Mission Mission

Our pal Cranky Old Mission Guy delivers some good news:

Couple months ago, I noticed that the hideous Chinese dive (the one where the pigeons wander freely in and out the open door) on the west side of Mission, between 17th and 18th, was being  offered for lease.  Couple weeks ago, it had a sign about a new liquor license.  Now I get an official notification in the mail about its imminent transformation into something called Southpaw BBQ, an On Sale General Brew Pub (here’s an online confirmation… and another).  Sounds good to me!

Sounds good to me too! Thanks, COMG!

Evan wrote in to tell us about his new business, Wise Sons Jewish Deli:

My business partner Leo and I had been lamenting the lack of Jewish Deli in San Francisco and the Bay area for quite some time. Eventually, we took matters into our own hands and began to make pastrami in our backyard a few times. We soon realized that a home made, hand cut pastrami was pretty much one of god’s gifts to mankind and that we just might be crazy enough to open a deli in SF. Wise Sons’ vision is to make as much as possible from scratch and get the rest from small local artisans and distributors. We will bring deli food into the new era of local, sustainable, and delicious.

We are currently working out of La Cocina and serving out of Jackie’s Cafe, 105 Valencia @ McCoppin on Saturdays from 9-2. This will be our 5th week there and our second time doing sandwiches. Dianna, our slicer, has experience slicing meats and is the only female slicer in the country. She’ll make you a mean pastrami on our house made rye bread. We’ll also have other options including our debut of Matzo Ball Soup, homemade bialys with lox (we have a vegan bialy sandwich as well) , a corned beef hash breakfast sandwich, chocolate babka and a vegeterian reuben.

Only female slicer in the country! Vegetarian reuben! Let’s go!

Full menu after the jump:

(more…)

I think this is the first time we’ve ever posted a recipe. Brace yourself.

First, you make some cornbread, cut yourself a square and slap some whipped cream cheese on it:

Then you grab some Inna Jam brand Plenty Spicy Jalapeno Jam (available at Rainbow or online here):

And voila:

It rules. It’s like a big, savory (but also pretty sweet), frosted, spicy cake.

P.S. Looks like Inna also has a ruby red grapefruit jam in stock right now. Note to self…

Previously:

This Jam Is My Jam!

I’m not sure how new this is, but the Pauline’s website has at least somewhat recently begun listing their nightly specials. Which means you can conveniently find out what trippy items they’ve got cookin’ each day (such as the delightful chestnut pizza pictured above), and then call in an order.

Just be sure you have a way of getting your two extra-large pies and beet salad home safe — and dry — during a torrential downpour:

Previously:

Tasteful Tag in the Bathroom at Pauline’s

Up for grabs! Still looks at least somewhat edible!

But seriously, is this guerilla marketing for a hot new food cart concept or what?

Can you guys read that? There’s a fancy sausage, a fancy beef tongue fatbread thing, a sandwich that’s basically french onion soup on a sandwich, a fancy peanut butter and jelly, and ribs. Sounds good to me, but does this mean no more $1.50 hotdog-and-beer special nobody ever got?

On the other hand, now maybe Clooney’s won’t be known as the worst place in town to take a first date.

Oh and they’re serving all day every day, 11am-10pm or so.

SF Weekly has the full story of the Clooney’s kitchen makeover and the dudes running the place here. [via Eater SF]

http://twitter.com/palstakeaway/status/36135452574490625

Time for lunch!

From Publisher’s Weekly:

Another book on the imprint’s inaugural list is Mission Street Food: Recipes and Ideas from an Improbable Restaurant by Anthony Myint and Karen Leibowitz, who founded Mission Street Food, a pop-up restaurant in San Francisco. Myint now runs Mission Chinese Food, which, though not quite at Momofuku’s level, has achieved a sort of cult following among San Francisco foodies. Juliet Litman, publicity director for McSweeney’s, said the $30 hardcover, which pubs in late June and does not have a tech component, “will be a totally new take on the food book style, including recipes, instructions on how to run a profitable and charitable restaurant, and much more.”

Can’t wait! Read on for more on the new McSweeney’s cookbook imprint.

[via Mission Local] [Photo by Michelle L]

Famous people are always invading our favorite Mission food spots these days.  Whether it’s Lady Gaga at Rosamunde (or El Farolito) or Steve Jobs at Flour and Water, celebrities seem to constantly be seeking that “edge” with their suppers.  Perhaps that validates all the rest of us who live here, or maybe it just makes us trendy.  Not Dave Chappelle though.  He just really likes Indian food, and Pakwan has really good Indian Food.  (One time I saw Sarah Silverman at St. Francis, but all she ordered were egg whites.)

Oh yeah, I almost forgot about this fellow in the limo outside our “it” donut shop.  Whoever it was obviously forgot to consult Sexpigeon, the undisputed expert of Mission donut appreciation.  Aw, now I miss that guy.  New York does not deserve him.

Menu changes and restaurant closings are never easy. The least they could do is open source (is that a verb?) those recipes so you can relive the glory on your own.

Reader Kori, for example, does not approve of Monk’s Kettle’s recent developments:

Can you find out what the hell happened the old chef at Monk’s Kettle?
Don’t get me wrong, the new menu is tasty but it doesn’t hold a CANDLE to what it used to be.

There’s NO MORE Mac & Cheese, NO MORE Chicken, Bacon and Brie sandwich (and don’t tell me their new chicken sandwich is just as good, because it isn’t), and NO MORE fries set-up with the trio of sauces.

What am I supposed to do when I’m drunk at 10am and need my chicken sandwich fix? Where am I supposed to find a place that lets me dip my fries in both chipotle ketchup AND curry sauce?

Any light you can shed on the subject is appreciated.

Eater SF points out that this all came with a recent Chef change:

Now said new chef and former Coloradoan Adam Dulye is ready to release his new menu today. The press release says it’s “more delicate and elegant”

The definition for “delicate and elegant”? Buttermilk-fried rabbit. Hmm.

Well, at least they kept the awesome pretzel. So long, amazing Mac and Cheese. Thanks to you, I will never look at a box of Annie’s Shells and White Cheddar the same ever again.

[photo by SFRichardT]

Update:

MrEricSir delivers the Monk’s Kettle Mac & Cheese recipe on the chef’s blog.