Bay Area Restaurants

Chipotle will bring the popular vegetarian option to Southern California on Monday, June 3. ** Los Angeles, May 16, 2013 – After testing a new vegetarian menu item called “Sofritas” in seven San Francisco Bay Area restaurants, then expan...
Chipotle will bring the popular vegetarian option to Southern California on Monday, June 3. ** Los Angeles, May 16, 2013 – After testing a new vegetarian menu item called “Sofritas” in seven San Francisco Bay Area restaurants, then expanding into all Northern California locations, Chipotle Mexican Grill will launch Sofritas throughout Southern California on June 3, 2013, making the new menu item available in all California restaurants. Sofritas, shredded tofu braised with chipotle chilies, roasted poblanos, and a blend of aromatic spices, is made with organic, non-GMO tofu from Oakland, Calif. artisan producer, Hodo Soy. Chipotle expects Sofritas to appeal to vegetarian and vegan customers, as well as those looking for an exciting new taste. “We are changing the way people think about and eat fast food,” said Steve Ells, Chipotle founder, chairman and co-CEO. “Sofritas is a very different kind of menu item, not just for Chipotle but for any fast food or fast casual restaurant. It was conceived with vegetarians and vegans in mind, but it’s so delicious that we think it will have crossover appeal as well. It’s been well received in the initial test and Northern California market, so we’re expanding throughout the state to give more people the opportunity to try it.” Sofritas is available in burritos, tacos, burrito bowls, and salads and can be combined with other signature ingredients, including white or brown cilantro-lime rice, pinto beans or vegetarian black beans, house-made salsas and guacamole, and cheese or sour cream.
about 2 hours ago
I grew up in the country, in the rolling golden hills of West Marin. There were creeks that flowed through our town, woods where animals lived, trees to climb, places to hide, and you could spend all day exploring, picking blackberries, ...
I grew up in the country, in the rolling golden hills of West Marin. There were creeks that flowed through our town, woods where animals lived, trees to climb, places to hide, and you could spend all day exploring, picking blackberries, or trying to catch waterskeeters with your bare hands. We did all of those things. By “we,” I mean the grubby pack of neighborhood kids who ranged between the ages of eight and ten. We ran wild in the summers—bare feet, tangled hair, faces smeared with berry juice. We spent our days together, going home only for meals and reluctantly then. We had a big project in the works. We were building a trap. I’m not sure where the idea first came from, but it kept us busy all summer long. First we had to dig a hole—the biggest, deepest one we could, as if we were digging all the way to China. This took days. We used sticks, and gardening spades snuck out of garages without permission. Grownups were not to know what we were doing. Everyone knows that grownups ruin secrets. We used plastic buckets borrowed from a neighborhood sandbox to remove the dirt, scattering it around the forest so no one would notice. By the time we were finished, the tallest of us could stand in the hole and his head was below surface. We hauled him up using a rope ladder taken from a backyard play-set. Once the hole was big enough, we laid branches across it—big ones first, then twigs. We wove them together until they covered the entrance, disguising what we had dug. Then we scattered leaves and bits of moss and grass until the hole looked just like the rest of the forest floor. Our idea was that someone—or something—might walk across this carpet of sticks and leaves. The weight of their body would break the sticks and they would tumble into the hole where we would find them the next day, our prisoner, trapped. The details of what we wanted to catch were unclear, even at the time, but I think we might have hoped to catch a yeti. We never caught anything. We weren’t living at the right elevation to catch a yeti, but that’s not what amazes me when I think back. The thing that amazes me is this: It never occurred to us that we might fail. This was an impressive undertaking—requiring secrecy, stolen equipment, organization and sustained effort over days. And yet we were so excited, so entranced by what we were doing. We didn’t worry how stupid we might look, or what people might say if it didn’t work out. We didn’t weigh pros and cons or make a backup plan, we just went for it. It never occurred to us that we might fail. So often we adults get mired in the doubts, the fears, the second-guessing. We do this to protect ourselves, to avoid being vulnerable and afraid, but often it stops us. We end up not trying the new idea, not applying for the job or moving to the new city or creating the thing that makes us happy. We overthink and end up immobilized. Often we don’t even try. That childhood trap never caught anything, but I don’t remember being disappointed. The outcome was beside the point. We had such a good time, we learned so much. Every day was fun, every day was an adventure. The thing you try now might not succeed. It might be a colossal failure. This is true. It might also teach you the skills you need for your next project (the one that does succeed). It might introduce you to people you need to know. It might get your name out there. It might change your life. It might be the most fun ever. My inner ten-year-old—the one who still has dirty knees, a berry-stained face, and tangled hair—wants to ask this: What would you do if it didn’t occur to you that you might fail? Happy weekending, everyone. —Tara ***This post was inspired by a conversation between Chris Gillibeau and Chase Jarvis on Creative Live, and by this interview with my friend Andrea Scher. These are the sort of people to surround yourself with if you want to be inspired.
