When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, it’s a good core workout. If you’re sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More
Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More
December is almost over - the New Year is coming up and everyone is busy drying off from the rain or holiday shopping. Let's take a look at what's happened this month.
Pickup basketball is a weird social phenomenon where a bunch of strangers meet at a designated spot during a designated time to engage in an athletic competition governed by de facto rules established in some mythic rulebook.
PostedByAli Wunderman
on Tue, Jun 7, 2016 at 11:12 AM
via Rodale Wellness
The world of Michelin stars gets ever more competitive for chefs but easier to manage as a diner.
Freddie Prinze Jr. releases the cookbook you’ve been waiting for your entire life
Re member when it was the '90s, and everything was better? Well, the '90s actor famous for having the most stable Hollywood marriage with his wife Sarah Michelle Gellar has finally answered our prayers and published a cookbook. It’s family-focused and rooted in Freddie's New Mexican upbringing. If you buy his book, now he will know what you did this summer. (That joke has been a long time coming.)
PostedByA. K. Carroll
on Tue, Nov 17, 2015 at 5:16 PM
Katherine Williams
Hoppin' John Crispy Pig Ear
A recent change in the kitchen staff at 1300 on Fillmore has resulted in some interesting additions to its Low Country-inspired menu of artfully plated dishes. Later this year, founding chef David Lawrence will be leaving the kitchen of 1300 on Fillmore to open Black Bark, lthe FIllmore's first barbecue joint since 2000. He'll be leaving 1300's kitchen in the hands of the new Chef de Cuisine, Jake Whitlock (of Ichi Sushi).
PostedByAli Wunderman
on Fri, Nov 6, 2015 at 11:00 AM
Ali Wunderman
I’m no Southerner, but there’s a special place in my heart (and my stomach) for innovative but authentic Southern food. That’s why I was eager to try out 1300 on Fillmore’s revamped menu, because I’ll never not be a sucker for fried chicken.
Alfred’s has been a known entity in the world of high-quality dining for almost 100 years, but it seems even the restaurants with the deepest roots aren’t immune from the changes that come with time.
Earlier this month, Dirty Water kicked off lunch service. Yes, the popular axis deer tartare dish is intact and remains a must have — SF Weekly’s Peter Lawrence Kane shared the savory details in his July 15 writeup. The restaurant slash beer brewery slash bar, situated among the ground-floor eateries in the same building that houses Twitter’s HQ, looks like a key part of the eating scene unfolding in the mid-Market area.
Dirty Water's BLTA sandwich is a good take on a summer classic: chunky grilled levain bread lathered with mayo, perky lolla rossa organic green lettuce, juicy tomatoes and sliced avocado. The lunch menu from Chef Chris Fissel (formerly of La Terrasse, Chez Nous & the Beach Chalet) is already steering away from the paleo trademarks that were a part of the restaurant’s summer debut. (In other chef shuffle news, opening Chef Jarad Gallagher is said to be devoting his efforts to the business side of the restaurant these days.)
Avocado toast with sardine, grapefruit, cress, and marash.
Two relatively new SOMA restaurants have decided to expand their offerings.
Mourad, the highly regarded and stunningly capacious ground-floor tenant at 140 New Montgomery, has ventured into lunch terrain. On weekdays from 11:30 a.m. - 2 p.m., diners can gorge on Mourad Lahlou’s salmon with zucchini, cucumber, roe, and basil; basteeya duck with rhubarb, young almond, and verjus; and couscous with brassicas, brown butter, and preserved lemon. Sweet tooth throbbing on ya? Pastry Chef Melissa Chou’s lunch dessert menu includes panna cotta with cherries, rose, and black sesame. And if you really just have no responsibilities beyond enjoying yourself for the remainder of the afternoon, sit back with a Corazon el Fuego (mazcal, tequila, the Iranian honey-vinegar known as sekanjabin, cassis, and habanero).
Giordano Bros.' North Beach location is shuttering, which means that the French fry-stuffed sandwiches will soon be available only in the Mission shop. Elsewhere in the Mission, another starchy, potato-based emergency was averted when, as Uptown Almanac reports, Bender'sis keeping its tater tots in spite of losing its chef and getting a new menu. The pieces fall into place tonight, for Whiskey Wednesday.
Oh God, one of the true linchpins of the Mission dive scene, Amnesia, has been sold to Beth and Craig Wathen of City Beer Store, and two other partners
Capp Street Crap caught it, flagging soon-to-be-former owner Shawn Magee's Facebook post, which mostly highlights the history of Magee's ownership of the "1930s Parisian cafe minus the accents and cigarette smoke." (Magee is also the co-owner, along with Chris Milstead, of Driftwood in the Mission.)
If you have an inkling to read the entirety of Amnesia's Facebook post, please do (it's sweet), but we have bolded the relevant parts, below the jump. Magee emphasizes, in caps, that "AMNESIA IS NOT GOING ANYWHERE," and there's ample reason to believe it, but as my colleague said when I blurted out the news, "We've heard that before."
When the Fort Mason Center revealed that a new restaurant would be going in for the first time since the 1970s, there was an air of mystery about the entire thing. What’s going in there? Why did this take so long? Why was there a decades-long interval between Greens and, well, The Interval?
SF Weekly spoke with Nick Kinsey, Fort Mason Center’s Director of External Affairs, who is fully prepared to give up his smashing view of the Golden Gate Bridge so that restaurant patrons may one day have it.
Millennium was known for its elegant, richly plated vegan dishes.
Well, another one bites the dust. Millennium, the fine dining vegan spot in the Tenderloin, has announced that it will be closing as the hotel that houses it, the Hotel California, has been sold.
Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"
