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.”
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.”
Pal’s Take away
2751 24th Street (( at the corner of Hampshire ))
San Francisco, CA
(Pals is inside Tony’s Market)
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]
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?
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.”
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:
“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.”
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:
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.
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.
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:
· 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”