SF Weekly Applauds Benu, Bar Tartine, and Ippuku in Best of S.F. Issue

Photo: *eddie/Flickr

Curiously, in SF Weekly's 2012 Best of S.F. (in news boxes today), Best California Cuisine is the title given to Benu — Jonathan Kauffman, before departing, appears to have wanted to make the argument that what Corey Lee is doing can't be called Asian Fusion anymore, and it should be called California Cuisine. Okay, fine. Best of the New Izakayas goes to Berkeley's Ippuku. Fifth Floor takes Best Burger (Though the readers' poll winner is Super Duper). Kauffman made no secret of his love for Bar Tartine, so the fact that they were named Best Restaurant Reinvention is no surprise. Best New Bar was a tie in the readers' poll between Churchill and Dr. Teeth and the Electric Mayhem. The editors, meanwhile, name Dave's, that dive at 3rd and Market, as "the best alternative to overpriced bars." Wisely, after 2009's Pasta Pomodoro fiasco, they've stopped letting the readers even pick a Best Restaurant in the poll. [SF Weekly]

This Was the Line for Del Popolo Last Night

Some were left sad, but many were happy.Photo: Grub Street

After all the buzz surrounding the Del Popolo pizza truck (and yes, we're culpable too), Jon Darsky and his crew only made it about two hours last night before running out of dough during their first public outing at Bar Agricole. They'd prepped for 160 pies, and they were sold out as of 7:30, leaving some disappointed folks (pictured) to cry into their carefully mixed rum cocktails on Agricole's patio. Alas, there will be many more chances to find the boys and eat their pizza in the coming weeks and months.

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Fire Breaks Out at Power-Lunch Spot Kokkari

Kokkari

A lunchtime fire broke out in the building that houses Kokkari about an hour ago. An initial report from SF Weekly states that neither diners in the restaurant nor the cooks in the kitchen knew that anything was wrong until fire trucks appeared on the scene, and it's unclear if this was some kind of chimney fire or what. Smoke was visible outside the building. About 150 people were cleared out of the restaurant and the fire was extinguished within 30 minutes. Investigators are still looking into the cause. No word if Nancy Pelosi or Willie Brown were there at the time, but if he was, we're sure he'll blog about it. [SF Weekly] Update: The Scoop confirms there was no damage to the restaurant itself, however the restaurant remains closed pending an OK from the fire department.

If Chefs Were Really Rock Stars, Who Would They Be?

The audible buzz these days is that food and music are one in the same. Today, the New York Times notes the evolution of the gourmet experience at U.S. music festivals; over in the U.K., Fergus Henderson plans to crash a music fest with his own side-tent feast; our own New York Magazine recently highlighted indie kids who spend more on menus than on rock shows; and on the West Coast, where former music critic Jonathan Gold recently compared Cochon to Lollapalooza, Food Is The New Rock is confirming many suspicions that celebrity chefs really just want to be rock stars. Which got Grub Street thinking: What if chefs really were rockers? Which ones would they be?

Working-Class Mission Bar El Mexicano Getting Set to Gentrify

Over the liquor licenses today Grub Street discovers that Latino working man's watering hole El Mexicano at 3088 24th Street (between Lucky and Treat) is getting some new owners and will likely close for a hipster makeover in the coming months. We don't know much about new owners Christopher Conway, Shane Dalton, and Joseph Kaplan, and there's still no new business name attached to the license, but we're venturing to guess this won't be quite like the bare-bones dive that is when they're through. File under: Developing.

Grey’s Anatomy Actor Jesse Williams Has a Great Caterer on the Set of His New Movie

Jesse Williams digs inPhoto: Ken Goldstein

On Grey's Anatomy, which wraps its eighth season tomorrow, Jesse Williams's character is probably most famous for deflowering a virginal resident. In real life, though, Williams spends his time seeking out the most soulful food wherever he is, which means tacos on the streets of L.A., grilled oysters in Northern California, or pasta in Rome. The guy is so into it that he even posts photos about his finds online. "I have an iron stomach," the actor says. "I'm not sensationalist about it, but I eat what the people eat wherever I am ... You have to know the rules to break the rules." In between filming two movies around town — the drag racing biopic Snake & Mongoose, which he's also co-producing; and a Western, They Die by Dawn — Williams fuels up on his favorite carnitas, Chicago-style pizza, and pumpkin pie. We'll have what he's having in today's L.A. Diet.

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Fat Guy Upset That Restaurant Didn’t Keep Pandering to His Gluttony

Like this, but fatter and angrier.

