Posts for August 16, 2012 -- Grub Street San Francisco -- Restaurant News, Openings, Chefs

Posts for August 16, 2012

8/16/12 at 3:00 PM
Foodievents
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Ultimate Cheese Pairing Workshop Tonight

The Pasta Shop's Cheese Director, Juliana Uruburu (Uruburu is a palindrome, by the way), will help you hone your cheese knowledge with her palate bootcamp entitled, Ultimate Pairings: How to Taste, Select, & Pair Cheese, at The Cheese School of San Francisco (2155 Powell Street) tonight from 6:30 to 8:30 p.m. Students will receive the same type of training as her staff, in which she'll show you how to "think about cheese in terms of categories and flavors, pairing each cheese across an array of accompaniments to better understand why some flavor combinations sing and others fall flat." [Do415]

8/16/12 at 2:15 PM on Grub Street NY
Video Feed
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Watch an Auto-Tuned Review of a ‘Dayum’ Good Five Guys Burger

By Jenny Miller

To follow up on this morning's Cheetos rap, here's a hilarious video about Five Guys' bacon cheeseburger and fries. Musical group the Gregory Brothers did an Auto-Tuned songify version of Internet sensation Daym Drops's original review, and let's just say that Daym really likes his food: "This is how bacon is supposed to be / the fries, they blend so perfectly / the cheese up in here is goin H.A.M. / dayum, dayum, DAYUM!" Watch for yourself below.

Video this way.

8/16/12 at 1:00 PM on Grub Street NY
Truckin'
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Andrew Zimmern Launching a Food Truck, AZ Canteen

By Jenny Miller

We hear king of Bizarre Foods Andrew Zimmern will roll out a food truck on August 25 at the mobile-food utopia that is the Minnesota State Fair. While the eatery won't peddle any pig's blood or frog hearts, its offerings might seem adventurous to non-offal snobs: goat burgers and cabrito sausage (from Pat LaFrieda, naturally), plus veal tongue sliders, and — for the wimps — pork belly. This is reportedly the first of several trucks Zimmern will roll out in different countries. Wonder what he'll serve if he hits Southeast Asia — practically nothing's exotic there.

8/16/12 at 12:30 PM
Actually Pretty Awesome
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Actually Pretty Awesome: Turducken at Honor Bar

By Jay Barmann

Honor Bar's summertime turducken.Photo: J. Barmann/Grub Street

When you walk in to Honor Bar, just to your right there is the namesake honor bar — an ice-filled bucket with bottles of beer for the taking, and you're expected to use the honor system to let the bartender know how many you've taken. It's a reflection of the casual, masculine vibe of the eight-month-old bar and grill, which lives in a former sushi house smack in the impersonal, industrial heart of Emeryville. The manager of the place is bar star Alex Smith (formerly of Gitane), and features a fun and casual selection of food items from chef Jordan Grosser (formerly of Postrio). Among those items, on the special board this week, is an excellent take on a turducken, dressed down for summer with cornbread and fresh corn.

8/16/12 at 11:30 AM
Closings
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Palace Hotel’s Kyo-Ya Shutters After 20 Years

The Palace Hotel's Kyo-Ya, which was considered the city's top sushi spot back in the nineties, will be closing its doors next month. A source told the Scoop that the restaurant is just too expensive to run in this day and age. Kyo-Ya will be offering lunch and dinner through September 21, and the space is currently on the market. Yelper Nemo O. muses about Kyo-Ya's owners' vision: "Some Japanese people decided to start a good restaurant in the States that would fit into the local area while remaining authentic to Japanese culinary and aesthetic demands." [Scoop]

8/16/12 at 11:05 AM
Nonstaurants
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What to Eat at Monday’s Pupu Pop-Up by LihoLiho Yacht Club at Mission Bowling Club

By Jay Barmann

Mission Bowling Club

Chef Ravi Kapur, who just revealed that he'll be doing a two-month stint at Piccino starting next month, sends us the menu for one of the final pop-ups of LihoLiho Yacht Club that we're likely to see for a while. This one's happening Monday, August 20, at Mission Bowling Club (3176 17th Street at South Van Ness), and for the first time Kapur is getting to pair his casual, Hawaiian-inspired cuisine, with island-style cocktails by friend Kevin Diedrich (Jasper's Corner Tap). See the full menu of food and drink below.

8/16/12 at 9:45 AM
Pre-Previews
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Former Ad Hoc and Petite Syrah Chefs Opening Backyard in Forestville

By Jay Barmann

The patio at Sarah's Forestville Kitchen.Photo: BiteClub Eats

Backyard, a new project from chefs Daniel Kedan and Seth Harvey (not to be confused with Barnyard, the new project from onetime Ubuntu chef Jeremy Fox which opening in L.A. near Venice Beach) is on its way to the former Sarah's Forestville Kitchen spot. As BiteClub reports, the restaurant will feature a large outdoor patio as well as a 40-seat dining room, and a menu inspired by "the backyard of Sonoma County." Kedan was formerly a chef at Thomas Keller's Ad Hoc and more recently Peter Lowell's in Sebastopol, and Harvey was most recently working at Petite Syrah — which is set to close shortly. [BiteClub]

Backyard - 6566 Front Street, Forestville - Opening late fall 2012

8/16/12 at 9:25 AM
The Great Outdoors
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Bi-Rite Creamery Wants a Parklet

By Jay Barmann

It's certainly a spot that could use more sidewalk space, and now Bi-Rite Creamery has put in an official bid for a parklet, in order to provide more seating and gathering space for their never-ending stream of customers. Co-owner Anne Walker tells Mission Local that it would be somewhere between the soft-serve window and the existing bike corral directly outside the shop. So far there's been no neighborhood opposition, and there's a petition you can sign at the Creamery, located right by the cashier. [Mission Local]

8/16/12 at 7:00 AM on Grub Street NY
Overnights
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Top Chef Masters Recap: Cook It in the Canyon

By Michael Alan Connelly

"The canyon air imbues our dishes with love and magic!"Photo: Nicole Wilder/Bravo

Last week, the cheftestants were stuck indoors slaving over the teppanyaki, trying to entertain the judges while throwing food in the air and not burning their faces off. This week, they were released into the wild to broaden their horizons a bit. But before they can do that, it’s time to chat about personal matters. Curtis wonders if Mark’s dismissal “settles any household arguments about who’s the better chef.” Clark isn’t “going there,” but nice try anyway, Curtis. Time for the Quickfire: Make an amazing salad using any ingredients from the ultra-amazing 52-ingredient Top Chef Masters salad bar. “It’s as big as a whale, and you’ve got eight minutes to make it sail,” Curtis says, as if he's tsome sort of Aussie leprechaun. Sadly, he won’t be speaking in rhyme for the rest of the episode.

"I've never been in a helicopter!"

8/16/12 at 6:40 AM on Grub Street NY
Video Feed
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Watch ‘Hot Cheetos and Takis,’ the Cutest Music Video Ever

By Jenny Miller

Forget shouting out Champagne brands, it's clear from adorable music video "Hot Cheetos and Takis" that "snack rap" ought to be its own sub-genre. Some schoolkids at a Minneapolis YMCA after-school program called Beats and Rhymes had the chance to make a professional-caliber music video about the main thing on every kid's mind — favorite snacks — and the resulting clip is pretty amazing, as our friends at Vulture also noticed. See for yourself below.

This way for video.

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