Entries tagged with 'San Francisco Chronicle'
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The San Francisco Chronicle follows the “Mission Sugar Trail” around the city’s Mission District, finding all sorts of doughnuts, pies, cookies, and ice cream shops along the way....
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Image from Between Meals On his blog Between Meals, longtime San Francisco Chronicle food editor and restaurant critic Michael Bauer recounts discussion from a recent forum concerning the changing face of food journalism. Panelists were asked about the rise of Yelp, reviews on OpenTable, and the profusion of food bloggers on the Internet. At one point, Bauer said, “It used to be that newspapers were the only local voices; now we're one among many.” In reflecting on the panel, Bauer asks his readers, “Am I obsolete?” It’s a question that crops up more and more, as user-driven review sites and food-centric blogs take off. Ruth Reichl recently suggested at a Columbia Journalism School lecture that the days of the critic's...
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The San Francisco Chronicle has published their list of Top 100 Bay Area Restaurants. Sort the list alphabetically or by cuisine....
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©iStockphoto.com/JerryPoland The San Francisco Chronicle reports the results of a flour-tortilla taste test it did with 13 varieties: In first place, Trader Jose's Organic tortillas ($1.99/12 tortillas) had a "golden speckled surface" and "a good depth of flavor." Tasters thought these were "serviceable" tortillas, "fresh tasting" and "slightly nutty." Four would buy this brand and one might. And a recipe you might try using with these tortillas: Panuchos Yucatecos con Chorizo. (It calls for corn tortillas, but I'm assuming flour would work, too.)...
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From left: Alice Waters, Tony Gulisano, Charles Phan, Thomas Keller, Paula LeDuc. Photographs from the San Francisco Chronicle Michael Bauer, the San Francisco Chronicle's food critic, kicks off an informative series in today's paper: Many national dining trends have their roots here, and it's where dedicated food lovers and chefs from around the country come to play and get inspired. Great cooks are everywhere - at a neighborhood bar, in a modest storefront restaurant and at haute cuisine white-tablecloth venues. But the Bay Area's visionary chefs are more than great cooks; they are people who have made Northern California an epicurean epicenter. Today and in the next two Food sections, I'll profile 20 of these innovators who have helped...
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Photograph from Rick on Flickr Bill Addison sampled nearly 300 tacos and 100 burritos in an incredibly cool ten week-long quest for the best that the Bay Area offers. Do click through to his story because and admire with me the meticulous and thorough way he went about this Pancho Villian–sized task. I also admire his intestinal fortitude (literally). His favorite was the relatively unheralded Sancho's in Redwood City. Here's what Addison had to say about it: Burritos and tacos are everything they should be at this diminutive storefront with expansion plans. Each element zings with freshness and quality. The bonus of well-made fish tacos, a rarity in the Bay Area, makes this a must-try. Super burrito: $6.55, Regular...
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Galaxies collide and the space-time continuum is at risk: Two Wednesday food sections, two very similar articles: The New York Times with I Love You, but You Love Meat, and the San Francisco Chronice beams down Odd couples: Culinarily mismatched mates achieve harmony in the kitchen....
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The San Francisco Chronicle food section tasted eight lemon sorbets on Wednesday in search of that perfect sweet-tart ratio, smoothness, acidity, and real lemon flavor. What they found is not pretty: "Too much sweetness, off textures and strange, artificial-seeming flavors ... at least in the opinions of our five tasters." The national brand that fared best was Häagen-Dazs (72 points out of 100). Häagen-Dazs finished second to Draeger's Sorbet Classico (78), an upscale Bay Area store brand. Ciao Bella (45) finished a distant third. Sharon's Sorbet, a national brand I root for because it's still independently owned and operated, totally tanked. On the Chronicle's one to 100 scale, it received an 11. Ouch! The Chronicle's tasting inspired me to do...
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Smell ya later: While heavy fragrances can be a problem anywhere and everywhere, they're doubly bad in a restaurant. In the Chronicle's Food and Wine section, which is in a separate building from the main newsroom, we have a no-fragrance policy. Because of the regular wine tasting and recipe testing, cologne can affect the impression of a dish or a wine, so we try to keep other scents to a minimum....
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Sunday's San Francisco Chronicle takes a look at Bay Area foodbloggers and ratings sites such as Yelp, noting their effect on the restaurant business. In short, restaurateurs are not happy, and, for the most part, bloggers and Yelpers end up coming across as pixel-pushing bullies. The posts "nearly killed my business," said [Teo] Kridech, a native of France who has worked in the food industry for 25 years and spent $150,000 revamping the Senses space. "Everyone has become a food critic. They think they're real big shots. They probably can't even make scrambled eggs. The Chron points out that pro food writers follow accepted standards and practices while writing about restaurants—such as giving a place 30 days to get its...
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