Mission Mission

At 9.5% ABV, this was a gnarly thing to try to drink on such a summery summer weekend, but I just had to try this rare variation on the classic Sierra Nevada Pale Ale. Its full name has something to do with the 25th anniversary of Celebrator Beer News, so I suspect it won’t be widely available, or available for long, but it was on tap at Zeitgeist as of a couple days ago.

Basically, it tastes like they crammed two or three classic Sierras into one small goblet: lots of hops, lots of sweetness, lots of texture. And lots of alcohol. Highly recommended if you’re a fan of the original, though it’d be more fun to drink in the winter months. (Good thing June is coming soon.)

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

Chefs Justin Navarro (from The Galley) and Wes Rowe (who knows everything there is to know about the SF burger scene) have put together something very special for this weekend:

Belly Dinner Menu
$27/person

Salmon Belly
crushed wasabi peas, pickled ginger, and soy reduction

Lamb Bacon
served atop arugula and potato soup with creme fraiche

Bbq’ed Pork Belly
with pickled slaw

Strawberry Rhubarb Pie by Magpies
with Jelly Belly Ice-Cream

Wine Pairing $20
Paired by Kris Esqueda of Vinyl Wine Bar

Get tickets!

Tierra Mia Coffee, a southern California-based coffee shop, is moving into the Mission and Valencia storefront formerly known as Caffeinated Comics and more recently the short-lived Way Out Cafe. It seems well-loved in LA, but running a cafe in that location has so far bombed. We’ll see if they can overcome that curse and San Francisco’s general coffee snobbery.

Personally, I’m not interested in any coffee beans that haven’t passed through the digestive tract of an Asian palm civet.

It’s kind of falling apart in the above photo, but this sandwich has made me, on more than one occasion, feel like my life was complete, like I could lay down and die as soon as I was done.

Thankfully I didn’t though, because now I can eat it again! Tonight! At Rice Paper Scissors’s Sunday Dinner at Dear Mom! Here’s the rest of the menu:

Menu
(v) vegetarian (vg) vegan (g) gluten-free

Ham Sui Gok – 8
fried mochi dumplings filled with pork and shiitake mushrooms

Fried Smelt (g) – 8
fried small fish served with fried cilantro and nuoc mam aioli, a fish sauce, ginger and lime dip

Pâté Chaud – 6
puff pastry filled with ground chicken, pate, and wood ear mushrooms
Add a fried egg + 1

Mushroom Pâté Chaud – 6
puff pastry filled with shittake mushrooms and cream cheese pate
Add a fried egg + 1

Buddha’s Delight (vg) (g) – 9
cellophane noodle stir-fry with tofu, shitakke mushrooms, woodear mushrooms, lily buds and roasted ginko nuts

Pho Ga – Chicken Pho – 12
fresh rice noodles in ginger chicken broth, served with poached chicken, shaved onions, culantro, scallions and lime leaves.

Grilled Pork Banh Mi – 9
caramelized pork and housemade chicken pate and mayo, with daikon pickles, cucumbers and cilantro

Breakfast Banh Mi – 9
two fried eggs and cha lua (Vietnamese ham) with housemade pate, mayo, daikon pickles, cucumbers and cilantro

Vegetarian Breakfast Banh Mi (v) – 9
two fried eggs with housemade mayo, daikon pickles, cucumbers and cilantro

Snickerdoodle Ice Cream Sandwiches (v) – 5
housemade Vietnamese cinnamon cookies with vanilla bean ice cream

Omg can’t wait! RSVP and invite your friends!

[Photo by invertigo]

As may have been mentioned, KronnerBurger is the best thing. Unfortunately, somebody blabbed about it and now I have to wait for a table when I go there. Fortunately, it’s not hard to pass the time, because the third best thing about KB (which is the best thing) is their bangin’ cocktail selection, which includes such classics as the Carbonated Mother Fucking Margarita and the Scotcholate Milk. (The best thing is the burger, and the second best thing is the onion rings. The onion rings are seriously among the best I’ve ever had and come in a huge portion for $6. Go ahead and hate on that, you monster.)

Continuing the twin traditions of punny and profanity-laced cocktail-naming, the most recent addition to the menu is entitled the Buck Yeah. I was like “I’m gonna order that one” and then Ariel was like “what’s in that” and I was like “well, a buck is a kind of drink, it’s like a whiskey and ginger ale, I think, or like, it’s similar to a mule, y’know, like a Moscow mule, although that’s vodka, so…” and then I realized I don’t really know what a buck is. But this one is basically mezcal, lemon juice, fresh ginger, and soda in a tall glass, ideally served alongside a burger and onion rings. Another example of 2013′s hottest new trend: cocktails to eat meat with.

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

SFist editor Brock Keeling wants to talk about nachos:

[W]hy weren’t nachos the thing to eat in 2012? Why aren’t there nachos everywhere at all times and on all menus right now? And how did you let this happen? Now that baseball season is here, we seek heaps of nachos — real nachos, with drizzly (and, indeed, sometimes orange-colored!) cheese! — but fail to find a plethora of options.

The world’s dearth of nacho establishments is harrowing and, presumably, due in large part to the fact that you can make them at home. Simply layer tortilla chips, salsa, optional beef, and cheese (people who don’t layer are assholes) and then shove in the broiler or, in a pinch, the microwave. Usually the microwave.

As for going out? We like the nachos at Louie’s, as seen above. They’re perfectly base; similar to the nachos one might find at a ballpark. They come to you crispy, but then, around the 5th inning or so, turn fork-tender. That’s the sweet spot, folks, when you can start eating them with a fork. Failing Louie’s, we lap up Tango & Stache’s high-grade take on nachos, which boast smoked provolone cheese sauce, Vermouth baked beans, and bacon fat tortilla chips.

Read on for more nacho talk from Brock and SFist readers.

['gram by Brock]

Freaky!

It looks like ordinary mayo, but it contains cheddar — and it is awesome. And you can put it on your fries or your onion rings or your burger or your crab burger or your filet of tofu sandwich or your wedge salad or — or you could just get a second side of cheddar mayo and put it on that!

Just in case.

[via Nattles]

It’s an ode to Jack in the Box’s Hot Mess Burger from Galley guest chef Wes Rowe. It’s a Hot Mess but all fancy and good. Today and tonight! Good lord!

(In other hot Wes news, HOT WES.)