Mission Mission

Ok, so this is meme-y, but it was filmed in Four Barrel:

While we’re on the subject of coffee snobbery, anyone know how to get cafe-quality microfoam at home without dropping $500 on equipment? I wanna pour me some latte demon spawns.

[via sprudge]

Looks good to me! And it looked good to some commission that approved it or something yesterday. New Dolores Park, here we come!

Mission Local has more pics and a full report here.

The Bold Italic today takes a look at the state of hummus in San Francisco. Mission Street’s Old Jerusalem gets an honorable mention:

“I came here and I wanted to make a restaurant exactly like home,” the chef told me. His recipe uses no garlic and he looked offended by the mention of lemon juice. “Lemon salt,” he clarified. “The process is very important, that it’s timed, how long to soak, how long to grind, like a dance done to music.” The hummus was covered with lakes of olive oil, scattered clusters of paprika, and finely chopped parsley. It was slippery, disappearing down my throat quickly, but very filling when served with warm pita, and thicker than the summer humidity of Tel Aviv’s beaches.

Read on for lots more hummus.

[via Talent Is An Asset]

After three months at sea, American Tripps returns to the Secret Alley, with a party rendered EXTRA-TRIPPY by DJ JustStella‘s far-out collection of psychedelic rock ‘n’ roll. Do NOT eat the brown acid, people.

RSVP and invite your friends!

To mark this joyous occasion, our pal Cody Frost is printing up a limited edition of high-quality hand-screened posters, seen below, which will hopefully be for sale onsite for a modest price:

They were just right out in the lane, following some bros on the sidewalk, for a full block at least. Dumb.

Also, how dumb is it that “film crews” nowadays just have a DSLR on a gigantic mount? I want a film crew to look like a film crew:

http://youtu.be/ruei3y9O1BI?t=42s

Illustrator Wendy MacNaughton talked to some Mission bartenders about what it’s like being a Mission bartender, and then produced a lovely feature complete with sketches, portraits, graphs, charts and more. Read it.

[via Mission Local]

When Cranky Old Mission Guy isn’t busy telling you damned kids to get off his stoop, he’s cooking up the latest in culinary cross-cultural fusion. Exhibit A: the Pizza-dilla:

Take a-holt of an even number of left-over slices of pizza. On half of them, spread evenly whatever left-over junk you have in your fridge. Turn the undecorated slices over, face-down, on the decorated slices. BURN THEM. Then flip and burn other side.

Bravo! Now wait as a food truck named Doña Corleone posts up in McCoppin Hub and charges $8 for one.

[via COMG]

[via Hampshire House and Lindsey]

[via Fashionist]