My goodness, look at this sandwich


Today’s special at Turner’s Kitchen here in the Mission:

BBQ pulled pork, fresh cling peaches, jalapeño-lime slaw and crispy onions on Dutch crunch.


Spanish-style sherry bar opening temporarily in the Mission

Hand Paella_wide_Wes Rowe Photography

[Photo by Wes Rowe]

ABV‘s upstairs rotating-concept bar Over Proof has announced its latest thing; it’s called Este Oeste, and it opens next week:

The name means “East West” and refers to the prevailing winds of southern Spain that greatly affect the aging of Sherry wines. ‘Este o este’ also loosely translates as ‘this or that’ in keeping with the Flip Flop/Double Back theme of change in the title. Sherry and gin will be the focus of the beverage program, but the real star of show is the food – which will be Spanish influenced.

Chef Collin Hilton has done a beautiful job with this menu, which can be described as bright and coastal, rustic but clean. Spanish style dishes are close to his heart, and we cannot wait for folks to try everything he has created for this quarter.

Décor will return to the light and airy vibes we saw with Flip Flop—but with a decidedly more Mediterranean look. Este Oeste’s sunny interior will feature soft pastel hues and a hanging collection of dried herbs, flowers, and botanicals. Blue and white Mediterranean tiles line the front steps of the entrance stairs and wrap the front bar to create the perfect backdrop for Chef Collin Hilton and Sous Chef Nick Salazar’s menu of deceptively simple, bright, Spanish-inspired fare.

Get reservations here, and/or check out the full menu after the jump:


A hot pastrami sandwich inspired by the In-N-Out Double-Double, today in the Mission!

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At Turner’s Kitchen, possibly today only! If this photo isn’t enough, read all about it:

Sandwich special! Hot pastrami, melted American cheese, avocado, garden lettuces, grilled onion, tomato and 1,000 island (aka spread) on Dutch crunch roll. Inspired by the @innout double-double. ❤️🍔🇺🇸

[via Turner's Kitchen on Instagram]

Super Bowl party at the Chapel with Georgia vs. New England food menu and 24-foot screen


No cover. Front bar opens at 11am, main room 2pm. Here’s the food:

  • Sliders (cheeseburger and fried chicken)
  • Fries
  • Animal fries
  • Dirty Bird Wings
  • Spicy Georgia Peach Chutney
  • Deflatoes - crispy potato skins with bacon, cheddar cheese, green onion and ranch
  • Old Bay Crostinis
  • Chips and Guacamole
  • Housemade potato chips with ranch

RSVP and invite your friends!

The Fourth of July, WesBurger style

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That’s a special “Red, White and Blue” burger (with blue cheese, red peppers and fried white onions), and down here are fried Katz’s full sour pickle pickle spears (with farm dressing), damn. All weekend long.

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[via WesBurger on Instagram]

How to make WesBurger’s Tex-Mex Queso Dip at home, perhaps for Christmas dinner?


Wes spilled the beans (lol there’s no beans) to Omar at 7×7, checkitout:

You already know Wes Rowe of Wesburger makes one of the best burgers in San Francisco. Rowe, who hails from Austin, has been doing a weekly pop-up at Mojo for the last two years, and is known for topping his burgers and tots with signature Tex-Mex queso dip. Now you can make your own dip at home (just add chips!)

Wes’s Tex-Mex Queso Dip


1lb white American cheese (You must source this from the deli counter, not the cheese aisle! Have them cut you a 1lb block and shred it at home.)

4 oz. asadero cheese shredded

1 jalapeno chopped

1 large ripe tomato

1/4 white onion chopped

1 small bunch cilantro roughly chopped

1 tsp cumin (toast cumin seeds and blend in a spice grinder for a fresher taste)

1/4 cup whole milk

Mmmmm! Read on for the rest of the recipe!

My #1 SF New Year’s Day tradition, the Rice Paper Scissors New Year’s Day brunch


No matter how bad your year was, the RPS New Year’s Day brunch will make you feel like the new one is gonna be the best ever. Ooh and they’ve got a new venue this year:

One of our favorite traditions is serving brunch on New Year’s Day – something we’ve done ever since we started!

This year we’re doing it at The PizzaHacker, our homie Jeff’s pizza shop in Bernal/Outer Mission. He’ll be slinging mimosas and beer, we got you on the food and Vietnamese coffee front.

