b. patisserie bakery opens in Lower Pac Heights
Check out the following story: b. patisserie Sweetens Lower Pac Heights, Starting Today – Eater Inside – Eater SF.
We were fortunate enough to try the kouign amann, sort of a hockey puck formed of buttery, flaky and compressed pastry layers thus dipped in sugar. This is an amazing and beautiful thing. And, a meal in itself. The other items described in the link above merit your swift attention, notably some fun macaron options. Savory lunch items, too! This is a major local opening folks, do go.
if you’re looking for a great gift idea. . .
Lots of ideas for a great gift (round up below) and if you’re looking for a fun afternoon of browsing, check out the Renegade Craft fair today if you’re in San Francsico, LA, Chicago, NYC or London. We’ re not huge fans of large retailers for gifts. We prefer giving (and receiving) something unique, handmade and best of all, local. Those gifts have heart. They might even be green. Keep your eyes peeled for artisans who explore REUSE in making their items rather than using virgin materials. Maybe they’re using recycled materials, too. How about food products, grown and packaged locally? If your vendor is local, you can be assured the carbon footprint in distribution is low.
So follow the link and learn more about the fair and if you can’t go, look for local artisans in your community… San Francisco Holiday Info « Renegade Craft Fair.
Here are some other ideas for you San Francisco folks:
Letter Press stationary, handmade cards and screen print dish cloths by
ink.paper.plate Press or Coffee n Cream Press
Beautiful hand cut wooden products, like cutting boards, stools, etc:
Local Honey grown by the busy bees at Hayes Valley Farm
HONEY!! **
(**note, this is a the last year for Hayes Valley Farm and their project, Project BEE – Cause. Get the last jar of honey from this amazing experiment in permaculture!)
Give a *Reusable bag* filled with *reusable stainless steel mug* and colorful *microfiber cloths*, make yourself a little gift that speaks Green; )
Support local certified SF Green Business , and baker, Mission Pie. Supporting them you’ll also be supporting their outreach to inner city kids, teaching them how to farm.
Get a basket of baked goods at our favorite bakery, Thorough Bread and Pastry. Supporting them supports the students of the San Francisco bread making institute.
Get some cheese to go with that bread: La Fromagerie (2425 3rd Street, SF). They have raw milk cheese!
And jars of amazing peanut brittle or handmade marshmallows at Mr. and Mrs. Miscellaneous.
Leopolds Owners Take The Old Long Bar On Fillmore – Expansionwire – Eater SF
Leopolds Owners Take The Old Long Bar On Fillmore – Expansionwire – Eater SF.
Pal’s Take Away Moving – Eater SF
From Eater SF: “As previously suspected, the beloved sandwich makers of Pal’s Take Away are really moving out of Tony’s Market, and it’s happening “sometime after January 2013.” Owner Jeff Mason wants a new Mission location with a full kitchen: for better sandwiches, more tables, and expanded hours. Check out the Kickstarter video with cameos from Josey Baker, Richie Nakano, and Roli Roti’s Thomas Odermatt. [EaterWire]
Story via Pal’s Take Away Moving – Eater SF.”
Great food and good cheer at Pal’s, all made from hyper local sources! David Knopp (left) and owner Jeff Mason share a light moment behind the counter during a busy lunchtime at Pal’s Take Away. Photo: The Chronicle
MUS-e-YUM notes:
We encountered Pal’s Take away about three years ago in 2009 (rumor had it that amazing sandwiches were being served at lunchtime from the counter of the deli in Tony’s Market, a nondescript corner market in the Mission. Rumors proved to be true!) For a while we were obsessed in particular with the Wednesday tradition started at Pals, a rotating guest chef would create a special sandwich, available only on that day. From Jake Godby of Humphry Slocombe to Danny Bowein of Mission Chinese Food, Pal’s had guest chefs that pulled from the best of the San Francsico food theme, creating fantasy sandwiches. Indeed, there was a lot of great fun happening at this surprisingly little place, and we have had a lot of amazing food there. We here at MUS e YUM wish the owner Jeff Mason well on his new venture and look forward to following his food!!
Here’s what Jeff has to say about his food:
“The idea for Pal’s started A couple of years ago,when I thought that it would be a great idea to open a small take out sandwich counter that serves clean, great tasting new twists on old favorites at a reasonable price using all fresh,organic local ingredients from my grower friends and neighborhood backyard gardens.”
