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.
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.
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.
medley of cheese, seasonal fruit and almond butter, a photo by markevnic72 on Flickr.
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:
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.
2500 Bryant St. (at 23rd Street)
Lunch was lovely at Cassava Bakery and Cafe, a warm and lovely spot in the foggy outer Richmond, very near the Balboa Theater. Great for a coffee and french pastries or a savoury lunch. (It looks like they host some very interesting pop up dinners, as well.) The menu is inspired by japanese cuisine, but you’ll see a strong element of French, too.
I had the Japanese breakfast:
Koshihikari plum rice, ichiban dashi miso soup, sous vide “onsen tamago” poached egg, Meyer lemon kosho natto, wakame salad, simmered hijiki.
The egg was sublime! The fermented soy is an acquired taste…. 😉
The owners, a husband and wife team, are impossibly cute, too. It just has to be said: )
3519 Balboa St
San Francisco, CA 94121
Moya, aother “find” within walking distance of my office, ethiopian is a fun alternative for lunch. Today I was joined by a fellow artist (painter), paralegal-by-day. He’s also got some wild stories. WOW. Always fun.
I ordered the kitfo, a beef tartare with clarified butter. You heard me correctly. This was accompanied by salad, KIK ALI-CHA (yellow pea stew) and the ingira bread. The first bites of the tartare were amazing but be warned, this is heavy stuff. They give you a lot of it and I wasn’t able to finish it. It’s really rich. The salad does help to cut that richness but in itself, was unremarkable. My friend had a grilled chicken with ethiopian spices and enjoyed it a lot. He too felt we got a lot of food for our buck. The menu does cater to american tastes, and is not as broad as I’ve found at other ethiopian restaurants. It is quick though, and perfect for a well executed, nontypical lunch.
121 9th Street
San Francisco, 94103
Here’s a recipe I’ve been searching for since having a wonderful brunch at a Japanese bakery in the Outer Richmond, Cassava. I’d ordered the “Japanese Breakfast” from the menu, and the standout dish was a sous vide poached egg.
Japanese Breakfast ( $10 )
Koshihikari plum rice, ichiban dashi miso soup, sous vide “onsen tamago” poached egg, Myer lemon kosho natto, wakame salad, simmered hijiki
Here’s a recipe we found online for Slow Poached Eggs, adapted from Chef David Chang and Peter Meehan’s Momofuku restaurant cookbook by:
Slow-poached Eggs Recipe
But none of those things kept me from trying out more recipes, and I struck pay dirt with the slow-poached egg recipe. Meehan did a splendid job conveying Chang’s fervor over the utter simplicity of the cooking process, which originated in Japan with old ladies who took to multitasking at the natural hot springs. They soaked themselves while slow-cooking eggs in 141F hot baths. The finished eggs hold a wonderful elliptical shape (in the photo above) that charms and excites all at once. The yolk is barely cooked and remains runny so that you can enjoy their unctuous essence. At Momofuku Noodle Bar, the slow-cooked eggs are added to ramen and fried too.
I slow poached all the eggs I had – 8 total – and ate them over the course of several days. I don’t usually eat that many eggs in a week but it was fun to play around with them. Then I had to eat them. Thank G.O.D. Rory was around to help.
To give you a sense of my thinking process when using a restaurant chef’s recipe, I’m providing Momofuku’s slow-poached egg recipe verbatim but with [my annotated text in brackets]:
Large eggs, as many as you like [as fresh as you can get, organic, free range, all the quality you can afford]
1. Fill your biggest, deepest pot with water and put it on the stove over the lowest possible heat. [If you have a 5,000 BTU burner for simmering, that works perfectly.]
2. Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be highest. If you’ve got a cake rack or a steamer rack, use it. If not, improvise: a doughnut or aluminum foil or a few chopsticks scattered helter skelter across the bottom of the pan will usually do the trick, but you know what you’ve got lying around. Be resourceful. [Chang and Meehan know that this is a potential obstacle for home cooks and their encouragement is great. You don’t need much to MacGyver the cooking set-up. I used a heavy-bottomed 8-quart stockpot and a collapsible steamer rack to elevate and cradle the eggs. A deep 4-quart pot would have done the trick too. Any pot that will hold eggs in 1 layer and will fit a rack of some sort; or do the foil coil. You have to keep the eggs submerged for 45 minutes. Think of the Japanese ladies in their hot springs!]
3. Use an instant-read thermometer to monitor the temperature in the pot – if it’s too hot, add cold water or an ice cube. Once the water is between 140 and 145F, add the eggs to the pot. Let them bathe for 40 to 45 minutes, checking the temperature regularly with the thermometer or by sticking your finger in the water (it should be the temperature of a very hot bath) and moderating it as needed. [On a home stove’s simmer burner, achieving the low water temperature and maintaining it is easy. I just clipped my deep-fry thermometer on to gauge the temperature and then stuck my finger into the water to double check. Set a timer. My temperature fell below 140 for about 10 minutes so I adjusted the temperature and then bathed them for longer. It’s not rocket science though vigilance is required.]