about 7 hours ago
The TCHO factory on the Embarcadero. [Photo: bluehillranch/Flickr] THE EMBARCADERO—The Young Professionals group of the local chapter of the Michael J. Fox Parkinson's Foundation is throwing a special fundraiser next Friday, May 3...
The TCHO factory on the Embarcadero. [Photo: bluehillranch/Flickr] THE EMBARCADERO—The Young Professionals group of the local chapter of the Michael J. Fox Parkinson's Foundation is throwing a special fundraiser next Friday, May 31, at TCHO. Attendees will be able to sample unlimited wine and chocolate pairings, take a tour of the TCHO facility, and nosh on cheese paired with unlimited beer. Tickets are $75, and all proceeds will benefit efforts for Parkinson's research; a scientist studying the disease will talk about the latest findings as well. [EaterWire] THE MISSION—Hot on the heels of Chris Cosentino's foray into fashion design comes Mission standby Bender's Bar, which has teamed up with local boutique Self Edge to sell a special Bender's T-shirt. It comes in two versions: regular Gildan cotton for the plebes for $25, or The Flat Head loopwheeled heavyweight cotton for $125. (We're sure it says absolutely nothing about the current state of SF that you can drop $125 on a dive bar-themed T-shirt.) They're throwing a launch party tonight from 7-11 pm for those who want to snag one; drink specials will be available as well. [EaterWire] OAKLAND—Upstart Oakland food company Chunky Pig, which makes bacon chocolate-chip cookies and bacon caramel corn, is currently in the midst of a Kickstarter to raise funds for a commercial production facility, and to help pad their coffers, they're also throwing an "Oaktown Pig Out" at Kitchener next Tuesday, with a whole pig roast, bacon mac and cheese, and their aforementioned treats, plus $3 beers. Pledge $35 to get in. More info here. [EaterWire] RUSSIAN HILL—In addition to their aforementioned Spaghetti Sundays, Capo's is offering two more special deals, one for pizza and one for drinks. The pizza deal is Thin Thursdays, on which diners who order any cracker-thin crust pizza get a free house salad to go with it. It's supposed to be a diet/lighter eating thing for summer, but can easily be torpedoed with the other deal: a Build Your Own Old Fashioned bar, available from 5-6 pm each Wednesday-Monday through August 1. For $6, drinkers can choose either Angels Envy or John E. Fitzgerald Larceny bourbon, and modify it with their preferred sweetener and garnish. Bartenders and brand reps will be on hand to discuss the whiskey and offer pairing suggestions. [EaterWire]
about 15 hours ago
I know there aren’t many of you looking for non-alcoholic drinks to sip on when your friends go out for cocktails but this is a great NA drink featured at the Paradox Hotel (Solaire Poolside Bar) in Santa Cruz.  I am not exactly su...
I know there aren’t many of you looking for non-alcoholic drinks to sip on when your friends go out for cocktails but this is a great NA drink featured at the Paradox Hotel (Solaire Poolside Bar) in Santa Cruz.  I am not exactly sure of the name of this drink but twice now I’ve just asked the bartender to make me a good NA drink and the photograph above shows off what they make! For your drinking friends, they do offer some local beers on draft (Santa Cruz Ale Works i.p.a. and amber ale) and wine too of course.  At the moment they only have Soju cocktails but they are inline for a liquor license beyond beer and wine.  We like munch on their Marcona almonds. You can order drinks and sit outside by their pool and sip away! Cocktail Bar Menu The Solaire does have a happy hour too: Solaire Happy Hour $5 Apps & Drinks Sunday – Thursday 4:00PM – 7:00PM Restaurant Hours- Open Daily Breakfast 7:00AM-11:30AM Lunch 11:30AM-5:00PM Dinner 5:00PM -10:00PM Happy Hour- 4:00PM- 7:00PM, SUN-THURS For reservations, please call (831) 600-4545. Linked Photos of the Pool
about 15 hours ago
Troya has a new chef at its Fillmore location: Kevin Davidson, who was previously a chef de cuisine at Foreign Cinema and more recently spent some time traveling. Previous chef Philip Busacco left amicably; he's taking time off to pursue...