Look for the Pal’s TakeAway logo
Pal’s Take away
2751 24th Street (( at the corner of Hampshire ))
San Francisco, CA
(Pals is inside Tony’s Market)
best burger series, the Kronnerburger pop-up
Kronner Burger logo
WE LOVE the pop up phenomenon that has become just one part of the food scene in San Francisco. The format brings rapid iteration to the streets, for a night or two a week a chef can try out a new concept, enjoying low overhead that frees the maker of the food to be experimental. The atmosphere is fun, full of foodie anticipation, and the owner of the space can bring a lot of variety to the neighborhood by trying different chefs on different nights for limited runs.
Brunos has hosted some very successful pop ups in the recent past, like Brunch Drunk Love. Now, the space gives way to burgers on Sundays and the oft overlooked Monday nights. If the concept, called KronnerBurgers, continues to do well, look for the owner to go full time and, by the sound of the menu, it just might. We wonder how the addition of bone-marrow to the burger enhances the umami experience… We’re always looking for the best burger, so look for a review soon.
Thanks Inside Scoop SF for the story! Inside Scoop SF » The KronnerBurger era begins at Bruno’s.
Right on schedule, Chris Kronner kicked off his KronnerBurger project at Bruno’s these past Sunday and Monday nights; to be specific, he’s inhabiting the little side area to the left of Bruno’s, a dark room usually reserved for weekend club crowd overflow.
The opening menu (click here to view) will be tweaked continually, but the most recent incarnation included a crab burger ($14), fries ($4), a wedge salad ($10) and of course, the signature KronnerBurger ($11). Marrow in various forms was also involved.
On the booze side, Gabriel Lowe (Locanda) will be on cocktail duty going forward. Sayre Piotrkowski (St. Vincent) will help out with the beers, and Sutton Cellars is going to provide a Basque-style cider.
So the important part: the schedule. For now, Kronner will be slinging burgers on Sunday and Monday nights for sure. This Saturday (12/1), he’ll be open for “happy hour” from 4:30pm-8pm.
In the coming weeks, he expects to continue to expand hours and days of operation, with the eventual goal of being open 7 days a week. Stay tuned and tune into Facebook for updates and specifics.
KronnerBurger: 2379 Mission Street, near 20th; kronnerburger.com
· Previously: Chris Kronner and his burgers descend upon Bruno’s [Inside Scoop]
For the Yigit Pura fans
If you’re a Yigit fan (like us!) here’s some news that you’ll enjoy. He’s coming back to TV thanks to the Millionaire Matchmaker. The best part? This show is all about documenting not his cooking prowess but rather, his dreamy, romantic side. Make a date to watch. Still, we’re rather glad that he works out at our local gym so that we don’t have to wait quite so long between episodes to see him.
Thanks to Eater SF for sharing:
Bravo announced the “clients” participating in the next season of Millionaire Matchmaker, and one of them is Yigit Pura—the same Yigit Pura who won Top Chef Just Dessertsseason one and just opened Tout Sweet Patisserie. In the preview video, matchmakerPatti Stanger says to Pura, “Look at how hot you look. You’re the first person I wish I had a penis for.” Well, this will be fun?
Tableware as Sensorial Stimuli cutlery by Jinhyun Jeon
How would our experience of food change if the tool used to deliver it to our mouths was …different? Different in terms of color, texture or even temperature from that to which we’re accustomed? The article that follows explores the idea that our perception of taste is not confined exclusively to the properties of a particular food itself but rather, an experience that encompasses all our senses. Can we change what we taste by manipulating factors outside the food? the maker of this line of tableware wants to find out, and has made knives, spoons and forks of varied colors, textures, weights, and even temperatures. Follow the link for details and of course, photos:
“By exploring synesthesia, if we can stretch the borders of what tableware can do, the eating experience can be enriched in multi-cross‐wiring ways. The tableware we use for eating should not just be a tool for placing food in our mouth, but it should become an extension of our body, challenging our senses even in the moment when the food is still on its way to being consumed.Each of these designs has been created to stimulate or train different senses, allowing more than just our tastebuds to be engaged in the act and enjoyment of eating as sensorial stimuli, therefore it would lead the way of mindful eating which guides to rediscovering a healthy and joyful relationship with food.”
Mmm, postcards that smell like food — Lost At E Minor: For creative people
We at MUS e YUM now have a way to add a whole new sensory dimension to our food photography. Check out the article below…an interesting find on the art and culture blog, Lost at E Minor:
Mmm, postcards that smell like food — Lost At E Minor: For creative people.
