Food and Drink

Laksa and lemongrass: a tasty Malaysian cooking class

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Azalina was all smiles. Originally from Malaysia, this spunky chef is now part of the incubator cooking program at La Cocina. He taught a Malaysian street food cooking class this week, which Sam Love and I felt very lucky to be a part of. Read more »

10 dishes that'll bowl you over

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Check out this week's Feast food and drink supplement for the best in hidden Bay bites

The bowl, the cradle of sustenance, a definite necessity on those windy, overcast days to which SF is so prone. Here are some of my local favorites, from classic French onion from Chez Maman to Coi's bowl-bound fried egg artistry. 

Pork ramen with buttered corn from Genki Ramen

Ramen, that steaming, succulent noodle soup, is sure-enough Japanese comfort food. Genki does it right, with a well-balanced broth, springy noodles, tender meat, and a heaping spoonful of buttered corn to pack in just a few more decadent calories. Read more »

Attention: Tiny book in your newspaper (Feast is here!)

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Our bi-yearly Feast food and drink magazine hit newsstands today, so strap up your sneaks and step out because you have a lot of dining around to do. Read more »

Gourmet fresh (and cheap)

Warm muffaletta, chicken meatball Reubens, fizzy Kvas ... Market and Rye, Anda Piroshki, and All Good Pizza hit the spot

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7 pretty tea parties

Pastel china, raised pinkies, and steamy pots: these are the city's best tea houses

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caitlin@sfbg.com

Unbeknownst to those whose primary haunt is dingy dive bars and the bottom of a margarita glass, there are as many kinds of tea houses in San Francisco as one-night stands.Read more »

Appetite: Jazzy 1950s-era bar in former newspaper printing room? Believe it

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Bourbon and Branch, Wilson and Wilson, Rickhouse... I've frequented (and written about) each since they opened. Though some tire of the speakeasy concept, Bourbon and Branch led that trend, remaining one of the more transporting places to drink anywhere. I value owner Future Bars' emphasis on setting and will always adore a setting from another era or place, whether you call it speakeasy or not. Taste and quality is crucial, but I'm grateful for that rare bar I can escape to, to feel as if I'm in another time or world, preferably with an excellent drink.

Future Bars' brand new bar, Local Edition, opened yesterday off bustling Market Street near Third (in what was the Manhattan Lounge), full of retro spirit. I visited a couple days before opening to check out the space, and again opening day for drinks, when the line to get in wrapped around the block (hopefully not a sign of things to come?) The underground space has a 1950s-era jazz club feel and is surprisingly large (over 5000 square feet), so even after the throngs entered, it was not full. The bar is sexy and candlit with a stage, restored vintage chairs surrounding low tables, and red bench seats lining the walls.

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Oh high!

Gear up for 4/20 with this smashing recipe from High Times' new cookbook

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caitlin@sfbg.com

HERBWISE Say "cannabis," not "weed." Couch discussion in the language of medicine, not intoxication. There are a lot of rules when it comes to talking about marijuana — and the country's most beloved cannabis publication breaks most of them.Read more »

Smoke and mortality

Can The Dancing Pig's smoked chicken mend a broken heart?

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le.chicken.farmer@gmail.com

CHEAP EATS Earl Butter's dad died, so they cremated him and put him in a cookie jar. Words were said by Earl Butter. I wasn't there, or someone would have laughed at his joke about the Waltons.

On the day that Earl Butter was flying back from New Hampshire, I walked past a new barbecue place in the Castro. It smelled real good. I was hungry. It was lunchtime...

But:

Earl Butter being one of my longest standing and therest-for-me friends, I just kept walking.Read more »

Mummy's the word

Hot players, drizzly victories, and some fine eggs Precita Park Cafe

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le.chicken.farmer@gmail.com

CHEAP EATS The morning after Piggy and the Conch Shells got bonked in the first round of the playoffs, I packed a bag of ice and some turkey jerky and boarded a train for here. I had three days on that train to study my San Francisco team's playbook, but of course I didn't. I hobnobbed with stranger-than-life strangers, listened to Utah Phillips albums, wrote half a book, and just generally stared out the window.Read more »

Cooking without borders

Collaborative cuisine blossoms between the Bay Area and Japan at OPENharvest

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By Cynthia Salaysay

arts@sfbg.com

VISUAL ARTS The aura of old wars was in the room. Sock-footed, sitting on the floor eating bowls of ramen in the old barracks of the Marin Headlands, we were cozy and well-defended from the coastal fog. Once, these barracks were used to keep the Japanese out. But now we were welcoming them in, with every slurp of soup.Read more »