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Dining, SFoodie ROKA BAR Preview: Drinking and Eating like a Roka Rolla

ROKA BAR Preview: Drinking and Eating like a Roka Rolla

If you've been around long enough, you start to catalog the past lives that certain spaces have had when you see them in a new incarnation. Walking through the dining room of ROKA AKOR to the stairs to reach the…
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Dining, SFoodie Les Elements Patisserie Rocks a Chocolate Espresso Cookie

Les Elements Patisserie Rocks a Chocolate Espresso Cookie

Les Éléments Pâtisserie is the brainchild of Luis Villavelazquez, former pastry chef at Absinthe and current head chef and kitchen manager for La Victoria Bakery. The bakery is his outlet to really express his creativity, making simple treats like cookies…
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Dining, SFoodie The Ferry Building's Italian Doughnut Stand

The Ferry Building's Italian Doughnut Stand

What started out as a Saturday-morning trick to lure in farmers' market shoppers has become an almost daily occurrence: Five days a week, Village Market, the Ferry Building grocer, now sets up card tables outside its store to sell Italian…
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Dining, SFoodie La Victoria and Luis Villavelazquez Roll Out Sunday Taco Supper

La Victoria and Luis Villavelazquez Roll Out Sunday Taco Supper

Slow Sundays Where: La Victoria Mexican Bakery and Café, 2937 24th St. (at Alabama), 642-7120 When: Sun., April 10, starting at 5 p.m. Cost: A la carte pricing; the Slow Sunday special deal gives you one salad, four tacos, dessert,…
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Dining, SFoodie Drinking. And Eating Cupcakes

Drinking. And Eating Cupcakes

Cupcakes, Cocktails, and Crafts Where: Space Gallery, 1141 Polk (at Hemlock), 377-3325 When: Sat., Mar. 26 ― class from 7:30-9 p.m.; market from 9 p.m.-midnight Cost: Class, $13/$20 with drink tickets; market, free The rundown: It's like a Cathy comic…
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Dining, SFoodie Cookie Busts, Modern Pan Dulce, and Trick Muffins: This Week in Food Bloggery

Cookie Busts, Modern Pan Dulce, and Trick Muffins: This Week in Food Bloggery

Five highlights from the blog this week:1. We SFoodie staffers felt like we were running so many stories about local vendors launching their products at the Haight Street Whole Foods (examples: Azalina's kaya, Hapa SF's pinakbet) that John Birdsall interviewed…
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Dining, SFoodie Pastry Chef Luis Villavelazquez Joins La Victoria for Pan Dulce Upgrade

Pastry Chef Luis Villavelazquez Joins La Victoria for Pan Dulce Upgrade

Last…
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Dining, SFoodie SFoodie Advent Calendar, Day 9: Buche de Noel from Les Elements

SFoodie Advent Calendar, Day 9: Buche de Noel from Les Elements

The SFoodie Advent Calendar counts down the days before Christmas/Nondenominationalwinterholiday, one treat at a time. Former Absinthe/Arlequin pastry chef Luis Villavelazquez is all about taking an innovative approach to dessert making. Owner of the new Les Éléments Pâtisserie stall at…
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Dining, SFoodie Les Elements: Luis Villavelazquez Tweaks Classic French Patisserie

Les Elements: Luis Villavelazquez Tweaks Classic French Patisserie

Ex-Absinthe/Arlequin pastry chef Luis Villavelazquez is launching what he calls "a French patisserie for the modern palate" at Ferry Plaza this Saturday. Les Elements will offer a short roster of items ― many of them based on French pastry classics…
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Dining, SFoodie Tartine Launching Second Bread Bakery, Absinthe Loses Its Pastry Chef

Tartine Launching Second Bread Bakery, Absinthe Loses Its Pastry Chef

​The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene.The Feast breaks the biggest news of the day: It's been no secret that Tartine Bakery's Chad Robertson and Elisabeth Prueitt were taking…
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Dining, SFoodie Pickled, Absinthe's Monthly Cocktail Pop-Up, Rolls Out Monday

Pickled, Absinthe's Monthly Cocktail Pop-Up, Rolls Out Monday

You know pop-ups have reached some critical mass of sexy when brick-and-mortars tap into the meme. On Monday, Absinthe bar manager Carlos Yturria trots out the concept for Pickled, the first in a series of monthly cocktail pop-ups at the…
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Dining, SFoodie At Absinthe, Eating Veggies for Dessert

At Absinthe, Eating Veggies for Dessert

We're the kind of eater who doesn't normally crave vegetables in alternate forms (V8 makes us shudder, for example). But we are tickled by Absinthe pastry chef Luis Villavelazquez's sugar snap pea and mint sorbet. Villavelazquez delights in combos that…
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Dining, SFoodie Three's a Trend: Mushroom Desserts

Three's a Trend: Mushroom Desserts

Don't trip: We've learned to love the unfathomable in desserts: bacon, beer-ice cream floats, and salt. Now S.F.'s avant-garde chefs are pushing further with candy cap mushrooms (Lactarius rubidus and L. rufulus), actual foraged fungus that lends earthy depth and…
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