“Imagine a food printer that takes a snapshot of food and extracts its aroma simultaneously, then prints a postcard with aroma inks via a sensor that mixes the inks in the machine. Yes, a Chinese industrial design student did dream up that concept, and has even made a prototype device of this food printer for a Sony competition. We’re not so sure about the invention, though. It is just slightly cruel to send yummy smells to a friend instead of calling for good old food delivery.”
Reveille Coffee Spills Food And Design Details – Plywood Special – Eater SF
This soon to open brick and mortar certainly deserves your attention. If the truck and the coffee you’ll find there is any indication, these java purists will create a stunning cafe. We’re already planning the drive over there to report first -hand.
“One of the biggest perks of the new space is an elevated open kitchen that will overlook the coffee bar. The day will start with assorted breakfast pastries, biscuits with jam and butter, and sticky buns made from scratch in the mornings. Lunch options will move into “simply prepared seasonal antipastas and sandwiches,” including a tuna conserva sandwich, and a farro salad with beets, avocado, and pistachio. The menu will start small and grow as the cafe does.”
Check out the full article on SF EATER:
Reveille Coffee Spills Food And Design Details – Plywood Special – Eater SF.
Humphry Slocombe: Teaser of news to come!
Looks like we’ll soon hear the news about the next move from famously popular San Francisco ice creamery, Humphry Slocombe . It was only a matter of time!
From SF Eater:
“The Trick Dog 3010 20th St. bar from the Bon Vivants crew looks to be opening soon, and it will do so without The Parlour by Humphry Slocombe at its side, as originally intended. The new and unexpected neighbor is Sightglass Coffee, who will move into the space originally slated to be a bakery and cafe project from ice cream titans Jake Godby and Sean Vahey. Vahey says the Parlour idea has been shelved altogether, and an official statement about this development follows.”In the three years since Humphry Slocombe came up with The Parlour concept/project, the Humphry Slocombe business has grown and evolved. Currently, we find ourselves excited to expand the Humphry Slocombe brand and have decided to focus on the opportunities we have to do so versus pursuing an entirely new line of business with The Parlour. Accordingly, were passing the space on to our good friends at Sightglass, who we feel will create a business that is incredibly additive to this unique neighborhood.”Vahey teases that there will be more HumpSlo news coming soon. In the meantime, the opening date for Sightglass on 20th Street is still TBA.
via Humphry Slocombe Nixes The Parlour – Switcheroos – Eater SF.
20 Epic SF Sandwiches To Eat Before You Die – Eater Maps – Eater SF
Check out this article for a list of the top 20 sandwiches in San Francisco.
Our comments are below:
2, great quality meat, but fatty. Not quite seasoned enough.
5, bland, fatty, not sure why this one makes the list, least of all in the top 5
7, amazing quality meat, fatty yes, impeccably seasoned. A star.
11, simple and delicious, just the right amount of pepper, the greens balance the egg, mayo and cheese perfectly
13, fatty but decadent. Nice spice. The bun is so good!
14, we love lamb, just the right amount of veggies to add crunch and a burst of juice
15 yes, a calorie bomb. But it hits all the right notes. We go back again and again for it!
16 this is a great seafood roll and a good value, too!
17 nicely marinated meat, right spice mix, juicy and grilled flavors harmoniously blend
19 Great german fare, spicey and delicious with ‘craut and onions. Do have the beer with it. So good. Love the weiswurst at Rosamunde, too.
20 Epic SF Sandwiches To Eat Before You Die – Eater Maps – Eater SF.
Craftsman and Wolves
Craftsman and Wolves, a set on Flickr.
Easily one of the most anticipated bakery openings of the year, Craftsman and Wolves opened it’s doors prior to launching to give the neighborhood just a taste. That day, I started with the cocoa + carrot muffin, and it was good. Incredibly moist (almost wet, in fact) and incredibly rich.
On my next visit, I tried a hazelnut scone. Savoury yes, but not remarkable enough to be my favorite scone in the city. Arizmendi remains the leader, there.
Perhaps my favorite of their many creations is the passionfruit croissant, a perfectly executed croissant with a classic, crispy exterior and a wonderfully airy, layered center. The croissant is in turn covered with a passionfruit glaze and the marriage of that and the sesame seeds is truly special.
