What:Harold's NY Deli An old-school NY-style sit-down delicatessen serving monstrous portions of all of the Jewish classics. I'm by no means the first to speak the praised of the place - it's been written about all over the place including in Saveur, the New York Times, as well as a feature on Man vs. Food. And yes, it's worthy of all of the hype.
Where:In a parking lot off of the highway in Edison, NJ 1171 King Georges Post Rd. Edison, NJ 08837 [wpgmza id="296"]
When:For when you feel like shoving more Jewish comfort food down your gullet than should be humanly possible.
What:Panuchos Let's name all the Mexican dishes you're used to finding in restaurants. Tacos, burritos, nachos, tortas, quesadillas, flautas, tostadas, etc, etc, etc. I bet we could go on and on and on. But, how about a "panucho"? Ever heard of that? I certainly hadn't before this meal, but I'll get more into that later.Near the corner of Broadway and Columbus, right where Italian North Beach meet Chinese Chinatown, a brand new eatery recently opened. That's where a tiny shop that formally housed a divey Vietnamese restaurant called Vietnam was and where this Yucatan-region Mexican specialist, Panuchos, is now housed. In my observations, the clientele consists mostly of blue-collar Spanish-speaking workers in the area — which I take as a positive indicator of the authenticity of food made at the place. I guess you'll just have to read more to see.
Where:On the border of North Beach and Chinatown 620 Broadway San Francisco, CA 94133 [wpgmza id="295"]
When:Great for a solo lunch at the counter, take out, but probably even best for a late-night bite to soak up all of your boozy North Beach mistakes. They're open til 3 AM!
What:State Bird Provisions @StateBirdSF This restaurant hardly needs an introduction. One of SF's hardest tables to land. Theyare famed for the way they embrace the dim sum system to serve creative New-Californian cuisine.
Who:The married chef-oweners, Nicole Krasinski and Stuart Brioza, have both earned themselves a James Beard award as Best Chefs: West in 2015 for the restaurant among many other accolades.
Where:At the intersection of Japantown, Lower Pac Heights, and the Western Addition (aka NoPa) 1529 Fillmore St. San Francisco, CA 94115 [wpgmza id="287"]
When:Perfect for a special occasion splurge or super-impressive date night dinner.
What:1760 @1760SF A well-regarded, two-year-old, high-end restaurant that focuses on globally inspired tapas style small plates.
Who:New Chef, Carl Foronda, has overhauled the restaurant's entire menu with dishes that include influences from his Filipino heritage.
Where:Lower Nob Hill On Polk Street 1760 Polk St, San Francisco, CA 94109 [wpgmza id="285"]
When:Perfect for a date night or dinner with your parents.
Yes, I know this year-end list is beyond belated. Actually, I'm probably over a month late. Normally, I'm not one to make these kinds of excuses, but my life has been pretty hectic lately.As you may or may not know, I'm getting married in a couple of months, so my time has recently come at an extreme premium and I haven't been able to commit as much attention as I'd like to this little
publication obsession. With that being said, over the next couple of months, I'll be playing around with post style and formatting a bit in an attempt to find new ways to rapidly pump out awesome food articles with fewer publishing limitations on my end. Please feel free to give me feedback on the new content — I'm planning to review this little experiment in a few months and we can take it from there.
Break out the confetti and champagne!! It's a perfect ten! Chef Chris Cosentino knows exactly how to work his way into that soft spot in my heart. All it took was a few of his crazy, funky, zany, inventive, and downright delicious over-the-top meat-filled culinary creations. Yes, that's right — I'm giving this place my first and only flawless 10/10 review, so buckle up for a long one as I explain why I'm so obsessed.You may know of Chris from his many stints on food TV, but I've found myself uncontrollably drawn to him because he cooks only the kind of food that he wants to eat. With his cooking, there's no remorse for pushing people's palettes to the edge of fear. Fear? Yeah, most of his food utilizes all of the delicious miscellaneous organs and obscure cuts of meat that many other chefs won't even dare to work with that most people don't ordinarily choose to consume — frequently involving complete nose-to-tail dishes. Fortunately for me, I share his love for well-prepared organ meats.
I love that we live in a time where the modest and familiar burger is treated with the same skill and care as a seared duck breast or other fancy-sounding entrée. These impressive creations are no longer haphazardly assembled by slapping together unwanted scraps and trimmings and are no longer regarded just as greasy pub food. These burgers come a pedigree. Brilliant chefs now utilize custom butcher blends of meat and have truly mastered the art of balancing and enhancing those bold, rich, cheesy flavors while still retaining the burger's undeniably attractive gutbomb essence. These cherished burgers have now become a highlighted menu staple at most high-end restaurants and while many claim to serve the best in San Francisco, I think the title belongs safely to the one I've had at Stones Throw.
There I was, seated inside of a gold-painted shipping container, face-to-face with a live-streaming 23-year-old girl in Havana. What in the world should we talk about? First, names. Then I…
I don't know if you've noticed, but I also don't know how you could have possibly missed it. Over the summer of 2015, fried chicken was quite the hot trend, completely dominating all mainstream food media outlets with hyped up content. With big name heavy-hitters like David Chang opening his much-hyped Fuku and Danny Meyers launching a fried chicken sandwich at his much-loved burger shop Shake Shack, seemingly everyone was scrambling to get into the fried chicken game. Every place was busy concocting their own signature breading type, fry-style, and of course secret spice blend.But, there's one fried chicken variant that I had this year that was invented long before all of this summer's madness and I still can't seem to get it out of my head. This insane fried chicken creation has literally crept into my dreams on more than one occasion like Freddy Krueger, taunting and torturing me to return from within. Unfortunately, this unconscious itch can only be scratched in one place — and this unusually creative shop called Red's Chinese is located in a way-off-the-beaten path New Orleans neighborhood called Bywater. If you're in NOLA without a car, Red's Chinese is not the easiest to access, but if you've got one, it's an absolute cannot-miss. Actually, you better book your flights to NOLA now, you're gonna want to experience this one for yourself.