Troya has a new chef at its Fillmore location: Kevin Davidson, who was previously a chef de cuisine at Foreign Cinema and more recently spent some time traveling. Previous chef Philip Busacco left amicably; he's taking time off to pursue an interest in photography. The Clement location's chef remains the same. [Tablehopper]
about 17 hours ago
Welcome to Curbed Cuts, where Curbed SF editor Sally Kuchar shares the most important real estate stories of the week. Mark di Suvero's "Old Buddy (For Rosko)" at its new home on Crissy Field. [Photo via SFMOMA] CRISSY FIELD— Thi...
Welcome to Curbed Cuts, where Curbed SF editor Sally Kuchar shares the most important real estate stories of the week. Mark di Suvero's "Old Buddy (For Rosko)" at its new home on Crissy Field. [Photo via SFMOMA] CRISSY FIELD— This week, an outdoor exhibition of eight large sculptures by artist Mark di Suvero officially began its year-long residency on Crissy Field. The giant orange, steels structures span up to 50 feet high and 40 feet wide. As with all change (even temporary), there's a small group of neighbors that think the sculptures are a monstrosity, and have asked that the "eye-sores" be taken down. TENDERLOIN— The Lofts at Seven in the Tenderloin are ready for their close-up. What used to be home to KGO-TV Channel 7's West Coast broadcasting facilities is now gearing up to be 88 loft and studio rentals. BAY BRIDGE— Here's your first look at the almost completed east span of the Bay Bridge. Photos galore! INNER RICMHOND— Looking to buy in the very lovely Inner Richmond? We've rounded up the five least expensive properties currently for sale in the neighborhood. MISSION DOLORES— The corner of 15th and Dolores streets is now home to newly built condos. There's 13 total "boutique residences," and will likely be in the $1,000 per square foot price range. SOMA— Located under and adjacent to parts of the Central Freeway near Otis, Stevenson, and Valencia streets, a new 17,000 sq. ft. skate park and a 28,000 sq. ft. dog park and parking area have been approved. SAN FRANCISCO— The top three residential properties sales for the past seven days include a $2.995M penthouse in Russian Hill, a $3.2M 5-bedroom single-family home in Lower Pac Heights, and a $3.8M 5-bed single-family home in Presidio Heights. NOB HILL— The Marlow is the latest development to come to Nob Hill. It's located at 1800 Van Ness, and is a 98-unit mixed-use building with 4,900 square feet of commercial space. We've got renderings of the exterior and interior. The units are pricey, but that didn't stop the 18 pre-released units selling out completely in just eight days.
about 17 hours ago
San Francisco is currently going through a chocolate renaissance – new artisan chocolate makers and chocolatiers are popping up at every food festival and in every neighborhood. One of these chocolatiers, though, is actually a Bay ...
