King Kong, the sandwich

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Turner’s Kitchen, of course:

Egg salad, roasted pork belly (sliced thin and gently reheated so it melts) baby spinach (place the warm pork belly on the spinach so it wilts just a little) crispy onions and fresh thyme-black pepper mayo on sliced sourdough.

[via Turner's on Instagram]

MORE GLUTEN

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Turner’s Kitchen explains:

Made a little change, we added stuffing aka more gluten to the Turkey-Cran-Brie-Darling sandwich that was a delicious hold over from Clare’s Deli (can you fucking believe it’s been almost 3 years!) Smoked turkey, melted Brie, chunky cranberry sauce and mustard-sage stuffing (brown butter+onion+celery+chicken stock+sage+garlic+whole grain Dijon mustard) on a ciabatta roll.

Get it! [via Turner's Kitchen on Instagram]

My goodness, look at this sandwich

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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.

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Spanish-style sherry bar opening temporarily in the Mission

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[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:

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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

SUPERBOWL 2- (1)

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?

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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

Ingredients: 

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

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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
11am-3pm

Alriiiight. RSVP and invite your homies!

Full menu after the jump:

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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.