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"disqusTitle": "The Butcher, the Chef, and the Goat",
"title": "The Butcher, the Chef, and the Goat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n",
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"excerpt": "\"Is this Satan's dinner party?\" asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it's just The Butcher and The Chef, an underground dining event that's demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area Season 5: episode 3 (503)",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=3338\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cp503-500.jpg\" alt=\"Check, Please! Bay Area Season 5 episode 3\" title=\"Check, Please! Bay Area Season 5 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13681\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 3 airs Thursday May 20th at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3338\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003cstrong>Lahore Karahi\u003c/strong>, \u003cstrong>Patio Filipino\u003c/strong> and \u003cstrong>Sam's Grill and Seafood Restaurant\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=3338\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cp503-500.jpg\" alt=\"Check, Please! Bay Area Season 5 episode 3\" title=\"Check, Please! Bay Area Season 5 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13681\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 3 airs Thursday May 20th at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3338\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003cstrong>Lahore Karahi\u003c/strong>, \u003cstrong>Patio Filipino\u003c/strong> and \u003cstrong>Sam's Grill and Seafood Restaurant\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"title": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n",
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"excerpt": "Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" ",
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"description": "Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. "That is Peaches' favorite!" Grannell said. "(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo." ",
"title": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops | KQED",
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"headline": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/coffeebar500.jpg\" alt=\"Coffee Bar Event\" title=\"Coffee Bar Event\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13254\">\u003cbr>\nIn retrospect, I wonder if events like the one I attended on Saturday night are even designed to attract people who like to eat. Ostensibly, that would appear to be the goal. San Francisco's lively, Twitter-happy community of dedicated chow-chasers loves to anoint an emerging trend with a splashy party. When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you hope that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.\u003c/p>\n\u003cp>On Saturday, we arrived at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a> on Mariposa near Florida for a preview of \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>'s hotly anticipated Ferry Building Farmer's Market \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/hapa_ramen_preview.php\">stand\u003c/a>. It was around 5:30 p.m., and by 6:00 p.m., the line had stretched down the ramp, through the patio thick with ramen-starved humanity, out past the gate to the sidewalk, and on down the street, well past our field of vision. I put in my name. The host guessed we'd be seated by 6:45 at the earliest, so we ordered up a round of drinks. They went quickly, so we had a few more. Alcohol was taking hold around the darkening patio and the interior. People looked unsteady, pink-faced, and increasingly irritable. \u003ca href=\"http://www.imdb.com/title/tt0092048/\">Tampopo\u003c/a> flickered on a screen above the dining room; some people were studying it, swaying blankly to the DJ's hip-hop soundtrack. Bloggers tucked away cameras and notebooks and cozied up to beers. A loud woman heading up a party of twelve kept hounding the host, playing every angle. The bathroom line swelled until it seemed nearly as long as the one snaking outside. There was little else to do besides drink at this point. The event was basically a party featuring beer and wine (at restaurant prices) with the guarantee -- more accurately, the whiff of a promise -- of a sizable snack appearing somewhere down the line. So, drink we did. By 9:15 p.m., my girlfriend and I had consumed three 22 oz. bottles of Sapporo, a 12 oz. bottle of Trumer Pils, and nearly a bottle of tasty rose -- the latter of which a friend helped down. I impulsively dashed out into the night in search of snacks to tide me over. The cafe's pastry case near the bar had long since been emptied, and only a few errant currants and crumbs remained. I walked to the Starbucks on the corner, but the barristas were sweeping up. I contemplated running down to 16th Street and the glowing red sign of Safeway. Without taking cost into consideration, I wondered if I could order, receive, suck down, and pay for a lobster bisque and some oysters at \u003ca href=\"http://www.circolosf.com/\">Circolo\u003c/a> before my name was called. I wandered back towards the party to consult my girlfriend when, upon lurching through the doorway, I saw her waving from the top of the stairs. My name was, in fact, being called. I looked at my cell phone. It was 9:30 p.m.\u003c/p>\n\u003cp>Tampopo started for the third time not long after we sat down. I couldn't peel my eyes away from \u003ca href=\"http://www.youtube.com/watch?v=vRJw7j7sm4Q\">the egg yolk scene\u003c/a>, even with our food arriving. Someone probably had a great bowl of ramen on Saturday night, but I didn't. The noodles I slurped were pretty good, but the broth they swam in tasted timid, under-flavored. The broth in my girlfriend's bowl ($13) was cool; our friend's proved slightly warmer, though still just a few ticks past room temperature. Mine, it was hot enough, just right temperature-wise. As I spooned it up, I glanced around in case a guerrilla Goldilocks, chagrined by the wait, was swinging in to snatch it. I bemoaned the pork shortage in my bowl, and coveted the surplus in one perched on a nearby table. The fried chicken floating on top of the soup was delicious. Immediately upon inhaling it, I fantasized about a whole plate piled with crusty brown slugs. Apart from a sweet, earthy melange of maitake, tofu, and mirin ($7), the appetizers were unexciting and -- in the case of a rough, peppery arugula, radish, and pea salad priced at $12 -- too expensive.\u003c/p>\n\u003cp>The Internet might have brought folks out to Coffee Bar on Saturday night, but once they were there -- laughing, swirling wine, boring holes into the hosts' brows with desperate hungry eyes -- they communicated directly, face-to-face, with only minimal interference from technology. I myself -- in such settings typically about as gregarious as a cactus -- actually met people while I was waiting. Before I left on my snack-quest, I met a couple who -- famished -- had actually ducked out to eat half a dinner's worth of small plates at another nearby restaurant before returning. I met people in the bathroom line. A few were passionate about ramen. As he fidgeted behind me, still waiting to be called, one guy gestured in the direction of Tampopo's beaming face and the steaming bowl in her hands. With no encouragement, he blurted out, looking a little misty: \u003c/p>\n\u003cp>\"They can't show this and serve shitty ramen; they're making a statement here.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I met one of my girlfriend's co-workers. His name was called an hour-and-a-half before ours. When I saw his bowl arrive, I called up to him for a quick assessment. He leaned down and passed me his cell phone. Fittingly, he'd discretely typed out a Tweet-length review: something to the effect of \"doughy noodles, okay broth, tough meat.\" Much later, when I was guzzling my own bowl, a stranger approached with a small crew. \u003c/p>\n\u003cp>\"Is it worth it?\" he asked.\u003cbr>\n\"How long is your wait?\" I responded.\u003cbr>\n\"An hour-and-a-half.\"\u003cbr>\n\"No,\" I said, already thinking of the tacos I planned to enjoy on the walk home. Over at the next table, a couple squabbled. They'd been seated for half an hour, and were still awaiting food. He wanted to wait; she was annoyed. They left in a huff. I hope they reconciled, preferably with a few tacos to mediate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Importantly though, I don't want to indict Hapa Ramen for the unsatisfying situation. I don't go to events like this very often -- in part because I know the food is frequently subject to inconsistencies sometimes even beyond the chef's control. This experience solidified that suspicion. The operation was simply overwhelmed. On Sunday morning, I read on Hapa Ramen's \u003ca href=\"http://twitter.com/haparamen\">Twitter feed\u003c/a> that 500 people had been served. That is astounding. Ramen isn't something you can just dish up either; it requires a lot of moving parts. In this case, the fried chicken, the slow-poached egg, the (ideally) hot broth, the noodles with the right lightness and consistency -- they all had to come together at the right time. Anything tumbling out of order skews the overall effect. A chef can pull noodles, but he can't control the Internet, and part of me guesses that the massive turnout will generate more interest -- even if more than a few bowls of ramen failed to pass muster -- precisely because getting served was such an ordeal. No ramen is worth a four-hour wait, though this particular rendition might have been much better in a less tumultuous setting -- perhaps tastier, and certainly scrutinized with less intensity after, say, a wait of merely 15 minutes. The wait was not just about space in the restaurant; it also reflected the strain under which the kitchen was cooking, and the fact the cooks had to have been deeper in the weeds than \u003ca href=\"http://www.sho.com/site/weeds/season4/images/downloads/weeds4_wall_v1_800x600.jpg\">Mary-Louise Parker\u003c/a>. Maybe if you go to events like this a lot, you have to not mind not eating. Maybe you just have to will yourself embrace the chaos and have good humor -- refusing to succumb to the notion you're eating at a real restaurant. Make no other plans you can't easily bail on. Be prepared to improvise. Bring a candy bar, and maybe another to share.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/coffeebar500.jpg\" alt=\"Coffee Bar Event\" title=\"Coffee Bar Event\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13254\">\u003cbr>\nIn retrospect, I wonder if events like the one I attended on Saturday night are even designed to attract people who like to eat. Ostensibly, that would appear to be the goal. San Francisco's lively, Twitter-happy community of dedicated chow-chasers loves to anoint an emerging trend with a splashy party. When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you hope that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.\u003c/p>\n\u003cp>On Saturday, we arrived at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a> on Mariposa near Florida for a preview of \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>'s hotly anticipated Ferry Building Farmer's Market \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/hapa_ramen_preview.php\">stand\u003c/a>. It was around 5:30 p.m., and by 6:00 p.m., the line had stretched down the ramp, through the patio thick with ramen-starved humanity, out past the gate to the sidewalk, and on down the street, well past our field of vision. I put in my name. The host guessed we'd be seated by 6:45 at the earliest, so we ordered up a round of drinks. They went quickly, so we had a few more. Alcohol was taking hold around the darkening patio and the interior. People looked unsteady, pink-faced, and increasingly irritable. \u003ca href=\"http://www.imdb.com/title/tt0092048/\">Tampopo\u003c/a> flickered on a screen above the dining room; some people were studying it, swaying blankly to the DJ's hip-hop soundtrack. Bloggers tucked away cameras and notebooks and cozied up to beers. A loud woman heading up a party of twelve kept hounding the host, playing every angle. The bathroom line swelled until it seemed nearly as long as the one snaking outside. There was little else to do besides drink at this point. The event was basically a party featuring beer and wine (at restaurant prices) with the guarantee -- more accurately, the whiff of a promise -- of a sizable snack appearing somewhere down the line. So, drink we did. By 9:15 p.m., my girlfriend and I had consumed three 22 oz. bottles of Sapporo, a 12 oz. bottle of Trumer Pils, and nearly a bottle of tasty rose -- the latter of which a friend helped down. I impulsively dashed out into the night in search of snacks to tide me over. The cafe's pastry case near the bar had long since been emptied, and only a few errant currants and crumbs remained. I walked to the Starbucks on the corner, but the barristas were sweeping up. I contemplated running down to 16th Street and the glowing red sign of Safeway. Without taking cost into consideration, I wondered if I could order, receive, suck down, and pay for a lobster bisque and some oysters at \u003ca href=\"http://www.circolosf.com/\">Circolo\u003c/a> before my name was called. I wandered back towards the party to consult my girlfriend when, upon lurching through the doorway, I saw her waving from the top of the stairs. My name was, in fact, being called. I looked at my cell phone. It was 9:30 p.m.\u003c/p>\n\u003cp>Tampopo started for the third time not long after we sat down. I couldn't peel my eyes away from \u003ca href=\"http://www.youtube.com/watch?v=vRJw7j7sm4Q\">the egg yolk scene\u003c/a>, even with our food arriving. Someone probably had a great bowl of ramen on Saturday night, but I didn't. The noodles I slurped were pretty good, but the broth they swam in tasted timid, under-flavored. The broth in my girlfriend's bowl ($13) was cool; our friend's proved slightly warmer, though still just a few ticks past room temperature. Mine, it was hot enough, just right temperature-wise. As I spooned it up, I glanced around in case a guerrilla Goldilocks, chagrined by the wait, was swinging in to snatch it. I bemoaned the pork shortage in my bowl, and coveted the surplus in one perched on a nearby table. The fried chicken floating on top of the soup was delicious. Immediately upon inhaling it, I fantasized about a whole plate piled with crusty brown slugs. Apart from a sweet, earthy melange of maitake, tofu, and mirin ($7), the appetizers were unexciting and -- in the case of a rough, peppery arugula, radish, and pea salad priced at $12 -- too expensive.\u003c/p>\n\u003cp>The Internet might have brought folks out to Coffee Bar on Saturday night, but once they were there -- laughing, swirling wine, boring holes into the hosts' brows with desperate hungry eyes -- they communicated directly, face-to-face, with only minimal interference from technology. I myself -- in such settings typically about as gregarious as a cactus -- actually met people while I was waiting. Before I left on my snack-quest, I met a couple who -- famished -- had actually ducked out to eat half a dinner's worth of small plates at another nearby restaurant before returning. I met people in the bathroom line. A few were passionate about ramen. As he fidgeted behind me, still waiting to be called, one guy gestured in the direction of Tampopo's beaming face and the steaming bowl in her hands. With no encouragement, he blurted out, looking a little misty: \u003c/p>\n\u003cp>\"They can't show this and serve shitty ramen; they're making a statement here.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Importantly though, I don't want to indict Hapa Ramen for the unsatisfying situation. I don't go to events like this very often -- in part because I know the food is frequently subject to inconsistencies sometimes even beyond the chef's control. This experience solidified that suspicion. The operation was simply overwhelmed. On Sunday morning, I read on Hapa Ramen's \u003ca href=\"http://twitter.com/haparamen\">Twitter feed\u003c/a> that 500 people had been served. That is astounding. Ramen isn't something you can just dish up either; it requires a lot of moving parts. In this case, the fried chicken, the slow-poached egg, the (ideally) hot broth, the noodles with the right lightness and consistency -- they all had to come together at the right time. Anything tumbling out of order skews the overall effect. A chef can pull noodles, but he can't control the Internet, and part of me guesses that the massive turnout will generate more interest -- even if more than a few bowls of ramen failed to pass muster -- precisely because getting served was such an ordeal. No ramen is worth a four-hour wait, though this particular rendition might have been much better in a less tumultuous setting -- perhaps tastier, and certainly scrutinized with less intensity after, say, a wait of merely 15 minutes. The wait was not just about space in the restaurant; it also reflected the strain under which the kitchen was cooking, and the fact the cooks had to have been deeper in the weeds than \u003ca href=\"http://www.sho.com/site/weeds/season4/images/downloads/weeds4_wall_v1_800x600.jpg\">Mary-Louise Parker\u003c/a>. Maybe if you go to events like this a lot, you have to not mind not eating. Maybe you just have to will yourself embrace the chaos and have good humor -- refusing to succumb to the notion you're eating at a real restaurant. Make no other plans you can't easily bail on. Be prepared to improvise. Bring a candy bar, and maybe another to share.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/501group500.jpg\" alt=\"Check, Please! Bay Area Season 5 Episode 1\" title=\"Check, Please! Bay Area Season 5 Episode 1\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13072\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5 premieres Thursday May 6th at 7:30pm on KQED 9HD.\u003c/p>\n\u003cp>In addition to a slew of new appetizing local restaurant reviews, Season 5 is launching with a redesigned website. The \u003ca href=\"http://www.kqed.org/checkplease\">new site\u003c/a> provides improved navigation capabilities as well as social media tools. Starting with Season 5, in addition to the watching the entire program online, you will be able to watch short videos of each restaurant on the restaurant information pages.