Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.
Stuffed, a new pierogi restaurant in the Mission district, promises a uniquely Midwestern take on bar food. Can it compete with the countless other cheap eats in the neighborhood? Kate Williams investigates.
20 Spot in the Mission: The New Mod Hangout Proves Better as a Wine Bar than a Full-Service Restaurant
20 Spot, a posh new wine bar in the Mission district, offers a distinctly serious food menu. Is the cost of a meal worth it, or is the restaurant better appreciated as a bar? BAB’s Kate Williams offers her take.
The American Grilled Cheese Kitchen has moved into the Mission at 20th and Harrison across the street from flour + water.
Mary Ladd interviews Yaron Milgrom, who employs 27 people at two Mission District eateries and strongly believes in food made from scratch that is locally sourced. Milgrom explains what community means and what it’s like to live and work in the ever-changing Mission.
San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.
Much ado has been made of the new permanent home of Wise Sons — the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.
Karen Heisler and Krystin Rubin first worked together to start Mission Pie, which is a for-profit business that serves sustainable food including sweet and savory pie. Heisler is also a co-founder of Pie Ranch in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Here are Rubin & Heisler’s picks for Bay Area food spots.
Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.
Caleb Zigas is the Acting Executive Director of La Cocina and lives nearby on a block that he says “used to be called the Mission. Now it’s Noe Valley.” He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas’ favorite foods are chicken soup, steamed pork buns, molletes (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso.
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.
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.
Out-of-town visitors always want to know where to find a good burrito. By the time they get around to asking you, you’re wiser, over the course of weeks and months, a true aficionado. You come to understand that, while there are many very good burritos in your neighborhood, seeking out the perfect specimen is a impossible undertaking.
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.