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Potrero Hill

Tuesday, July 5, 2016

Please Don't Judge Mac Daddy Til You Eat There!

Posted By on Tue, Jul 5, 2016 at 8:00 AM

South of the Border Mac - PETER LAWRENCE KANE
  • Peter Lawrence KAne
  • South of the Border Mac
San Francisco has not one but two restaurant companies devoted to grilled cheese — each of which has two or more locations. Grilled cheese is the easiest thing in the world to make apart from pouring milk over cereal, but hey, if that's what the people want, then give it to them (at a profit). That said, I feel like grilled cheese is still the standard by which the infantilization of our culture can be judged.

While it’s also an affordable comfort food, mac 'n' cheese has something up on grilled cheese: It’s actually worth standing in line for. Oakland has long had Homeroom, a joyfully tongue-in-cheek take on that staple of Southern cuisine, and now Potrero Hill has Mac Daddy, a mac 'n' cheese-centric restaurant whose offerings forego Homeroom's creamy textures in favor of more toppings (and, at $12-$15, they're a couple bucks higher in price).

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Friday, April 22, 2016

Anchor Gets a Tasting Room for Spirits

Posted By on Fri, Apr 22, 2016 at 8:00 AM

Anchor Distilling Tasting Room - ALAN KROPF
  • Alan Kropf
  • Anchor Distilling Tasting Room
Since time immemorial, Californians had been unable to sample spirits in tasting rooms the way we could with wine or beer. That only changed last January, but the team at Anchor Brewing — under the leadership of founder-savior Fritz Maytag during his 1965-2010 pontificate — had effectively anticipated this moment for decades.

The brewery’s spirits subsidiary — Anchor Distilling, which produces Hophead Vodka, Genevieve Gin, and Old Potrero Straight Rye Whiskey, among other things — has taken advantage of California’s legislative reform, and as of Thursday, April 21, will open itself up to the public for the first time in its 23 years of existence, giving expert-led, hour-long tours and tastings for up to 26 people on Thursdays and Fridays at 2:30 and 4:30 p.m.

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Thursday, February 11, 2016

Closure Double-Whammy: Doc's Clock and Dat Spot

Posted By on Thu, Feb 11, 2016 at 6:15 PM

LOCALSBARGUIDE.COM
  • localsbarguide.com

I hate writing these.

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Thursday, October 1, 2015

Potrero Hill's Dat Spot Has Incredible Fried Chicken (and Bread Pudding)

Posted By on Thu, Oct 1, 2015 at 3:15 PM

PETER LAWRENCE KANE
  • Peter Lawrence Kane

In the former Chez Maman space halfway up Potrero Hill comes Dat Spot Rotisserie & Comfort Food, a dubiously named but spirited restaurant that opened only a few days ago but is already churning out high-quality Southern food, including one of the best fried chicken sandwiches I've ever had.

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Tuesday, August 18, 2015

Pop In To Provender

Posted By on Tue, Aug 18, 2015 at 8:00 AM

Provender owners and brothers Austin & Tony Ferrari - ALI WUNDERMAN
  • Ali Wunderman
  • Provender owners and brothers Austin & Tony Ferrari

I’m going to put my linguistics degree to good use and give you a language lesson. Potrero translates from Spanish to “paddock” or “pasture,” a reminder that parts of San Francisco were once grazing land for farm animals. The word “provender” is derived from Old French, meaning “food” or “provisions,” specifically for those pasture animals. So it’s no surprise that San Francisco’s newest coffee shop by the same name fits in perfectly with the Potrero Hill neighborhood. See how well that comes together?

Provender’s name was an intentional and clever choice by the owners, as it sets the tone for how the cafe syncs up with the surrounding area. The owners are two brothers, Austin and Tony Ferrari, who originally hail from Cincinnati, but who are equally defined by their Italian heritage as by their Midwestern upbringing.

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Friday, May 22, 2015

Tavares Brings São Paulo to Potrero Hill

Posted By on Fri, May 22, 2015 at 12:21 PM

JAMES CHIANG
  • James Chiang

San Francisco has a complicated relationship with chains, but we sure love it when chefs attached to well-known restaurants in other cities set up shop here. São Paulo’s Tavares, named for a newspaper columnist who once lived in the space where the restaurant is now, has won plaudits for its traditional Brazilian fare over the four years it’s been open.

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Friday, September 7, 2012

Braving Brunch: Sweet and Savory Harmony at Plow

Posted By on Fri, Sep 7, 2012 at 9:00 AM

The Plow has a little bit of everything. - JOSH LESKAR
  • Josh Leskar
  • The Plow has a little bit of everything.
Josh Leskar
The Plow has a little bit of everything.
Notorious for its long lines, brunching in the city can easily turn into a whole-day affair. That's why SFoodie is proud to present its newest series, "Braving Brunch," your go-to resource for navigating the mid-morning meal.