\u003c/p>\n\u003cp>The first episode of the season features: \u003cstrong>Turk and Larkin Deli\u003c/strong>, \u003cstrong>Brown Sugar Kitchen\u003c/strong> and \u003cstrong>2223 Restaurant and Bar\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/501group500.jpg\" alt=\"Check, Please! Bay Area Season 5 Episode 1\" title=\"Check, Please! Bay Area Season 5 Episode 1\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13072\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5 premieres Thursday May 6th at 7:30pm on KQED 9HD.\u003c/p>\n\u003cp>In addition to a slew of new appetizing local restaurant reviews, Season 5 is launching with a redesigned website. The \u003ca href=\"http://www.kqed.org/checkplease\">new site\u003c/a> provides improved navigation capabilities as well as social media tools. Starting with Season 5, in addition to the watching the entire program online, you will be able to watch short videos of each restaurant on the restaurant information pages.\u003c/p>\n\u003cp>The first episode of the season features: \u003cstrong>Turk and Larkin Deli\u003c/strong>, \u003cstrong>Brown Sugar Kitchen\u003c/strong> and \u003cstrong>2223 Restaurant and Bar\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Commonwealth: A Benevolent Business Blooms Part I",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/commonwealthtoon500.jpg\" alt=\"commonwealth cartoon\" title=\"commonwealth cartoon\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-12844\">\u003c/p>\n\u003cp>When it springs to life in the old El Herradero space on Mission at 18th, presumably early this summer, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> will be \"a progressive American restaurant, building on California's tradition of showcasing local, seasonal foods while incorporating diverse culinary approaches from around the world.\" Many, many San Francisco restaurants plaster that sort of thesis statement across their websites. While it's pegged as an \"innovative model of benevolent fine-dining...committed to benefiting our community,\" in which \"a set portion of proceeds from [Chef Jason] Fox’s inventive tasting menus will be donated to local non-profits,\" none of Commonwealth's p.r. literature refers to the eatery-in-process as a charity exactly. \u003c/p>\n\u003cp>A \u003ca href=\"http://www.thefreedictionary.com/charity\">free, potentially unreliable online dictionary\u003c/a> defines charity: \"Provision of help or relief to the poor; almsgiving; something given to help the needy; alms; an institution, organization, or fund established to help the needy; benevolence or generosity toward others or toward humanity; indulgence or forbearance in judging others.\" As applied to the restaurant world, the word takes a lot of different tacks. Jamie Oliver's \u003ca href=\"http://www.fifteen.net/Pages/default.aspx\">Fifteen\u003c/a> foundation trains disadvantaged youth to run a growing empire of restaurants. Since 1991, San Francisco's \u003ca href=\"http://www.delanceystreetfoundation.org/\">Delancey Street Foundation\u003c/a> has run a vocational training program around its restaurant staffed by residents (often ex-convicts and former abusers of drugs and alcohol). Plenty of restaurants make a point of donating surplus food to banks and soup kitchens. I also think of \u003ca href=\"http://karmakitchen.org/\">Karma Kitchen\u003c/a>, the three-year-old Berkeley cafe founded on the concept of pay-it-forward. Every meal is a \"genuine gift\" paid for by previous customers. The idea is that happy diners will then elect to become donors to allow subsequent visitors to enjoy the same nourishment and hospitality, and to perpetuate the cycle of trust, abundance, and community-awareness. \u003c/p>\n\u003cp>Though high-end big-ticket establishments occasionally throw a benefit bash situated around one holiday or another, most restaurants focused on helping others aren't overly preoccupied with pushing unique, gastronomically interesting meals. Relatively austere offerings such as dal and rice abound. I suppose that's why Commonwealth feels fresh -- even with brasserie \u003ca href=\"http://www.elmwoodcafe.com/\">Elmwood Cafe\u003c/a> in Berkeley getting off to a \u003ca href=\"http://www.berkeleyside.com/2010/03/01/cafe-elmwood-makes-immediate-impact/\">good start\u003c/a> last month. In \u003ca href=\"http://sf.eater.com/archives/2010/04/16/myint_dishes_on_postfunding_plans_for_commonwealth.php\">an Eater S.F. bit\u003c/a> posted the week before last, founder Anthony Myint laid out the mission pretty clearly: \u003c/p>\n\u003cblockquote>\u003cp>\"Basically, we're drawing on some aspects of [Mission Street Food], such as affordability and inventiveness of cuisine, and trying to make this a more consistent and sustainable business, which creates some revenue for local charities...[We're creating an] approachable fine dining atmosphere, focused on value-oriented food...The overall experience will be much more akin to fine dining than the sometimes charming, but often chaotic atmosphere at Lung Shan.”\u003c/p>\u003c/blockquote>\n\u003cp>Given the sprint-like pace at which cultural movements now gather speed, the idea that food can be an agent of positive change is not particularly new; the idea that a fine dining restaurant can -- and not just by sourcing produce from nearby farms or going \"green\" -- is, on the other hand, somewhat unprecedented. Eager \"foodies\" inevitably hover like locusts around any waves preparing to crash across the city's dining scene. Once street food emerged as a monster trend, the swelling popularity of carts and stands run not infrequently by unemployment check-cashing hobbyists helped draw positive attention to people with families depending on their fledgling Health Code-flaunting businesses for survival. They may compete with citizens who ten years ago might have worked at a dot com and snapped up SOMA lofts, but at least higher profiles and legitimacy loom closer for all, right? How appropriate to harness that reoccurring phenomenon with the intention of sharing profits with non-profit organizations bent on improving lives, not just lighting up the dining scene. Just as they do for \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> twice a week, lines will form around the block for Commonwealth when it opens. The lines will form partially because of the city's familiarity with Mission Street Food, but they will only stay if the restaurant is actually really good. Mission Street Food doesn't operate under the same pressure awaiting Commonwealth. It doesn't just appeal to people because it's a pop-up, or because its meals benefit charities. Each dinner is an opportunity to enjoy an unprecedented experience curated by a chef applying his learned techniques, background, and imagination to the concept. The chefs are usually relatively unheralded, and the meals give them an opportunity to garner more attention than they usually enjoy manning the sauce station at a celebrated restaurant with someone else's name on the menu out front. Imagine if \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> showed up one night with an army of assistants. The line would stretch up to Mount Davidson, but something would be lost all the same. Mission Street Food is a d.i.y. adventure with low prices to match. Dishes are executed with more consistency in a humming three-star kitchen with the same staff every night, but the spirit remains unique, lovably loose, with an invigorating, not unnerving, degree of uncertainty surrounding each dinner. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. \u003c/p>\n\u003cp>S.F. Weekly online food editor John Birdsall said so much a month ago when he \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/commonwealth_chef_jason_fox_mi.php\">reported on the developing project\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>\"Commonwealth is no Crossroads Cafe...some scrappy, scrape-together-funding place -- despite a well publicized cash-raising initiative on Kickstarter -- along the lines of the twice-weekly pop-up that put funky, fusty Lung Shan on the map. In a way, Commonwealth promises to reprise an earlier, finer-dining incarnation of Bar Tartine.\"\u003c/p>\u003c/blockquote>\n\u003cp>I'm excited to see if Commonwealth's business plan in any way influences how it's received. Will Commonwealth's food be assessed like that of any other hotly anticipated Mission District eatery? Given the press and circulating buzz, will its food be taken as seriously as whatever charitable mission diners perceive ? It should be. But even if it sucks -- and it almost assuredly won't -- who would want to savage a restaurant founded on such noble principles? Will Michael Bauer bash away if it doesn't measure up to expectations? Will Yelpers revel in reporting on over-dressed salads, shaky service, and ice-cold plates, or will they hold back? Will Commonwealth's community-bolstering aspirations wilt beneath a barrage of dismissive, incomprehensible tweets?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Stay tuned next week for some Q-and-A with Commonwealth folks.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/commonwealthtoon500.jpg\" alt=\"commonwealth cartoon\" title=\"commonwealth cartoon\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-12844\">\u003c/p>\n\u003cp>When it springs to life in the old El Herradero space on Mission at 18th, presumably early this summer, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> will be \"a progressive American restaurant, building on California's tradition of showcasing local, seasonal foods while incorporating diverse culinary approaches from around the world.\" Many, many San Francisco restaurants plaster that sort of thesis statement across their websites. While it's pegged as an \"innovative model of benevolent fine-dining...committed to benefiting our community,\" in which \"a set portion of proceeds from [Chef Jason] Fox’s inventive tasting menus will be donated to local non-profits,\" none of Commonwealth's p.r. literature refers to the eatery-in-process as a charity exactly. \u003c/p>\n\u003cp>A \u003ca href=\"http://www.thefreedictionary.com/charity\">free, potentially unreliable online dictionary\u003c/a> defines charity: \"Provision of help or relief to the poor; almsgiving; something given to help the needy; alms; an institution, organization, or fund established to help the needy; benevolence or generosity toward others or toward humanity; indulgence or forbearance in judging others.\" As applied to the restaurant world, the word takes a lot of different tacks. Jamie Oliver's \u003ca href=\"http://www.fifteen.net/Pages/default.aspx\">Fifteen\u003c/a> foundation trains disadvantaged youth to run a growing empire of restaurants. Since 1991, San Francisco's \u003ca href=\"http://www.delanceystreetfoundation.org/\">Delancey Street Foundation\u003c/a> has run a vocational training program around its restaurant staffed by residents (often ex-convicts and former abusers of drugs and alcohol). Plenty of restaurants make a point of donating surplus food to banks and soup kitchens. I also think of \u003ca href=\"http://karmakitchen.org/\">Karma Kitchen\u003c/a>, the three-year-old Berkeley cafe founded on the concept of pay-it-forward. Every meal is a \"genuine gift\" paid for by previous customers. The idea is that happy diners will then elect to become donors to allow subsequent visitors to enjoy the same nourishment and hospitality, and to perpetuate the cycle of trust, abundance, and community-awareness. \u003c/p>\n\u003cp>Though high-end big-ticket establishments occasionally throw a benefit bash situated around one holiday or another, most restaurants focused on helping others aren't overly preoccupied with pushing unique, gastronomically interesting meals. Relatively austere offerings such as dal and rice abound. I suppose that's why Commonwealth feels fresh -- even with brasserie \u003ca href=\"http://www.elmwoodcafe.com/\">Elmwood Cafe\u003c/a> in Berkeley getting off to a \u003ca href=\"http://www.berkeleyside.com/2010/03/01/cafe-elmwood-makes-immediate-impact/\">good start\u003c/a> last month. In \u003ca href=\"http://sf.eater.com/archives/2010/04/16/myint_dishes_on_postfunding_plans_for_commonwealth.php\">an Eater S.F. bit\u003c/a> posted the week before last, founder Anthony Myint laid out the mission pretty clearly: \u003c/p>\n\u003cblockquote>\u003cp>\"Basically, we're drawing on some aspects of [Mission Street Food], such as affordability and inventiveness of cuisine, and trying to make this a more consistent and sustainable business, which creates some revenue for local charities...[We're creating an] approachable fine dining atmosphere, focused on value-oriented food...The overall experience will be much more akin to fine dining than the sometimes charming, but often chaotic atmosphere at Lung Shan.”\u003c/p>\u003c/blockquote>\n\u003cp>Given the sprint-like pace at which cultural movements now gather speed, the idea that food can be an agent of positive change is not particularly new; the idea that a fine dining restaurant can -- and not just by sourcing produce from nearby farms or going \"green\" -- is, on the other hand, somewhat unprecedented. Eager \"foodies\" inevitably hover like locusts around any waves preparing to crash across the city's dining scene. Once street food emerged as a monster trend, the swelling popularity of carts and stands run not infrequently by unemployment check-cashing hobbyists helped draw positive attention to people with families depending on their fledgling Health Code-flaunting businesses for survival. They may compete with citizens who ten years ago might have worked at a dot com and snapped up SOMA lofts, but at least higher profiles and legitimacy loom closer for all, right? How appropriate to harness that reoccurring phenomenon with the intention of sharing profits with non-profit organizations bent on improving lives, not just lighting up the dining scene. Just as they do for \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> twice a week, lines will form around the block for Commonwealth when it opens. The lines will form partially because of the city's familiarity with Mission Street Food, but they will only stay if the restaurant is actually really good. Mission Street Food doesn't operate under the same pressure awaiting Commonwealth. It doesn't just appeal to people because it's a pop-up, or because its meals benefit charities. Each dinner is an opportunity to enjoy an unprecedented experience curated by a chef applying his learned techniques, background, and imagination to the concept. The chefs are usually relatively unheralded, and the meals give them an opportunity to garner more attention than they usually enjoy manning the sauce station at a celebrated restaurant with someone else's name on the menu out front. Imagine if \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> showed up one night with an army of assistants. The line would stretch up to Mount Davidson, but something would be lost all the same. Mission Street Food is a d.i.y. adventure with low prices to match. Dishes are executed with more consistency in a humming three-star kitchen with the same staff every night, but the spirit remains unique, lovably loose, with an invigorating, not unnerving, degree of uncertainty surrounding each dinner. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. \u003c/p>\n\u003cp>S.F. Weekly online food editor John Birdsall said so much a month ago when he \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/commonwealth_chef_jason_fox_mi.php\">reported on the developing project\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>\"Commonwealth is no Crossroads Cafe...some scrappy, scrape-together-funding place -- despite a well publicized cash-raising initiative on Kickstarter -- along the lines of the twice-weekly pop-up that put funky, fusty Lung Shan on the map. In a way, Commonwealth promises to reprise an earlier, finer-dining incarnation of Bar Tartine.\"\u003c/p>\u003c/blockquote>\n\u003cp>I'm excited to see if Commonwealth's business plan in any way influences how it's received. Will Commonwealth's food be assessed like that of any other hotly anticipated Mission District eatery? Given the press and circulating buzz, will its food be taken as seriously as whatever charitable mission diners perceive ? It should be. But even if it sucks -- and it almost assuredly won't -- who would want to savage a restaurant founded on such noble principles? Will Michael Bauer bash away if it doesn't measure up to expectations? Will Yelpers revel in reporting on over-dressed salads, shaky service, and ice-cold plates, or will they hold back? Will Commonwealth's community-bolstering aspirations wilt beneath a barrage of dismissive, incomprehensible tweets?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Runners and Urban Gardens",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mural-freefarm500.jpg\" alt=\"Mural at Free Farm by Leanne C. Miller\" title=\"Mural at Free Farm by Leanne C. Miller\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12799\">\u003cbr>\n\u003cem>From graffiti to mural at Free Farm\u003c/em>\u003c/p>\n\u003cp>In a place as densely populated as the Bay Area, one person's bright idea can make a big impact. Just ask Mary Risley, owner of \u003ca href=\"http://www.tantemarie.com\">Tante Marie's Cooking School\u003c/a> and the founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a>. As a cooking teacher, Risley loved being part of San Francisco's vibrant food culture. But she also knew that part of the price of perfection for the city's restaurants, bakeries, cafes, and cooking schools was a willingness to toss anything that wasn't 100% great. Which meant a lot of food--good quality, clean, unused but not sellable--was filling up a lot of dumpsters at the end of every business day.\u003c/p>\n\u003cp>With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), how could such food get out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. \u003c/p>\n\u003cp>Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste. \u003c/p>\n\u003cp>As a businesswoman, Risley wanted to make Food Runners into a professional, easy-to-use system that would be simple and mutually beneficial for both businesses and service organizations. 