4. You can use the eggs immediately or store them in the refrigerator for up to 24 hours. (If you’re planning on storing them, chill them until cold in an ice-water bath.) If you refrigerate the eggs, warm them under piping hot tap water for 1 minute before using. [I kept the eggs around for 4 days. Before using them, I returned them to room temperature by letting them sit out for about 1 hour. If I served them as warm poached eggs, I boiled a saucepan of water, then let it cool for about 15 minutes, then let the egg sit in the hot water for 1 minute.]
5. To serve the eggs, crack them one at a time into a small saucer. The thin white will not and should be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it’s destined for. [Chang and Meehan are totally right on about this. The egg holds a mounded shape but it’s jiggly. And, there’s some white for you to pour off.]
How to use the slow-poached eggs:
- Eggs Benedict without much last-minute fuss.
- Fried eggs – use a nonstick skillet with a film of oil. Heat over medium high to smoking, slide the egg in (do the sauce thing to make it easy), then fry for 45 seconds on each side. Sprinkle with Maldon or kosher salt and black pepper. Eat as is. Or, top a salad orbowl of hot rice. Add Maggi Seasoning sauce and black pepper or homemade Sriracha sauce. Heavenly.
- Add the poached egg to an impromptu bowl of rice soup (chao/congee/jook). Use leftover cooked rice 1 part cooked rice: 4 part broth, water, or combination of. Simmer for about 30 minutes, until creamy. Add salt, scallion, and ginger. Ladle it into a bowl, slide the egg into the middle and top with black pepper.
Momofuku’s slow-poached eggs recipe is a keeper. The technique is easy to master and one that I’ll keep in my back pocket. That’s the kind of restaurant cookbook that worth adding to your bookshelf.
Part of starting a new job is adapting to a new stomping ground as well. “Living into” your new job involves getting to know new coworkers and routines but also, exploring a new neighborhood. Finding a good cup of coffee and a quiet lunchtime escape is essential. Mirtille has become (one) of those spots for me. And they have Parisienne Macaroons too- that’s a bonus.
Given that Mirtille is conveniently located in the heart of the Civic Center and quite near a major BART and MUNI station, it continues to appeal to locals-in-the-know and somehow remains invisible to tourists. The outside of the cafe is painted jet black and there’s very little signage to call it out. Inside, you’ll find sexy plum colors, a little chrome, and comfortable chairs. And you ‘ll find your cup of coffee.
The staff are reliably friendly, and every once in a while you’ll hear a bit of spoken french, as well. The cafe feels more European than American. The food takes you to France, too. Beyond your espresso, you’ll find quiche and pretty baguette sandwiches. Pastries. Making your own salad at the counter is fun- for one set price, choose your greens and up to six ‘add-ins’. All the ingredients are fresh. A personal favorite is the soup of the day. And, the french press, bien sur.
87 McAllister St
(between 7th St & Leavenworth St)
San Francisco, CA 94102
Neighborhood: Civic Center/Tenderloin
Mon-Thu 7 am – 7 pm
Fri 7 am – 6 pm
Sat 7:30 am – 4 pm
Sun 7:30 am – 11 am
I love the Castro neighborhood but for the movida, the street scene, less for the food. There are a few dependable spots, though, and this is one. Relatively new, Canela is nice enough to be a date night, and casual enough to be a place for friends to gather. This is a Spanish style tapas restaurant (of which there are few in the city) and as such, you can order large plate (appropriate for that dinner out) or small plates (ready for that group of friends to share) Today, I was in need of a stage more than anything. My friend, a film maker and director in town from Los Angeles, is used to good food. I wanted something fast and easy, since I had to get in and out over my lunch hour, yet something nice enough to make the afternoon special for my pal. Canela fit the criteria nicely.
The food is not mind blowing, but solid and good. Get the calamari and white beans. Get the Revuelto, a very thin egg omelet with savory sauce, sausage. Get the Lamb. Get the patatas bravas, roasted potatoes in a spicy sauce.
The service is friendly and it’s not hard to get a table here without waiting. The look is sharp and clean. So if you need a place to enjoy an evening in the Castro, check this place out. It’s a find.
2272 Market St
(between Sanchez St & 16th St)
San Francisco, CA 94114
Lunch with the mad hatter happens shortly after the bars close……Marcello’s Pizza in the heart of the Castro. San Francisco. Halloween.
420 Castro St
San Francisco, CA 94114
Fri-Sat 11 am – 2 am