Mission Mission

I had a Brass Monkey (malt liquor + OJ) the other night at DJ Jamie Jams’ Beastie Boys-themed party in the Lower Haight, and it was pretty good. Poor man’s mimosa.

But right now, Stella and Shannon are drinking them in the yard outside my office, and they look REAL good. And the story holds up: Shannon says she picked up the habit last summer in Oakland (poor man’s SF). Anyway, these two both proclaim this summer BRASS MONKEY SUMMER and who are we to argue? #brassmonkeysummer

[Photos by JustStella]

Drink of the week is brought to you by Poachedjobs.com.

I was at a private party at J. Rusten Furniture Studio (the best place in the neighborhood for a private party I think) the other night, and I drank a LOT of things (tequila on the rocks, tequila and lemonade on the rocks, beer and lemonade on the rocks, beer and tequila and lemonade on the rocks), but this was the highlight.

Mr. Rusten was giving a tour of the facilities, and somebody came back with this scrap of some kind of fancy cedar I think, and it looked like a twist of lemon, and I was wasted probably, so I decided to incorporate it into my cocktail, as a garnish. Turns out, the crisp, woody aroma of the shaving complemented the tequila nicely.

(Thanks again for throwing such a sick party, Chex!)

Drink of the week is brought to you by Poachedjobs.com.

Got a quick tip from bartender David:

New Menu release party on Monday the 13th of May, 7pm-2am! We’re gonna do discounted drinks and some snacks and the more the merrier.

See y’all there!

We hope to have a burger ready this week!

— Say Ray’s (@RheasDeli) May 13, 2013

Danny, who got his start at Mission faves like Slow Club and Bar Tartine, and made waves at our dearly departed Mission Street Food, is taking the entire world by storm with Mission Chinese Food, doy. Last night he took home one of the culinary world’s highest honors, and Inside Scoop jetted to NYC to pick his brains afterward. Here’s what he has to say about the new SF project he’s working on with longtime partner-in-crime Jesse Koide:

It’s going to be insane. It’s going to challenge people. I want to make food that we definitely want to eat on our day off — food that cooks want to eat, that diners want to eat … It’ll be Asian. It’s not going to be Chinese — I don’t think.  I don’t think I can convince Jesse to cook any more Chinese food [laughs] … It’s going to be a twin concept restaurant.  We’re actually going away for a lot of R&D.

Read on for more on what it’s like to win, and info on (and a pic of) his sick new Air Jordans.

P.S. Blast from the past: The first post we ever wrote about Bowien, five years back.

I was too excited to take better pics or provide better reportage, sorry. THE NEW RHEA’S IS OPEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

(Thanks, Allison!)

Menu after the jump:

(more…)

These guys should do a sponsorship deal with Table for One.

[via @ticklefight]

There are several reasons to favor this approach:

• This is America
• I don’t have a lot of time
• White wine tastes like juice anyway
• This is America

Thank you for your time.

And thanks, Lily!

Drink of the week is brought to you by Poachedjobs.com.

Right now at Dear Mom!

Mission Local today published a video profile of Scott Lie, who runs Basa Seafood Express on 24th Street. I love their fried seafood sandwiches, but I guess he’s most into doing sushi. It’s a great market, with something for everyone:

[link]