23 years later, Food Runners relies on a network of 250 volunteers who pick up excess usable food from over 400 sites every weekday, from every type of place from small cafes and big hotels to local schools and corporate cafeterias. The food is delivered by volunteers' car and the company's refrigerated truck to shelters and neighborhood food pantries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623804632613&tags=urbangardens\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>When I managed a cafe in the Ferry Building, I knew that all I had to do was box up our extra pastries at the end of every day. The next morning, a cheerful volunteer would show up, pick up the boxes and sign off on my tax-deductible tally sheet. Later that day, those pastries, made with organic ingredients and fruit from a local family farm, might be feeding parents and kids at a drop-in center for homeless families, or adding a little bit of sweetness to a seniors' lunch.\u003c/p>\n\u003cp>There are other ways to turn waste into resources. The easiest way to start? Drop that banana peel into your green bin. One banana peel multiplied by over 700,000 residents in San Francisco alone means that many tons of food waste (everything from that four-day-old hunk of burrito at the back of the fridge to orange peels and onion skins) are diverted from the waste stream every day via the city's green-waste bins. All that stinky stuff goes to \u003ca href=\"http://www.jepsonprairieorganics.com/\">Jepson Prairie Organics\u003c/a>, a composting facility near Vacaville. Over the course of about 30 days, it's transformed into high-quality compost that's ready for use by local farms, nurseries, and vineyards.\u003c/p>\n\u003cp>Or, what about starting from the very beginning, and growing more food from scratch right here in the city? Even in cities as highly populated as San Francisco, Oakland, and Berkeley, a surprisingly amount of arable land is still available. Just look at the \u003ca href=\"http://www.thefreefarm.org\">Free Farm\u003c/a>, which was started on a vacant lot at Gough and Eddy Streets in January of this year. \u003c/p>\n\u003cp>Pastor Megan Rohrer, a young Lutheran pastor who works with a variety of homeless communities around the city as the executive director of\u003ca href=\"http://www.welcomeministry.org\"> Welcome Ministry\u003c/a>, wanted to expand the work she was doing, going from feeding the hungry of San Francisco to growing food for those same communities. The St. Paulus Lutheran church was willing to offer an empty lot it owned to her and a dedicated community of volunteers to make a garden.\u003c/p>\n\u003cp>Meanwhile Tree, a longtime food-justice activist and community gardener as well as the founder of the Mission's popular \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>, was looking for a place to grow more local food to supply the farmstand. Once Megan's church connections met Tree's gardening expertise, the Free Farm was born. With grants from the Mesa Foundation along with several local Episcopal and Lutheran churches, plus a whole lot of wheelbarrow-pushing volunteer labor, the weedy lot has undergone an astonishing transformation. \u003c/p>\n\u003cp>What was once a trash-strewn, needle-littered eyesore that neighbors called \"The Pit\" is now a welcoming, mural-lined space full of neatly mounded raised beds planted with salad mix, potatoes, beans, broccoli and lettuce. Bricks salvaged from the St. Paulus church (which stood on the space before burning down in 1995) now form strawberry beds on the hillside and a winding spiral bed planted with flowers, herbs, and vegetables. Cold frames and a newly built greenhouse are filled with trays of tiny seedlings, everything from kale to tomatoes to marigolds started from seeds donated by church communities across the country. Bright garden-themed murals by local artist Leanne C. Miller cover the concrete wall on the west side, and there are plans to bring more artists and sculptors into the garden to create site-specific works. \u003c/p>\n\u003cp>Volunteers get down and dirty every Wednesday and Saturday from 10am to 2pm, building infrastructure, hauling mulch, manure and compost, planting seedlings, waterings, and more. A volunteer-made vegan lunch, often featuring produce harvested from the garden, is shared by all. Volunteers will also share in the harvest, with excess supplying the Free Farmstand (Rohrer hopes to establish another neighborhood Free Farmstand on the site) as well as providing fresh local produce for twice-weekly homeless dinners organized by Welcome. (For more information on Welcome's additional garden projects around the Bay Area, go to\u003ca href=\"http://www.urbanshare.org\"> Urban Share\u003c/a>.)\u003c/p>\n\u003cp>At the educational \u003ca href=\"http://www.gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset, weekend workshops teach everything from composting basics to chicken husbandry. Want to spread the word? If you're a San Francisco resident, you can sign up for a three-month gardening and compost educator program that will give you all the necessary tools to teach the basics of urban green gardening and composting. Just want to do a little digging? Volunteer days are Wednesday and Saturdays, 10am to 3pm, with pizza from nearby Arizmendi Bakery to share. The garden's also a great place to get ideas for your own backyard. Organized by concept, there are examples of low-water gardens, native plants, edibles, and more. \u003c/p>\n\u003cp>In association with the SF Parks Trust, the Garden for the Environment is also offering \u003ca href=\"http://www.parksportal.com/EventDetail/tabid/58/eventid/10230/locid/0/orgid/2/dateid/46376/Default.aspx\">Garden City\u003c/a>, a three-part class on creating an urban farm or community garden, on May 2nd, 9th, and 16th. Topics include locating and identifying available land, working with the city to get the proper permits, building a community of volunteers, and the horticultural nuts and bolts of productive edible gardening and landscaping. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And finally, don't forget about what's growing in your own backyard. Want to turn your lawn into a food forest? Check out a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">blog post\u003c/a> about how a week (and a bunch of friends and neighbors) transformed one Oakland bungalow, thanks to the help of permaculture designers \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a>. \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> and \u003ca href=\"http://producetothepeople.org/\">Produce for the People\u003c/a> can help you find, glean or distribute excess fruit in your neighborhood. Got extra lemons or loquats? Don't waste them, share them!\u003c/p>\n\n",
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"excerpt": "With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), wasn't there a way to get such food out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mural-freefarm500.jpg\" alt=\"Mural at Free Farm by Leanne C. Miller\" title=\"Mural at Free Farm by Leanne C. Miller\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12799\">\u003cbr>\n\u003cem>From graffiti to mural at Free Farm\u003c/em>\u003c/p>\n\u003cp>In a place as densely populated as the Bay Area, one person's bright idea can make a big impact. Just ask Mary Risley, owner of \u003ca href=\"http://www.tantemarie.com\">Tante Marie's Cooking School\u003c/a> and the founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a>. As a cooking teacher, Risley loved being part of San Francisco's vibrant food culture. But she also knew that part of the price of perfection for the city's restaurants, bakeries, cafes, and cooking schools was a willingness to toss anything that wasn't 100% great. Which meant a lot of food--good quality, clean, unused but not sellable--was filling up a lot of dumpsters at the end of every business day.\u003c/p>\n\u003cp>With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), how could such food get out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. \u003c/p>\n\u003cp>Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste. \u003c/p>\n\u003cp>As a businesswoman, Risley wanted to make Food Runners into a professional, easy-to-use system that would be simple and mutually beneficial for both businesses and service organizations. 23 years later, Food Runners relies on a network of 250 volunteers who pick up excess usable food from over 400 sites every weekday, from every type of place from small cafes and big hotels to local schools and corporate cafeterias. The food is delivered by volunteers' car and the company's refrigerated truck to shelters and neighborhood food pantries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623804632613&tags=urbangardens\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>When I managed a cafe in the Ferry Building, I knew that all I had to do was box up our extra pastries at the end of every day. The next morning, a cheerful volunteer would show up, pick up the boxes and sign off on my tax-deductible tally sheet. Later that day, those pastries, made with organic ingredients and fruit from a local family farm, might be feeding parents and kids at a drop-in center for homeless families, or adding a little bit of sweetness to a seniors' lunch.\u003c/p>\n\u003cp>There are other ways to turn waste into resources. The easiest way to start? Drop that banana peel into your green bin. One banana peel multiplied by over 700,000 residents in San Francisco alone means that many tons of food waste (everything from that four-day-old hunk of burrito at the back of the fridge to orange peels and onion skins) are diverted from the waste stream every day via the city's green-waste bins. All that stinky stuff goes to \u003ca href=\"http://www.jepsonprairieorganics.com/\">Jepson Prairie Organics\u003c/a>, a composting facility near Vacaville. Over the course of about 30 days, it's transformed into high-quality compost that's ready for use by local farms, nurseries, and vineyards.\u003c/p>\n\u003cp>Or, what about starting from the very beginning, and growing more food from scratch right here in the city? Even in cities as highly populated as San Francisco, Oakland, and Berkeley, a surprisingly amount of arable land is still available. Just look at the \u003ca href=\"http://www.thefreefarm.org\">Free Farm\u003c/a>, which was started on a vacant lot at Gough and Eddy Streets in January of this year. \u003c/p>\n\u003cp>Pastor Megan Rohrer, a young Lutheran pastor who works with a variety of homeless communities around the city as the executive director of\u003ca href=\"http://www.welcomeministry.org\"> Welcome Ministry\u003c/a>, wanted to expand the work she was doing, going from feeding the hungry of San Francisco to growing food for those same communities. The St. Paulus Lutheran church was willing to offer an empty lot it owned to her and a dedicated community of volunteers to make a garden.\u003c/p>\n\u003cp>Meanwhile Tree, a longtime food-justice activist and community gardener as well as the founder of the Mission's popular \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>, was looking for a place to grow more local food to supply the farmstand. Once Megan's church connections met Tree's gardening expertise, the Free Farm was born. With grants from the Mesa Foundation along with several local Episcopal and Lutheran churches, plus a whole lot of wheelbarrow-pushing volunteer labor, the weedy lot has undergone an astonishing transformation. \u003c/p>\n\u003cp>What was once a trash-strewn, needle-littered eyesore that neighbors called \"The Pit\" is now a welcoming, mural-lined space full of neatly mounded raised beds planted with salad mix, potatoes, beans, broccoli and lettuce. Bricks salvaged from the St. Paulus church (which stood on the space before burning down in 1995) now form strawberry beds on the hillside and a winding spiral bed planted with flowers, herbs, and vegetables. Cold frames and a newly built greenhouse are filled with trays of tiny seedlings, everything from kale to tomatoes to marigolds started from seeds donated by church communities across the country. Bright garden-themed murals by local artist Leanne C. Miller cover the concrete wall on the west side, and there are plans to bring more artists and sculptors into the garden to create site-specific works. \u003c/p>\n\u003cp>Volunteers get down and dirty every Wednesday and Saturday from 10am to 2pm, building infrastructure, hauling mulch, manure and compost, planting seedlings, waterings, and more. A volunteer-made vegan lunch, often featuring produce harvested from the garden, is shared by all. Volunteers will also share in the harvest, with excess supplying the Free Farmstand (Rohrer hopes to establish another neighborhood Free Farmstand on the site) as well as providing fresh local produce for twice-weekly homeless dinners organized by Welcome. (For more information on Welcome's additional garden projects around the Bay Area, go to\u003ca href=\"http://www.urbanshare.org\"> Urban Share\u003c/a>.)\u003c/p>\n\u003cp>At the educational \u003ca href=\"http://www.gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset, weekend workshops teach everything from composting basics to chicken husbandry. Want to spread the word? If you're a San Francisco resident, you can sign up for a three-month gardening and compost educator program that will give you all the necessary tools to teach the basics of urban green gardening and composting. Just want to do a little digging? Volunteer days are Wednesday and Saturdays, 10am to 3pm, with pizza from nearby Arizmendi Bakery to share. The garden's also a great place to get ideas for your own backyard. Organized by concept, there are examples of low-water gardens, native plants, edibles, and more. \u003c/p>\n\u003cp>In association with the SF Parks Trust, the Garden for the Environment is also offering \u003ca href=\"http://www.parksportal.com/EventDetail/tabid/58/eventid/10230/locid/0/orgid/2/dateid/46376/Default.aspx\">Garden City\u003c/a>, a three-part class on creating an urban farm or community garden, on May 2nd, 9th, and 16th. Topics include locating and identifying available land, working with the city to get the proper permits, building a community of volunteers, and the horticultural nuts and bolts of productive edible gardening and landscaping. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, don't forget about what's growing in your own backyard. Want to turn your lawn into a food forest? Check out a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">blog post\u003c/a> about how a week (and a bunch of friends and neighbors) transformed one Oakland bungalow, thanks to the help of permaculture designers \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a>. \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> and \u003ca href=\"http://producetothepeople.org/\">Produce for the People\u003c/a> can help you find, glean or distribute excess fruit in your neighborhood. Got extra lemons or loquats? Don't waste them, share them!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scouting John Waters' San Francisco Food Stops ",
"title": "Scouting John Waters' San Francisco Food Stops ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/john-waters500.jpg\" alt=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" title=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12215\">\u003cbr>\n\u003cem>\u003cstrong>John Waters at the 2009 Folsom Street Fair in San Francisco.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>One of the reasons why celebrities like cult-film maker John Waters love San Francisco is that the Bay Area tends to not fawn and make a big deal of their presence. The film director, writer, conceptual artist and \u003ca href=\"http://www.baltimoresun.com/topic/entertainment/movies/john-waters-PECLB004183.topic\">Pope of Trash\u003c/a> Waters may have fallen for our hometown enough to call it home (if only on a part-time basis). Two years ago, he decided to buy a place in Nob Hill, according to a \u003ca href=\"http://articles.sfgate.com/2010-01-27/entertainment/17835984_1_john-waters-modern-art-public-transportation\">San Francisco Chronicle report by Catherine Bigelow\u003c/a> in January this year. Bigelow described Waters first visit to the Jeannette Etheredge owned North Beach watering hole, \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/toscas_90th_birthday_a_mashup.php\">Tosca\u003c/a>. Waters went to Tosca after he attended the 75th anniversary of SFMOMA with artworld-celeb friends who are also his neighbors here. Sightings of Waters have also been documented on the \u003ca href=\"http://missionmission.wordpress.com/2009/09/28/john-waters-does-san-francisco/\">Mission Mission\u003c/a> blog--among other places--last year. There are reports on Mission Mission of Waters hanging out at an art show opening party, as well as the Polk Street post office (from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy's\u003c/a> Amy Sherman), \u003ca href=\"http://www.borderlands-books.com/\">Borderlands Bookstore\u003c/a>, and doing his grocery shopping and riding buses and MUNI are sited.\u003c/p>\n\u003cp>We don't have any sort of real paparazzi here like the movie hub Southern California (SoCal) does, and instead resort to various ways of noting and communicating encounters and occasional contact with famous types. The bounty of natural beauty, cultural heritage, middling to decent public transportation (which Waters reportedly enjoys using), and of course food culture ranging from street food to California cuisine and white table cloth establishments make the deal of Bay Area living that much sweeter. Northern California is generally a more relaxed environment versus the hustle-bustle-do-you-know-who-I-am? aggression and cheesiness that smacks you in the face constantly in L.A. My first job out of UC Berkeley in the mid-1990s was working for \u003ca href=\"http://www.hayescasting.com/\">Nancy Hayes Casting\u003c/a>, which was then located in Russian Hill. Through that line of work, I was able to work on \u003ca href=\"http://www.imdb.com/title/tt0117571/fullcredits\">movie\u003c/a> and commercial projects and meet a rash of \u003ca href=\"http://www.imdb.com/name/nm0000409/\">actors\u003c/a>, \u003ca href=\"http://www.imdb.com/name/nm0718645/\">directors\u003c/a>, and related \u003ca href=\"http://www.bonjovi.com/\">celebrities\u003c/a> and \u003ca href=\"http://www.imdb.com/name/nm0001711/\">creative types\u003c/a> in from other parts of the country and world. They often wanted to learn about our city's bookstores (\u003ca href=\"http://www.greenapplebooks.com/\">Green Apple\u003c/a> and \u003ca href=\"http://www.citylights.com/\">City Lights\u003c/a> remained among the go-to spots that they are today), nightclubs (\u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> ring a bell?), restaurants (everything from \u003ca href=\"http://www.perryssf.com/\">Perry's\u003c/a> to \u003ca href=\"http://www.frommers.com/destinations/sanfrancisco/D41098.html\">Swan Oyster Depot\u003c/a> and \u003ca href=\"http://www.rosepistolasf.com/\">Rose Pistola\u003c/a> to even the now-thankfully-shuttered Planet Hollywood), \u003ca href=\"http://www.sutrobaths.com/\">hikes\u003c/a>, and \u003ca href=\"http://www.goldengatebridge.org/\">historical places\u003c/a> just like any other visitor, famous or not.