DRINK San Francisco: the best bars, mixologists, and produce — not to mention drinkers — in the country. And once the weather warms up (fingers crossed), can a bloom of excellent fruity cocktails be far behind? In honor of the lengthening sunlight, here's a full day's selection of spring drinks picks.
APPETITE Nothing replaces actually experiencing a cuisine served in its place of origin, but regional dinners are one way of traveling vicariously (and, perhaps, with less of a carbon footprint).Read more »
APPETITE Style-over-substance at popular restaurants grew old in my Los Angeles days. A pretty package matters little if food isn't excellent. In SF, we tend towards the other direction. Thank goodness for places like Gitane, Bix, Foreign Cinema, which manage both — a little style is welcome. With the entry of two new, upscale Chinese restaurants, we get style aplenty. One, the international Hakkasan chain, feels oh-so LA or NY, and the other, M.Y. China, is inside a mall (very Southern California) from famed chef Martin Yan.Read more »
APPETITE As I've often bemoaned, finding authentic 'que outside of the Deep South is a rarity. Case in point: Southpaw opened late 2011 on Mission Street, a BBQ oasis of the gourmet kind, brewing its own beers in a couple in-house tanks. Welcoming staff and flaky catfish impressed me early on, but watery sauces and dry ribs and brisket deflated my BBQ dreams.Read more »
APPETITE Let's be clear: the Bon Vivants crew's newly opened Trick Dog in the Mission — featuring a cocktail menu modeled after a Pantone swatch book — is the hot food and drink destination of the moment (see my early review on the Pixel Vision blog at SFBG.com). But slipping at the bar at these three restaurants, ranging from elegant to festive, offers some of SF's best cocktails with incredible bites on a long winter's eve.
APPETITE Authentic Asian cuisine of every category is one of California and the Bay Area's strengths, with constant new openings, including Richmond's mellow Daigo Sushi (www.daigosushi.com) and Szechuan outpost Chili House (www.chilihousesf.com). These three spots stand out for one (or a few) reasons.
APPETITE Although I'm not an island girl, I crave sorrel — that cinnamon-spiced, rosy-purple juice made from the petals of a sorrel plant — or multi-colored Scotch bonnet peppers, both common in the Caribbean and ideal together, the sorrel cooling off the pepper's scorching heat. One of my closest friends is Jamaican and we've been exploring local Caribbean food for years, despite the lack of abundant local options.Read more »