See you there!

New Year’s Day Brunch @ The PizzaHacker
January 1, 2016
3299 Mission Street at 29th

Alriiiight. RSVP and invite your homies!

Full menu after the jump:


Gentrification in microcosm

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Here’s the beginning of an article titled “Longtime Residents Worry Roommate With Well-Paid Job Slowly Gentrifying Apartment”:

Noting that many areas are completely unrecognizable compared to when they first moved in years ago, residents of 1102 Larimer Street Apartment 2B told reporters Thursday they’ve begun to worry their well-paid roommate is slowly gentrifying the apartment. “I don’t hold anything against Mark personally for having a good job, but as soon as he moved in, the framed pictures started going up, and this place has lost a lot of its original character,” longtime roommate John Wertz said of the new arched floor lamp, Whole Foods groceries in the pantry, and a potted succulent plant that have slowly replaced the apartment’s longtime furnishings and steadily reshaped the space’s look.

Read on for the startling conclusion.

Bagels by Tartine with toppings by Russ and Daughters, coming soon to Mission Chinese Food! SAY WHAT???

One weekend only! To celebrate the release of the lovely new Mission Chinese Food Cookbook:


Here go a few more details:


Three opportunities to celebrate the release of the new Mission Chinese Food Cookbook.

Join us on the morning of 11/15 or 11/16 to get your copy of the new book, meet the authors, and find out what a Tartine bagel with Russ & Daughters toppings tastes like.

Or come on the evening of 11/16 for an outrageous banquet of brand new Mission Chinese dishes, prepared by Danny Bowien and the MCF crew.

Or, hell, why not spend the whole day with us and do both?

~ ~ ~

SUNDAY and MONDAY BRUNCH (11/15 and 11/16)

Holy cow. Come by any time between 10am and 3pm for this very special, never-before-seen collaboration.

Malted Rye Bagels by Tartine
with Smoked and Cured Fish and Spreads by Russ & Daughters
and Coffee by Linea Caffe


Whitefish & Baked Salmon Salad with Horseradish Dill Cream Cheese and Wasabi Flying Fish Roe on a Bagel

Bagel and Cream Cheese topped with succulent slices of Smoked Salmon

***Each ticket includes BOTH sandwiches, a signed cookbook (retail $35), and coffee!***

~ ~ ~


A sneak preview of the new MCF menu, cookies by Momofuku Milk Bar, and beer from Tiger Beer.

Danny Bowien and co. will be serving a special banquet of new dishes for a very limited number of guests. Try everything before everybody else gets the chance, for the very reasonable price of $85. Ticket is for a reservation to be seated at the specified time. Please specify party size and note the names of your dining companions if purchasing tickets separately.

Menu subject to change, but here are some sample dishes:












Dinner is served family style, so there is a minimum of 2 tickets per purchase. Note that parties of 2 may be asked to merge with another group of 2. Be ready to make friends!

***Each ticket includes a full-on FEAST, a signed cookbook (retail $35), and beer***

Get tickets here, baby.

UPDATE: Just be sure to be on the lookout for phone thieves and tennis superstars.

Next time you’re like, “Man, the Mission has changed a lot the last few years,” here’s a little perspective…

From a certain news source:

Palestinian Man Marvels At How Much Childhood Refugee Camp Has Changed

AL-SHATI, GAZA STRIP—Saying he hardly recognized some of the makeshift buildings and piles of rubble he played in as a child, Gaza native Ramzy Abu-Dhubah told reporters Tuesday he was struck by how much the refugee camp he grew up in has changed over the years.

As he walked through his “old stomping grounds” in Al-Shati, a 0.3-square-mile camp currently home to 87,000 displaced Palestinians, the 36-year-old remarked how the whole area seemed more bustling and crowded to him now than it did when he was a boy.

“So many of the spots where I used to hang out are gone, and they’ve all been replaced by new homes—I guess this place has really been growing,” Abu-Dhubah said as he pointed out a demolished concrete structure filled with improvised mud-brick shelters that had not been there when he left Gaza in 1999. “This used to be an empty lot where I’d play soccer, but there’s got to be a few dozen families that have moved in here now. They put in one of those big ration-distribution centers, too. My buddy Ibrahim was telling me that’s where pretty much everyone goes to eat these days.”

Read on for lots more.

[Photo by Google Maps]