\u003c/p>\n\u003cp>Waters' presence and activities here has been noted frequently in traditional print media, as well as on blogs and other social media including Yelp. He is one famous visitor who decided to take up residence in San Francisco. Although Waters is mainly based out of Baltimore, he also has a home in New York City and a summer home in \u003ca href=\"http://en.wikipedia.org/wiki/John_Waters_%28filmmaker%29\">Provincetown\u003c/a>. Waters has been making, writing, and directing films for forty years, and his long body of almost always controversial film work includes \u003ca href=\"http://en.wikipedia.org/wiki/Pink_Flamingos\">Pink Flamingos\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Female_Trouble\">Female Trouble\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pecker_%28film%29\">Pecker\u003c/a> and two film versions of \u003ca href=\"http://en.wikipedia.org/wiki/Hairspray_%281988_film%29\">Hairspray\u003c/a> that later became a Broadway sensation. If the names \u003cem>Dawn Davenport\u003c/em>, \u003cem>Prudy Pingleton\u003c/em>, and \u003cem>Tony The Tickler\u003c/em> ring a bell, then you are familiar with Waters often times gross out material that famously includes the scene in Pink Flamingos where Waters’ muse and childhood friend Divine (a drag persona by Harris Glenn Milstead) eats dog feces on camera. The dog-doo poo-poo scene was for real sans cuts, edits or effects, and was ground breaking in the pre-YouTube and Internet era. Censors and prim and proper types may consider Waters, who has long been confirmed as a gay man, to be pushing the boundaries of good taste and decency. Others, who are fans, await his next film or art project with baited breath. His trademark pencil thin mustache is as much a part of his public identity as are his ties to Divine and the Dreamlanders group of Baltimore area actors, \u003cem>Mink Stole\u003c/em>, \u003cem>Ricki Lake\u003c/em>, \u003cem>Johnny Depp\u003c/em>, one time porn queen \u003cem>Traci Lords\u003c/em> and the now freed purported criminal and heiress \u003cem>Patricia Hearst\u003c/em>. All have played roles in Waters' work, and show how he creates and uses characters that may already have inherent shock value with the public.\u003c/p>\n\u003cp>In 2008, Waters was in San Francisco to put on a one-man vaudeville show at the Castro Theater, to benefit the Frameline film festival, which is definitely LGBT friendly. The Castro was a favorite of Waters because Pink Flamingos has played there. Waters vaudeville act was one that he originated with his pal and muse Divine decades ago. He said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks below, you can also plan on catching Waters at his \u003ca href=\"http://www.goodreads.com/event/show/67745-san-francisco-city-arts-lectures\">City Arts & Lectures appearance\u003c/a> happening on May 25th for his \u003ca href=\"http://www.amazon.com/Role-Models-John-Waters/dp/0374251479/ref=sr_1_1?ie=UTF8&s=books&qid=1270603492&sr=8-1\">Role Models\u003c/a> book tour...San Francisco is the first stop on the tour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Waters cites \u003cstrong>Zuni\u003c/strong> at the top of his list, adding \"my old friend from Provincetown Billy West started it.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough)\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003cbr>\n(415) 553-2522\u003c/p>\n\u003cp>\u003cstrong>The Big Four\u003c/strong>, where Waters swoons that it is \"SOO Sunset Boulevard.\" Big Four spokesperson Kellie Samson confirmed that \"he usually comes in with a few other people (family and/or friends) and...is quite approachable and has a good rapport and is friendly with our staff. Since he lives in the neighborhood, he’s often seen walking in Nob Hill and on the cable car, etc.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.big4restaurant.com/\">The Big Four Restaurant\u003c/a> at the Huntington Hotel\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\n(415) 771-1140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Breakfast Monday – Friday: 7am to 10am\u003cbr>\nSaturday – Sunday: 7am to 11am\u003cbr>\nLunch service at The Big 4 will be available on Thursdays and Fridays between the hours of 11:30am and 3pm, only.\u003cbr>\nDinner Nightly: 5:30pm to 10pm\u003cbr>\nBar Nightly: 4pm until midnight Thursday – Friday: \u003c/p>\n\u003cp>All day Piano entertainment Daily, 5pm to 11:30pm\u003cbr>\n•\tMichael Parsons (Monday - Saturday)\u003cbr>\n•\tSteve Klawiter (Sunday)\u003c/p>\n\u003cp>\u003cstrong>Foreign Cinema.\u003c/strong> Through representative Keelin Czellecz, chef-owner Gayle Pirie & Floor Manager Tracy Smyth commented that Waters \"often orders fish\" and receives \"an amuse [bouche]\" from the Foreign Cinema kitchen. Waters told me \"I drink Stoli martinis,\" and his friends enjoyed gin martinis -- 209 Gin with olives. Waters is friendly to curious customers, and \"is one of the few celebrities that have come in that people feel like they can go up to the table and talk to him. He is really sweet when he is approached.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003cbr>\n2534 Mission Street (between 21st Street and 22nd Street)\u003cbr>\n(415) 648-7600\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner\u003cbr>\nMonday - Thursday 6pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 10pm\u003cbr>\nBrunch\u003cbr>\nSaturday 11am to 3pm\u003cbr>\nSunday 11am to 3:30pm\u003c/p>\n\u003cp>\u003cstrong>Range\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range Restaurant\u003c/a>\u003cbr>\n842 Valencia Street (between 19th Street and 20th Street)\u003cbr>\n(415) 282-8283\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 6pm to close\u003cbr>\nFriday - Sunday 5:30pm to close\u003c/p>\n\u003cp>\u003cstrong>La Ciccia\u003c/strong>. Sardinian Italian food in Noe Valley. According to La Ciccia spokesperson Eleanor Bertino, Waters \"came in on a really busy night.\" Wife-owner Lorella Degan told Bertino that \"he was with two other men, and he ordered pasta and was very nice and warm... in no way demanding.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>\u003cbr>\n291 30th Street (at Church Street)\u003cbr>\n(415) 550-8114\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday - Sunday 5:30pm to 10pm (Closed Mondays and Major Holidays)\u003c/p>\n\u003cp>\u003ca href=\"http://www.nobhillcafe.com/\">Nob Hill Café\u003c/a>\u003cbr>\n1152 Taylor Street (between Clay Street and Pleasant Street)\u003cbr>\n(415) 776-6500\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Friday Lunch 11am to 3pm, Saturday & Sunday Brunch 11am to 3pm, Dinner Nightly from 5pm to 10pm\u003c/p>\n\u003cp>\u003cstrong>The lunch counter in Armani shop\u003c/strong>. Gina Chinchilla, who is General Manager of the Armani café would only comment, \"Unfortunately, we are not allowed to give out any information about our clients that visit the Cafe. We may only confirm that he does indeed frequent our Cafe.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.emporioarmani.com/chooseYourCountry.asp\">Armani Café\u003c/a>\u003cbr>\n1 Grant Avenue (between Market Street and O'Farrell Street)\u003cbr>\n(415) 677-9010\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday, 11am to 4pm; Sunday from 12 noon to 4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sees.com/index.cfm/Shop_Locations/Shop_Locator\">See's Candy\u003c/a>: according to Sharyl Mitchell of See's, \"Mr. Waters used to visit our Union Square Shop that is now closed\" at 350 Powell Street. He would buy all kinds of candy, and the manager at the store recalls seeing him \"all the time.\" \u003c/p>\n\n",
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"excerpt": "John Waters said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour...San Francisco is the first stop on the tour. ",
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"description": "John Waters said that he thinks of himself as a "Filth Elder" more so than the "Pope of Trash" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour...San Francisco is the first stop on the tour. ",
"title": "Scouting John Waters' San Francisco Food Stops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/john-waters500.jpg\" alt=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" title=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12215\">\u003cbr>\n\u003cem>\u003cstrong>John Waters at the 2009 Folsom Street Fair in San Francisco.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>One of the reasons why celebrities like cult-film maker John Waters love San Francisco is that the Bay Area tends to not fawn and make a big deal of their presence. The film director, writer, conceptual artist and \u003ca href=\"http://www.baltimoresun.com/topic/entertainment/movies/john-waters-PECLB004183.topic\">Pope of Trash\u003c/a> Waters may have fallen for our hometown enough to call it home (if only on a part-time basis). Two years ago, he decided to buy a place in Nob Hill, according to a \u003ca href=\"http://articles.sfgate.com/2010-01-27/entertainment/17835984_1_john-waters-modern-art-public-transportation\">San Francisco Chronicle report by Catherine Bigelow\u003c/a> in January this year. Bigelow described Waters first visit to the Jeannette Etheredge owned North Beach watering hole, \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/toscas_90th_birthday_a_mashup.php\">Tosca\u003c/a>. Waters went to Tosca after he attended the 75th anniversary of SFMOMA with artworld-celeb friends who are also his neighbors here. Sightings of Waters have also been documented on the \u003ca href=\"http://missionmission.wordpress.com/2009/09/28/john-waters-does-san-francisco/\">Mission Mission\u003c/a> blog--among other places--last year. There are reports on Mission Mission of Waters hanging out at an art show opening party, as well as the Polk Street post office (from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy's\u003c/a> Amy Sherman), \u003ca href=\"http://www.borderlands-books.com/\">Borderlands Bookstore\u003c/a>, and doing his grocery shopping and riding buses and MUNI are sited.\u003c/p>\n\u003cp>We don't have any sort of real paparazzi here like the movie hub Southern California (SoCal) does, and instead resort to various ways of noting and communicating encounters and occasional contact with famous types. The bounty of natural beauty, cultural heritage, middling to decent public transportation (which Waters reportedly enjoys using), and of course food culture ranging from street food to California cuisine and white table cloth establishments make the deal of Bay Area living that much sweeter. Northern California is generally a more relaxed environment versus the hustle-bustle-do-you-know-who-I-am? aggression and cheesiness that smacks you in the face constantly in L.A. My first job out of UC Berkeley in the mid-1990s was working for \u003ca href=\"http://www.hayescasting.com/\">Nancy Hayes Casting\u003c/a>, which was then located in Russian Hill. Through that line of work, I was able to work on \u003ca href=\"http://www.imdb.com/title/tt0117571/fullcredits\">movie\u003c/a> and commercial projects and meet a rash of \u003ca href=\"http://www.imdb.com/name/nm0000409/\">actors\u003c/a>, \u003ca href=\"http://www.imdb.com/name/nm0718645/\">directors\u003c/a>, and related \u003ca href=\"http://www.bonjovi.com/\">celebrities\u003c/a> and \u003ca href=\"http://www.imdb.com/name/nm0001711/\">creative types\u003c/a> in from other parts of the country and world. They often wanted to learn about our city's bookstores (\u003ca href=\"http://www.greenapplebooks.com/\">Green Apple\u003c/a> and \u003ca href=\"http://www.citylights.com/\">City Lights\u003c/a> remained among the go-to spots that they are today), nightclubs (\u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> ring a bell?), restaurants (everything from \u003ca href=\"http://www.perryssf.com/\">Perry's\u003c/a> to \u003ca href=\"http://www.frommers.com/destinations/sanfrancisco/D41098.html\">Swan Oyster Depot\u003c/a> and \u003ca href=\"http://www.rosepistolasf.com/\">Rose Pistola\u003c/a> to even the now-thankfully-shuttered Planet Hollywood), \u003ca href=\"http://www.sutrobaths.com/\">hikes\u003c/a>, and \u003ca href=\"http://www.goldengatebridge.org/\">historical places\u003c/a> just like any other visitor, famous or not.\u003c/p>\n\u003cp>Waters' presence and activities here has been noted frequently in traditional print media, as well as on blogs and other social media including Yelp. He is one famous visitor who decided to take up residence in San Francisco. Although Waters is mainly based out of Baltimore, he also has a home in New York City and a summer home in \u003ca href=\"http://en.wikipedia.org/wiki/John_Waters_%28filmmaker%29\">Provincetown\u003c/a>. Waters has been making, writing, and directing films for forty years, and his long body of almost always controversial film work includes \u003ca href=\"http://en.wikipedia.org/wiki/Pink_Flamingos\">Pink Flamingos\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Female_Trouble\">Female Trouble\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pecker_%28film%29\">Pecker\u003c/a> and two film versions of \u003ca href=\"http://en.wikipedia.org/wiki/Hairspray_%281988_film%29\">Hairspray\u003c/a> that later became a Broadway sensation. If the names \u003cem>Dawn Davenport\u003c/em>, \u003cem>Prudy Pingleton\u003c/em>, and \u003cem>Tony The Tickler\u003c/em> ring a bell, then you are familiar with Waters often times gross out material that famously includes the scene in Pink Flamingos where Waters’ muse and childhood friend Divine (a drag persona by Harris Glenn Milstead) eats dog feces on camera. The dog-doo poo-poo scene was for real sans cuts, edits or effects, and was ground breaking in the pre-YouTube and Internet era. Censors and prim and proper types may consider Waters, who has long been confirmed as a gay man, to be pushing the boundaries of good taste and decency. Others, who are fans, await his next film or art project with baited breath. His trademark pencil thin mustache is as much a part of his public identity as are his ties to Divine and the Dreamlanders group of Baltimore area actors, \u003cem>Mink Stole\u003c/em>, \u003cem>Ricki Lake\u003c/em>, \u003cem>Johnny Depp\u003c/em>, one time porn queen \u003cem>Traci Lords\u003c/em> and the now freed purported criminal and heiress \u003cem>Patricia Hearst\u003c/em>. All have played roles in Waters' work, and show how he creates and uses characters that may already have inherent shock value with the public.\u003c/p>\n\u003cp>In 2008, Waters was in San Francisco to put on a one-man vaudeville show at the Castro Theater, to benefit the Frameline film festival, which is definitely LGBT friendly. The Castro was a favorite of Waters because Pink Flamingos has played there. Waters vaudeville act was one that he originated with his pal and muse Divine decades ago. He said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks below, you can also plan on catching Waters at his \u003ca href=\"http://www.goodreads.com/event/show/67745-san-francisco-city-arts-lectures\">City Arts & Lectures appearance\u003c/a> happening on May 25th for his \u003ca href=\"http://www.amazon.com/Role-Models-John-Waters/dp/0374251479/ref=sr_1_1?ie=UTF8&s=books&qid=1270603492&sr=8-1\">Role Models\u003c/a> book tour...San Francisco is the first stop on the tour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Waters cites \u003cstrong>Zuni\u003c/strong> at the top of his list, adding \"my old friend from Provincetown Billy West started it.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough)\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003cbr>\n(415) 553-2522\u003c/p>\n\u003cp>\u003cstrong>The Big Four\u003c/strong>, where Waters swoons that it is \"SOO Sunset Boulevard.\" Big Four spokesperson Kellie Samson confirmed that \"he usually comes in with a few other people (family and/or friends) and...is quite approachable and has a good rapport and is friendly with our staff. Since he lives in the neighborhood, he’s often seen walking in Nob Hill and on the cable car, etc.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.big4restaurant.com/\">The Big Four Restaurant\u003c/a> at the Huntington Hotel\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\n(415) 771-1140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Breakfast Monday – Friday: 7am to 10am\u003cbr>\nSaturday – Sunday: 7am to 11am\u003cbr>\nLunch service at The Big 4 will be available on Thursdays and Fridays between the hours of 11:30am and 3pm, only.\u003cbr>\nDinner Nightly: 5:30pm to 10pm\u003cbr>\nBar Nightly: 4pm until midnight Thursday – Friday: \u003c/p>\n\u003cp>All day Piano entertainment Daily, 5pm to 11:30pm\u003cbr>\n•\tMichael Parsons (Monday - Saturday)\u003cbr>\n•\tSteve Klawiter (Sunday)\u003c/p>\n\u003cp>\u003cstrong>Foreign Cinema.\u003c/strong> Through representative Keelin Czellecz, chef-owner Gayle Pirie & Floor Manager Tracy Smyth commented that Waters \"often orders fish\" and receives \"an amuse [bouche]\" from the Foreign Cinema kitchen. Waters told me \"I drink Stoli martinis,\" and his friends enjoyed gin martinis -- 209 Gin with olives. Waters is friendly to curious customers, and \"is one of the few celebrities that have come in that people feel like they can go up to the table and talk to him. He is really sweet when he is approached.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003cbr>\n2534 Mission Street (between 21st Street and 22nd Street)\u003cbr>\n(415) 648-7600\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner\u003cbr>\nMonday - Thursday 6pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 10pm\u003cbr>\nBrunch\u003cbr>\nSaturday 11am to 3pm\u003cbr>\nSunday 11am to 3:30pm\u003c/p>\n\u003cp>\u003cstrong>Range\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range Restaurant\u003c/a>\u003cbr>\n842 Valencia Street (between 19th Street and 20th Street)\u003cbr>\n(415) 282-8283\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 6pm to close\u003cbr>\nFriday - Sunday 5:30pm to close\u003c/p>\n\u003cp>\u003cstrong>La Ciccia\u003c/strong>. Sardinian Italian food in Noe Valley. According to La Ciccia spokesperson Eleanor Bertino, Waters \"came in on a really busy night.\" Wife-owner Lorella Degan told Bertino that \"he was with two other men, and he ordered pasta and was very nice and warm... in no way demanding.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>\u003cbr>\n291 30th Street (at Church Street)\u003cbr>\n(415) 550-8114\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday - Sunday 5:30pm to 10pm (Closed Mondays and Major Holidays)\u003c/p>\n\u003cp>\u003ca href=\"http://www.nobhillcafe.com/\">Nob Hill Café\u003c/a>\u003cbr>\n1152 Taylor Street (between Clay Street and Pleasant Street)\u003cbr>\n(415) 776-6500\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Friday Lunch 11am to 3pm, Saturday & Sunday Brunch 11am to 3pm, Dinner Nightly from 5pm to 10pm\u003c/p>\n\u003cp>\u003cstrong>The lunch counter in Armani shop\u003c/strong>. Gina Chinchilla, who is General Manager of the Armani café would only comment, \"Unfortunately, we are not allowed to give out any information about our clients that visit the Cafe. We may only confirm that he does indeed frequent our Cafe.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.emporioarmani.com/chooseYourCountry.asp\">Armani Café\u003c/a>\u003cbr>\n1 Grant Avenue (between Market Street and O'Farrell Street)\u003cbr>\n(415) 677-9010\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday, 11am to 4pm; Sunday from 12 noon to 4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sees.com/index.cfm/Shop_Locations/Shop_Locator\">See's Candy\u003c/a>: according to Sharyl Mitchell of See's, \"Mr. Waters used to visit our Union Square Shop that is now closed\" at 350 Powell Street. He would buy all kinds of candy, and the manager at the store recalls seeing him \"all the time.\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Tomato Grows on Capp Street",
