Restaurant Review

Gin, with wings

Appetite: Flying high with Hot Sauce and Panko and St. George's Terroir

|
()

virginia@sfbg.com

APPETITE For those who have been following my Guardian Appetite column, you know I've been there since the beginning of 2009, reviewing food and drink, cocktails and wine, restaurants and hole-in-the-walls, both in the Bay Area and on my travels. I am delighted to share a myriad discoveries with you each week here, from my daily meals, tastings and adventures, ranging from whisk(e)y releases to stand-out dishes at new restaurants. Here are four intriguing tastes this week:Read more »

The last supper

Food writer Paul Reidinger bids farewell after more than a decade covering the San Francisco food scene

|
()

paulr@sfbg.com

DINE "I've had a good run," Harry Morant tells a young friend near the end of one of my favorite movies, Breaker Morant. Soon after, he is set before a military firing squad and shot dead. My own circumstances are, I hope, less dire — certainly they're less cinematic — though I too have had a good run. But all journeys come to an end sooner or later, and so now does this one.Read more »

Radish

Staging well-crafted feats of new all-American, neatly tucked away from the Valencia Street h-words

|
()

Boxing Room

A warm Hayes Valley spot that punches up the Cajun trend with lagniappe, mirilton, and po'boys

|
()

Txoko

Basque in the warm glow of this North Beach spot, serving northern Spanish-region favorites

|
()

Bluestem Brasserie

Sean Canavan's dishes are exercises in well-controlled forcefulness, and James Ormsby's deserts offer a delightful finish

|
()

paulr@sfbg.com

DINE In Bizarro world, dinner would begin with dessert — I know someone who truly hopes this particular sun will indeed rise in the west one day. And if your pastry chef happened to be James Ormsby, you not only would probably not get around to your savory courses, you might very well not be able to get up from the table. Ormsby, interestingly, is the pastry chef at the newly opened Bluestem, and he does not disappoint, though his confections are right where convention says they should be, at the end of the meal.Read more »

Una Pizza Napoletana

Pizza maestro Antonio Mangieri has created a pizzeria in his own hip, forward-thinking image

|
()

paulr@sfbg.com

DINE If food is art (probably not, by the way), then Una Pizza Napoletana is probably the closest thing we have to a food-art installation.

This phrase, "art installation," isn't exactly euphonious. You install mufflers and software, and (if you're the new head coach of the 49ers) the West Coast offense. You install a new dishwasher. Art, whatever it may or may not be, deserves a more supple verb.Read more »

Straw

The carnival-themed restaurant in Hayes Valley wins our teddy bear with playful plates

|
()

Perbacco

The five-year-old restaurant has a grand men's club air but stays true to its earthy Italian influences  

|
()

paulr@sfbg.com

DINE In the little gathering of restaurants on the 200 block of California Street deep in the Financial District, Perbacco is one of the middle children, at least physically. Mid-block positions can be awkward for restaurants, since your would-be customers are likely to have to do a bit of searching for you instead of finding you in mighty command of some conspicuous corner. On the other hand, if your nearest neighbors are Michael Mina (née Aqua) and Tadich Grill, the foot-traffic factor could tilt in your favor.Read more »

Los Yaquis

Ruddy cheer, massive beers: drinking or not, Los Yaquis has solid, home-cooked Salvadoran food

|
()