Okay, real quick: Bill Wisth, a 6-foot, 6-inch man who weighs 350 pounds, went to an all-you-can-eat fish joint in Wisconsin, ate a dozen servings of fried fish, then got very, very upset when the restaurant claimed they were about to run out of fish for the night, so they gave him eight more pieces to go and sent him on his way. But it wasn't enough for this greedy glutton. He called the police on the restaurant and, according to CNN, "plans to picket the restaurant every Sunday until something changes." Yes, as others point out, it's like that Simpsons episode where Homer does pretty much the same thing. So congratulations, Bill Wisth, you've made your point while at the same time becoming a cartoonish symbol of America's ever-growing obesity epidemic. We just hope for his sake he doesn't plan on driving to the picket line each week! [CNN via KLTV]

Tartine Mocked In New Fake Ad on Muni

Do they even sell doughnuts?

A guerrilla artist, or group of them, whom Muni Diaries has dubbed Muni Adbusters, appear to be on a campaign to put up some fake, printed ads aboard Muni busses and metro cars. So far we've seen documentation of two — the first being this ad (semi-NSFW) for, ahem, a new variety of Tums. Today, the culprits bring us an ad mocking San Francisco's most beloved temple of bread and morning buns, Tartine. See the full size photo below.

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Department of Deportment: How (and Why) to Dine Solo

Table for one, please.Photo: Christian Ekblad/iStockphoto

Eating alone in a restaurant is a funny thing: Some people shudder at the thought, others swear by it. The recent announcement of a new diner-pairing site brought the practice to light, and the many, many jokes made at the service's expense indicate that dining alone, especially as a woman, hasn't lost its stigma. (Gakwer's take: "If Women Stop Eating Alone, Whom Will We Pity in Restaurants?") But lots of people — especially industry folks — happily eat alone all the time. Business travelers, too, are often forced to hit the town solo. Everyone has dined alone at some point, either by choice or circumstance, and there are considerable benefits to be had when doing so, provided you take advantage in the right way.

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Michael Cimarusti, Jeremy Fox, and Others to Help Celebrate Manresa’s Tenth Anniversary

Manresa in Los Gatos, California.Photo: Grub Street

Chef David Kinch hinted earlier that he'd be inviting some well known friends and alumni of Manresa for a series of "Cooking With Friends" dinners in July, in celebration of the restaurant's tenth anniversary. Now Grub Street gets the details on the dinners, which will include a homecoming of sorts for a group of Bay Area chefs, and two who have recently emigrated to SoCal: Jeremy Fox and Charlie Parker. Also, Los Angeles chef Michael Cimarusti (Providence) will be collaborating on the first of the dinners with Kinch on July 11.

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There’s a ‘New’ Cut of Beef: the Vegas Strip Steak

Moo

Let's put our hands together and offer a round of welcoming applause to the Vegas Strip steak, a "new" cut of beef which today joins the hallowed ranks of other such butchery innovations as the Delmonico, the Tomahawk, cube steak, minute steak, the Newport, the flat iron, and the Denver steak.

Of course David Burke is involved. »

Watch the Trailer for Charles Phan’s New Cookbook

As we've discussed before, Slanted Door chef Charles Phan has a pair of cookbooks coming out, the first of which is called Vietnamese Home Cooking and it's due out in September (it's available for pre-sale now). Here we have the video trailer for the book from publisher Ten Speed Press, and it shows Phan cooking at his restaurant and at home and talking about the simplicity of Vietnamese food. The second book, which will be The Slanted Door Cookbook, won't be out for a while.

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Hey, Scotland: Rashida Jones Has Had Your Haggis, and She Hates It

During a special Scotland segment on Craig Ferguson's Late Late Show, things turned sort of sour between the host and Rashida Jones at the mere mention of haggis. "Oof, ugh," Jones utters. "It's actually delicious," Ferguson replies. "It's just like sausage." Jones, though, would beg to differ: "It's not just like sausage. I don't agree with that." Check out the clip, straight ahead.

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Jeremiah Tower to Return to Cook June Dinner for SF Chefs [Updated]

Chef Tower.Photo: Courtesy of Jeremiah Tower

San Francisco's most renowned chef in exile, Jeremiah Tower, is returning in June to co-chef a dinner at Waterbar and Epic Roasthouse with former Stars chefs Mark Franz and Emily Luchetti. It marks the first time Tower has cooked in San Francisco since closing the legendary Stars in 1998, and the first public reunion he's had with two of his protégés, who have both gone on to do great things here since — Franz, Tower's former chef de cuisine who has earned high praise for his work at Farallon; and Luchetti, who authored the book Classic Stars Desserts and who is currently executive pastry chef at both Farallon and Waterbar, as well as being named, just this week, chair of the board of the James Beard Foundation. This special event dinner is taking place as part of the series of co-chef dinners that we mentioned last week which is kicking off this year's SF Chefs festival, in which various chefs at S.F. restaurants who are also old friends are collaborating for one night only.

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