"title": "A Tomato Grows on Capp Street",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_11923\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ghosttownfarm.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/ghosttown-farm-300border.jpg\" alt=\"Novella Carpenter's GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" title=\"Novella Carpenters GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-11923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Novella Carpenter's GhostTown Farm in Oakland.\u003c/strong> \u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, urban farming, like \u003ca href=\"http://en.wikipedia.org/wiki/1991:_The_Year_Punk_Broke\">punk in 1991\u003c/a>, broke. While San Franciscans have been raising chickens in backyard coops and tending verdant patio gardens for decades, the trend has now sprouted up in the city's mainstream, expanding from the realm of co-ops and collectives to the mayor's cluttered desk: In July, Gavin Newsom issued an executive directive aiming to reshape how city residents make food choices, and now, eight months later, neighborhoods and communities are beginning to taste the (literal) fruits of City Hall's efforts in the form of initiatives like public vegetable gardens and mobile produce markets. In recent years, urban farmers have started seeing their flora and fauna as something more than sustainable, super-local eats. They're hyper-aware of how their work can impact their surroundings, and intrigued by what larger ripples they might make. Thus, their missions are evolving, moving in inspired directions towards a brand of community-conscious agri-activism.\u003c/p>\n\u003cp>Having a president keen on arugula and a first lady tilling soil outside the White House helps, but the movement has found creative, diverse expression locally. Brooke Budner and Caitlyn Galloway run \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>, a miniature Mission District farm and salad greens business. The founders see their project as \"an experiment in the economic viability of small-scale urban market-gardening,\" a working model for a career path they'd like to see become more common in America. The greens are fantastic -- as knows anyone who has crunched down on a \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> salad -- but producing good food for people who care is only a facet of the over-arching goal; it's about the people too -- which probably has something to do with the ongoing success of their Kickstarter-funded \u003ca href=\"http://www.kickstarter.com/projects/1189103863/little-city-gardens-an-experiment-in-the-economic-0\">expansion campaign\u003c/a>. Since 1994, \u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a> has gone by a few different handles, but the 4.5 acre South Mission garden, tucked away along the intersection of two major highways, staffed largely by volunteers and neighborhood residents, remains committed to growing food and creating jobs for citizens in low-income communities. Craigslist -- you know, that site we used to use for finding jobs -- is a cornucopia of produce. Its \u003ca href=\"http://sfbay.craigslist.org/sfc/fgs/\">farm and garden classifieds\u003c/a> always bristle with city farmers looking to unload excess hauls -- whether they be bunnies, bok choy, or Meyer lemons. Novella Carpenter has raised turkeys, goats, pigs, bees, chickens, geese and rabbits in the backyard of her house in Oakland -- everything \"short of a cow,\" she professed in a \u003ca href=\"http://www.culinate.com/articles/the_culinate_interview/novella_carpenter\">February 2009 interview\u003c/a> with the aptly named Twilight Greenaway of Culinate. Along the way, Carpenter has never identified her efforts as a model to be followed exactly; her farm comes across like a more personal journey. Nonetheless, she chronicled the tending of her plot and its furred, feathered and winged inhabitants in the acclaimed memoir \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of an Urban Farmer\u003c/a>. Published over the summer, her book presents the sorts of funny-sad lessons rookie urban ranchers might want to take into account: how to fatten a hog on donated restaurant scraps, for example, or how to scale a barbed-wire fence to try and rescue an errant turkey from bloodthirsty dogs. Note the \"try\" in that last clause. \u003c/p>\n\u003cp>Newsom likely won't suffer so many slashes and scrapes. A March 23 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/23/BA4V1CJP4C.DTL\">S.F. Chronicle article\u003c/a> outlined his plan of attack: \u003c/p>\n\u003cblockquote>\u003cp> \"Urban agriculture is about far more than growing vegetables on an empty lot...It's about revitalizing and transforming unused public spaces, connecting city residents with their neighborhoods in a new way and promoting healthier eating and living for everyone.\" \u003c/p>\u003c/blockquote>\n\u003cp>To this end, he's had all city departments look out for fallow land with garden potential. The Mission and Noe Valley public library branches have planted plots and held gardening classes for kids. Seven more branches may shortly follow suit. Last week, the city began building a new garden at a Department of Public Works-owned steam powerhouse at McAllister and Larkin. The farm's bounty will feed volunteers. The Department of Education-sponsored Urban Gleaning Program will teach interested San Franciscans how to plant fruit trees. While many did already, now all farmers' markets must accept food stamps as payment. Subsequently, food stamp purchases at city farmers' markets increased 85% last year, a sign that people will eat well and responsibly when they can afford to do so. And that's just for starters, it seems.\u003c/p>\n\u003cp>Say what you will about his no-doughnuts policy at civic meetings; the mayor might be on to something here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newsom thinks urban farms make life better for residents of a city's communities because they render our surroundings more beautiful and bring people together in the interest of a common goal -- a grassroots movement with actual roots. Quoted in the story's last paragraph, the mayor's \"greening director\" Astrid Haryati bridged the gap between Newsom's stance and the sorts of mission statements d.i.y. farmers actually kick around: \u003c/p>\n\u003cblockquote>\u003cp>\"It's not only about feeding mouths...It's about feeding the soul and feeding the pride of San Francisco urban dwellers.\"\u003c/p>\u003c/blockquote>\n\u003cp>The idea that relationships between gardeners might blossom along with the blighted spaces they plant is a compelling one -- that a vital, green space symbolizes a vibrant community -- but words like \"soul\" and \"pride\" carry a complexity their usage only occasionally signifies. Food does nurture us on a variety of levels, providing sustenance and pleasure, conjuring up memories of family, routines and valued moments in time: the tomato salad Mom started making every August, family trips to pick blueberries at a farm outside of town. What can a garden really do? It's true that greenery makes people happy -- whether it takes the form of a full-blown farm, or just a few plants on the windowsill of an apartment kitchen. A week or so ago, a friend posted a picture on Facebook -- a photograph of a shocking chartreuse moss snake swelling up and curling around the bottom of a parking meter. He added a caption: \"Among the trash laden sheets of concrete in downtown Oakland, one can still manage to find a hint of beauty.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On the surface, feeding the soul sounds cheesier than a knob of Gorgonzola. It's a cliche you heard in college co-op kitchens, usually when you were about to steal a flat of eggs to take back to your slovenly apartment. Soul-feeding is not for everyone. Characterized as such, it's not for me. I hated gardening when I was a kid. I'd rather shop at Rainbow, Bi Rite, and farmers' markets than sow seeds myself -- much less decapitate a duck in my bathtub, Carpenter-style. I do not have a green thumb, or a desire to initiate intimate attachments to animals I intend to slaughter. A few months ago, my dad gave me a tomato plant and I completely forgot about it. It sat on the back deck, soaking in a handsome view -- the McDonald's at 24th and Mission, that dance studio above the cheap Chinese place, and a few willowy palm trees for inspiration. The pot flooded when the rains came; the plant withered when they did not. Still, despite my negligence, in late March, two very, very small yet well-shaped red heirloom tomatoes appeared on the end of one brown vine. I was outside drinking a beer when I noticed. I yanked them off the plant, and ran into the house, screaming to my girlfriend: \"We grew tomatoes, and we didn't even try!\" \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_11923\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ghosttownfarm.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/ghosttown-farm-300border.jpg\" alt=\"Novella Carpenter's GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" title=\"Novella Carpenters GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-11923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Novella Carpenter's GhostTown Farm in Oakland.\u003c/strong> \u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, urban farming, like \u003ca href=\"http://en.wikipedia.org/wiki/1991:_The_Year_Punk_Broke\">punk in 1991\u003c/a>, broke. While San Franciscans have been raising chickens in backyard coops and tending verdant patio gardens for decades, the trend has now sprouted up in the city's mainstream, expanding from the realm of co-ops and collectives to the mayor's cluttered desk: In July, Gavin Newsom issued an executive directive aiming to reshape how city residents make food choices, and now, eight months later, neighborhoods and communities are beginning to taste the (literal) fruits of City Hall's efforts in the form of initiatives like public vegetable gardens and mobile produce markets. In recent years, urban farmers have started seeing their flora and fauna as something more than sustainable, super-local eats. They're hyper-aware of how their work can impact their surroundings, and intrigued by what larger ripples they might make. Thus, their missions are evolving, moving in inspired directions towards a brand of community-conscious agri-activism.\u003c/p>\n\u003cp>Having a president keen on arugula and a first lady tilling soil outside the White House helps, but the movement has found creative, diverse expression locally. Brooke Budner and Caitlyn Galloway run \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>, a miniature Mission District farm and salad greens business. The founders see their project as \"an experiment in the economic viability of small-scale urban market-gardening,\" a working model for a career path they'd like to see become more common in America. The greens are fantastic -- as knows anyone who has crunched down on a \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> salad -- but producing good food for people who care is only a facet of the over-arching goal; it's about the people too -- which probably has something to do with the ongoing success of their Kickstarter-funded \u003ca href=\"http://www.kickstarter.com/projects/1189103863/little-city-gardens-an-experiment-in-the-economic-0\">expansion campaign\u003c/a>. Since 1994, \u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a> has gone by a few different handles, but the 4.5 acre South Mission garden, tucked away along the intersection of two major highways, staffed largely by volunteers and neighborhood residents, remains committed to growing food and creating jobs for citizens in low-income communities. Craigslist -- you know, that site we used to use for finding jobs -- is a cornucopia of produce. Its \u003ca href=\"http://sfbay.craigslist.org/sfc/fgs/\">farm and garden classifieds\u003c/a> always bristle with city farmers looking to unload excess hauls -- whether they be bunnies, bok choy, or Meyer lemons. Novella Carpenter has raised turkeys, goats, pigs, bees, chickens, geese and rabbits in the backyard of her house in Oakland -- everything \"short of a cow,\" she professed in a \u003ca href=\"http://www.culinate.com/articles/the_culinate_interview/novella_carpenter\">February 2009 interview\u003c/a> with the aptly named Twilight Greenaway of Culinate. Along the way, Carpenter has never identified her efforts as a model to be followed exactly; her farm comes across like a more personal journey. Nonetheless, she chronicled the tending of her plot and its furred, feathered and winged inhabitants in the acclaimed memoir \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of an Urban Farmer\u003c/a>. Published over the summer, her book presents the sorts of funny-sad lessons rookie urban ranchers might want to take into account: how to fatten a hog on donated restaurant scraps, for example, or how to scale a barbed-wire fence to try and rescue an errant turkey from bloodthirsty dogs. Note the \"try\" in that last clause. \u003c/p>\n\u003cp>Newsom likely won't suffer so many slashes and scrapes. A March 23 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/23/BA4V1CJP4C.DTL\">S.F. Chronicle article\u003c/a> outlined his plan of attack: \u003c/p>\n\u003cblockquote>\u003cp> \"Urban agriculture is about far more than growing vegetables on an empty lot...It's about revitalizing and transforming unused public spaces, connecting city residents with their neighborhoods in a new way and promoting healthier eating and living for everyone.\" \u003c/p>\u003c/blockquote>\n\u003cp>To this end, he's had all city departments look out for fallow land with garden potential. The Mission and Noe Valley public library branches have planted plots and held gardening classes for kids. Seven more branches may shortly follow suit. Last week, the city began building a new garden at a Department of Public Works-owned steam powerhouse at McAllister and Larkin. The farm's bounty will feed volunteers. The Department of Education-sponsored Urban Gleaning Program will teach interested San Franciscans how to plant fruit trees. While many did already, now all farmers' markets must accept food stamps as payment. Subsequently, food stamp purchases at city farmers' markets increased 85% last year, a sign that people will eat well and responsibly when they can afford to do so. And that's just for starters, it seems.\u003c/p>\n\u003cp>Say what you will about his no-doughnuts policy at civic meetings; the mayor might be on to something here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newsom thinks urban farms make life better for residents of a city's communities because they render our surroundings more beautiful and bring people together in the interest of a common goal -- a grassroots movement with actual roots. Quoted in the story's last paragraph, the mayor's \"greening director\" Astrid Haryati bridged the gap between Newsom's stance and the sorts of mission statements d.i.y. farmers actually kick around: \u003c/p>\n\u003cblockquote>\u003cp>\"It's not only about feeding mouths...It's about feeding the soul and feeding the pride of San Francisco urban dwellers.\"\u003c/p>\u003c/blockquote>\n\u003cp>The idea that relationships between gardeners might blossom along with the blighted spaces they plant is a compelling one -- that a vital, green space symbolizes a vibrant community -- but words like \"soul\" and \"pride\" carry a complexity their usage only occasionally signifies. Food does nurture us on a variety of levels, providing sustenance and pleasure, conjuring up memories of family, routines and valued moments in time: the tomato salad Mom started making every August, family trips to pick blueberries at a farm outside of town. What can a garden really do? It's true that greenery makes people happy -- whether it takes the form of a full-blown farm, or just a few plants on the windowsill of an apartment kitchen. A week or so ago, a friend posted a picture on Facebook -- a photograph of a shocking chartreuse moss snake swelling up and curling around the bottom of a parking meter. He added a caption: \"Among the trash laden sheets of concrete in downtown Oakland, one can still manage to find a hint of beauty.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the surface, feeding the soul sounds cheesier than a knob of Gorgonzola. It's a cliche you heard in college co-op kitchens, usually when you were about to steal a flat of eggs to take back to your slovenly apartment. Soul-feeding is not for everyone. Characterized as such, it's not for me. I hated gardening when I was a kid. I'd rather shop at Rainbow, Bi Rite, and farmers' markets than sow seeds myself -- much less decapitate a duck in my bathtub, Carpenter-style. I do not have a green thumb, or a desire to initiate intimate attachments to animals I intend to slaughter. A few months ago, my dad gave me a tomato plant and I completely forgot about it. It sat on the back deck, soaking in a handsome view -- the McDonald's at 24th and Mission, that dance studio above the cheap Chinese place, and a few willowy palm trees for inspiration. The pot flooded when the rains came; the plant withered when they did not. Still, despite my negligence, in late March, two very, very small yet well-shaped red heirloom tomatoes appeared on the end of one brown vine. I was outside drinking a beer when I noticed. I yanked them off the plant, and ran into the house, screaming to my girlfriend: \"We grew tomatoes, and we didn't even try!\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Food Wars: The Chocolate Cookie Situation",
