, Feb 14, 2013 at 11:00 AM

Various pastries at b. patisserie. - MISSY BUCHANAN
  • Missy Buchanan
  • Various pastries at b. patisserie.

Belinda Leong had a fantastic problem when her b. patisserie (2821 California) opened earlier this week on Feb. 12. Though her weekday hours are 7 a.m. to 7 p.m., every fresh-baked good was sold out by around 1 p.m. on the first day, forcing an early closure. By the time SFoodie arrived to survey the scene, all that remained were signs.

See also: b. patisserie's Dessert Holiday Pop-Up at Flour + Water, Plus Their Long Term Plans

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Monday, February 4, 2013

Ice Cream Travel Guide, All-In-One Utensils and More Need Support

Posted By on Mon, Feb 4, 2013 at 9:05 AM

The Clover Cook Set combines a spatula, spoon, and tongs in one utensil. - ALITE
  • Alite
  • The Clover Cook Set combines a spatula, spoon, and tongs in one utensil.

A tour around the current projects bidding for your bucks over at Kickstarter reveals ideas designed to make your cooking and eating pursuits a little bit easier. San Francisco's Alite Designs is looking for assistance to finish creating the Clover Cook Set, which combines a spoon, spatula, and pair of tongs into a three-in-one, interlocking utensil. A donation of at least $20 will get you one of the first sets, and the incentives to give more include other smart Alite products such as hiking and camping kits.

See also: Pal's Takeaway Looking to Move, Raising Funds on Kickstarter

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Thursday, January 31, 2013

Eddie Huang Brings Fresh off the Boat Memoir to Omnivore Books

Posted By on Thu, Jan 31, 2013 at 5:00 AM

Eddie Huang appears at Omnivore Books on Feb. 4. - ATISHA PAULSON/RANDOM HOUSE
  • Atisha Paulson/Random House
  • Eddie Huang appears at Omnivore Books on Feb. 4.

We first encountered New York chef and restaurateur Eddie Huang a few years ago when he fired the metaphorical warning shots that eventually made the San Francisco food truck Chairman Bao bow down. A lawyer himself, Huang had already been using the name for a signature item at his Baohaus and knew he didn't have to sit idly by while this newcomer gained fame for the name.

When we met him in Manhattan in late 2010, Huang -- who had also clocked hours as a standup comedian -- gave us some alternate name suggestions to bring back home to the S.F. truck. He thought that that it could be rechristened after some other great leader in Chinese history, like Long Duk Dong Bao. Or Connie Chung Bao. Not a huge surprise from someone known to call himself Magic Dong Huang.

Chairman Bao is now the Chairman Truck and Eddie Huang is now an author with the publication of his memoir, Fresh Off The Boat, with a VICE web series of the same name. Huang is about to make his third-ever trip to San Francisco, but this time he comes in peace. He'll be interviewed by fellow author Adam Mansbach at 6 p.m. on Feb. 4 at Omnivore Books (3885A Cesar Chavez).

We know the digits for the Magic Dong, so we gave Huang a call.

See also: Eddie Huang's Awesome New Video Series Takes on the Bay Area

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Wednesday, January 30, 2013

Naked Lunch Now Serves a Burger -- and Dinner

Posted By on Wed, Jan 30, 2013 at 8:35 AM

Burger by Naked Lunch. - TAMARA PALMER
  • Tamara Palmer
  • Burger by Naked Lunch.

Ryan Maxey and Ian Begg recently expanded their Naked Lunch café into the space where they formerly operated Txoko restaurant, which they shuttered on New Year's Eve. The former Enrico's space has morphed into somewhat of a sports bar, complete with pool table and basketball hoop shooting game. The kitchen is now open for both lunch and dinner, with a new burger ($10) on the menu.

See Also: Naked Lunch Expands Into Txoko Space

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Monday, January 28, 2013

Dandelion Chocolate Smoothies Contain Real Cacao Fruit

Posted By on Mon, Jan 28, 2013 at 11:20 AM

Cacao fruit smoothie by Dandelion Chocolate. - TAMARA PALMER
  • Tamara Palmer
  • Cacao fruit smoothie by Dandelion Chocolate.

