San Francisco Bay Area rss

Restaurant recommendations, new openings, and highlights from the SF Chowhound community.

CSA 2.0, the New Generation of Produce Boxes

Community-supported agriculture subscriptions have been around since the '80s, but they’ve become increasingly popular over the last decade. Now, an inspiring crop of online options has made CSAs customizable in ways that used to be impossible. READ MORE

4505 Meats, Opening Soon on Divisadero to Blow SF’s Mind

Good meat is a defining amenity of cities these days. There are butcher shops where you can buy goat chops, and restaurants where poutine comes with blood-pudding gravy, and tartare is just not going to be satisfied until it’s on every menu everywhere. Meat is lifestyle. READ MORE

Hudson Standard’s Pear Shrub, My New Cocktail Crush

Shrubs are homey drinking vinegars, tonics in the general sense of things consumed to invigorate. You can sip them straight, I suppose, though most people add fizzy water, or booze, or both. A friend of mine (Modern Farmer’s Jesse Hirsch, who used to live in San Francisco but now roams Hudson, New York) sent me this shrub a couple of weeks ago, a Pear Honey Ginger one from The Hudson Standard. It’s fantastic, sharp and sweet, with musky pear perfume and a peppery ginger burn. I mixed it 2-to-1 with bourbon and sipped over ice. Turned into a lovely afternoon. READ MORE

Hey SF, You Can Taste Stylish Food from Guam

All I know about Guam is that it has a lot of brown tree snakes. Oh, and once on TV I watched Guy Fieri eat some pretty sweet-looking Guamanian food from a truck in Portland (Guy called it the “Guam-Bomb-Dot-Com,” but that’s just Guy). Now I’ll be able to taste some pretty stepped-up Guamanian food in San Francisco. READ MORE

Why Alta CA Is the Zuni Café of Right Now

This is an essay about why I love bistros, disguised as a piece about a restaurant in San Francisco. You should pronounce Alta CA's name like I do, by saying just the first part, Alta, no cah or California, or if you're a stickler, you can verbally spell out the last part when you say it, Alta see-A. I mention this because Alta’s owner is Daniel Patterson, a chef I like a lot. Half of why I admire Patterson is that, after eating his food at Coi, I can say he is a man who thinks a lot about the details. A name with a silent ending is a clue to the quietness of the experience here, a restaurant with an understanding of both history and place, but where you can just get a burger at 1 a.m. and not have to think about much if you don’t want to. READ MORE

How to Cook Corned Beef, with Aaron Rocchino

This is the second part of our two-part corned beef recipe by Aaron Rocchino of The Local Butcher Shop in Berkeley, California. Aaron’s a chef and a butcher, an advocate of whole-beast cookery, and the guy who provides meat to nearby Chez Panisse. See part one for information on choosing the cut, making a corned beef brine, and the virtues of a slow (12- to 16-day) cure. Here in part two, Aaron makes a poaching brine and tells you how to cook and serve your very own corned beef. READ MORE

SF Bar Is Pairing Girl Scout Cookies with Booze

A bar in San Francisco has found some wholesome inspiration for its new cocktail pairings: Girl Scout Cookies. At The Alembic Bar in the city’s Haight-Ashbury neighborhood, General Manager Greg Quinn developed a cocktail pairing menu for classic Girl Scout Cookies like Thin Mints, Samoas, and Do-si-dos. READ MORE

Hapa Ramen’s Taco Pop-Up: Why San Francisco Is Still Fun

Everybody’s writing about San Francisco: our tech boom (different from our tech bubble, unless it isn't), our Google Buses, our restaurants people mistake for Google Bus, the lessons of Tosca and $4 toast. They’re saying San Francisco is the new New York, or maybe it’s the old Easthampton (I get confused), that it’s gentrifying beyond anything anyone knew and loved in 1979, or 1993, or 2011, or whatever year you dropped your cat carrier and your backpack on the stained carpeting of your first-ever San Francisco apartment and felt the warp-shift of destiny over the phone when you said to your old roommate in Philly or Fresno or wherever it is you started that morning, Holy crap, I’m actually here. READ MORE

Colcannon: Awesome Irish Potato and Cabbage Hash

Like boiled dinner, milky tea, and Guinness, colcannon is pure Ireland. Traditionally on Halloween, a pot of potatoes mashed up with kale or cabbage and onions landed on the table for everyone to dip in with spoons, hoping to find the lucky ring or thimble buried in the mash: fun, definitely filling, but from a textural standpoint, boring. It occurred to me that colcannon had been around since at least the 18th century, long before there were food mills or even proper sieves in most homes—there must have been a much more rustic way of doing it back then. I was going for something much more like hash: melted, buttery onions, cabbage that retained some of its crunch, and crispy caramelized potatoes. You’ll never see a colcannon recipe that does this—that smashes the potatoes so that they’re chunky, exposing the interior so that as much of the surface as possible gets crispy, and that caramelizes them in two stages. READ MORE

In SF, Incanto’s Countdown to Closing

Incanto, the Noe Valley Italian restaurant where Chef Chris Cosentino proved masterful at preparing (and popularizing) offal, has announced that their last dinner service will be March 24. The space will reopen as Porcellino, a casual restaurant and market with lunch service and takeout. Make reservations now, if you still can, for the famed Quinto Quarto offal tasting menu.