CHEAP EATS Another new restaurant has sprung up at the corner of Castro and 18th St. across from Walgreens. Korean, this time.
There are several problems inherent with writing a pirate sports column embedded within a "food" column in any free weekly paper, even when the "food" column isn't written by your domesticated partner. Which mine is. And don't think I haven't suspected that's how I landed the gig in the first place.Read more »
Returning to my beloved New Orleans, a city I’ve explored extensively via a path laden with jazz, Dixieland, Zydeco, Ramos Gin Fizzes, Sazeracs, Cajun and Creole food, there were ever more finds, both new and classic. The sweltering humid heat of July during Tales of the Cocktail is not ideal weather to fill up on po boys and boudin, but I managed, and in so doing, savored more of the soul of this most soulful of places.
Though I returned to modern day favorites like Cochon (rabbit and dumplings, boudin and fried alligator, thank you) or ordered appetizers and drinks at the bar at brand new Criollo in the Hotel Monteleone, following are restaurants I’d add to my already long, Nola neighborhood lists – and only one real disappointment.
CHEAP EATS And then one day my left foot stuck to the planet and my left knee, under the influence of the opposing team's cornerback, bent backwards. First, two of my teammates tried to help me off the field, and both of them are med students but one is much shorter than me and the other much taller, so the refs tapped us all on the shoulder and said "here. Let us."
They made a kind of a chairlift out of their arms and carted me away. "The fireman's carry," they called this, but I knew that it was not.Read more »
I've read few cookbooks as interesting as The Hakka Cookbook, Sunset Magazine recipe editor and food writer Linda Anusasananan's exploration of her Hakka Chinese roots through the cuisine that the culture's global diaspora has developed. Check out my interview with her in this week's food and drink issue Feast for more on Hakka bites, and the journey that led her to write what may be the first cookbook that shares them with the rest of the world. Better yet, do that and then make the recipe below, an easily-prepared vegetarian dish that works as a fab autumn side dish. Spinach is in-season through the end of November here in the Bay Area. Read more »
More than 50 places in one week… I may not have covered all of Portland this May, but I certainly made a dent. So much so that my Portland reviews are broken up in a four part series. Soaking wet half the week, I biked out to neighborhoods East, West, and North with my usual (if grumpy, cold, and irritable) tenacity to dig in and taste the soul and breadth of a place rather than its veneer. Join me as I drink, and eat, my way through the rainy town up north.
As cocktail bars are required to serve food in Portland, cocktails and food are intertwined – and strong – at many a locale. Though I separate out cocktails and restaurants, there are numerous places where both are worth making your way to so you’ll see some restaurants listed here and in next issue’s Portland restaurant article.
An array of new liquor tastes, and a Whiskyfest recap
NAVY STRENGTH GIN REACHES US SHORES
Unforgettable: my journey to the south of England town of Plymouth and its legendary distillery with Master Distiller Sean Harrison. Possibly the most beautiful distillery I’ve yet visited. I relished drinking Plymouth Navy Strength ($34.99) while in the UK, a bracing version of their classic gin at 57% ABV/114 proof, the preferred gin of the British Royal Navy.
Though still smooth like Plymouth gin, Navy Strength packs a greater botanical punch, enlivening cocktails. The good news is it finally arrived to the US merely weeks ago in September so drink up.
CHEAP EATS After the game we went to the Pilsner Inn to drink with the other team and watch the 49ers. Who, btw, ended up winning that Sunday by twice as much as we did.
Our relatively new li'l football team, like the big ol' San Francisco one, is developing an identity as a defensive powerhouse. I like this. It was the talk of the opposition, down the bar: how we had befuddled the bejesus out of them, to the tune of four interceptions, two returned by Stringbean for touchdowns, and a fumble recovery.Read more »
Inside scoop from Anchor Distilling: A new clear hops spirit, line of Japanese whiskies, rooftop bar, world's most extensive cocktail book library, and more
Anchor Distilling is a local treasure. Fritz Maytag pioneered craft beer and craft spirits in America long before most were even thinking about it. Tracing back Fritz' brewing days to the 1960s puts San Francisco squarely on the map as a leader and trendsetter in beer, while in spirits Fritz -- alongside Jorg Rupf at St. George, and Hubert Germain-Robin of Germain-Robin -- were all pioneering American craft spirits here in Northern California decades before the current renaissance.