I’d never seen a can with a different color top before. Pretty trippy.
Somehow I ended up eating at four brand-new restaurants here in the neighborhood over the weekend:
1. Off the Beaten Path — The new perma-popup in the kitchen at Bruno’s, Wednesday-Saturday. It’s in the main bar area of Bruno’s, not the little side room where KronnerBurger was, which means that if you’re there later in the evening on Friday, the staff starts moving you out of the way so big groups of club people can start ordering bottle service. Which is kind of cool. Two kinds of wings, both great. Get: THE LAMB GRINDER.
2. F.O.B. Kitchen — The Filipino popup that’s been popping up down at Doctor’s Lounge in the Excelsior. This past Saturday, they did their first brunch popup at Cease & Desist (fka Buffalo Wild Wings) here in the Mission, on the same block as Bruno’s. It seemed pretty slammed, so hopefully they’ll be back. Everything was awesome. Get: ONE OF EVERYTHING.
3. Buttermilk — This is the oldest of the bunch, but this was my first visit since they’ve been hard open. (Tried to go to the even newer Spice Jar across the way, but it was real slammed.) This is really solid southern food, and there’s sidewalk seating, and the weather’s been pretty perfect for it. Get: THE GUMBO. (It’s an appetizer, not too big, just right.)
4. Old Bus Tavern — New brewpub in the old El Patio space, out near El Rio. The brewing isn’t fully operational yet, but they’re open for business and doing some cool stuff. The burger (pictured) was hella good. The spaetzle was really different and really good. Get: THE BUCKWHEAT CORNBREAD WITH HONEY-MISO BUTTER
UPDATE: Check it out, Old Bus’s publicist just sent us this official photo of the burger (by Karl Mollohan)…
Local guidebook David Enos just published a great list of top SF attractions:
J. Villeneuve’s Famous Monterey Jack Shack, 224 Bay St.
It may not be the best flavor of cheese but it’s all about the atmosphere here. One of Mr.Villenueve’s descendants still supervises the cheese-making process. Be sure to check out all the old black-and-white photos on the wall. The Monterey Jack is crumbled up from larger blocks called megablocks. Then it is allowed to age inside the pockets of donated wool blazers maintained in a damp sub-basement area. If your cheese comes from The Jacket itself, you might even see pieces of the original Mr.Villeneuve’s tobacco pieces on your Monterey Jack.
Thom. Robt. & Sons Oyster Shack, 33321 Polk St.
You’d better arrive early, because a line often forms all the way around the block. (1.5 hour wait) Word got out long ago (about a century) about this next famous shack on our list. The oysters may not be fresh from the bay anymore, but they are still served in newspaper, just how they liked them in the old days. Make sure to ask for one of the “TV Seats” where the TV attached to your table plays a documentary on the Oyster Shack’s history while you eat. You may or may not have already known that KGO-TV’s Terilyn Joe once enjoyed a filet of salmon at Thom. Robt. & Sons. Her dining companion? None other than former “Shark”, Doug Wilson.
Read on for more.
Yesterday I drank the second half of a bottle of Liberty that had been sitting open on my kitchen table since Tuesday afternoon — and it was absolutely delicious. How many beers could you say that about? I reckon not many.
Everybody’s so gaga over Anchor California Lager these days, but hopefully not at the expense of good ‘ol Liberty, a true San Francisco original:
The champagne-like bubbles, distinctive hop bouquet, and balanced character of Liberty Ale® revives centuries-old ale brewing traditions that are now more relevant than ever. First introduced in 1975, Liberty Ale® is brewed strictly according to traditional craft brewing methods, and uses only natural ingredients — pale malted barley, fresh whole-cone Cascade hops and a special top-fermenting yeast, and water.
The yeast used during fermentation produces many of Liberty Ale’s subtle flavors and characteristics. A natural process called “bunging” creates gentle carbonation, and the practice of dry hopping (adding fresh hops to the brew during aging), revived by Anchor, creates its unique aroma.
Liberty Ale® was first brewed to celebrate the bicentennial of Paul Revere’s historic ride. As the first modern American IPA brewed after prohibition and the first modern American single-hop ale and dry-hopped ale, Anchor’s Liberty Ale® is the original craft brewed ale and the historic beer that started a revolution. [link]
Zeppole popup Girl Friday is popping up this Saturday in the Mission at Tiny Warrior Coffee on 18th Street:
Girl Friday will be selling their fresh made lemon ricotta doughnuts, made in the style of the Italian zeppole (pronounced zep-oh-lee). These beauties are truly unique and delicious paired with a variety of dipping sauces and TWC coffee!
I ate an even dozen last time they were in the neighborhood, and it was a wonderfully warm and fluffy way to start the day. RSVP and invite your friends!
Capp Street Crap reports:
Well, this is fishier than expected. Despite plans to reopen it as a French bistro called Bistro Le Bon Vivre by summer, Dante’s Weird Fish looks to have been renamed “Urban Fish.”
Recently, a new wooden sign went up. The Urban Fish menu posted outside looks to be full of vegan and pescatarian items, including some old Weird Fish dishes and new offerings like fish sandwiches and mussels and fries.
Read on for more info and pics.
1. Their coffee is great!
2. Their food is delicious! (I think about their sardine + fava bean crostini at least once a week)
3. They have excellent taste in men! (see stickers above)
4. Andrea, Cafe St. Jorge’s owner, is the sweetest person!
5. They’re right around the corner from your house (if you happen to be me or my neighbor)
6. They’re giving away FREE COFFEE all day today, to celebrate their 2-year anniversary!
Happy birthday, Cafe St. Jorge. I love you so.
A sample Off the Beaten Path menu looks like this:
Bread & Butter
Fluer de Syl, whipped butter
heirloom tomato, basil
Apple Kale Salad
bell peppers, tomatoes, avocado, cilantro peanut vinaigrette
greens, berries, goat cheese, candied walnuts, lemon poppyseed vinaigrette
Teriyaki Habanero Wings
citrus, chive ranch, sweet chili sauce
Charred fennel & Cauliflower
garlic mornay, toasted breadcrumbs
asparagus, bacon, garlic bechamel
W/soup, salad, or fritz
center cut bacon, muenster, grilled onions
bacon, havarti, apple chutney, arugula
bacon, provolone, arugula, spicy aioli
Buttermilk Chicken & Waffles
Mac & Cheese
spiced pork, bell peppers, prosciutto crisp
BBQ Flat Bread Pizza
burrata, prosciutto, fig, arugula, balsamic glaze
Persimmon BBQ Ribs ½ or shared
slaw, jalapeno cheese biscuit
green garlic, rosemary potatoes
Herb Crusted Lamb
Mashed potatoes, braised greens, pan jous
Not sure if all of that will be on offer tonight, but — there’s only one way to find out.