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Richmond District

Thursday, February 11, 2016

Cassava re-opens with updated kitchen and swanky new items

Posted By on Thu, Feb 11, 2016 at 8:00 AM

COURTESY OF CASSAVA
  • Courtesy of Cassava

After closing for kitchen renovations early this year, Cassava has re-opened their doors to the Outer Richmond and to foodies everywhere. The restaurant's biggest changes—a new electric hood, induction burners, and a tabletop fryer — may go unnoticed by the average diner, but the revamped dishes that come from the kitchen of executive chef and co-owner Kris Toliao will not.

Stewed lamb cheeks with slow roasted cauliflower, fried chick peas, and scallion oil is one of several noteworthy new items on the menu, which remains much the same as before, with a half a dozen starters ranging from house-stuffed chorizo to a Chioggia beet salad, a modest selection of entrees, and a four-course prix fixe option for $42. Not to be missed is the signature house-smoked trout, served with whipped crème fraiche, harissa, arugula, and toast. As opposed to smoked salmon, which is full of healthier omega-3 fats, trout contains omega-6, I learned from co-owner and hostess extraordinaire Yuka Ioroi.

"It's the same as bacon" she said with a wink. It's also remarkably addictive.

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Thursday, November 19, 2015

Eat This: Pupusas at Liquor Express & Deli in the Richmond

Posted By on Thu, Nov 19, 2015 at 8:00 AM

Pupusa plate: the pork on top, the zucchini and cheese on the bottom. - BETTY WANG
  • Betty Wang
  • Pupusa plate: the pork on top, the zucchini and cheese on the bottom.


Last week, I discovered that delicious pupusas could be found right in my own neighborhood in the Richmond, and in a small nondescript liquor store (Liquor Express & Deli) no less. The Richmond District blog reports that the owners are new. However, a quick Yelp search yielded a smattering of results that indicated the spot had been slinging homemade Salvadorian deliciousness for years now, perhaps with different proprietors? Whatever the case is — maybe just the power of a sandwich board with "PUPUSAS!" scrawled on it for me — it was a done deal. Regardless of how timely this announcement may be, it still stands that if you haven't yet tried a pupusa, from here or in general, they are delicious and you need to.

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Friday, October 9, 2015

Pizza Orgasmica Closes on Clement

Posted By on Fri, Oct 9, 2015 at 6:00 AM

EPICROADTRIPS.COM
  • epicroadtrips.com

Sad news for people who want their pizza experience to be like a 1990s Clairol Herbal Essences commercial: Pizza Orgasmica on Clement Street has closed its doors. The Richmond Blog spotted a note on the door thanking the neighborhood and referring would-be patrons to the remaining Fillmore Street, San Rafael and Embarcadero One locations, to get their Latin Lover, Ménage à Trois, or Doggie Style pies.

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Tuesday, October 6, 2015

KoJa Kitchen's First San Francisco Restaurant Location Now Open

Posted By on Tue, Oct 6, 2015 at 11:00 AM

A BBQ beef koja and Kamikaze fries. - BETTY WANG
  • Betty Wang
  • A BBQ beef koja and Kamikaze fries.

Beloved food truck KoJa Kitchen has finally anchored down its first restaurant location in San Francisco (they currently have a storefront in Berkeley as well), taking over the spot of a former nondescript coffee shop on Clement Street between Fourth and Fifth avenues.

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Thursday, July 30, 2015

Sous Chefs Take Center Stage at Marla Bakery's "Sousdays"

Posted By on Thu, Jul 30, 2015 at 1:30 PM


Mint chocolate chunk ice cream sandwiches and watermelon popsicles - ALEXIS KATSILOMETES
  • Alexis Katsilometes
  • Mint chocolate chunk ice cream sandwiches and watermelon popsicles

We live in a weirdly beautiful age in which hearts beat as quickly at the thought of seeing David Chang or René Redzepi as they do about spotting one of the Kardashians. All right, maybe that’s a bit of an exaggeration, but you get what I mean. It’s the heyday of the celebrity chef. But when we say “chef,” what oftentimes comes to mind is the name whose name is at the bottom of the menu or the bleached-blonde Food Network star who patronizes places based on his producer’s love of alliteration.

At the risk of being the shatter-er of dreams, I will go out on a not-so-long-limb and tell you that the big name chef isn’t always one actually cooking your food. Yes, that's correct; there’s a very good chance that your steak reached a perfect medium rare and your frites were crisped to a beautiful golden brown by the sous chef(s).

