Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
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.
It’s muddy, it’s rainy, it’s cold…so what better way to come together on a wet winter weekend than in celebration of a big wood-burning oven? The Headlands Center for the Arts is hosting Brick Oven Lovin’ Again, a night of dinner and music on Saturday, February 21st, at 6pm. All donations go towards recouping the costs of renovating the center’s massive wood-burning brick oven.
I’ve lived near Fillmore and Sacramento in San Francisco for about six years. There are benefits to spending so much time in an area — I know exactly where to shop, where to drop off my dry cleaning, and when the neighborhood Victorian gets a new paint job. But there are also frustrations — shops and restaurants can bore me after a while. Don’t get me wrong — I love sitting at the bar at Florio when I’m feeling flush, and think that Ten-Ichi is a good neighborhood sushi place, but I was getting tired of the same old scene.
Bay Area Grab your bottles of California white Burgundy, we might be back on the crab in time for Christmas. San Francisco City Planning Commissioners want to ban drunk pizza munching on Broadway. Get a free gingerbread house kit when you sign your family up for a membership to the Bay Area Discovery Museum, then […]
I am not a fan of smoked cheese. I don’t like smoked provolone, smoked cheddar is just unnecessary, and I gag over the weird yellow dappling that smoking mozzarella brings about. Therefore, I didn’t expect to like Elk Creamery’s Smoked Chèvre. But I bought it anyway. I have an open mind and an open palate, […]
It’s been over two years since I first posted here on BAB about the trials and tribulations of making pizza at home and yet not much has changed in my pizza world. I’m still the obnoxiously opinionated, obsessive pizza lover that I’ve always been, rarely without some kind of criticism. My standards are high, I […]
I have a new favorite pizzeria. That’s right, I couldn’t contain myself long enough to not make a beeline to the very first night of service for Pizzeria Delfina (they actually opened for lunch only on Sunday, but who’s counting). Some might think that’s just asking for trouble, but with a pedigree like Delfina, how […]