Tag: mission district

Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square

Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square

| February 25, 2014 | 0 Comments

San Francisco is bursting with hot new eatery projects. Mary Ladd reports on the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.

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Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite

Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite

| September 27, 2013 | 0 Comments

Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.

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Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates

| September 24, 2013 | 0 Comments

On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves – Classic Chocolate Truffle. Find out how to participate!

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LGBT Pride Profile: Ryan Robles and Joshua Wilder Oakley aka Tango & Stache

LGBT Pride Profile: Ryan Robles and Joshua Wilder Oakley aka Tango & Stache

| June 28, 2013 | 0 Comments

Ryan Robles and Joshua Wilder Oakley live and work around good food and drink in San Francisco. The couple worked together at Bar Bambino and Ryan does PR for restaurants and spirits companies while Joshua has a pop-up called Tango & Stache. Find out how they celebrate Pride and what it was like for Joshua to grapple with being “out” in the kitchen.

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Botanical Sodas, Love Potions at The Fizzary

Botanical Sodas, Love Potions at The Fizzary

| February 15, 2013 | 0 Comments

A visit to The Fizzary Soda Menagerie, where Aaron Dolson and Taylor Peck sell soda, beverages, tonics and old-fashioned style candies in the Mission District. The duo also operate Taylor’s Tonics beverage company. They shared their thoughts on the soda and beverage scene and sugar legislation.

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Chuck Siegel: The Return of Charles Chocolates to San Francisco

Chuck Siegel: The Return of Charles Chocolates to San Francisco

| January 29, 2013 | 0 Comments

Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.

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Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission

Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission

| January 17, 2013 | 0 Comments

Mary Ladd visits Dandelion Chocolate’s new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.

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Q&A with Chef Adam Dulye of Abbot’s Cellar

Q&A with Chef Adam Dulye of Abbot’s Cellar

| October 8, 2012 | 0 Comments

Mary Ladd interviews Adam Dulye, who is the Chef-Owner of Abbot’s Cellar, which is a beer-centric fine dining outpost in the Mission. Dulye shares his thoughts on why he wants to keep the conversation going with diners about beer and food, as well as his favorite spots to eat and drink.

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LGBT Pride Profile: Culinary Artist Yasmin Golan

LGBT Pride Profile: Culinary Artist Yasmin Golan

| June 24, 2012 | 0 Comments

In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.

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Hotspots and Homes:  Not Always Good Neighbors.

Hotspots and Homes: Not Always Good Neighbors.

| July 6, 2010 | 2 Comments

The problem gets especially thorny when the offended parties — the light sleepers, neat freaks, and territorial denizens of the block — feel as if they’re a more intrinsic part of the city than the offender, particularly when the offender is a trendy, much-blogged, money-making food-service operation with a clientele neither reflective of nor rooted in the neighborhood — and the offended happen to be long-time residents.

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Commonwealth:  A Benevolent Business Blooms Part I

Commonwealth: A Benevolent Business Blooms Part I

| April 27, 2010 | 0 Comments

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.

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Meals with Mom in the Mission

Meals with Mom in the Mission

| February 16, 2010 | 2 Comments

These days, I don’t feel like a teenager too often — except maybe when I’m home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant.

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Chilaquiles in the Mission District

Chilaquiles in the Mission District

| November 17, 2009 | 1 Comment

Sometimes, the homiest dishes — foods without pretense or artifice — are most revealing about the cultures from which they spring, and inspire the most debate amongst their devotees. However, from countless regional Mexican renditions — like white sauces in Sinaloa and Guadalajara’s polenta-like cazuela cook-downs — to American adaptations that echo Tex-Mex migas, all chilaquiles aim to soothe — regardless of a particular variation’s provenance and claims to authenticity.

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What The Schmidt Is This? (At The Hop)

What The Schmidt Is This? (At The Hop)

| July 27, 2009 | 3 Comments

One day last week, the lady and I had plans to visit Schmidt’s for dinner. When we’re deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don’t intersect, and I always want to find dishes we both want, even if it means passing on something I’d really, really like to try. In the case of Schmidt’s, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage.

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