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Thursday, February 28, 2013

9 Places to Celebrate Quail in the Bay Area

Posted By on Thu, Feb 28, 2013 at 4:45 PM

Fried quail at State Bird Provisions. - TAMARA PALMER
  • Tamara Palmer
  • Fried quail at State Bird Provisions.

State Bird Provisions, that little restaurant named the best one to open in America last year by Bon Appetit, is admittedly built off of that titular Golden State bird, the quail. Here, it's fried in a coating that incorporates croutons from bread baked in-house and pumpkin seats and set atop a bowl of lemon-stewed onions. And while quail isn't the most exotic inclusion on a menu ever -- it's been in nachos on the Chevy's menu for eons, for example -- State Bird's celebration of the teeny tiny treat has inspired more chefs to take a closer look at quail.

See also: Pancakes Are For Dinner at State Bird Provisions

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Tuesday, January 22, 2013

Biggest Trend Spotted at The Fancy Food Show: Laziness

Posted By on Tue, Jan 22, 2013 at 2:20 PM

This year, it's all about Gangnam Ramen. - TAMARA PALMER
  • Tamara Palmer
  • This year, it's all about Gangnam Ramen.
Right now, the last samples are being snarfled down at Moscone Center for the conclusion of the three-day and 38th annual Fancy Food Show. More than 17,000 attendees attempt to taste as many of the 80,000 products on display from 35 countries over the course of three days, and it's enough to bring even a professional food taster to her knees.

A panel of trend forecasters and other culinary experts settled on five major trends that they saw at this year's event: Botanical beverages, "oil nouveau" (tea oils, seed oils etc.), blue cheese, seeds, and bananas. We noticed these ideas in abundance as well (and marveled at new applications such as Oregon cheesemaker Rogue Creamery's blue cheese powder), but the trend we noticed most was laziness.

See Also: Rules for Maximizing Your Fancy Food Trip

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Friday, December 7, 2012

Welcome to the Era of the "I Ate Sichuan Peppercorns With Danny Bowien" Piece

Posted By on Fri, Dec 7, 2012 at 1:00 PM

Bowien in the dumpling station at Mission Chinese Food, several years ago. - ALEX HOCHMAN
  • Alex Hochman
  • Bowien in the dumpling station at Mission Chinese Food, several years ago.

Last year, everyone in the national food media was going wild over Copenhagen's Noma and its forager chef, Rene Redzepi, to the point where Eater started tracking the evolution of the "I Foraged With Rene Redzepi Piece." The fascination with New Nordic has since waned, but there's a new story to take its place: the "I Ate Sichuan Peppercorns With Danny Bowien Piece," which has run in GQ, Bon Appetit, and New York on the heels of Mission Chinese Food's opening in Manhattan. I'd bet good money that more will follow.

See also:

- What the Hell Is Danny Bowien Thinking? A Snapshot

- Someone Besides Us Takes Notice of Danny Bowien

- Mission Burger/Mission Street Food's Danny Bowien: The SFoodie Interview

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Wednesday, December 5, 2012

'Tis the Season for End-of-Year Food Trend Lists

Posted By on Wed, Dec 5, 2012 at 12:00 PM

Farmers' markets: So hot in 2013! - FLICKR/NATALIEMAYNOR

Time for another trend list! Facing off against Andrew Freeman & Co.'s prediction that toast and weird meat cuts will be big in 2013, and Technomic's prediction that 2013 will be the year of vegetables and ancient grains, we've got another food trendspotting contender in the ring. This time it's the National Restaurant Association, and their list is only remarkable in its predictability.

See also:

- Best Practices for Writing End-of-Year Food Trend Lists

- Food Trendspotters Now Predicting 2013 Will Be Lamest Year Ever

- Trendspotters Predict 2013 Will Be Year of Toast, Ancient Grains, Shared Pig Heads

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Friday, November 23, 2012

Black Friday: Where to Eat Black Food Today

Posted By on Fri, Nov 23, 2012 at 11:00 AM

Blowfish, Sushi To Die For's black Beauty Roll. - TAMARA PALMER
  • Tamara Palmer
  • Blowfish, Sushi To Die For's black Beauty Roll.

Since Black Friday has come to symbolize a dark day of consumerism wherein people are willing to camp out overnight in the cold for a cheap television set, we're taking the meaning back: Today is a perfect day to enjoy black food.

While we're not sure if it's safe to eat the locally-made Red Vines' Black Licorice again just yet, our favorite black food that won't poison you has to be the gorgeous Beauty Roll from Blowfish, Sushi To Die For. It's a maki that's filled with scallop tempura and crab and surrounded by sushi rice that's been colored black with squid ink.

