Stuffed pierogi restaurant in Mission? [San Francisco]
Another update, this from San Francisco Magazine dated March 18, 2013: "The Mission’s hopeful paean to pierogis, Stuffed, is about a month away from opening. Owner Dana Sacco says they’ve just...
View ArticleCypress, Ottavio, or Artisan Bistro for a Birthday Dinner
So where did you go? What's the report? Follow up, please?
View ArticleFriday Lunch in East Bay
Oh, Pigs & Pinot is in Healdsburg? Della Fattoria in Petaluma is great, but you might want to get past Santa Rosa before rush hour. Banh Mi Ba Le in El Cerrito's a good fast choice.
View ArticleMy white whale: non-Asian restaurants near Union Square, open late on Sundays
Tropisueño Cafe Claude Gitane if you don't order too much the bar menu at Seasons at the Four Seasons Boxing Room wasn't especially good when I went there, and we felt rushed because they were closing.
View Articlebest burger 2013
I think this is pretty much current: http://chowhound.chow.com/topics/321947
View ArticleOttavio in Walnut Creek?
Would also like to hear what other's more recent experiences have been. I have never been there, but have looked at the menu and thought it looked good. If this does not work out you, for Italian, you...
View Article$4.99 Lunch Special at Masala Cuisine (Oakland)
Thanks for the link. You've been unusually quiet lately, zippo. I got a nice note from Tsai advising me to keep an eye out for his review. At a gathering tonight, friends were asking who had been to...
View ArticleFlying Saucer Chef Albert Tordjman
I am deeply saddened that my years search has brought me to the obituary of a great friend, outrageous person and the most talented food creator I have ever met. He started as my teacher and ended as...
View ArticleReport: Super Duper Burgers (Market & Castro in SF)
I was at the Market & 3rd location last night. Good burgers and pickles (unlimited!) as usual. They have housemade doughnuts now: a plain glazed, glazed with lemon, and glazed with bacon. They need...
View ArticleTrattoria da Vittorio - West Portal
Chron reports the owner of this place, about to open in the former Cafe for All Seasons space, has imported a pizza oven and a pizzaiolo from Naples....
View ArticleLY Garden (outer sunset district) [San Francisco]
Thanks for the report. Definitely need to eat here again soon. I am now suddenly craving the shrimp w/ scrambled eggs.
View ArticleTacolicious: The Mission by way of the Marina (now in the Mission)
I've eaten at Tacolicious twice now, and have generally enjoyed both meals. Both times, we mostly stuck to tacos, sharing several types. I like the fried fish tacos a lot, and the various meats are...
View ArticleWhere to find whole octopus?
Try some of the bigger Korean supermarkets along El Camino Real in Santa Clara where they sometimes have them live in the tanks. While they are not tiny baby kind, they are modest sized (not like the...
View ArticleAnyone know a great East Bay Burger joint?
It is split in two, with a very large opening between the two.
View ArticleDumpling Kitchen [San Francisco]
Mmm, would love to get some good sheng jian bao. I remember the ones I tried had doughy bun texture, probably from the soup soaking into it too long. Hopefully it'll improve if they get more fire power.
View ArticleState Bird Provision wait... how long on a Wed. night?
I was able to secure a 5:30 reservation for two and requested on the reservation to be seated at the counter. I've read it can be a bit chaotic when the restaurant first opens, can I assume when I...
View ArticleWhere to buy live fish (to steam at home)?
Iffy to downright nasty is exactly right. I'm not surprised they are refreezing the fish based on the texture and flavor. Couple times I bought fish there in the evening to cook the next day and by...
View ArticleCooking Course in SF Bay Area
Tasting Table featured this knife skills class in Oakland in today's email. Price for 2 tickets is the same as for 1. http://raisetheroot.webs.com/knife-skills-2
View ArticleSource for good chickens? [SF, East Bay or Peninsula]
Riverdog chickens are really good but they are very large.
View ArticleISO schmaltz
@ possomspice, thanks for the tip! If you decide to make your own, do call a butcher beforehand to see if they have parts to spare and ask them the price. Last passover, with schmaltz sold out...
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