[via Julie Crossman]
Old San Francisco and New San Francisco mashed up into one beautiful dish. Chef Eric is a GENIUS.
[via Chef Eric on Instagram]
Now please enjoy this list of past toast posts…
The Perennial is the forthcoming new restaurant concept from Chris Kiyuna and Anthony Myint and the Mission Street Food/Mission Chinese Food team. Here’s what we had to say about it when they first launched their Kickstarter about a year ago:
Anthony’s done tons for the Mission. From those wild-west early days at Mission Street Food, to the worldwide phenomenon that is Mission Chinese Food, and of course the advent of the Mission Burger — he’s been there for all of it. (And all of his projects are constantly raising money for local charities.)
Now’s a chance to give back. He’s opening a new restaurant called the Perennial in the Mid-Market area, with an aim toward completely reinventing the way restaurants source their stuff and expend energy. It’s gonna be greener than green. It could change the world, solve climate change. But they need a little help getting started. [link]
Now it’s a year later and they’re much closer to opening, but first they’re doing a little popup preview dinner at Rintaro here in the Mission on Sunday night. Here’s the menu:
“Chips and Dips”
vegetable crisps, crème fraiche, avocado, formanova beets, egg ‘caviar’
Pumpkin Seed Bisque
kuri squash, preserved sudachi, sesame
Potato Confit and Clam Bagna Cauda
carola and fingerling potatoes, savory clams, home-grown radishes, fennel
marrow and mussels broth, ice lettuce, trout mousse, parsnip
Concord Grape Sorbet
meyer lemon, tarragon
Apple Mille Feuille
popcorn, hazelnut, brown butter [link]
Get tickets here!
No more trekking up to Divis to get your fix! “WesBurger n’ More,” it’s officially gonna be called, is gonna be a permanent restaurant right here in the neighborhood. Inside Scoop has the inside scoop:
In 2013, the novice chef entered the San Francisco Burger Brawl, where he competed against local professional chefs and restaurants — and won.
Since then, he’s been holding weekly WesBurger pop-ups each Wednesday at Mojo Bicycle Café on Divasadero — starring his signature coarsely ground, all-brisket patties that are cooked in a cast iron skillet, which Rowe says makes for a light and tender patty that’s nicely charred on the outside and pink on the inside.
Now he’s making the leap from pop-up to brick-and-mortar operation with WesBurger n’ More, which will be housed in the former Palacio Latino space on Mission Street, located next door to another pop-up turned permanent: Mission Chinese Food.
Can’t wait! “Early 2016″ they’re saying. Read on for more WesBurger history and some talk about what’ll be on the menu.
Here are my two main points:
This weekend’s popup is at PizzaHacker on Sunday morning, 10am.
Look at these photos and tell me you don’t want a bagel right now:
These bagels are fucking legit.
My review of Danny Bowien’s new Chinese Burrito is a pretty good read, but this brief excerpt is pretty key:
(They’d been talking about maybe doing it without cheese.)