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NY style slice near SFO/San Mateo

"Who ever orders a whole pie at that kind of place?"

Families? Groups? Parties? People who eat there because they like it rather than because it's a convenience food? For millions of people who live in NYC, and the 'burbs surrounding NYC, the type of pizza you don't like is what they grew up on, and what they associate with NY... and what they kvetch about the Bay Area not having.

Coal oven and/or whole-pie-only places might be the thing to seek out in NY, but they aren't the norm and haven't been for generations.

about 2 hours ago
hyperbowler in San Francisco Bay Area

NY style slice near SFO/San Mateo

I personally don't like Arinell's, but if you're going for nostalgia rather than tasting good, you should try it :-)

Pizza slices, even in NY, can be inconsistent. If you're gonna make a trip of it, go to the Mission and try both Arinell's and the Pizza Shop. Order a fresh pie at both, take the rest home. Read the linked article from Kenji for other ordering tips.

Of note more to recent/younger transplants, Presido Pizza Company on Divisadero has garlic knots and a very tasty grandma slice. They're not my favorite NY neapolitan slice, but I couldn't have been happier about the 8 pizzas they delivered piping hot to a late night event.

about 4 hours ago
hyperbowler in San Francisco Bay Area

NY style slice near SFO/San Mateo

I would go to Delfina or Blue Line. For SF discussion of NY slices see:



Regional Chinese roundup 2.0

Oh, and that reminds me to add your find, the PeruCHI truck!


I had some reservations with putting Chifa Peruano http://chowhound.chow.com/topics/42819 on here--- the last time I was there (2013), the server couldn't articulate any differences between their Chinese offerings and those found in general Cantonese/Chinese American places.

But, their current menu has some interesting items:

Judging by the Spanish translations, the sweet and sour pork and chicken are made with tamarind, and they have chicken Chijaukay, which web recipes indicate uses Mensi sauce (麵食, http://www.kikkocorporation.com/produ... a fermented soy bean sauce of some sort).

Regional Chinese roundup 2.0

4th net Shanghainese loss:
Dragon 2000 (Shanghai, Sichuan; Walnut Creek) replaced by Sports bar/Pizzeria


Aruba (Inner Sunset, Taiwanese) replaced by Vietnamese deli

Full House (Burlingame, hodgpodge) replaces Five A's but with identical menu-- one Cantonese Chef, one Shanghai chef ... hodgepodge of Chinese American, Shanghai (appetizers, yan du xian, Shanghai wonton soup, braised pork knuckle, lion's head), Knife cut noodles, noodle soups, jiao zi

New directions for Dish of the Month?

Better yet, we can do what the Cheese of the Month did. There, the community generated a list of foods they wanted to be DOTM. Then, a different volunteer each month choose a highly rated item from that big list, not necessarily the highest rated one.

This would require two initial threads:

Dish of the Month Nominations (June to December 2015)
Volunteers for Dish of the Month Coordinator (June to December 2015)

If you like this idea, chime in or like this message by clicking the heart button.

New directions for Dish of the Month?

Here is how we could implement it:

Each month I could post a call for a volunteer, ideally someone who has not done it before, and the first person to commit can create the report thread and go from there.

Especially during the holiday season, I imagine that people might be loathe to be the volunteer. I don't want to have to play Ben Stein and beg for volunteers though. If there are no takers, I could designate a dish from a list of community approved dishes that we collect once or twice a year (i.e., the suggestion in the original post).

New directions for Dish of the Month?

I like this idea. It sounds like a good way to promote what the site is good at doing, and at the same time get people more engaged. My one hesitation to do this is we would need people to step up to the plate to volunteer. If any 'hound would consider volunteering, please like this message by clicking the heart button.

Check Please: PintxoPote (formerly Donostia) Los Gatos; Red Hill Station, SF; Osmanthus, Oakland 4/30/15

SFBA Dish of the Month (May 2015) - Nominations/Voting

Pot stickers finally make it as a DOTM! Enjoy them in May: http://chowhound.chow.com/topics/1012123

Potstickers : SFBA Dish of the Month May 2015

Join us by eating Potstickers in May and learn more about Potstickers as other Chowhounds eat them too!