"title": "SF Food Wars: The Chocolate Cookie Situation",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/sffoodwars1.jpg\" alt=\"SF Food Wars -The Chocolate Cookie Situation\" title=\"SF Food Wars -The Chocolate Cookie Situation\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11629\">\u003c/p>\n\u003cp>I left my home state of New Jersey for good 20 years ago. But watching the cheesy reality show \u003ca href=\"//www.mtv.com/shows/jersey_shore/series.jhtml\">Jersey Shore\u003c/a> on MTV, it seems the fashion, at least, hasn't changed. The hair is gelled stiff, the tans are faked, the belts (and jewelry) are gold and the jeans are tight. \u003c/p>\n\u003cp>Since big hair is my Jersey birthright, it didn't take too much AquaNet to get back in shape for Sunday's edition of \u003ca href=\"http://www.sffoodwars.com\">SF Food Wars\u003c/a>: \u003ca href=\"http://sffoodwars.com/2010/03/officially-a-situation-teams-cookies/\">The Chocolate Cookie Situation\u003c/a>. (The name, in case you're wondering, comes from one of the members of the show, who has dubbed his abs—and by extension, himself—\"The Situation.\" And here you thought you'd never see synecdoche in action, much less on reality TV!) \u003c/p>\n\u003cp>But first, I had to bake cookies. A lot of cookies. Some 200+ cookies, in fact, because a lot of people wanted to be in on the cookie action. Tickets to this, the fifth edition of the increasingly popular cook-nosh-and-vote competition, sold out in less than 5 minutes, even with the extra elbow room provided by new venue Mighty, a nightclub in Potrero. \u003c/p>\n\u003cp>The set-up followed the formula of the four previous Food Wars: at home, 20 two-person teams baked and baked and baked. Then they came to Mighty, set up their decorations over a couple of feet of table space and laid out their cookies. Three judges grabbed samples of each item, then retired to munch and compare. At 2pm, the doors opened, the milk started pouring, and the general public, all clutching their $14 advance tickets, rushed in to pile their plates high with cookies and cast their votes for the two People's Choice awards. Prizes were donated by a host of local businesses, and the proceeds went to support the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food Wars founder \u003ca href=\"http://jeanniechoe.com/\">Jeannie Choe\u003c/a>, with the slightly manic-yet-dazed look of every event planner just before kickoff, was impressed (and amused) by the thematic efforts of the contestants this time around. Previous topics (bread, holiday side dishes, mac n' cheese) hadn't inspired much decor beyond pretty platters and nicely lettered signs. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623547502179&tags=sffoodwars,food,sanfrancisco,cookies,chocolate\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003cbr>\n\u003cstrong>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>This time, though, \u003ca href=\"https://www.bumpits.com/\">Bumpits\u003c/a> were outnumbering baking pans. Glitter, mirrors, shiny beads and mini disco balls sparkled from every display. Puns and silly names, like \u003cb>Snookie's Cookie Whoopsies\u003c/b> (red-velvet rounds which came with the anti-violence message \"Fists are for pumpin', not punchin' \") and \u003cb>Stumbling Stoners\u003c/b> (\"sumpthin' sweet and salty\", topped with crushed Ruffles potato chips) abounded, as did labor-intensive preparations, like \u003cb>J-Woww's Juice Heads\u003c/b>, tiny chocolate-dipped, orange-marshmallow cookie balls, and \u003cb>Guidoreos\u003c/b>, chocolate rounds filled with organic vanilla creme and painstakingly dusted in edible silver glitter. Few contestants (or attendees) seemed to ever have even visited New Jersey (\"I got lost there once, taking the wrong turn off a bridge in Philadelphia,\" admitted Melissa Volokitin, before handing me one of her trail-mix inspired cookies), but that didn't stop them from gleefully embracing the show's boobs-and-eyeliner style.\u003c/p>\n\u003cp>I'd planned to reproduce the Girl-Scout-inspired \u003ca href=\"http://www.chow.com/stories/12087\">Slim Mints\u003c/a> that had garnered such raves from Chow staffers, until I got to the part about tempering the two pounds of chocolate needed to coat each batch. \u003ci>Warm the chocolate! Cool the chocolate! Wait, it's too hot, forget it, it's ruined! Go out, buy more, start over!\u003c/i>\u003c/p>\n\u003cp>Alas, fantastic as these were purported to be, no way could I fuss around like that for 200 total strangers, even with prizes (and Twitter bragging rights) at stake. So I ended up in a mash-up of Mollie Katzen's Double Chocolate Mint Cookies (hands down, the most-used recipe in my well-worn copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0898156696/kqedorg-20\">Still Life with Menu\u003c/a>) with the \"minty-breathed\" chocolate cookies in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1401322433/kqedorg-20\"> Nigella Express\u003c/a>. Over the top went my own made-up Jackson Pollack drizzle of white chocolate and cream, doused with more mint and yes, green food coloring, in honor of my state's lavish chemical-additives industry. These were my Mint Mojos: the kind of not-so-thin mints a grown-up Girl Scout might make after one too many mojitos. \u003c/p>\n\u003cp>They were deeply chocolately and deeply minty, and no, they didn't win, but they were darn good anyway. \u003c/p>\n\u003cp>And for all the goofy names and kooky ingredients on display, the judges' awards ended up going to the bakers who hadn't bothered with outfits or TV tie-ins. Instead, they had three straightforward and delicious recipes: classic Chocolate Crackles, fudgy and rich, made by self-taught pros Kate Kuckro and Mindi Canner of \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a>; Melissa's crunchy Hot Summer Asphalt oatmeal-and-chocolate cookie, spiced with cinnamon, ginger, nutmeg, and Trader Joe's spiced pecans; and Tara Deguzman's \"Famous\" toffee, chocolate chip and nut cookies, a homemade spin on those bite-sized Famous Amos cookies-in-a-bag. \u003c/p>\n\u003cp>The People's Choice picks? Again, those chocolate crackles, proving my theory that the best chocolate cookie is the one closest to a brownie, since really, wouldn't all chocolate cookies be brownies if they could? Take it from a Jersey girl: we know from chawklit. \u003c/p>\n\u003cp>\u003cstrong> Mint Mojos\u003c/strong>\u003cbr>\nThe white chocolate drizzle is optional, but it does add another layer of minty goodness. Dyeing it green with food coloring is entirely optional, but fun. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup butter (4 oz/1 stick) butter, softened\u003cbr>\n2/3 cup brown sugar, packed\u003cbr>\n1 egg\u003cbr>\n1 tsp peppermint extract\u003cbr>\n1/3 cup unsweetened cocoa powder\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking powder\u003cbr>\n1/8 tsp salt\u003cbr>\n1/2 cup milk or white chocolate chips\u003cbr>\n1/2 cup semi-sweet or bittersweet chocolate chips\u003cbr>\nFor drizzle:\u003cbr>\n1 cup white chocolate chips\u003cbr>\n2 tbsp heavy cream\u003cbr>\n1/2 tsp peppermint extract, or to taste\u003cbr>\n1/2 cup powdered sugar\u003cbr>\nfew drops of green food coloring (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Line a cookie sheet with parchment or foil. \u003c/p>\n\u003cp>2. In a large bowl, cream butter and sugar together until fluffy. Beat in egg and extract. \u003c/p>\n\u003cp>3. Sift cocoa, flour, baking powder, and salt together. Stir into butter mixture. Stir in chips. \u003c/p>\n\u003cp>4. Drop by spoonfuls onto cookie sheet. Bake for 8 to 10 minutes, until just set and no longer shiny. Remove from cookie sheet and let cool on a rack.\u003c/p>\n\u003cp>5. Meanwhile, melt white chocolate in double boiler. Remove from double boiler when melted, and let cool. Beat in cream, powdered sugar, and mint. Using a spoon, drizzle over cooled cookies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Big hair, tight tops, and bakers in Bumpits: Sunday's edition of SF Food Wars, The Chocolate Cookie Situation, was a glitter-dusted adventure inspired by the cheesy NJ reality show, \u003ci>Jersey Shore\u003c/i>.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/sffoodwars1.jpg\" alt=\"SF Food Wars -The Chocolate Cookie Situation\" title=\"SF Food Wars -The Chocolate Cookie Situation\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11629\">\u003c/p>\n\u003cp>I left my home state of New Jersey for good 20 years ago. But watching the cheesy reality show \u003ca href=\"//www.mtv.com/shows/jersey_shore/series.jhtml\">Jersey Shore\u003c/a> on MTV, it seems the fashion, at least, hasn't changed. The hair is gelled stiff, the tans are faked, the belts (and jewelry) are gold and the jeans are tight. \u003c/p>\n\u003cp>Since big hair is my Jersey birthright, it didn't take too much AquaNet to get back in shape for Sunday's edition of \u003ca href=\"http://www.sffoodwars.com\">SF Food Wars\u003c/a>: \u003ca href=\"http://sffoodwars.com/2010/03/officially-a-situation-teams-cookies/\">The Chocolate Cookie Situation\u003c/a>. (The name, in case you're wondering, comes from one of the members of the show, who has dubbed his abs—and by extension, himself—\"The Situation.\" And here you thought you'd never see synecdoche in action, much less on reality TV!) \u003c/p>\n\u003cp>But first, I had to bake cookies. A lot of cookies. Some 200+ cookies, in fact, because a lot of people wanted to be in on the cookie action. Tickets to this, the fifth edition of the increasingly popular cook-nosh-and-vote competition, sold out in less than 5 minutes, even with the extra elbow room provided by new venue Mighty, a nightclub in Potrero. \u003c/p>\n\u003cp>The set-up followed the formula of the four previous Food Wars: at home, 20 two-person teams baked and baked and baked. Then they came to Mighty, set up their decorations over a couple of feet of table space and laid out their cookies. Three judges grabbed samples of each item, then retired to munch and compare. At 2pm, the doors opened, the milk started pouring, and the general public, all clutching their $14 advance tickets, rushed in to pile their plates high with cookies and cast their votes for the two People's Choice awards. Prizes were donated by a host of local businesses, and the proceeds went to support the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food Wars founder \u003ca href=\"http://jeanniechoe.com/\">Jeannie Choe\u003c/a>, with the slightly manic-yet-dazed look of every event planner just before kickoff, was impressed (and amused) by the thematic efforts of the contestants this time around. Previous topics (bread, holiday side dishes, mac n' cheese) hadn't inspired much decor beyond pretty platters and nicely lettered signs. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623547502179&tags=sffoodwars,food,sanfrancisco,cookies,chocolate\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003cbr>\n\u003cstrong>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>This time, though, \u003ca href=\"https://www.bumpits.com/\">Bumpits\u003c/a> were outnumbering baking pans. Glitter, mirrors, shiny beads and mini disco balls sparkled from every display. Puns and silly names, like \u003cb>Snookie's Cookie Whoopsies\u003c/b> (red-velvet rounds which came with the anti-violence message \"Fists are for pumpin', not punchin' \") and \u003cb>Stumbling Stoners\u003c/b> (\"sumpthin' sweet and salty\", topped with crushed Ruffles potato chips) abounded, as did labor-intensive preparations, like \u003cb>J-Woww's Juice Heads\u003c/b>, tiny chocolate-dipped, orange-marshmallow cookie balls, and \u003cb>Guidoreos\u003c/b>, chocolate rounds filled with organic vanilla creme and painstakingly dusted in edible silver glitter. Few contestants (or attendees) seemed to ever have even visited New Jersey (\"I got lost there once, taking the wrong turn off a bridge in Philadelphia,\" admitted Melissa Volokitin, before handing me one of her trail-mix inspired cookies), but that didn't stop them from gleefully embracing the show's boobs-and-eyeliner style.\u003c/p>\n\u003cp>I'd planned to reproduce the Girl-Scout-inspired \u003ca href=\"http://www.chow.com/stories/12087\">Slim Mints\u003c/a> that had garnered such raves from Chow staffers, until I got to the part about tempering the two pounds of chocolate needed to coat each batch. \u003ci>Warm the chocolate! Cool the chocolate! Wait, it's too hot, forget it, it's ruined! Go out, buy more, start over!\u003c/i>\u003c/p>\n\u003cp>Alas, fantastic as these were purported to be, no way could I fuss around like that for 200 total strangers, even with prizes (and Twitter bragging rights) at stake. So I ended up in a mash-up of Mollie Katzen's Double Chocolate Mint Cookies (hands down, the most-used recipe in my well-worn copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0898156696/kqedorg-20\">Still Life with Menu\u003c/a>) with the \"minty-breathed\" chocolate cookies in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1401322433/kqedorg-20\"> Nigella Express\u003c/a>. Over the top went my own made-up Jackson Pollack drizzle of white chocolate and cream, doused with more mint and yes, green food coloring, in honor of my state's lavish chemical-additives industry. These were my Mint Mojos: the kind of not-so-thin mints a grown-up Girl Scout might make after one too many mojitos. \u003c/p>\n\u003cp>They were deeply chocolately and deeply minty, and no, they didn't win, but they were darn good anyway. \u003c/p>\n\u003cp>And for all the goofy names and kooky ingredients on display, the judges' awards ended up going to the bakers who hadn't bothered with outfits or TV tie-ins. Instead, they had three straightforward and delicious recipes: classic Chocolate Crackles, fudgy and rich, made by self-taught pros Kate Kuckro and Mindi Canner of \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a>; Melissa's crunchy Hot Summer Asphalt oatmeal-and-chocolate cookie, spiced with cinnamon, ginger, nutmeg, and Trader Joe's spiced pecans; and Tara Deguzman's \"Famous\" toffee, chocolate chip and nut cookies, a homemade spin on those bite-sized Famous Amos cookies-in-a-bag. \u003c/p>\n\u003cp>The People's Choice picks? Again, those chocolate crackles, proving my theory that the best chocolate cookie is the one closest to a brownie, since really, wouldn't all chocolate cookies be brownies if they could? Take it from a Jersey girl: we know from chawklit. \u003c/p>\n\u003cp>\u003cstrong> Mint Mojos\u003c/strong>\u003cbr>\nThe white chocolate drizzle is optional, but it does add another layer of minty goodness. Dyeing it green with food coloring is entirely optional, but fun. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup butter (4 oz/1 stick) butter, softened\u003cbr>\n2/3 cup brown sugar, packed\u003cbr>\n1 egg\u003cbr>\n1 tsp peppermint extract\u003cbr>\n1/3 cup unsweetened cocoa powder\u003cbr>\n1 cup flour\u003cbr>\n1/2 tsp baking powder\u003cbr>\n1/8 tsp salt\u003cbr>\n1/2 cup milk or white chocolate chips\u003cbr>\n1/2 cup semi-sweet or bittersweet chocolate chips\u003cbr>\nFor drizzle:\u003cbr>\n1 cup white chocolate chips\u003cbr>\n2 tbsp heavy cream\u003cbr>\n1/2 tsp peppermint extract, or to taste\u003cbr>\n1/2 cup powdered sugar\u003cbr>\nfew drops of green food coloring (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Line a cookie sheet with parchment or foil. \u003c/p>\n\u003cp>2. In a large bowl, cream butter and sugar together until fluffy. Beat in egg and extract. \u003c/p>\n\u003cp>3. Sift cocoa, flour, baking powder, and salt together. Stir into butter mixture. Stir in chips. \u003c/p>\n\u003cp>4. Drop by spoonfuls onto cookie sheet. Bake for 8 to 10 minutes, until just set and no longer shiny. Remove from cookie sheet and let cool on a rack.\u003c/p>\n\u003cp>5. Meanwhile, melt white chocolate in double boiler. Remove from double boiler when melted, and let cool. Beat in cream, powdered sugar, and mint. Using a spoon, drizzle over cooled cookies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bar and Restaurant Themantics",