The Mission's new bean-to-bar chocolate factory, Dandelion Chocolate (740 Valencia), opened its café component last week. Included on the menu of hot chocolates (served by the cup or pot) and European drinking chocolate is an extra unusual item: cacao fruit smoothies.

This is a rare opportunity to taste the flavor of cacao fruit pulp, which Dandelion likens to lychee (we think it is slightly more tart). If you have traveled to South America or Africa, maybe you've had this fruit, but the only time we've previously spotted it in San Francisco was at one of TasteTV's Chocolate Salons, when sample tastes of fruit flown in from South Africa were offered.

See Also: Dandelion Chocolate: Now Open!

Inside Dandelion Chocolate's Dogpatch Factory

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Friday, January 25, 2013

Class Alert! Master Knife Skills, Soba Noodles, and Valentine's Sweets

Posted By on Fri, Jan 25, 2013 at 2:35 PM

Learn to make Nihachi soba at SF Cooking School on Feb. 16. - FLICKR/M.BREW
  • Flickr/m.brew
  • Learn to make Nihachi soba at SF Cooking School on Feb. 16.

Knife Sharpening and Skills Intensive

Where: 18 Reasons, 3674 18th St., 568-2710

When: Sun., Feb. 3, 11 a.m. to 3 p.m.

Cost: $120 (purchase in advance via Brown Paper Tickets)

The rundown: Josh Donald of Bernal Cutlery will arm you with the right way to take care of your knives and keep them properly pointy. Meanwhile, Bi-Rite Market's John Lee will equip you with knife techniques in this boot camp-like session while you prepare a group lunch. Bring your chef's knife for onsite sharpening; you'll also get a bag of vegetables and recipes to play with later.

See Also: Dish Duel: Tempura Soba

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Shots Fired: Five Restaurant Websites That Make Us Feel Violent

Posted By on Fri, Jan 25, 2013 at 11:10 AM

Bad restaurant sites make people click through for the address.
  • Bad restaurant sites make people click through for the address.

SFoodie has previously fired warning shots to restaurants to get their act together when it comes to making a website. But it seems the industry hasn't listened, and now it's time to name names. These five restaurants may have fine food, but you'd never know it by their terrible websites. These five examples illustrate various archetypes and honestly make us feel like kicking something:

See Also:

- Why Are Restaurant Websites Gaudy and Unusable?

- Our New Hero WordPress Releases Tools for Restaurant Websites

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Thursday, January 24, 2013

Grand Opening, Grand Closing: Bay Area Makes and Breaks Restaurants in Mere Months

Posted By on Thu, Jan 24, 2013 at 12:30 PM

Shanghai Restaurant lasted just four months. - ELIZABETH TICHENOR PHOTOGRAPHY
  • Elizabeth Tichenor Photography
  • Shanghai Restaurant lasted just four months.

Four months ago, we wrote about a brand new restaurant called Shanghai and how it was attempting to break the curse of a space that had previously been home to a five-month restaurant called Gingerfruit and a three-month restaurant with the most-appetizing name of Pudong. The chef came from the recently-closed Shanghai 1930 restaurant and brought a fair standard of fine Chinese cooking with him. Prices were high, but not outrageous compared to other restaurants within blocks of it on Market Street in the Castro.

This week, Inside Scoop SF reports that Shanghai has closed after four months.

See Also:

- Shanghai Tries to Break a Restaurant Curse

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Wednesday, January 23, 2013

Bay Area Products Push Boundaries at Fancy Food Show

Posted By on Wed, Jan 23, 2013 at 12:30 PM

Black garlic candy is much milder than expected. - TAMARA PALMER
  • Tamara Palmer
  • Black garlic candy is much milder than expected.

Our three days spent wandering the aisles at the Fancy Food Show yielded the observation of an awful lot of convenience food and packaging and a lot of the same items we've seen on display there for the past five years. But amidst all that mainstream sameness was a strong pocket of companies actually doing something different and interesting. A number of Bay Area-based companies impressed with brand-new and/or young products to challenge the marketplace.

See Also: Biggest Trend Spotted at The Fancy Food Show: Laziness

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