San Francisco is currently going through a chocolate renaissance – new artisan chocolate makers and chocolatiers are popping up at every food festival and in every neighborhood. One of these chocolatiers, though, is actually a Bay Area classic making a welcome return – Charles Chocolates. I’ve been a big fan of Charles Chocolates ever since he opened his Emeryville store. Fair warning (or you long-time readers with excellent memories might remember) – I even wrote a piece for Edible East Bay on his chocolates so I guess you can say I’m an original fangirl. When Charles Chocolates first opened the chocolate scene was bustling in the Bay Area but focused in a different direction- there were mainly chocolate makers like Guittard, Scharffen Berger, and Ghirardelli, and some small boutiques selling imported chocolates. Today the Bay Area is a chocolate mecca, with the bonus of much of it locally crafted. After a short hiatus from chocolatier-ing, Charles is happily part of the scene again with a new shop and cafe opening in San Francisco. Charles Siegel welcomes all his new chocolate compatriots. “We’re no where near close to saturation for chocolate here,” he says. What I’ve always admired about Charles is his generosity of spirit and love for his craft. He’ll happily share the chocolate brands he uses in his creations, and he’s genuinely excited at the all the creative chocolate energy swirling through the city. He envisions San Francisco becoming like Paris, where every neighborhood has its local patisserie and chocolate shop, each with their own specialties and each a beloved part of life for the residents. I finally had a chance to drop by Charles’ new store on Florida Street. Although their outdoor patio space was not finished when I went, it has been fitted out now with picnic tables so visitors can enjoy their hot chocolate outside, or some of the new pastries from their case. In addition to his chocolates, Charles is branching out and also serving up cookies, tarts, mini cakes, and other baked goods from their kitchen. They’ve also paired up with Samovar Teas and will start offering afternoon tea on their patio – starting this weekend. I have to admit one of the things I’m most excited about is that the patio will be dog-friendly. Charles is an avowed dog lover and said he’s made it his mission to get to know all the dogs in his new neighborhood. So the café patio will be equipped with water bowls and Charles’ own doggy treats to entice dog owners to stop by. Chocolate and treats for Fido – can it get any better? Charles let me take a look around his kitchen space – it’s separated from the retail store and patio by glass so customers will be able to look in and see chocolates being made. Copper pot goodness! Almost all of Charles Chocolates’ original items will be coming back, but I’m really looking forward to his pâte de fruits. The tables where much of the chocolate work is done. The pastry team was off when I visited, but it’s easy to imagine them industriously working away, turning out boxes and boxes of chocolates. You can catch a glimpse of the retail portion of the store through the glass walls to the left – I didn’t get any photos as it was constantly filled with customers.  Charles Chocolates has just started giving tours of the store as well, so you can learn about chocolate-making while sampling some of Charles’ chocolates at the same time. Some more equipment Charles is very proud of – the one on the right is a panning machine, or panner, used to evenly coat nuts with a layer of chocolate – you can see the results here. Chocolate bars ready for labelling. Charles has kept the same wonderful logo from Hatch Design, and worked with them to revamp the packaging for his new products. Charles has greatly expanded his chocolate bar line, to my
about 18 hours ago
Three months ago, Mira Winery in Napa embarked on a grand experiment: It lowered 48 bottles of its 2009 Cabernet Sauvignon into the ocean outside Charleston, S.C. in a custom-built cage to see ...
Three months ago, Mira Winery in Napa embarked on a grand experiment: It lowered 48 bottles of its 2009 Cabernet Sauvignon into the ocean outside Charleston, S.C. in a custom-built cage to see ...
about 19 hours ago
And they’re so exclusive we can’t even buy them yet! They look like they’re gonna be tough and pretty and totally expensive, but you know what? Quality vegan shoes aren’t cheap. Not to knock cheap vegan shoes! But...
And they’re so exclusive we can’t even buy them yet! They look like they’re gonna be tough and pretty and totally expensive, but you know what? Quality vegan shoes aren’t cheap. Not to knock cheap vegan shoes! But generally shoes at a higher price point come with things like padded footbeds, a little arch support, and consideration that they have to be worn on actual human feet. I’m super into the Keely booties above in black; I love that buckle underneath! The 100 percent lack of functionality, without even a pretense of usefulness! It’s so insouciant, right? I also really like the Hazel slip-ons in this crinkly metallic orange. If you’re going to wear a shoe with such a basic shape, you ought to get creative with the color and materials. You can wear boring shoes when you’re dead! Krže Studio was created by Leila Tamar Kerze, who studied fashion design at college and worked for BCBG and Donald J. Pliner before striking out on her vegan own. When can you buy these shoes? Where can you buy them? I have no answers for you. What I do know is that these shoes have a lot of attitude and I am glad people see a market for luxury vegan footwear. Leather is so passé. Super important update!!!: Megan loves this pair! -MR [images via Krzhe Studio]
about 19 hours ago
If you want to see Guy Fieri in action, get yourself over to the SOMA StrEat Food Park, like, now: "Guy Fieri is hanging out all day filming an episode of his show featuring KoJa Kitchen," a park rep told us via e-mail, including the pho...
If you want to see Guy Fieri in action, get yourself over to the SOMA StrEat Food Park, like, now: "Guy Fieri is hanging out all day filming an episode of his show featuring KoJa Kitchen," a park rep told us via e-mail, including the photo at right. (As discussed yesterday, Diners, Drive-Ins, and Dives is filming all over town this week.) Update: The DPT, ever-mindful of expanding their empire of evil, tried to ticket his Camaro. [EaterWire]
about 19 hours ago