Craftsman and Wolves
746 Valencia St
(between 19th St & 18th St)
San Francisco, CA 94110
(415) 913-7713
craftsman-wolves.com/
The Best Quotes From The UNIQLO ‘Celeb’ Chef Panel – Hangover Observations – Eater SF
This interview brings together some of the hottest chefs (Chad Robertson! ) of Tartine, and Brandon Jew of Bar Agricole, adorable Danny Bowein of Mission Chinese Food, and Jason Fox, of Commonwealth. The venue was the soon to open Uniqlo, a Japanese store that we simply can’t wait for. Check out their views, their favorite restaurants (Lers Ros comes up to the top) and opinions of food trucks:
Quotable:
· Brandon Jew on becoming a chef: “It gave me an appreciation on mother nature and natural growth.”
· On fish: “Today I can tell you the name of the captain and name of the boat where my fish came from. You couldn’t do that three years ago”
Read more via The Best Quotes From The UNIQLO ‘Celeb’ Chef Panel – Hangover Observations – Eater SF.
Bread Puddingwire – Eater SF
BreadPudding central, home of 20+ unique varieties. It’s been in the works a long time and may be a few months off but we have the feeling bread pudding could be the new pie, which was the new donut, which was the new cupcake. And they’ll have Blue Bottle Coffee, too…
Let’s see. See article after the jump:
Long lines, kooky combos at HRD Coffee Shop | Jesse Hirsch | Food and Wine | San Francisco Examiner
“Namely, I’d never seen a coffee shop menu like this one. Fried oyster kimchee po’boy with Asian Cajun remoulade? Pesto-smeared pork torta? Mongolian cheesesteak?
HRD plays on fusion fantasies I didn’t know I had. Well, me and every 30-something brogrammer in greater South of Market.”
The review degenerates from there. Is it junk food chic out of control? If the food isn’t quality the gimmick doesn’t cut it. Will we try it? yes, but let’s wait til the lines are shorter…
See review below, after the jump.
via Long lines, kooky combos at HRD Coffee Shop | Jesse Hirsch | Food and Wine | San Francisco Examiner.
Inside Scoop SF » Ryan Scott expands Market & Rye, sells off his food trucks
Good news and bad news:
We here at MUS-e-YUM loved the 3-SUMs! But we’ll look forward to checking out Market & Rye, too. More info after the jump, below:
Inside Scoop SF » Ryan Scott expands Market & Rye, sells off his food trucks.
cake is good, pie is better.
Toffee apple: a Three Babes Pie, San Francisco
You know we here at MUS-e-YUM love our cake but given the choice, we’ll go for pie every time. Homespun as it is, quintessentially Gramma’s dish, it’s easy to forget just how complex a good pie can be, how many notes it can hit. More complex than a cake we think…There are a few great places to go for pie in San Francisco and Three Babes Bakeshop is one. Probably top of the list. Yes, it’s a pop-up. It’s only available once a week at the Stable Cafe in the Mission although, yes, you can call to place an order. It’s worth a trek and hope they open a brick and mortar. Then, there’ll be more pie. . .
Today’s Flavors at Three Babes Pies
…
Three Babes
(415) 742-0484
Bakesale Betty’s Uptown Oakland Location Is No More – The Shutter – Eater SF
We at MUS•e•YUM love Bakesale Betty!! Check out the link below for the latest Bakesale Betty news. The original location is so special, and will remain open and as popular as ever. Really shocked the second is closing.
Bakesale Betty’s Uptown Oakland Location Is No More – The Shutter – Eater SF.
PieTisserie Gets A Permanent Pie Window In Oakland – Pop-Up To Perm – Eater SF
PieTisserie Gets A Permanent Pie Window In Oakland – Pop-Up To Perm – Eater SF.
Another Pop-Up makes it to the next level. PieTisserie coming to Oakland this coming October, 2012. Why go? Maybe the answer lies in one of these:
Lemongrass custard, it sounds positively poetic. Spiced plum with huckleberry. Okinawan Sweet Potato…
This sounds very, very good.
PieTisserie
444 Oak Street in the Jack London District (opening October 2012)
dinner with the supper club at the front porch
the Front Porch, the Mission, San Francisco
…
dinner at the front porch, a set on Flickr.
Dining with the Supper Club, in the Mission at the Front Porch. . . purveyor of good country cooking, by the hand of an expert chef. I always enjoy eating here, I love the eclectic decor, I love reading the menu. They take care to get it right, down to making their own hot sauces and ketchup in-house. They’ll start you off with some corn bread. Then, get the fried chicken, slightly spicy with a hit of lime. Get the pork chops. Get the baby gem salad with market peaches, pecans and a bacon vinaigrette. . .it is grilled and the slight char on the lettuce gives it this great flavor, rounded out by the savory of the cheese and the salti-sweetness of the bacon.