"title": "Bar and Restaurant Themantics",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/andrew-rasta.jpg\" alt=\"andrew simmons at rasta\" title=\"andrew simmons at rasta\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-11341\">Restaurants and bars with themes have always rubbed me the wrong way. I think of the first and only time I walked into \u003ca href=\"http://www.smoothasbutter.com/\">Butter\u003c/a>. It must have been 2003. While I was as well-versed in irony as any literary theory buff with a fresh diploma, the brown-bagged forties, snack stand carved out of the side of a trailer, and steaming tater tots seemed a bit much. I'm not a stickler for good taste, but I was instantly annoyed by a bar dedicated to aping the coarsest trappings of poor white culture for the amusement of privileged San Franciscans carousing through SoMa. I've seen it before around these parts: even politically radical non-profit workers who would rather poke out an eye than offend a person of color think nothing of throwing \"white trash\"-themed birthday parties for themselves. Plus, tater tots are actually really good -- without irony, just ketchup.\u003c/p>\n\u003cp>Still, I've splashed around the \u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants/TheTongaRoomHurricaneBar.htm\">Tonga Room\u003c/a>, stomped into the \u003ca href=\"http://www.bigfootlodge.com/\">Bigfoot Lounge\u003c/a>, and knocked back a whiskey at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, that classy throw-back to San Francisco's speakeasy-riddled past -- appealing themed joints, all of them. The other day, I was talking themed bars with some buddies, one of whom manages a newish decidedly un-themed establishment in Russian Hill, on Polk, just above the Tenderloin. The topic was Manhattan bars, where drink costs soar to airport prices -- $6 for a bottle of beer, $10 for a well drink. We joked that someone should start a really, really expensive bar in San Francisco called $$$. There would be a $50 cover charge, and no music, karaoke, free food, pool, or pub quiz to account for the steep entrance fee. The drinks would not be made with fancy infused \u003ca href=\"http://www.alcademics.com/2010/02/ilegal-infusions-the-word-gets-out.html\">potentially illegal spirits\u003c/a> or feature small artisanal producers. They would be perfectly plain and perhaps a little weak. Still, if you could afford to buy your way in, you could hang out with others who could as well, which might be reward enough. It'd be pure elitism, distilled -- as appropriate a theme as any.\u003c/p>\n\u003cp>My trip to Japan late last March gave me a new perspective on themed drinking establishments. I wasn't there long enough to deliver an exhaustive report -- I'm sure some late-night Travel Channel special has already tried. There was so much I did not see, particularly in Tokyo, where I only spent a few jet-lagged days. My home-base for most of the visit was Kyoto, Japan's old Imperial capitol. Still, after a week of bouncing around that city's bars and informal late-night eateries, my head was throbbing -- and not from too much single malt. Along Kiyamachi St., very close to the Kamo River, tiny izakayas and watering holes burrow into unassuming commercial storefronts and stubby office buildings. You walk up a few flights of stairs -- as if going to see a disreputable dentist -- and knock on doors that open on to strange, insular, fastidiously detailed worlds. They reminded me of levels in \u003ca href=\"http://www.videogamesblogger.com/wp-content/uploads/2006/10/super-mario-bros-2-nes-potion.jpg\">Super Mario Brothers\u003c/a>: through one portal, a swanky, pocket-sized cool jazz club draped in blue curtains appeared, through another, fittingly, a red-and-white toadstool-themed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/24/morel-of-a-story/\">\"mushroom\" bar\u003c/a> no bigger than an apartment kitchen -- both in the same building, occupying suites on the same floor. \u003c/p>\n\u003cp>One night, I visited two establishments thoroughly preoccupied with Jamaica's most prominent (and cliched) cultural and artistic exports -- Bob Marley, an easy way with marijuana, Rastafarianism, ripe for the watering down, and the flag's black, yellow, and green color scheme. Despite being a huge reggae fan, in the United States, I wouldn't have had the slightest interest. Nonetheless, Rasta and Rub-A-Dub were a lot of fun. The first is a dark cave on the 4th or 5th floor of an office building. Muzak renditions of Rockers classics seep from hidden speakers. A weed leaf mosaic rises up out of the tiled floor. A shrine to Mr. Marley occupies the middle of the back wall, bathed in chartreuse light, overlooking the scene. When I was there, the crowd was typically diverse: bartenders with desperate attempts at dreadlocks, a few business guys enjoying an extended happy hour, a party of ladies on the heels of a shopping trip, and a couple hanging out along the side wall, with the lanky American gentleman trying not to look as absurd as the retina-burning blue \"island\" cocktails in his glass. Significantly older, Rub-A-Dub is located in a frond-filled basement. According to legend, the owner, a Japanese man, married a Jamaican woman, and opened the bar to continuously remind her of her homeland. In truth, theme aside, Rasta would be considered a pretty good restaurant in San Francisco, offering roast fish heads and Japanese riffs on jerked chicken and seafood. I didn't eat at Rub-A-Dub (too many fish heads at Rasta), but I did have a few drinks under bunches of bananas hanging from the ceiling. \u003c/p>\n\u003cp>I returned from Japan in April -- just ten days after I'd arrived -- but I started thinking about themes all over again last week, when I read an S.F. Weekly \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/hog_rocks_introduces_the_ham_b.php\">blog post\u003c/a> about Hogs & Rocks. Set to open in May or June, this joint endeavor of \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> chef Scott Youkilis and Eric Rubin of \u003ca href=\"http://www.tresagaves.com/\">Tres Agaves\u003c/a> will serve 45 different kinds of ham, along with pickles, salads, and oysters (the rocks, of course). Unlike, say Rasta, Hogs & Rocks will do food and drink first, letting aesthetics follow suit. If the bar sprang up in Japan, the floor cushions would be swine-pink and sewn up to look like plump hind legs. There'd be small chairs shaped like oyster shells. Albums by Badfinger (lead singer, the late Peter Ham) would boom on the stereo. Images of piggy pop culture's most prominent representatives -- Wilbur, Porky, Pooh's \u003ca href=\"http://janezlifeandtimes.files.wordpress.com/2009/04/pooh_n_piglet_jig.jpg\">nervous little friend\u003c/a>, and a rogue's gallery of notorious male chauvinists -- would line the walls. The atmosphere would be unsubtly rendered, but genuine, irony-free -- seriously silly, with excellent food. That's one distinction I can draw between themed bars and restaurants here and there: seemingly goofy joints in Japan actually tend to have good food, whereas in the United States, even in San Francisco, corny trappings (from tiki bars to Chuck E. Cheese) all but guarantee an indifferent kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In Kyoto, the most unassuming bar I visited was in many ways the most revealing. To launch a long night of drinking, my girlfriend and I wandered into Color, an elegant, stylish lounge decked out in handsome modern furniture and classy vintage appliances. This was a nice place to drink. It reminded us of countless bars we'd patronized in the States. We discerned no theme, which, obviously, didn't surprise us. We'd seen plenty of regular bars around. This one just felt cozier than most. Then, we grabbed a card on the way out and read the finer print. The bar did in fact have a theme. It identified as \"New York-style,\" which explained why it struck us as so familiar -- right down to the $10 cocktails.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/andrew-rasta.jpg\" alt=\"andrew simmons at rasta\" title=\"andrew simmons at rasta\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-11341\">Restaurants and bars with themes have always rubbed me the wrong way. I think of the first and only time I walked into \u003ca href=\"http://www.smoothasbutter.com/\">Butter\u003c/a>. It must have been 2003. While I was as well-versed in irony as any literary theory buff with a fresh diploma, the brown-bagged forties, snack stand carved out of the side of a trailer, and steaming tater tots seemed a bit much. I'm not a stickler for good taste, but I was instantly annoyed by a bar dedicated to aping the coarsest trappings of poor white culture for the amusement of privileged San Franciscans carousing through SoMa. I've seen it before around these parts: even politically radical non-profit workers who would rather poke out an eye than offend a person of color think nothing of throwing \"white trash\"-themed birthday parties for themselves. Plus, tater tots are actually really good -- without irony, just ketchup.\u003c/p>\n\u003cp>Still, I've splashed around the \u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants/TheTongaRoomHurricaneBar.htm\">Tonga Room\u003c/a>, stomped into the \u003ca href=\"http://www.bigfootlodge.com/\">Bigfoot Lounge\u003c/a>, and knocked back a whiskey at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, that classy throw-back to San Francisco's speakeasy-riddled past -- appealing themed joints, all of them. The other day, I was talking themed bars with some buddies, one of whom manages a newish decidedly un-themed establishment in Russian Hill, on Polk, just above the Tenderloin. The topic was Manhattan bars, where drink costs soar to airport prices -- $6 for a bottle of beer, $10 for a well drink. We joked that someone should start a really, really expensive bar in San Francisco called $$$. There would be a $50 cover charge, and no music, karaoke, free food, pool, or pub quiz to account for the steep entrance fee. The drinks would not be made with fancy infused \u003ca href=\"http://www.alcademics.com/2010/02/ilegal-infusions-the-word-gets-out.html\">potentially illegal spirits\u003c/a> or feature small artisanal producers. They would be perfectly plain and perhaps a little weak. Still, if you could afford to buy your way in, you could hang out with others who could as well, which might be reward enough. It'd be pure elitism, distilled -- as appropriate a theme as any.\u003c/p>\n\u003cp>My trip to Japan late last March gave me a new perspective on themed drinking establishments. I wasn't there long enough to deliver an exhaustive report -- I'm sure some late-night Travel Channel special has already tried. There was so much I did not see, particularly in Tokyo, where I only spent a few jet-lagged days. My home-base for most of the visit was Kyoto, Japan's old Imperial capitol. Still, after a week of bouncing around that city's bars and informal late-night eateries, my head was throbbing -- and not from too much single malt. Along Kiyamachi St., very close to the Kamo River, tiny izakayas and watering holes burrow into unassuming commercial storefronts and stubby office buildings. You walk up a few flights of stairs -- as if going to see a disreputable dentist -- and knock on doors that open on to strange, insular, fastidiously detailed worlds. They reminded me of levels in \u003ca href=\"http://www.videogamesblogger.com/wp-content/uploads/2006/10/super-mario-bros-2-nes-potion.jpg\">Super Mario Brothers\u003c/a>: through one portal, a swanky, pocket-sized cool jazz club draped in blue curtains appeared, through another, fittingly, a red-and-white toadstool-themed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/24/morel-of-a-story/\">\"mushroom\" bar\u003c/a> no bigger than an apartment kitchen -- both in the same building, occupying suites on the same floor. \u003c/p>\n\u003cp>One night, I visited two establishments thoroughly preoccupied with Jamaica's most prominent (and cliched) cultural and artistic exports -- Bob Marley, an easy way with marijuana, Rastafarianism, ripe for the watering down, and the flag's black, yellow, and green color scheme. Despite being a huge reggae fan, in the United States, I wouldn't have had the slightest interest. Nonetheless, Rasta and Rub-A-Dub were a lot of fun. The first is a dark cave on the 4th or 5th floor of an office building. Muzak renditions of Rockers classics seep from hidden speakers. A weed leaf mosaic rises up out of the tiled floor. A shrine to Mr. Marley occupies the middle of the back wall, bathed in chartreuse light, overlooking the scene. When I was there, the crowd was typically diverse: bartenders with desperate attempts at dreadlocks, a few business guys enjoying an extended happy hour, a party of ladies on the heels of a shopping trip, and a couple hanging out along the side wall, with the lanky American gentleman trying not to look as absurd as the retina-burning blue \"island\" cocktails in his glass. Significantly older, Rub-A-Dub is located in a frond-filled basement. According to legend, the owner, a Japanese man, married a Jamaican woman, and opened the bar to continuously remind her of her homeland. In truth, theme aside, Rasta would be considered a pretty good restaurant in San Francisco, offering roast fish heads and Japanese riffs on jerked chicken and seafood. I didn't eat at Rub-A-Dub (too many fish heads at Rasta), but I did have a few drinks under bunches of bananas hanging from the ceiling. \u003c/p>\n\u003cp>I returned from Japan in April -- just ten days after I'd arrived -- but I started thinking about themes all over again last week, when I read an S.F. Weekly \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/hog_rocks_introduces_the_ham_b.php\">blog post\u003c/a> about Hogs & Rocks. Set to open in May or June, this joint endeavor of \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> chef Scott Youkilis and Eric Rubin of \u003ca href=\"http://www.tresagaves.com/\">Tres Agaves\u003c/a> will serve 45 different kinds of ham, along with pickles, salads, and oysters (the rocks, of course). Unlike, say Rasta, Hogs & Rocks will do food and drink first, letting aesthetics follow suit. If the bar sprang up in Japan, the floor cushions would be swine-pink and sewn up to look like plump hind legs. There'd be small chairs shaped like oyster shells. Albums by Badfinger (lead singer, the late Peter Ham) would boom on the stereo. Images of piggy pop culture's most prominent representatives -- Wilbur, Porky, Pooh's \u003ca href=\"http://janezlifeandtimes.files.wordpress.com/2009/04/pooh_n_piglet_jig.jpg\">nervous little friend\u003c/a>, and a rogue's gallery of notorious male chauvinists -- would line the walls. The atmosphere would be unsubtly rendered, but genuine, irony-free -- seriously silly, with excellent food. That's one distinction I can draw between themed bars and restaurants here and there: seemingly goofy joints in Japan actually tend to have good food, whereas in the United States, even in San Francisco, corny trappings (from tiki bars to Chuck E. Cheese) all but guarantee an indifferent kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Kyoto, the most unassuming bar I visited was in many ways the most revealing. To launch a long night of drinking, my girlfriend and I wandered into Color, an elegant, stylish lounge decked out in handsome modern furniture and classy vintage appliances. This was a nice place to drink. It reminded us of countless bars we'd patronized in the States. We discerned no theme, which, obviously, didn't surprise us. We'd seen plenty of regular bars around. This one just felt cozier than most. Then, we grabbed a card on the way out and read the finer print. The bar did in fact have a theme. It identified as \"New York-style,\" which explained why it struck us as so familiar -- right down to the $10 cocktails.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Review: The Tablehopper's Guide to Dining and Drinking in San Francisco",
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"content": "\u003cblockquote>\u003cp>\"Ame has a new chef,\" my girlfriend just told me. \"You should review it soon.\"\u003cbr>\n\"Where did you hear that?\" I asked.\u003cbr>\n\"Tablehopper,\" she said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-marcia-gagliardi.jpg\" alt=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" title=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" width=\"213\" height=\"161\" class=\"alignleft size-full wp-image-11228\">The routine unfolds at least once a week. A day later, she dropped another morsel from Marcia Gagliardi's \u003ca href=\"http://www.tablehopper.com/\">weekly e-column\u003c/a> in an email with a link to Heart's enticing brunch menu. \"Duck scrapple -- sounds good,\" she wrote. Whenever she has food-related news to share, nine times out of ten, Gagliardi's the source. \u003c/p>\n\u003cp>I suspect that she is nearly everyone's source, and I wonder why her column has been so successful. She supplies news, reviews, and gossip in one hefty dose every seven days, a slow stream of information by today's media standards; she can't begin to keep up with local food blogs able to post fresh content every few minutes. Likewise, the ubiquity and influence of her weekly missives can't be attributed to content. After all, most food blogs tell you the same stuff much of the time -- who is in, who is out, what is new, and what is hot around the region's food and drink scene. As tidbits of interest get recycled, posted to social networking sites, and otherwise tossed around, slightly varied versions of the same p.r.-planted stories end up peppering the Internet. While she writes entertaining reviews and amuses with her \u003ca href=\"http://www.nypost.com/pagesix\">Page 6\u003c/a>-like lines on where Hollywood stars and celebrity chefs end up grubbing when they breeze through town, Gagliardi's main strengths are her personality as conveyed through her writing and her organizational prowess. Her columns come to your email inbox, and you read them like you would scan through an email. They're written in an informal, conversational, fun, flirty, personal sort of way. She tells you where she's been -- perhaps a vacation, to Spain or India -- and how she's been -- happy, busy, or sick, maybe -- and lets you know what tasty treats she's uncovered in the past week. She arranges the information she provides clearly and effectively. As you scroll down, each regular section comes tagged with a cute little header. There's a consistent look, appealing feel, and pure readability to it, and that helps define her brand as much as the way she writes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-bookcover.jpg\" alt=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" title=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" width=\"200\" height=\"280\" class=\"alignleft size-full wp-image-11225\">\u003c/a> This week, her brand gets a little bigger and somewhat bolder with the release of her debut book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\"The Tablehopper's Guide to Dining and Drinking in San Francisco: Find the Right Spot for Every Occasion.\"\u003c/a> Because there are so many online forums for restaurants and bar recommendations -- like Yelp, Chowhound, and the aforementioned cabal of blogs -- the idea of physically publishing such a book (particularly one so focused in scope) feels like a retro endeavor. Furthermore, as Gagliardi herself lays out in the book, the restaurant business is highly changeable, especially in the midst of a wicked recession. Chefs get new gigs. Places shutter, and others spring up. Pop-up restaurants and mobile food carts are tenuous in the first place. Over the course of a year, the city's food-scape shifts a lot, which is where that weekly e-column comes in handy. The book is a stand-alone summer of 2009 snapshot of one person's favorite places to eat and booze in San Francisco. Will it be useful, even pertinent, in two or three years?