THE WEEKNIGHTER "Come on Stuart. Titties and fried chicken. How can you, of all people, say no?"
They were cajoling me via Twitter. There's probably some hip slang for that, twijoling maybe, but I don't know what it is. Regardless, Mik, Ed, Dottie, and Cait were really giving it to me. And of course I caved. Willpower isn't one of my powers. Plus, Mik was visiting from New York and I'd been meaning to go for so long anyway.Read more »
These days, it's hip to be in the know of well-kept secrets. OK, maybe that's confusing, but what I'm trying to say is there's an ever-growing list of underground events going on in San Francisco, but if you don't know about them, well, than you better start getting on it. Now. I'll give you a hint. Secret restaurants are popping up everywhere and it's the kind of eating experience you don't want to miss out on.
Case in point: this past weekend, Stag Dining Group hosted a clandestine dinner at a mysterious locale, which included a myriad interesting dishes, from Japanese lobster custard to skewered duck hearts in mole sauce.
For me, the words “kombucha on tap” evoke images of endless streams of free-flowing fizzy ambrosia. Unfortunately, while many San Francisco health food markets and juice bars now carry kombucha on tap, kegstands are not an option. Alas, a mere 12 oz. cup of the stuff sets you back anywhere from $3 to $6. Kombucha may be on tap, but as long as it remains on its designer drink pedestal, it’ll cost you. Read more »
The pies that fly out of the oven at Oakland's Boot and Shoe Service make other dough-marinara-cheese combinations look flat and lame. Crispy, brick oven-fired crust, organic toppings and loads of flavor are partly responsible for the prized pizza goodness, but it's also the layers of love baked into every bite.Read more »
No, they're not serving an Easter brunch, but with new chef, Matt Kerley, announced just this week, it's as good a day as any to visit Magnolia Pub ... especially if beer and Scotch duck eggs sound more your speed than a froufrou Easter menu. Kerley keeps the gastropub and farm-to-table approach intact, ever looking for ways to utilize all animal parts in his cooking (from local farms, of course).