Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Mozzeria, a new deaf-owned Italian restaurant, will bring wood fired pizza to the Mission. Owners Melody and Russell Stein have imported a 5000-pound Stefano Ferrara oven from Napoli and will serve pizza, pasta and small plates in their cozy new eatery — where both deaf and hearing patrons can dine comfortably in a mix of vintage and modern styles.
The eleventh episode of season six features these restaurants: Café Aquarius (Emeryville), Tanguito Argentinean Grill & Empanadas (San Francisco) and VEGA (San Francisco).
The tenth episode of season six features these restaurants: La Mexicana Restaurant (Oakland), Kabuto Sushi (San Francisco), Pazzia Restaurant & Pizzeria (San Francisco). Leslie’s shares wine tips about how to make vinegar with leftover wine.
Stephanie Rosenbaum shares her experience being a live-in cook-intern in the kitchen at the Headlands Center for the Arts. She will be leading “Plants of Pleasure, Plants of Pain,” a visual foraging hike about the area’s edible and poisonous plants as part of the Desire Trails program on Sunday, Sept 25, at 1pm, followed by brunch at 3pm.
Daniel Klein forages for wild edibles in Minnesota and makes Ramp Pesto for a pizza party to celebrate Spring.
Osteria Coppa in San Mateo is owned by the folks who run Sam’s Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.
Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that’s just the way Esquire Magazine’s 2010 Chef of the Year, and Gather’s Executive Chef, Sean Baker, likes it.
After months and months of driving slowly down 4th Street to access the evolving storefront, Arizmendi San Rafael is finally open and already drawing in crowds and attracting a new set of faithful customers. I explored the new location one morning to see what they were doing differently in San Rafael. You’ll see many favorites, from the Cherry Corn Scone to the Wolverine Rolls–and, of course, that pizza. San Francisco and East Bay Arizmendi fans would approve. This is the real deal.
The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.
For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. Piccino, Pizzetta 211, and Pizzeria Delfina set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.
Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings — sauce or fresh tomatoes? Anchovies or plain cheese? – it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you’re lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You’ll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.