To keep things lively, focus on places where you have not eaten potstickers before and report back. Bring pictures!

Potstickers, or guotie or pan-fried jiaozi, are Chinese dumplings that are pan-fried to get the bottoms crispy, and steamed to complete the cooking. And/or vice versa. Most typical in the Bay Area are the crescent-shaped and sealed variety, but there are also examples of open-ended, cigar shaped ones.

Let's talk about overall awesomeness, as well as filling, dough thickness, and shape. In another month, we can cover pan-fried things that use leavened dough (e.g., Sheng jian bao or Shandong pan-fried dumplings http://chowhound.chow.com/topics/1002648 ).

Most orders of postickers come with distinct dumplings, but some places serve potstickers that are connected together by a crepe-like thing (e.g., Joy Restaurant http://chowhound.chow.com/topics/6113... see also http://chowhound.chow.com/topics/984889 ).

You can buy open-ended, frozen potstickers from this vendor throughout the Bay Area. In English, https://translate.google.com/translat... , in Chinese http://www.sayweee.com/store/view/hanson

New directions for Dish of the Month?

Participation in DOTM ebbs and flows, but voting has been weak since we started nearly 3 years ago. Let's try something different.

Here's how we can carry out Felice's suggestion in http://chowhound.chow.com/topics/1009... .
People can nominate as many dishes as they'd like, either by mentioning a new dish or "liking" a dish that's already been nominated. The top three dishes will be the DOTM for June, July, and Aug. I'll be the Dish Jockey and assign which dish is for which month.

If that goes well for Jul-Aug, we can rinse and repeat for the six months window starting in Sept. 2015.

Thoughts? Unless people suggest tweaks to this, I'll open up a voting thread and keep it open for the whole of May.

Oh, and you still have a day to vote the traditional way for May :-) http://chowhound.chow.com/topics/1011732

Sushi Cooking Classes?

A few weeks ago, Perfect Edge Cutlery in San Mateo had a sushi class. You should call them and ask if they'll do it again (as an aside, I highly recommend them for knife sharpening )


Anything new and quick in Japantown? [San Francisco]

Roostertail worked out well--- neighborhood feel, and pretty empty on a Friday night. We ordered simple fare, rotisserie chicken and a salad with green goddess salad. Fresh and good.

1963 Sutter St
(415) 776-6783

Tenroku Sushi, in Japan Center across from the big bookstore on the 2nd floor, is a bit closer to the Kabuki, and an even better suggestion if you have time constraints.

There was a decent variety on the conveyor belt and various items you could order off the menu. Fancier rolls were better bets than nigiri for which the rice is packed too tightly. Vegetable items weren't good--- kimchee cucumber needed salt and a radish roll was also under-seasoned.

My favorite roll was the Mexican Desert Roll which contains spicy crab salad, avocado, and topped with albacore, a spicy sauce, and a thin ring of jalapeno. The chef sears the top with a torch, and this tames the heat of the jalapeno, develops some flavors in the fish, and, combined with some sesame seeds, gives a nutty and smokey edge.

We were stuffed for $27/person + tip, but had room for Humphrey Slocumbe at the Kabuki Theater.

Shanghai Flavor Shop in Sunnyvale

I didn't care for their Sheng Jian Bao-- The fried crust was tough, the meat sludgy. But I will give them credit – – they are the only place in the bay area that makes SJB that contain soup inside-- there is about a third as much soup as you would get it Yang's fry dumpling in Shanghai.

The food at other tables looked pretty good. Any recommendations? The lack of Xiao long Bao is rare for a Bay Area Shanghai place, so props to them for not making a crowdpleasing but poorly executed dish like everyone else

Pacifica Update - Spring 2014

Awesome post, Pamf! I'd never eaten in Pacific before and in a few minutes felt I had a good sense of the basics from your summaries. Rare to find on Chowhound! We wound up having a fun meal at Surf Spot:


Any word on Devil's Slide Taproom?

Surf Spot, Pacifica: Opened this week

This was the perfect spot to bask in the sun after a hike along the recently opened Devil's Slide Trail : https://parks.smcgov.org/devils-slide...