See Also:

- Red Vines Black Licorice Recall Expanded, More Lead Found

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Tuesday, November 20, 2012

Food Trendspotters Now Predicting 2013 Will Be Lamest Year Ever

Posted By on Tue, Nov 20, 2012 at 12:05 PM

Veggies: so hot next year. - FLICKR/MARTIN CATHRAE

Food trendspotting firm Technomic has come out with its annual predictions for what's around the corner in the food world, and claims that 2013 will be the year of ... the vegetable. Now the only question remains: Is this better or worse than the 2013: the year of toast forecasted by local consulting firm Andrew Freeman & Co.?

See also:

- Trendspotters Predict 2013 Will Be Year of Toast, Ancient Grains, Shared Pig Heads

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Friday, November 9, 2012

Burrata and Hand-Pulled Mozzarella Are Not Cheesy Trends

Posted By on Fri, Nov 9, 2012 at 12:45 PM

Burrata and frybread at State Bird Provisions. - TAMARA PALMER
  • Tamara Palmer
  • Burrata and frybread at State Bird Provisions.

Cracking into the year's umpteenth portion of burrata (fresh cheese made of mozzarella and cream), this time over frybread at State Bird Provisions the other night, and a trendy thought occurred. Like sliders or tacos, burrata has officially achieved near-ubiquity on San Francisco menus. But unlike those dishes, burrata's omnipresence is a most welcome wave, and we've yet to find a version around these parts that is not competent. Drape it over meatballs, in sandwiches, pasta, or bread, or just plop it on the plate -- and we're gonna come a-calling.

See Also:

- Turns Out a Giant Meatball Topped With Burrata Is 100 Percent Delicious

- The Corner Store's Fried Green Tomato Sandwich Makes a Cal-Southern Spectacle

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Thursday, November 8, 2012

Eat to The Beat: DJ-Assisted Weekend Brunches Still in Swing

Posted By on Thu, Nov 8, 2012 at 12:00 PM

Bacon and cocoa nib waffles at "Remix Brunch." - TRACE RESTAURANT
  • TRACE Restaurant
  • Bacon and cocoa nib waffles at "Remix Brunch."

The trend of brunch served with a side of music has been cooking in the Bay Area for a few decades now; old club kids might remember Boogie Buffet, a weekly Sunday party in San Francisco held in the mid-Nineties where food was set to a chic beat. Today, like waffles and syrup, it's still a great combination to begin (or, in some disco-smeared late night cases, end) the day that's being adopted in restaurants large and small. Here's a few that have caught our ears lately:

See Also:

- San Francisco's Top 10 Brunches

- Nopa's Custard French Toast is the Best I've Ever Had (Sorry, Mom)

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

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Tuesday, October 23, 2012

It's Pumpkin Season! 10 Ways to Celebrate

Posted By on Tue, Oct 23, 2012 at 9:55 AM

Pumpkin beignets at Prospect. - PROSPECT
  • Prospect
  • Pumpkin beignets at Prospect.
Pumpkin season is firmly underway, and it's a relief to know that the fine restaurants of San Francisco are exploring the ingredient's beautiful versatility rather than just reaching for a can opener. It's being used in sweet as well as savory applications and is even finding its way into a cocktail shaker. Here's a little taste of what local chefs are cooking up with pumpkin.

See also:

- Two Local Pumpkin Beers to Get You Excited for Fall

- Class Alert! Master Sugar Skulls, Pumpkin Pie, and Chutney

- Fall is Here, Bring on the Pumpkins

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Wednesday, October 17, 2012

Trendspotters Predict 2013 Will Be Year of Toast, Ancient Grains, Shared Pig Heads

Posted By on Wed, Oct 17, 2012 at 6:27 PM

Josey Baker's toast at The Mill. - ANNA ROTH
  • Anna Roth
  • Josey Baker's toast at The Mill.
Local hospitality and restaurant consulting firm Andrew Freeman & Co.'s annual trendspotting food forecast has just come out, and it proclaims 2013 the year of toasted bread. My very first story for SF Weekly was on Josey Baker's toasts, so I'm feeling a little smug about that, but mostly sorry that 2013's hottest trend is so lame.

See also:

- Toast of the Town: Josey Baker's Bread Is Back

- Fruit and Vegetable Leathers Transform Into Fine Dining Treat

- Sriracha is the New Salsa: Freeman Forecasts 2010 Restaurant Trends

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