The Spot: Plow

The Neighborhood: Potrero Hill

The Cuisine: New American

Specialty Item: The Plow

Worth the Wait? Definitely

The most difficult part about brunch? Deciding between sweet and savory once it finally comes time to order. Sure, you could share, but at Plow, they've already anticipated your internal debate and solved your woes even before you set foot in the door.

Tucked away in the hills of Potrero, Plow exudes a warm, comforting, homey ambiance thanks to a cozy space, friendly staff and finished wood décor sourced from the Bay Area. You almost get the feel of an upscale diner, with one long counter overlooking the kitchen, tables lined against enormous windows overlooking the 18th Street, and even a few spots outside along the sidewalk.

While Plow offers a solid range of brunch fare, your best bet is to satisfy both sweet and savory sides simultaneously with their signature dish, aptly named "The Plow." Two eggs your style, two lemon ricotta pancakes, a choice of house made pork sausage, bacon, or chicken-apple sausage, and their famous crispy potatoes all pile onto a single plate to produce four mini-meals in one.

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Wednesday, July 18, 2012

Pacific Brewing Laboratory Wants to Meet You

Posted By on Wed, Jul 18, 2012 at 5:40 PM

PACIFIC BREWING LABORATORY
  • Pacific Brewing Laboratory

In today's culinary landscape, artisan producers are stars. With the surging popularity of craft beer, local brewers are no exception. Much like your favorite band, the folks at Pacific Brewing Laboratory started out in a garage, and are almost always surrounded by mountains of booze. Unlike your preferred hair metal band, however, you don't have to engage in acts of questionable morality to get backstage to meet these guys. In fact, all you need to do is show up at Whole Foods Steep Brew on Friday evening with a handshake and a smile. Instead of waking up the next morning with a smashing headache and a Twisted Sister tattoo, you'll be treated to Pac Brew Labs' newest creation -- Squid Ink Black IPA aged in Cabernet barrels. Become a groupie here:

Pac Brew Labs Meet the Brewers/ Barrel-Aged Squid Ink Release

Where: Whole Foods Steep Brew, 450 Rhode Island (at 17th St.), S.F., 552-1155

When: Friday, July 20, 5 to 8 p.m.

Cost: Pay per drink

What: Chat with the brewers about the recent growth of the brewery while enjoying Squid Ink Black IPA, Nautilus Hibiscus Saison, and Squid Ink aged in Cabernet barrels.

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Monday, April 2, 2012

Ecco Coffee's Potrero Hill Cafe Finally To Open ... Some Day

Posted By on Mon, Apr 2, 2012 at 3:45 PM

ecco.jpg

Almost two years ago Sonoma's Ecco Coffee was seemingly about to explode onto the streets of San Francisco. Chicago coffee giant Intelligentsia had announced an acquisition of the little company started by Andrew Barnett in 2006, and word was that Ecco was looking to open up a roaster and cafe in the abandoned ID Home building at the intersection of Mariposa and Mississippi. Dedicated coffee lovers waited eagerly ... and waited. Until now.

Late last week Ecco Roasting Manager Gabe Boscana broke the news to SF Weekly that, yes, a roaster was up and running and, yes, a cafe attached to the roaster was on its way. Though he's still holding some information back, when we asked about the timeline of the project Boscana said, "Soon. We are still going through the permit process. We're doing everything right and carefully." 

Of course, we all know what it means for a San Francisco restaurant to deal with the red tape of the city's permit world, so just to be safe maybe we should expect "soon" to be a good deal further off than we might wish.

                                            Noah Sanders tweets at @sandersnoah.
                       Follow SFoodie on Twitter: @sfoodieand like us on Facebook.
 

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Wednesday, March 21, 2012

Papito's Pollo Empanizado Quesadilla Brings New Promise To A College Staple

Posted By on Wed, Mar 21, 2012 at 3:30 PM

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The quesadilla has become a staple of late night drunken consumption. Frat boys the nation over have staved off the gnarliest of hangovers with hunks of cheese, possibly smothered in Sriracha, sandwiched between two crisply grilled circles of tortilla.

It's a simple, filling staple of Tex-Mex cuisine, one you might have gotten used to ignoring on menus with a more dynamic set of dishes. Papito's, the Mexican little brother of the Chez Papa/Chez Maman family, has married the classic finesse present in so many of their traditionally French-tinged dishes to this lowest common denominator of chow. The result is rather special.


The tiny, brightly lit space on Potrero Hill offers up a wide variety of quesadillas to dig in to. For first-time diners, we suggest the three hefty triangles of the Pollo Empanizado. From its arrival at your copper-topped table, the quesadilla outdoes its traditional brethren. There's no greasy, floppy cheese pancake here. Instead, its three wedges of La Palma's tortilla, grilled to a flaky crisp, stuffed to bursting with ample chunks of deeply fried chicken, vibrant purple cabbage slaw, the requisite amount of gooey cheese, and a thick smudge of guacamole. 

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