The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
Tag: ice cream
Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how.
Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe–yes, there will be Secret Breakfast! Then there’s the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic–look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.
Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten’s founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what’s coming next from this dessert scientist.
Three Twins Ice Cream started in the Bay Area and is growing: there’s a recently re-opened scoop shop in the Haight, and flavors like Sergio Romo’s Mexican chocolate (“it only tastes illegal”). Mary Ladd talks to Founding Twin Neal Gottlieb, who is a character for wearing eye catching outfits to industry events, and his products and dedication to giving back are the real deal.
Buttermilk somehow seems perpetually cool and unruffled. It evokes cream without cream’s over-the-top heft; its tanginess goes up to the threshold of yogurt and stops just shy. No matter how you cook it, a little bit of buttermilk has a thousand ways of making life taste better.
A 70-year-old California ice cream company is growing its delectable product line. McConnell’s Fine Ice Creams has new owners as well as a master ice cream maker on staff (a rare feat) and continues to use ingredients like Guittard and Valrhona chocolate, as well as organic cage-free eggs.
There’s a promising newcomer entering the East Bay ice cream scene. Curbside Creamery plans to start scooping from its new space in Oakland’s Temescal Alley this fall.
Among the many culinary treats Italy has given the world is gelato, a frozen dessert with roots in ancient Mesopotamia. Gelato lovers from all over the world are flocking to a university outside Bologna, Italy, to master the art of gelato-making. Here’s a free lesson: Don’t call it ice cream.