On Sunday afternoon, there was live music and a few spots open on the giant back patio. The menu has standards and a eclectic mix of other stuff: http://surfspoteats.com/menu/index.ph...

Wild boar sliders came two to an order and were juicy and bigger than a McD's burger

Fried calamari and artichokes : nice addition of deep fried lemon slices

Indo kale salad : Brown rice, avocado, red onion, carrots, mint, cilantro, kaffir lime chili vinaigrette

Nasi Goreng : the spicy pickled cucumbers were great, and their combination with the, egg, and Korean BBQ beef, made for a fusion of bi bim bap and nasi goreng (Indonesian fried rice).

SFBA Dish of the Month (May 2015) - Nominations/Voting


SFBA Dish of the Month (May 2015) - Nominations/Voting

What dish do you want to eat in May and learn more about as other Chowhounds eat it too?

Dish of the Month is an activity where we collectively try as many versions of a dish as possible, reporting back with details and photos. Now is your opportunity to vote on or nominate the May dish. Feel free to include a sales pitch with any nominations!

Click the recommend button to vote for existing nominees. You can change your mind up until the deadline. You can also nominate a new dish by replying to this message, in UPPER CASE, with its name.

Voting ends Thursday, April 30th at 11:59pm.

Previous DOTMs:
Papaya salad: http://chowhound.chow.com/topics/1009457
Vindaloo: http://chowhound.chow.com/topics/1006491
Crab cakes : http://chowhound.chow.com/topics/1003842
Roti canai / roti prata : http://chowhound.chow.com/topics/1000724
French Fries: http://chowhound.chow.com/topics/997397
Pho Ga: http://chowhound.chow.com/topics/994015
Hash : http://chowhound.chow.com/topics/990806
Pupusas: http://chowhound.chow.com/topics/987729
Okononiyaki: http://chowhound.chow.com/topics/984395
Biscuits and Gravy: http://chowhound.chow.com/topics/980976
Falafel : http://chowhound.chow.com/topics/977511
Zongzi aka Chinese tamales: http://chowhound.chow.com/topics/974172
Posole : http://chowhound.chow.com/topics/970865
Fish Tacos : http://chowhound.chow.com/topics/967140
Croissants : http://chowhound.chow.com/topics/962041
Shrimp and grits : http://chowhound.chow.com/topics/929654
Jook : http://chowhound.chow.com/topics/926197
Mapo doufu: http://chowhound.chow.com/topics/922472
Pie: http://chowhound.chow.com/topics/918844
Hamburgers: http://chowhound.chow.com/topics/915164
Southeast Asian Fish in Banana Leaf: http://chowhound.chow.com/topics/911479
Hummus: http://chowhound.chow.com/topics/907615
Breakfast Sandwiches: http://chowhound.chow.com/topics/903924
Banh Xeo: http://chowhound.chow.com/topics/900476
Wonton Noodle Soup: http://chowhound.chow.com/topics/896524
Corned Beef: http://chowhound.chow.com/topics/892399
Chilaquiles: http://chowhound.chow.com/topics/888740
Dan Dan Mian: http://chowhound.chow.com/topics/884466
Tamales: http://chowhound.chow.com/topics/880136
Burmese Tea Leaf Salad: http://chowhound.chow.com/topics/875767
Whole Chicken Stuffed w/ Sticky Rice: http://chowhound.chow.com/topics/871657
Cucumber Pickles: http://chowhound.chow.com/topics/866098
Channa Bhatura: http://chowhound.chow.com/topics/861176
Asian Fried Chicken: http://chowhound.chow.com/topics/856748

Regional Chinese roundup 2.0

Third (net) Shanghai closure of the year:
Sha Bistro (Shanghai, Fremont) is closed

These places have been around for a while, but got left off the list:
My Dumpling (Taiwanese, Milpitas) http://chowhound.chow.com/topics/790267
Shanghai Family Cuisine (Shanghai, Milpitas)
Shanghai Noodle House (Shanghai, Fremont) http://chowhound.chow.com/topics/751210

King of Dumplings (Newark) -- I'd put those in the "unknown" jiao zi category. They have hand pulled noodles. I wonder if House of Dumplings, Town of Dumplings, Kingdom of Dumpling/King of Noodles (SF) are all related in some way--- they all have the same cone shaped XLB and similar menus.