\u003c/p>\n\u003cp>Most popular guidebooks are published by companies with recognizable names internationally trusted for reliability and the rigor with which they dissect a restaurant scene. The brands are expressions of tradition and experience, not personality. Fittingly, their books typically organize the included establishments by neighborhood and cuisine. Gagliardi's tome takes a different path to the glove-box, re-imagining the guidebook form as a funny little pocket concierge that speaks with an enthusiastic, almost antagonistic version of the lively cackle audible in her weekly e-columns. She comes off like a knowing, slightly loud friend reciting a manic monologue. She suggests restaurants based on occasion, not cuisine, effectively organizing her book around why people eat at restaurants -- to celebrate, to romance, to get away, to do business. In town for a convention? Try \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, she advises, noting its \"power booths facing the bay\" and $20 Bloody Marys. Out on the town with a \"Cool (or Bad or Gay) Uncle?\" Take him to \u003ca href=\"http://www.epicroasthousesf.com/\">EPIC Roasthouse\u003c/a> for \"a variety of options for meaty indulgence, like marrow bones, a porterhouse pork chop, prime rib, and five styles of potatoes,\" she says, with the authority of someone who has almost certainly done so. She also lists foods folks commonly seek out -- burritos, falafel, dumplings, and chilaquiles -- and includes her favorites. The suggestions appear to spring from the life she has led, and, appropriately, she makes the book personal in every sense, advising readers of eateries catering to customers with special dietary needs, diners with small children, and industry professionals. She tells you where she drank (\u003ca href=\"http://www.yelp.com/biz/dalva-san-francisco\">Dalva\u003c/a>) after she lost her last full-time job. She curates business lunches, reconciliatory dinners, quiet nights alone, and tense summits with the in-laws. She wants you to take the information personally, and use it accordingly. In this sense, the book might suit locals more than tourists, new arrivals planning to stay for a while and carve out food-happy routines amongst the city's hills, valleys, parks, and palms. Likewise, framed as such -- a stomach-centric road map for future memories -- it might have a longer life span than your average \u003ca href=\"http://www.zagat.com/\">Zagat\u003c/a>.\u003c/p>\n\u003cp>In assessing this book, you have to talk about Gagliardi's distinctive voice, and style. While those are elements infrequently crucial to the function of conventional guidebooks, here they strike me as inseparable from the content. Gagliardi isn't just peddling her recommendations; she's selling herself, a larger-than-life swashbuckling socialite persona a reader is supposed to find charming, funny, intriguing, and insightful. She dares her audience to flip through the pages for amusement, not just for the practical purpose of finding a good place to eat. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you take the bait, you might find that persona hard to swallow in hearty helpings. She affects different tones for different topics, channeling a high-fiving keg-tapping dude-yelping frat guy in \"For the Fellas\" and then a shoe-crazed \u003ca href=\"http://www.hbo.com/sex-and-the-city/index.html\">Sex in the City\u003c/a>-aping dame in \"For the Ladies.\" In the world she presents -- surely, hopefully, somewhat facetiously -- dudes like tearing up red meat and chasing cougars (\"rawr\"), and women enjoy tittering about shoes they saw on sale at \u003ca href=\"http://www.bloomingdales.com/\">Bloomies\u003c/a>. In her preamble to the sub-section \"Ladies Who Lunch,\" Gagliardi gets painfully fabulous: \"'Ooooh, love the bag.' 'Your hair looks great.' 'He did not say that! What a pig.' 'Another bottle, please.' All that and more. Girl, let's taaaaaalk!\" She goes on to recommend \u003ca href=\"http://www.cafeclaude.com/\">Cafe Claude\u003c/a> for hot \"French-accented garcons,\" apparently \"one of the most important components of a ladies' lunch.\" Her constant semi-creative enlistment of foreign lingo in entries for Spanish, Mexican, and Italian restaurants is another tedious shtick. She's \"an amiga\" of the al pastor pork at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-2\">Taqueria Cancun\u003c/a>. Valencia St. cocktails-and-'za spot \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a> has taken off like a \"casa on fire.\" Velvet Cantina's bartenders are \"caliente.\" She's a freewheeling Berlitz gone haywire. She also routinely swings for the fences with punch-lines flimsier than half-frozen phyllo. Of \u003ca href=\"http://www.terzosf.com/\">Terzo\u003c/a>, Gagliardi writes: \"[J]ust in case you're a bad girl, the crispy onions are delicious. . .the look is postmodern, rustic hip, just like your sexy boots.\" She ruminates on \"the newest Hayes Valley (excuse me, 'Zen Valley') location\" of \u003ca href=\"http://samovarlife.com/\">Samovar Tea Lounge\u003c/a>. I read that and wonder if I should OMG or just LOL. Assuming Gagliardi is a hip, hip lady (like \u003ca href=\"http://www.youtube.com/watch?v=H3D1PM2pQ7E\">Martha Washington\u003c/a>) merely having a good time, the fat layer of formaggio must be an act, a role she is playing, a joke consistently and thoroughly embodied in the interest of toying with guidebook decorum.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Instead of getting a lift from such antics, this book truly succeeds in a strictly practical sense. As someone who loves to eat and earns a little scratch writing about food, I think I know a thing or two about the city's dining scene. Gagliardi knows a lot about the subject, certainly more than I do, and in poring over the pages, my excitement peaks, not when I absorb left-field suggestions I don't anticipate, but when I realize that Gagliardi and I agree about a lot of stuff. We like the same chilaquiles -- vastly different yet equally satisfying variations on the theme at \u003ca href=\"http://losjarritos.com/\">Los Jarritos \u003c/a> and \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a>. We both like our burritos toasted on the outside like they're done at \u003ca href=\"http://www.yelp.com/biz/el-castillito-san-francisco-2\">Taqueria Castillito \u003c/a> near the Safeway on Market and Church. She flips for the spread of dips and pita at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a>, and so do I. She recommends \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>'s incomparable fregola pasta, and so do I. She likes to get drunk at the \u003ca href=\"http://www.lonepalmbar.com/\">Lone Palm\u003c/a>, and so do I. These morsels -- our independent shared experiences -- must reveal more about her character than the bad jokes and witticisms flatter than tap water. Regardless of how much fun she had writing it, her book -- clearly designed to be fun -- isn't something I want to curl up with. With tips like these, it doesn't have to be.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>\"Ame has a new chef,\" my girlfriend just told me. \"You should review it soon.\"\u003cbr>\n\"Where did you hear that?\" I asked.\u003cbr>\n\"Tablehopper,\" she said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-marcia-gagliardi.jpg\" alt=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" title=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" width=\"213\" height=\"161\" class=\"alignleft size-full wp-image-11228\">The routine unfolds at least once a week. A day later, she dropped another morsel from Marcia Gagliardi's \u003ca href=\"http://www.tablehopper.com/\">weekly e-column\u003c/a> in an email with a link to Heart's enticing brunch menu. \"Duck scrapple -- sounds good,\" she wrote. Whenever she has food-related news to share, nine times out of ten, Gagliardi's the source. \u003c/p>\n\u003cp>I suspect that she is nearly everyone's source, and I wonder why her column has been so successful. She supplies news, reviews, and gossip in one hefty dose every seven days, a slow stream of information by today's media standards; she can't begin to keep up with local food blogs able to post fresh content every few minutes. Likewise, the ubiquity and influence of her weekly missives can't be attributed to content. After all, most food blogs tell you the same stuff much of the time -- who is in, who is out, what is new, and what is hot around the region's food and drink scene. As tidbits of interest get recycled, posted to social networking sites, and otherwise tossed around, slightly varied versions of the same p.r.-planted stories end up peppering the Internet. While she writes entertaining reviews and amuses with her \u003ca href=\"http://www.nypost.com/pagesix\">Page 6\u003c/a>-like lines on where Hollywood stars and celebrity chefs end up grubbing when they breeze through town, Gagliardi's main strengths are her personality as conveyed through her writing and her organizational prowess. Her columns come to your email inbox, and you read them like you would scan through an email. They're written in an informal, conversational, fun, flirty, personal sort of way. She tells you where she's been -- perhaps a vacation, to Spain or India -- and how she's been -- happy, busy, or sick, maybe -- and lets you know what tasty treats she's uncovered in the past week. She arranges the information she provides clearly and effectively. As you scroll down, each regular section comes tagged with a cute little header. There's a consistent look, appealing feel, and pure readability to it, and that helps define her brand as much as the way she writes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-bookcover.jpg\" alt=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" title=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" width=\"200\" height=\"280\" class=\"alignleft size-full wp-image-11225\">\u003c/a> This week, her brand gets a little bigger and somewhat bolder with the release of her debut book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\"The Tablehopper's Guide to Dining and Drinking in San Francisco: Find the Right Spot for Every Occasion.\"\u003c/a> Because there are so many online forums for restaurants and bar recommendations -- like Yelp, Chowhound, and the aforementioned cabal of blogs -- the idea of physically publishing such a book (particularly one so focused in scope) feels like a retro endeavor. Furthermore, as Gagliardi herself lays out in the book, the restaurant business is highly changeable, especially in the midst of a wicked recession. Chefs get new gigs. Places shutter, and others spring up. Pop-up restaurants and mobile food carts are tenuous in the first place. Over the course of a year, the city's food-scape shifts a lot, which is where that weekly e-column comes in handy. The book is a stand-alone summer of 2009 snapshot of one person's favorite places to eat and booze in San Francisco. Will it be useful, even pertinent, in two or three years?\u003c/p>\n\u003cp>Most popular guidebooks are published by companies with recognizable names internationally trusted for reliability and the rigor with which they dissect a restaurant scene. The brands are expressions of tradition and experience, not personality. Fittingly, their books typically organize the included establishments by neighborhood and cuisine. Gagliardi's tome takes a different path to the glove-box, re-imagining the guidebook form as a funny little pocket concierge that speaks with an enthusiastic, almost antagonistic version of the lively cackle audible in her weekly e-columns. She comes off like a knowing, slightly loud friend reciting a manic monologue. She suggests restaurants based on occasion, not cuisine, effectively organizing her book around why people eat at restaurants -- to celebrate, to romance, to get away, to do business. In town for a convention? Try \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, she advises, noting its \"power booths facing the bay\" and $20 Bloody Marys. Out on the town with a \"Cool (or Bad or Gay) Uncle?\" Take him to \u003ca href=\"http://www.epicroasthousesf.com/\">EPIC Roasthouse\u003c/a> for \"a variety of options for meaty indulgence, like marrow bones, a porterhouse pork chop, prime rib, and five styles of potatoes,\" she says, with the authority of someone who has almost certainly done so. She also lists foods folks commonly seek out -- burritos, falafel, dumplings, and chilaquiles -- and includes her favorites. The suggestions appear to spring from the life she has led, and, appropriately, she makes the book personal in every sense, advising readers of eateries catering to customers with special dietary needs, diners with small children, and industry professionals. She tells you where she drank (\u003ca href=\"http://www.yelp.com/biz/dalva-san-francisco\">Dalva\u003c/a>) after she lost her last full-time job. She curates business lunches, reconciliatory dinners, quiet nights alone, and tense summits with the in-laws. She wants you to take the information personally, and use it accordingly. In this sense, the book might suit locals more than tourists, new arrivals planning to stay for a while and carve out food-happy routines amongst the city's hills, valleys, parks, and palms. Likewise, framed as such -- a stomach-centric road map for future memories -- it might have a longer life span than your average \u003ca href=\"http://www.zagat.com/\">Zagat\u003c/a>.\u003c/p>\n\u003cp>In assessing this book, you have to talk about Gagliardi's distinctive voice, and style. While those are elements infrequently crucial to the function of conventional guidebooks, here they strike me as inseparable from the content. Gagliardi isn't just peddling her recommendations; she's selling herself, a larger-than-life swashbuckling socialite persona a reader is supposed to find charming, funny, intriguing, and insightful. She dares her audience to flip through the pages for amusement, not just for the practical purpose of finding a good place to eat. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you take the bait, you might find that persona hard to swallow in hearty helpings. She affects different tones for different topics, channeling a high-fiving keg-tapping dude-yelping frat guy in \"For the Fellas\" and then a shoe-crazed \u003ca href=\"http://www.hbo.com/sex-and-the-city/index.html\">Sex in the City\u003c/a>-aping dame in \"For the Ladies.\" In the world she presents -- surely, hopefully, somewhat facetiously -- dudes like tearing up red meat and chasing cougars (\"rawr\"), and women enjoy tittering about shoes they saw on sale at \u003ca href=\"http://www.bloomingdales.com/\">Bloomies\u003c/a>. In her preamble to the sub-section \"Ladies Who Lunch,\" Gagliardi gets painfully fabulous: \"'Ooooh, love the bag.' 'Your hair looks great.' 'He did not say that! What a pig.' 'Another bottle, please.' All that and more. Girl, let's taaaaaalk!\" She goes on to recommend \u003ca href=\"http://www.cafeclaude.com/\">Cafe Claude\u003c/a> for hot \"French-accented garcons,\" apparently \"one of the most important components of a ladies' lunch.\" Her constant semi-creative enlistment of foreign lingo in entries for Spanish, Mexican, and Italian restaurants is another tedious shtick. She's \"an amiga\" of the al pastor pork at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-2\">Taqueria Cancun\u003c/a>. Valencia St. cocktails-and-'za spot \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a> has taken off like a \"casa on fire.\" Velvet Cantina's bartenders are \"caliente.\" She's a freewheeling Berlitz gone haywire. She also routinely swings for the fences with punch-lines flimsier than half-frozen phyllo. Of \u003ca href=\"http://www.terzosf.com/\">Terzo\u003c/a>, Gagliardi writes: \"[J]ust in case you're a bad girl, the crispy onions are delicious. . .the look is postmodern, rustic hip, just like your sexy boots.\" She ruminates on \"the newest Hayes Valley (excuse me, 'Zen Valley') location\" of \u003ca href=\"http://samovarlife.com/\">Samovar Tea Lounge\u003c/a>. I read that and wonder if I should OMG or just LOL. Assuming Gagliardi is a hip, hip lady (like \u003ca href=\"http://www.youtube.com/watch?v=H3D1PM2pQ7E\">Martha Washington\u003c/a>) merely having a good time, the fat layer of formaggio must be an act, a role she is playing, a joke consistently and thoroughly embodied in the interest of toying with guidebook decorum.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Instead of getting a lift from such antics, this book truly succeeds in a strictly practical sense. As someone who loves to eat and earns a little scratch writing about food, I think I know a thing or two about the city's dining scene. Gagliardi knows a lot about the subject, certainly more than I do, and in poring over the pages, my excitement peaks, not when I absorb left-field suggestions I don't anticipate, but when I realize that Gagliardi and I agree about a lot of stuff. We like the same chilaquiles -- vastly different yet equally satisfying variations on the theme at \u003ca href=\"http://losjarritos.com/\">Los Jarritos \u003c/a> and \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a>. We both like our burritos toasted on the outside like they're done at \u003ca href=\"http://www.yelp.com/biz/el-castillito-san-francisco-2\">Taqueria Castillito \u003c/a> near the Safeway on Market and Church. She flips for the spread of dips and pita at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a>, and so do I. She recommends \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>'s incomparable fregola pasta, and so do I. She likes to get drunk at the \u003ca href=\"http://www.lonepalmbar.com/\">Lone Palm\u003c/a>, and so do I. These morsels -- our independent shared experiences -- must reveal more about her character than the bad jokes and witticisms flatter than tap water. Regardless of how much fun she had writing it, her book -- clearly designed to be fun -- isn't something I want to curl up with. With tips like these, it doesn't have to be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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