We return to our search for the best fried chicken in San Francisco, picking up with East Asian varieties. From wings to half chickens, see our top picks after the jump!
Whether you're feeling like a fresh local beer, a tasty glass of wine, a craft cocktail, or a shot of whiskey, it's all within a couple of blocks: the Divisadero strip is studded with places that have drinks very much worth drinking. Bonus: there are no major hills to climb in the midst of your bar crawling.
The more casual spinoff of Acquerello in San Francisco features a wide-ranging menu including everything from hamachi crudo to fresh homemade pasta to a fried duck confit sandwich.
Longoria, who previously manned the bar at Aziza, is no stranger to incorporating flavors and techniques often used by chefs into his cocktails. Check out the drinks he's making at Acquerello's new spinoff restaurant, right this way.
Speakeasy Brewery turned sweet 16 this weekend and had a big ol' birthday bash to celebrate at their San Francisco brewery and tap room. Here are a few of the brand-new and limited-release beers we tried.
Van's standard vanilla custard is studded with m&ms, granola, peanuts, and pretzels.
It's interesting to see how the Outside Lands hype has evolved over these past six years. From a straight-up music festival—the first given the green light to play in Golden Gate Park after dark—Outside Lands has easily become one of the country's best food festivals.
There's a pocket-sized music festival hiding out in Sonoma. With small crowds, big smiles, and a killer musical lineup tucked amongst the vineyards, the Huichica Music Festival may well be heaven. The festival is in its fourth year at the Gundlach Bundschu Winery (that's gun-lock bun-shoe) and 2013 was twice as big as 2012. If the quality of the food and music lineups are any indicator, the festival is on the brink of becoming a capital B big deal. What could make a vineyard-based music festival even better? A fantastic selection of good eats, of course.
Hopscotch's delicious, flavor-rich burger is accentuated by uniformly excellent toppings, but it's brought to a new level of beef-vana thanks to a slab of griddled tongue.
What's better than a burger and a beer among friends? Lots of burgers and beers among friends, with a cutthroat competition to boot! So went the Eye Heart SF Burger Brawl, which went down in all of its beefy glory this past Saturday at Fort Mason.
I didn't expect to eat the best gelato of my life in Gualala, California, a tiny seaside town that hugs the Sonoma-Mendocino border. But I did.
When Kate Bolton and Alex Smith sat down to develop the drinks list for Novela, they found themselves facing a familiar challenge. How can you reconcile a craft cocktail program with a high-volume, potentially impatient clientele? The answer: punch on tap.
The dinner showcased new releases from Sierra Nevada Brewery and Boulevard Brewing Co., including Terra Incognita, a collaboration between the two breweries, paired with specially-designed dishes from Chef Adam Dulye.
For Morgan Schick and Eric Quilty, creating food-and-cocktail pairings was always part of the game plan. Schick (of the Mission's Trick Dog) and Quilty (of East Bay Spice Company) banded together in 2010 to form Jupiter Olympus, a cocktail consulting group. At Choke, an artichoke-themed dinner hosted by Cynar, they paired 5 cocktails with food from Chris Kronner of Kronnerburger and Kevin Cimino of St. Vincent.
A day of sun, great music and better food at the inauguration of a new Napa festival.
Laura Cronin, the dessert chef at San Francisco's lauded Italian mainstay Perbacco, relishes in finding the balance between savory and sweet and fruity and herbaceous. Her new spring dessert menu emphasizes these carefully tuned contrasts, while showcasing the best of the Ferry Building farmers' market's seasonal produce.
We are really freaking excited for the first annual Bottle Rock Festival, coming to Napa Valley this week. Featuring an absolutely stellar lineup of musical acts (have I mentioned that The Black Keys are one of my favorite things?) and an equally kick-ass roster of food and drink, Bottle Rock is bringing together the best of the music and Bay Area food worlds. For this special edition of Ask a Chef, we asked some chefs who will be at the festival what tunes get them going in the kitchen.
Downtown Oakland gets quiet on the weekends. The work week crowd, dispersed to Lake Merritt, Temescal, and Berkeley, leaves the streets more or less empty, and many of the restaurants closed. But tucked under the towering Oakland Tribune building lies a new cocktail destination, harkening back to the hard drinking, three-martini lunch days of newspaper glory.
I think my body is only just starting to forgive me for the havoc I wreaked on it at Sunday's Cochon 555. Now, I take full responsibility for my bad behavior—the end-of-night mezcal shots were probably not totally necessary. But really, when it comes to an event honoring the literal whole hog, you gotta go big.
This plate of food is big enough to share, and I highly recommend you do (remember: you're hungover, that doesn't mean you have to be totally stupid). $10.50 gets you two meaty, flaky hunks of fried snapper, a pile of french fries, a scoop of coleslaw, and two orange-yolked, perfectly runny fried eggs on top. Tauranga is a seaside town, and a major port for boat traffic in New Zealand. So, this snapper is fresh, easily flaking apart with the touch of a fork.
New Zealand's membership in the British Commonwealth has a major impact on the food of course. Pies, sausage rolls, and fish and chips all make appearances. What's stand-out here is the likelihood that the your fried fish will be caught just that morning, that your pie will be filled with freshly hunted wild game meat, that the eggs in your Kiwi breakfast will be a luscious golden-orange, and the tomatoes bursting with sweet ripeness.
From an Old Fashioned featuring locally made rye-based gin to a sweet and spicy tiki-inspired concoction made with San Francisco-aged bourbon, we were struck by how each spirit was given space to truly shine. With booze this good, sometimes simple drinks are best. Here are five of our favorites to sip right now.
"I wanted a list that wouldn't scare away people who aren't cocktail-savvy, but would lure in the nerds, the people I hang out with, too," bartender Seth Laufman said of the opening menu. "I wanted to work with good spirits, with people who know what they're doing. But I want it to be approachable." This approachability is reflected in the cocktail names—from the Beez Nuts, a riff on a Bee's Knees, to the Campfire Fizz, which features smoky mezcal and Lagunitas IPA.
Here's the thing about vacation: you're pretty much required to eat dessert first, or for breakfast, or at the very least after most meals. I'm happy to report that on a recent trip to New Zealand I did just that, sampling traditional Kiwi cookies and ordering ice cream with abandon. Here are 5 of my favorites.
Big buns and intense toppings may suggest total decadence at Fergburger, but the classic Fergburger with cheese is a well-balanced, damn tasty burger.
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