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Tuesday, April 9, 2013

Food Truck Bite of the Week: Plenty of Bling Without the Grillz at Casey's

Posted By on Tue, Apr 9, 2013 at 12:35 PM

LOU BUSTAMANTE
  • Lou Bustamante

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Casey's Pizza

The Cuisine: Old New York-style pizza

Specialty Items: Pizza

Worth the Wait in Line? At peak lunch time, a total 10 minutes from the end of the line to food in hand.

There are certain dishes, like pizza and barbecue, that inspire opinions, heated discussions, and classifications to such detail that they almost require their own taxonomic rank.

Having worked at a pizza parlor during the length of my high school years, I certainly have my own ideas of what makes pizza good. There is a natural instinct to want to fill up all the space with excess -- the more is better school of pizza and life -- but it's not just about filling up space that make it taste good. It's about the interplay of the toppings and the negative space between them that makes it taste good. The things that aren't there are as important as the ones that are. It's about proper curation. That's part of what makes Casey's Pizza so good.

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Monday, April 1, 2013

Food Truck Bite of the Week: Smoking Out at 4505 Meats

Posted By on Mon, Apr 1, 2013 at 1:35 PM

A sampler platter - LOU BUSTAMANTE
  • Lou Bustamante
  • A sampler platter
Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: 4505 Meats' First Tuesday BBQ

The Cuisine: Meat, most likely topped with more meat

Specialty Items: Anything out of the smoker

Worth the Wait in Line? At peak lunch time, a total 10 minutes from the end of the line to food in hand.

At the weekly markets at the Ferry Building and Mission Community Market (and now its retail store in the Mission), 4505 Meats has been rocking as a mobile food hit-maker, belting out now classic ballads like their Chicharrones, Zilla Dog, and Chicken Yum Yum for a few years now. If you eat meat, you've most likely eaten here.

But once a month, on the first Tuesday of the month (that's tomorrow), they bring a smoker, three different meats, and all the fixins' to the Ferry Building Farmers Market.

See Also:- 4505 Meats' Chicken Yum Yum Sandwich

- 4505 Meats Butcher Shop: Where Dreams Come True

- Hi-Lo BBQ: San Francisco Gets Its Own Barbecue

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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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Tuesday, March 26, 2013

Food Truck Bite of the Week: The Wise Bowl and the Fool

Posted By on Tue, Mar 26, 2013 at 10:40 AM

LOU BUSTAMANTE
  • Lou Bustamante

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Hapa Ramen and Wise Sons Deli

The Cuisine: Food Truck Mash-up

Specialty Items: Seasonally influenced ramen (Hapa Ramen) and Jewish deli classics (Wise Sons Deli)

Worth the Wait in Line? At peak lunch time, a total 27 minutes from the end of the line to food in hand.

There is something oddly alluring about combining two different dishes into one. Before you roll your eyes too far back, hear me out. What about the turducken? The churpumple? Whether it's simply a mad dream to find a combination that multiplies the flavors into an outrageously delicious combo (without going too far into Flavortown), or because I simply spend too much time thinking about food, I had a plan.

One day while waiting my food at the Hapa Ramen stand, I looked over at their neighbor, Wise Sons and wondered, "Why aren't they doing a crossover dish that combines ramen noodles with fresh pastrami?" Intrigued by the idea, I set off to create my own dish that combined the power of both and I would call it the Wise Bowl.

See also: Making a Cherpumple at Home Proves One Long, Hot Mess

Food Truck Bite of the Week: WhipOut Whips Up Some Tasty Sides

Food Truck Bite of the Week: Hoofing Burgers at Fins on the Hoof

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Tuesday, March 19, 2013

Food Truck Bite of the Week: WhipOut Whips Up Some Tasty Sides

Posted By on Tue, Mar 19, 2013 at 9:10 AM

LOU BUSTAMANTE
  • Lou Bustamante
Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: WhipOut

The Cuisine: American cuisine with flair

Specialty Items: Sliders and the sides

Worth the Wait in Line? At peak lunch time, a total 20 minutes from the end of the line to food in hand.

I'm a sucker for sliders. Maybe it's because they look like cute baby hamburgers or perhaps because they cast an illusion of eating less (except you end up eating more of them, like those diabolical miniature Reese's peanut butter cups). The combination of these bite sized burgers and it's first appearance in San Francisco this past Friday, got me in line at the WhipOut truck.

See also: Triple Take: 3 Must-Try Sliders Around Town

Brunch at Sycamore: Stick with Bar Bites & Sliders

Food Truck Bite of the Week: Hoofing Burgers at Fins on the Hoof

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Tuesday, March 12, 2013

Sign of Spring: Off the Grid Returns to Fort Mason

Posted By on Tue, Mar 12, 2013 at 4:10 PM

It's spring, everyone! And that means that Off the Grid is returning to its biggest location in town, Fort Mason. Starting March 22, Off the Grid will be at Fort Mason Center Friday nights with live music, 32 vendors (nearly half of them new this year), cocktails from Alembic and beers from Magnolia. Vendors will be required to debut at least one new menu item a month and regularly update their venue, so your returning favorites should offer new dishes to try.

