APPETITE Nothing replaces actually experiencing a cuisine served in its place of origin, but regional dinners are one way of traveling vicariously (and, perhaps, with less of a carbon footprint).Read more »
APPETITE Style-over-substance at popular restaurants grew old in my Los Angeles days. A pretty package matters little if food isn't excellent. In SF, we tend towards the other direction. Thank goodness for places like Gitane, Bix, Foreign Cinema, which manage both — a little style is welcome. With the entry of two new, upscale Chinese restaurants, we get style aplenty. One, the international Hakkasan chain, feels oh-so LA or NY, and the other, M.Y. China, is inside a mall (very Southern California) from famed chef Martin Yan.Read more »
APPETITE As I've often bemoaned, finding authentic 'que outside of the Deep South is a rarity. Case in point: Southpaw opened late 2011 on Mission Street, a BBQ oasis of the gourmet kind, brewing its own beers in a couple in-house tanks. Welcoming staff and flaky catfish impressed me early on, but watery sauces and dry ribs and brisket deflated my BBQ dreams.Read more »
APPETITE Let's be clear: the Bon Vivants crew's newly opened Trick Dog in the Mission — featuring a cocktail menu modeled after a Pantone swatch book — is the hot food and drink destination of the moment (see my early review on the Pixel Vision blog at SFBG.com). But slipping at the bar at these three restaurants, ranging from elegant to festive, offers some of SF's best cocktails with incredible bites on a long winter's eve.
Ringing in the new year is all about celebratory imbibing, but the sometimes dreary days of January likewise call for a cheering pour. It’s a month of planning towards a new year, reaching out for fresh horizons… good reasons to have something quality in the glass, whatever the category. Here are a few worthy bottles, from sake, wine, whisky, even cocktail bitters.
Medicinal and mixable, the glut of bitters released the last few years has all but assured oversaturation. But Brooklyn Hemispherical Bitters ($21 per bottle) stands out. Made in Brooklyn, the focus is on seasonal flavors like popular Meyer lemon, rhubarb or Sriracha. Heat radiates from their savory-sweet blackberry mole or spicy charred pineapple bitters, or a brisk, bitter chill from Icelandic bitters. These are some of the more inventive, elegant bitters on the market.
APPETITE Authentic Asian cuisine of every category is one of California and the Bay Area's strengths, with constant new openings, including Richmond's mellow Daigo Sushi (www.daigosushi.com) and Szechuan outpost Chili House (www.chilihousesf.com). These three spots stand out for one (or a few) reasons.
The Bon Vivants (Josh Harris, Scott Baird, Jason Henton) need little introduction in the drink world, from humanitarian work with their Pig & Punch events -- they're featured in the latest issue of Imbibe magazine -- to unforgettable Bon Vivants' parties. Last Sunday, I walked through the unfinished space of their long-awaited bar Trick Dog. Though it appeared there was much left to be done, in 24 short hours the bar was looking all grown up and open for business, welcoming a slew of early birds and industry folk at 3pm on January 7th.