Food & Drink

Breakthroughs

The Ramp
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le_chicken_farmer@yahoo.com
CHEAP EATS My new favorite superheroes are my old pal Mod the Pod and her social-working podner, the Kat Attack. Together they comb the streets and psyches of the Bay Area, looking for people to help, and in many cases that turns out to be me!
If I had a nickel for every time one or the other or both of them together have untied me from figurative railroad tracks or snatched me up in midair as I was falling into snaky pits or the abyss or ... well, in this case, I was bummed about having been Just-Friended, yet again, the night before. Read more »

The kitchen sink

Pho Little Saigon 3
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le_chicken_farmer@yahoo.com
CHEAP EATS There's this thing in sports and therefore maybe life where you're supposed to "act like you've been there before." But how are you supposed to act like you've been there before if you've never been there? What if every single thing is news to you?
You strike out the big hitter, score a touchdown. Or let's say you're not into sports, so you, I don't know, close the deal, or achieve the ... thing. What do people do in life? Or what do you do if you're me and the whole world is suddenly one big end zone? Read more »

One word: plastics

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paulr@sfbg.com
These days it is hard to be sure if the American way is war or plastic. Probably both, and since plastic is a petroleum product, and petroleum is a perennial occasion for war, we are probably not talking about a meaningful difference. Kevin Phillips describes the United States as the petroleum hegemon in his recent book American Theocracy (Viking, 2006), and the proof that he's right is all around us. To the extent that we make anything at all anymore, we make it out of plastic: dashboards, lawn furniture, coffee mugs, picnic knives, even clothes. Read more »

East meets West Hollywood

Roy's Restaurant
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paulr@sfbg.com
As you step into Roy's Restaurant, you will notice the names of many cities stenciled in gold on the glass door — places where other Roy's Restaurants can be found. You might feel as if you are sidling into one of the branches of a Parisian house of couture or the district office of some international brokerage firm. My eyes darted briefly to the end of the two-columned list, half expecting to see the reassuring words "FDIC insured." I didn't see them. Read more »

Guardian Guide: Comfort food and joy

Warm and hearty fare to keep you cozy through the season
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>www.tablehopper.com

Wintertime has descended, which means it's high time for wonderfully unhealthy, heavy eating (a food coma is as close to hibernation as you can get). The chilly nights practically demand that you keep yourself in extra cuddly form, but at least you can hide your pale, flabby body under coats and sweaters. Read more »

Starch Control

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paulr@sfbg.com
While we wait to be instructed on the lessons of Iraq by James A. Baker III — the Bush family consigliere assigned the Mosaic task of leading us forth from the Mesopotamian desert — let us consider the lessons of the Thanksgiving meal just past.
The bane of all holiday cooking is starch, and the Thanksgiving meal is the apotheosis of holiday cooking. Therefore: Thanksgiving = starch. You have your mashed potatoes, your bread stuffing, your bread, your pie crusts. Read more »

Unmoored

Weird Fish
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CHEAP EATS I should say a few words about Weird Fish. Not that I didn't thoroughly exhaust the topic in last week's restaurant review, but because it's just so fun to say the name of the place. Weird Fish.
Weird Fish is a new nice little Mission-y restaurant at Mission and 18th Street. On the basis of its great name alone, it's my new favorite restaurant. The food was good too, but if I tell you how small the plates were, my faithful fans will all write to me and say, like they did when I wrote about Café Gratitude, "Come on! Read more »

The salt point

The Salt House
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As a partisan of salt, I could hardly help but love a restaurant called Salt House, and I did — and do — but ... how funny that there apparently are no saltshakers at the bar. I was casting about for one, wanting to salt something up a little while waiting for someone to arrive, but I had to settle instead for pouring myself more water from the glass jugs the staff set out for your very own. Read more »

Full noodle frontity

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le_chicken_farmer@yahoo.com
CHEAP EATS THE CHICKEN FARMER IS HOT. It took several tries to get the big block letters to stick, but finally I had stated my case — in homemade egg noodles inside the lid of an egg carton, where normally you might expect to read nutritional facts about eggs.
Where normally the eggs would go, I put 12 pretty stones.
The Chicken Farmer is not normal. One of her favorite things to do is to lie face down in the fog for hours at Sonoma beaches, the ones with tiny stones instead of sand, and sift through the pretty colors, taking home a handful of favorites. Read more »

Over easy

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paulr@sfbg.com
Changing public consciousness is an inglorious task that seems to involve a great deal of repetition. There is an art to repetition, to saying the same thing over and over without boring or infuriating people or losing one's patience at their benightedness and resorting to jeremiads. Read more »