See also: Food Truck Bite of the Week: Hoofing Burgers at Fins on the Hoof

Food Truck Bite of the Week: The Classic at Belly Burger

Food Truck Bite of the Week: Headbanging to Fryin' Maiden at Brass Knuckle

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Food Truck Bite of the Week: Hoofing Burgers at Fins on the Hoof

Posted By on Tue, Mar 12, 2013 at 10:30 AM

LOU BUSTAMANTE
  • Lou Bustamante
Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Fins on the Hoof

The Cuisine: Cal-Med comfort food

Specialty Items: Lamb burger

Worth the Wait in Line? At peak lunch time, a total 16 minutes from the end of the line to food in hand.

Some trucks fall under the radar for different reasons. Some are sleepers with menus that may not read as well as the food is prepared, while others simply confound with names that are hard to remember. Such is the case with Fins on the Hoof, a food truck that we called something else almost every time it came up in conversation. Hoof and Fin. Fin Hook. Fish Hoof. But don't spend too much time worrying about the name and you'll find some damn fine cooking.

See Also: Food Truck Bite of the Week: Fiveten Deep in Burgers

Food Truck Bite of the Week: The Classic at Belly Burger

Food Truck Bite of the Week: Bowling for Lunch at Bao & Bowl

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Tuesday, March 5, 2013

Food Truck Bite of the Week: Bowling for Lunch at Bao & Bowl

Posted By on Tue, Mar 5, 2013 at 10:40 AM

LOU BUSTAMANTE
  • Lou Bustamante
Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Bao & Bowl Food Truck

The Cuisine: California-Chinese style dim-sum and rice bowls

Specialty Items: The rice bowls

Worth the Wait in Line? At peak lunch time, a total 22 minutes from the end of the line to food in hand.

Some foods were designed to travel: the falafel, the taco, the sandwich, and the bao are just a few of the one-handed wonders that have fueled the growth of civilizations. It's little surprise these items are staples in food truck cuisine. Just a few months out of the gate, Bao & Bowl is bringing its own renditions of dim sum staples like the bao, siu mai, and lotus leaf steam sticky rice, but also a selection of rice bowls served in Chinese take out containers.

See also: Food Truck Bite of the Week: Bao to the Chairman

San Francisco's Top 10 Dim Sum Restaurants

Dim Sum in Chinatown Ain't What It Used to Be

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Tuesday, February 26, 2013

Food Truck Bite of the Week: The Ball Tip Sandwich at Kinder's

Posted By on Tue, Feb 26, 2013 at 11:25 AM

LOU BUSTAMANTE
  • Lou Bustamante

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Kinder's Truck

The Cuisine: BBQ meats on deli style sandwiches

Specialty Items: BBQ sauces, ball tip steak

Worth the Wait in Line? At peak lunch time, a total seven minutes from the end of the line to food in hand.

One thing I've tried hard to do is avoid writing about the food trucks that are part of a much bigger chain of restaurants, since it feels contrarian to the kind of street cuisine I'm seeking out. For example, I might enjoy the breakfast sandwiches from the Melt restaurants, but you probably won't see their truck showing up in this column.

Of course, the second you make a personal rule you'll find a reason to break it. Kinder's, the meat market and deli that started in San Pablo in 1946 that now counts 16 brick-and-mortar locations around the Bay Area and beyond, are all far enough away from San Francisco that unless you regularly trekked out to the deep East Bay, you might not know about them. Combine that with a truck that makes regular appearances in the city and the popularity of the sandwiches, and I knew there was no way I could ignore it.

See also: BBQ Tri-Tip Sandwich at Mayo & Mustard

Porchetta Sandwich at Roli Roti

Flatbread Sandwiches at Vesta

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Tuesday, February 19, 2013

Food Truck Bite of the Week: Rum Pork Tacos at Tango & Stache

Posted By on Tue, Feb 19, 2013 at 11:30 AM

A drink and a bite all in one. With an egg on top. - LOU BUSTAMANTE
  • Lou Bustamante
  • A drink and a bite all in one. With an egg on top.
Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Tango & Stache

The Cuisine: Cocktail-influenced Mexican comfort food

Specialty Items: Anything with the duck or bacon fat masa

Worth the Wait in Line? At 9 p.m., a total 5 minutes from the end of the line to food in hand.

Some weeks are so demanding that at the end of it, you don't just want to drink a cocktail, you want to eat it too. In a taco.

Thanks to Tango & Stache, you can. Serving up a rotating menu of tacos like the Rum Milk Punch Pork Taco ($4, bacon fat tortilla, milk punch-braised pork, toasted coco nib, bacon gremolata) on the menu for the next few weeks, Joshua Wilder Oakley of Tango & Stache gets his inspiration from shaken and stirred.

See also: Carne Asada Tacos at El Tonayense

Food Truck Bite of the Week: BBQ Tri-Tip Sandwich at Mayo & Mustard

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