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Thursday, November 1, 2012

Really, Really Good Sandwiches in the Richmond

Posted By on Thu, Nov 1, 2012 at 2:35 PM

BAY EWALD
  • Bay Ewald
Angelina's Café, nestled on California and 22nd Avenue, is one of the Richmond District's hidden gems. Bustling with a lively and spirited neighborhood vibe, Angelina's is the perfect place to venture when you have a hankering for a mouthwatering sandwich, side dish, and soda pop.

See also:

- Porchetta Sandwich: Carmel Pizza Co. Wins Lunch

- Bar Tartine Sandwich Shop: Worth Some Time in Line

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Friday, October 26, 2012

Braving Brunch: Refreshing Japanese Breakfast at Cassava Bakery + Cafe

Posted By on Fri, Oct 26, 2012 at 1:30 PM

REBECCA HUVAL
  • Rebecca Huval

Notorious for long lines, brunching in the city can easily turn into a whole-day affair. From wait times and signature dishes to ambiance and drink selections, Braving Brunch is your go-to resource for navigating mid-morning meals.

The Spot: Cassava Bakery + Cafe

The Neighborhood: Outer Richmond

The Cuisine: New American

Specialty Item: Japanese Breakfast

To Americans, breakfast means Belgian waffles doused in syrup, fried eggs, and greasy sausage -- in other words, fat, fat, and more fat. But to the Japanese, it means a meal loaded with iron, fiber, and protein, all subtly flavored without the help of grease. Earthy miso soup, koshihikari steamed rice, and gooey soybeans rule the day.

See also:

- Braving Brunch: Sweet and Savory Harmony at Plow

- Braving Brunch: No Wait Makes Sweet Potato Waffles Even Sweeter

- Braving Brunch: Long Lines, Heavenly Eggs Benedict at Mission Beach Cafe

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Thursday, October 11, 2012

Angelina's Halloween Cookies: No Trick, Just Treat

Posted By on Thu, Oct 11, 2012 at 7:00 AM

BAY EWALD
  • Bay Ewald

When I was younger I marked the changing seasons by the rotation of holiday-themed cookies on display at my favorite bakeries. And the best thing about reverting back into my childlike state of pre-holiday excitement as an adult is that I am no longer told "not before dinner" as I gaze longingly into the glass case full of sugary delights.

See Also:

Yes, the Gluten-Free Movement Has Finally Reached Your Halloween Bucket/a>

Fall is Here, Bring on the Pumpkins

Two Local Pumpkin Beers to Get You Excited About Fall

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Monday, May 14, 2012

Eats Fills Cozy Brunch Niche in the Richmond

Posted By on Mon, May 14, 2012 at 10:00 AM

Chorizo polenta with poached eggs
  • Chorizo polenta with poached eggs

Come Sunday morning, most San Franciscans head to the Mission for a fix of bottomless Bloody Marys and breakfast sandwiches stacked with house-cured salumi and local cheese. But Eats, located in a cute corner of the Inner Richmond, reminds us that the brunch "scene" in this city is more varied than we already imagined.

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Friday, May 4, 2012

Number 7: Hakka Restaurant's Stuffed Tofu

Posted By on Fri, May 4, 2012 at 12:00 PM

Hakka Restaurant's pan-fried stuffed tofu. - JONATHAN KAUFFMAN
  • Jonathan Kauffman
  • Hakka Restaurant's pan-fried stuffed tofu.

SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition


sfoodie_50_2012_logo_thumb_200x200.jpg

Look over the large parties dining at Hakka Restaurant and you'll see any number of Hakka and Cantonese feast-day dishes: chicken stuffed with sticky rice, pork belly with preserved vegetable, fried crab with salted egg yolks. Chef Jin Hua Li executes them all beautifully, which is why SFoodie's favorite dish at Hakka Restaurant is one of his homiest: the pan-fried stuffed tofu.

You sense the care he puts into the dish only when you taste it, first sliding your chopsticks through the soft tofu, revealing its quivering, custard-like texture. It's a pain to scoop out quarter-sized divots from that tofu, and then pan-fry it without ripping big chunks off of the tender squares. And yet the stuffed tofu isn't a delicate dish; the olive-sized ball of ground meat in the center of each tofu cake turns out to be pork mixed with ginger and salted fish -- a wallop of umami, the kind you can taste all the way to your sinuses. That contrast, between the jiggly and the meaty, is what makes such a simple dish taste like it belongs on a banquet. Even a Tuesday night banquet with a couple of friends.

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