Burger at the Front Porch
The burger, however, was nothing special. The bun was gorgeous, most likely house-made, but the bread was too dry. The meat was cooked slightly longer than I’d have thought for a medium rare and the juiciness was gone. The fries, happily, were great: cut thick, they are crispy on the outside and fluffy on the inside. Served with house made ketchup, a real win, there. The drink menu is a fun read, heavy on sweet drinks and bourbon / whiskey comes up a lot. And, where else in San Francisco can you find moonshine?
The Front Porch
thefrontporchsf.com/
65A 29th St
Between Mission and San Jose Ave
San Francisco, CA 94110
Hours:
Open nightly 5:30pm-10:30pm
Brunch Saturday & Sundays 10am-2pm
415.695.7800
Wise Sons Best New Jewish Delis: Bon Appetit Gives San Francisco Restaurant Top Honors (PHOTOS)
We here at MUSeYUM agree, Wise Sons is good food. We were there when it was a POP UP at Heart Wine Bar. And it has to be said, the guys who started it……..? HOT.
Wise Sons Best New Jewish Delis: Bon Appetit Gives San Francisco Restaurant Top Honors (PHOTOS).
Tout Sweet
tout sweet confections
Checkout this new website for the new San Francisco treat, Yigit . He’s opening a new shop in the Union Square Macy’s appropriately called, Tout Sweet.
I love his mission statement and couldn’t agree more with the sentiment:
Somewhere, in the transition to adulthood, most of us lose track of our inner child.
I personally created each one of our irresistible products available here and in our shop in Macy’s Union Square with one goal in mind; to transport you to a playground bursting with flavor and character that will delight your inner child.
Read more about this fabulous man and his inspirations, here.
yigit pura patisserie, Tout Sweet
trash talk tuesday, san francisco events strive for zero waste
In its fourth year, the San Francisco Street Food Festival has become an incredibly popular event. From 20th to 26th Streets, the most beautiful part of Folsom Street is shut down to cars to make room for around 100 food vendors, and 80,000 guests. Trash is a given. But thanks to the efforts of the event team La Cocina and their collaboration with Zero Waste experts at SF Environment, Recology , discarded material that would go to landfill is now diverted to compost and recycling channels. It’s great to see waste diversion front and center at local events, and great to see people participating in keeping this city clean and green. After all, almost nothing has to go to landfill, we have a viable alternative. Waste nothing.
Via Flickr:
at the 2012 San Francisco Street Food Fair on Folsom
Congratulations to them for striving to make this a zero waste event!
brunch series, Local’s Corner
I’ve been wanting to try this place since it opened, by all accounts an exquisite fixed price brunch in the Mission. Sister restaurant to one of my neighborhood favorites, Local Mission Eatery, Local’s Corner is a relatively new restaurant that has very quickly developed her own following. The restaurant is located off the 24th Street beaten path (on Bryant) and as such has a relaxed and quiet vibe, more home kitchen than restaurant. Warmth is reflected back in bright morning sun, in the decor, and in a genuinely friendly waitstaff. A sunny August day, conditions were ideal for this leisurely Sunday brunch. I was there with a dear friend, a nationally-renowned interior designer who also happens to be a fellow foodie, home gardener, and home cook. As a designer, he has a high taste-level and is equally blunt with his criticisms. Read on to see the brunch in pictures, with our reactions:
Brunch at Local’s Corner, the Mission, San Francisco
..
house made bread, huckleberry preserves: this was a highlight, still warm and full of flavor
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Seasonal vegetables, heirloom tomatoes, mustard aioli. Fresh, clean flavors and a big thumbs up. Refreshing.
..
hash of sous vide chicken, fingerling potatoes, scallions and sous vide egg
Perhaps the most controversial dish, it was salty. Too salty for my friend. Pushing it for me. The marriage of ingredients in the hash was amazing, a subtle grilled flavor balancing the savoury and sweetness of the corn nicely for me. Still, we both marveled over the egg. I had read about sous vide eggs like this one but this was my first time eating one. The texture, evenly smooth and creamy from eggwhite through to the yolk, was like a fine custard. Sublime. We took the opportunity to chat to our server about it, and we got a wealth of information about the sous vide process, learning the chicken for the hash was prepared by that method as well. I’d love to try it at home, but one does need specialized equipment to do it, and I’d be eating dozens of eggs a week, which couldn’t be a good thing. In the meantime, I’ll know to come to Local’s Corner for the perfect egg, toast and more.
Local’s Corner
2500 Bryant St. (at 23rd Street)
San Francisco
(415) 800-7945