Non-standard variations of Xiao Long Bao

Shrimp and loofah XLB at My Dumpling in Milpitas. Anyone been there since 2011?


Dragon Beaux opens. [San Francisco]

Ruth: reheating is a possibility--- they pass them around on carts, but we got ours from the kitchen. We didn't see coagulated stuff on the inside, but suspect instead they were cooked at such a high temperature, or for too long, that they separated

Vincent: Your description seems to line up well. The top of the tart was filled with a shredded translucent substance, gelatin or agar agar?, and I believe I saw an opaque (egg) white layer between the filling and the tart shell.

Yeah, I guess it does provide a contrast to yolk rich custards,

Eden Uighur Restaurant opening on O'Farrell

In Oakland, the same company is opening a Silk road cocktail bar called "Eat & Uighur" (j/k)

Vietnamese or thai or farm to talbe in downtown

+1 on Kin Khao

Buy Adah Bakalinsky's book "Stairway Walks In San Francisco" for hidden spots. It's a book for walking, not for food.

Twin Peaks isn't really a commercial district, and the closest Asian restaurants are pretty lame. Try a search for Vietnamese in the Sunset or the Tenderloin.

Legendary Palace and Hunan

Staples Ad Won't Go Away

It keeps popping up for me to on my iPhone

Apr 21, 2015
hyperbowler in Site Talk

Dragon Beaux opens. [San Francisco]

The a la carte section of the dinner menu lists hand pulled noodles and squid ink hand pulled noodles.

Is that intended for hot pot you cook yourself at the table? One of the reasons I avoid hotpot is I'm prone to overcooking everything and hand pulled noodles in a diner's hands sounds like a recipe for disappointment. Have people had luck with DB's noodles?


Dragon Beaux opens. [San Francisco]

I had enough good items that I'd return, but the meal had a few bombs and overall didn't fulfill my high expectations.

-Baked bbq pork bun : "snowy mountain" bun, with a thin crumbly lid, and gloop-less cubes of bbq pork

Good or very good
-Chicken feet : tender tendons, soft skin, flavorful wine (I think) sauce
-Crab roe Shao Mai
-Pea shoot dumpling
-Pork belly
-Bitter melon with honey
-Kurobata pork bun : hollow buns-- you scoop in the celery and pork filling from a bowl
- Sesame balls with red bean paste

-Lor mai gai (rice, etc. in lotus leaf) : good sausage, rice stuck to the leaf and fell apart
-Taro cubes : rice powder batter too thick and at points dense and not palatable, but taro tasted good. It's a calorie dense item, and the portion is more appropriate for 6-8 people.
- pork xiao long bao : good for a dim sum place. otent and clean tasting broth, but wrapper had some pasty bits. Each XLB is steamed in its own spoon, and a carrot coin separates the XLB from the spoon, adding an odd bit of sweetness. It's served with black vinegar and ginger.

-Broccoli with oyster sauce: limp and overlooked
-Lava bun : the custard separated in two of the three-- the buns dripped a yellow colored oil. Very gross.
-Egg white tart : well, maybe not a bad preparation, but it was the only dish that none found appealing

We had a reservation at 10:15am this Saturday, but out party of four could have walked in without a wait. With tip, tax, and tea, the bill came to $29/person.

3 days in San Francisco

It's still lackluster. The garden surrounding the windmill a few hundred feet away should be looking nice right now.

Dole Whip

"Love Berry" is the dole whip place at Stonestown. The employees wear headbands with tiny mouse-like ears, just small enough to avoid the wrath of Disney.

Their dole whip seems to interleave flavorless frozen yogurt with tinny canned pineapple juice. Maybe that's how it's supposed to be-- it was a popular item. Yogurt itself was better than TCBY, not as good as Easy Breezy (unadorned: I've yet to try EB's fad diet special of fat free yogurt topped with gluten free bacon).