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.
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”
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:
“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.
Good news and bad news: