The nice thing about the ramen frenzy in the Bay Area is that it comes in all forms, from the premium bowls at fancy restaurants, to counters serving up noodles and bar bites, and to pop ups where chefs are honing their skills in broth-making.
An example of the latter is Ippo Ramen, a pop […]Read the full post →
It’s been awhile since I’ve been to a pop-up dinner, where a chef makes dinner in borrowed space. Popups often provide the chance for intimate dinners between diners and chef.
Today wrapped up the three-day J-Pop Summit 2016, the annual festival of all things Japanese pop — from anime to music to the arts. Of course, I focused on all things food.
J-Pop this year was primarily based at the Festival Pavilion in San Francisco’s Fort Mason (activities also took place at the Hyatt and New […]Read the full post →
Langbaan literally means “back of the house” in Thai, and it’s also the name of a unique dining experience in Portland offering a Thai-inspired tasting menu in a tiny 24-seat space tucked behind another Thai restaurant.
And to be clear, it was my favorite meal of my recent vacation here.
Portland has […]Read the full post →
The story: Successful San Francisco chef/restaurateur Michael Mina has created a test kitchen, where he and a partner chef will wade into the hip pop-up waters every season. Mina Test Kitchen’s first pop-up is called “Middle-terranea” and highlights the eastern Mediterranean flavor that’s the essence of Mina’s Egyptian heritage and reflects the culinary interests of […]Read the full post →
The story: Sammy Kong Kee has won awards for his poke recipe (the traditional Hawaiian dish of marinated raw tuna), and while working at Butterfly restaurant along San Francisco’s Embarcadero he got the opportunity to touch on the flavors of the islands when he took control of the restaurant’s take-out window and opened up […]Read the full post →
The story: Chef Jesse Koide has cooked for years at the popular pop-up Mission Chinese Food, which takes over the unpretentious Lung Shan restaurant in the Mission District cooking Chinese-inspired dishes. Now Koide has struck out on his own with a similar pop-up concept but creating Japanese-inspired dishes. His new Pink Zebra (the name comes from […]Read the full post →
I love artichokes, especially when they’re fresh and in season. But it’s one of those delicious food that’s a pain to prepare, mostly because of all the prickly outer leaves.
So when I read about a four-course dinner featuring the artichoke as the main ingredient, I quickly signed up with the organizer, Jupiter Olympus, […]Read the full post →
There were still the dim lights and warehouse-like space. There were still the small vendors, some known but more unknown, pushing their pre-made goods. And there were the crowds looking for a fun Friday night in San Francisco.
Not much has changed for the Underground Market by forage SF except maybe the absence of […]Read the full post →
Del Popolo is a food truck taken to a whole other level. In fact, it’s not even technically a truck but a shipping container fashioned into a mobile pizzeria and equipped with a 5,000-pound wood-burning oven custom-made in Naples, Italy.
And behind the wheels (figuratively, if not literally) is Jon Darsky, former opening pizzaiolo for […]Read the full post →
The story goes that Hung Lam, aka “Soup Junkie,” tried bowls and bowls of noodle soup in San Francisco but couldn’t find one that could live up to the taste of his mom’s. So now he pops up with a weekly pop up restaurant at Vinyl Wine Bar to show what a good bowl of […]Read the full post →
Last year, Eric Christopher Ehler, a chef working at San Francisco’s Serpentine restaurant, took a trip to South Korea, opening his eyes to the cuisine of his ancestors. (Ehler was adopted and raised in the Midwest.)
He came back inspired to create food that had the taste of Korea. It wasn’t going to be authentic […]Read the full post →
Chef Joseph Humphrey and his partners were hoping to have their Dixie restaurant open in the former Pres a Vi spot in San Francisco’s Presidio by Thanksgiving. Now it’s 2012 and he’s still waiting for the permitting to clear (it is on federal property).
So itching to get back into the kitchen, Humphrey is cooking […]Read the full post →
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