Bay Area Restaurants

Wayfare Tavern. [Photo: joeyparsons/Flickr] SAN FRANCISCO—Wayfare Tavern is the latest restaurant to come to terms with the city regarding the Healthy SF surcharge scandal. They don't have to pay anything, as they distributed all unused healthcare money to employees at the end of the calendar year, and no longer collect a surcharge. The Chron has a list of all restaurants to be cleared or pay restitution; the biggest offenders still outstanding are janitorial firm Trinity Building Services, Prospect, The Cheesecake Factory, Max's Opera Cafe, and the particularly odious Squat & Gobble, which collected $160K and didn't pay out a dime. [Chron] SAN FRANCISCO—Speaking of restaurant employees, Michael Bauer posed an interesting question today: is service at restaurants better outside of SF? He thinks it is, if only for sheer quantity: "Having traveled back east recently, I noticed that the service staff seemed to be larger at restaurants in New York than in San Francisco. Actually, they also appear to be larger in areas just outside of San Francisco. I think that one of the ramifications of the cost of doing business in San Francisco — higher minimum wage, health insurance and no tax credit for owners — has affected the number of people on the floor...San Francisco is an expensive city to live in and our per capita ratio of restaurants to residences is one of the highest in the United States. Staff is spread thin." [Inside Scoop] THE MISSION—Supervisors David Campos and Scott Weiner are co-sponsoring a bill to loosen restrictions on liquor licenses in the Mission, which were tamped down back in 1996 when the neighborhood was quite a different place. The new rules, which likely won't see approval for several more months, could mean beer and wine at the Roxie Theater and more full liquor licenses for local restaurants. [SFist] BERKELEY—Conflict is brewing on Telegraph: Rasputin founder Ken Sarachan wants to open a new ice-cream and cookie shop, Dream, in a portion of his record store, which is right across from existing and megapopular ice-cream and cookie shop CREAM. It's a provocative move (really? that name?), but considering the sizable lines at CREAM every night, it might not be all that detrimental. For now, the City Council has voted to table Dream's license application until a public hearing later this year. [Berkeleyside Nosh]

I have been shooting some rib recipes for Lava Lake Ranch (who raises the best lamb, seriously) this week, and one of my favorites involved lamb ribs, as in tender and moist lamb ribs.  It was a delicious shoot that got me thinking about how much I love ribs.  Come to think about it, I am not biased either, I will gladly inhale a platter of beef, pork or lamb ribs.  Heck I have even nibbled on a few rabbit ones during my life time. With Memorial Day weekend lurking around the corner, I know a lot of you are planning on entertaining, as in grilling.  If, we were going to be around, I would definitely be throwing a few ribs on the grill.  This particular ribs recipe that was shot for Lava Lake Ranch is a 10 Spice Lamb Ribs recipe, and it is outstanding.  Now you may not be able to get lamb ribs by the weekend, but, I am sure the seasoning used in this recipe would be great on pork. The key to making these lamb ribs extra moist was steaming them before throwing them on the grill.  This was something I have never done, and am now sold on the process, can’t wait to try it with pork ribs.  Though I wouldn’t do the same for beef.  I simply placed a metal rack into a large baking pan filled with about 1 inch of water.  I then laid the ribs across the rack and slowly steamed them in a 200 degree oven for two hours.  After this, I seasoned with Chinese spice, and then slathered them with the sauce before grilling.  Amazing!!! Looking forward to getting your “rib” on this weekend, scroll down for more inspiration, and for the recipe to these killer lamb ribs. Happy Memorial Day weekend! Denise 10 Spice Lamb Ribs – Lava Lake Ranch Country Ribs with Sassy Barbecue Sauce – Alaska from Scratch Southwest Short Ribs – Healthy.  Delicious Boil-n-Bake Baby Back Ribs – Foodwishes Coca-Cola BBQ Ribs – Laura’s Best Recipes  Korean BBQ Ribs – Jo Cooks Beer Braised Beef Short Ribs - Chez Us Gettin’ Messy Smoked BBQ Ribs – Pass the Sushi Cocoa Spice Rubbed Ribs – In Jennie’s Kitchen Blackberry Glazed Ribs – Cakewalker Slower Cooker Barbecue Ribs – Leite’s Culinaria Barbecue Beef Ribs with Cumin Rub – Jacqueline Church The post Rib Recipes appeared first on Chez Us.

The unfortunate fire trend in the Bay Area continues: the latest victim of a blaze is East Oakland's Genny's BBQ, which had a chimney flue catch fire on Friday morning. No one was hurt, but firefighters had to put a hole in the roof to extinguish it, which means they'll be closed for a month. On the upside, owner Virginia Roberson is plotting a revamped menu and a day of free food for the grand reopening. [EBX]

[Photo: Food Network] Though his show, like many TV productions, has tried to keep things under wraps, no one could help but notice that human PT Cruiser Guy Fieri has been bouncing around town this week for a new SF episode of Diners, Drive-Ins, and Dives. Inside Scoop raided the Twitter account of a crew member and self-described "senator of Flavortown," who divulged stops at Senor Sisig, Show Dogs, and the Front Porch, congratulating the owners along the way. Meanwhile, Zagat picked up on intel that Fieri and crew had visited Nopalito's Sunset location. Considering that Fieri lives in Santa Rosa (where his yellow Lambo was famously stolen by a teenager), this was a home-base trip for him. (Last time around, he shot at Grubstake, Tee Off Bar & Grill, HRD Coffee Shop, and Joe's Cable Car.) Still, you might be surprised to learn that he doesn't actually drive his signature red Camaro from place to place. On the upside, the hardworking, camera-toting, Camaro-driving crew got to attend a Giants game last night, complete with gifted hoodies from Nopalito to keep them warm. And their fearless leader approves of their work: shootin' some killer San Fran joints this week for DDD...Nor Cal rocks— Guy Fieri (@GuyFieri) May 22, 2013 · Nopalito Filmed for Diners, Drive-Ins and Dives [Zagat] · Guy Fieri makes the rounds in San Francisco [Inside Scoop]

Real friends deserve real chips. What are real chips, you ask? Well, Kettle Brand has been cooking up potato chips made with real ingredients by real people in Oregon's Willamette Valley for over 30 years. So it's a safe bet that if it is not an all-natural ingredient, it has no business getting near their potato chips, and even less business getting near your mouth. Whether your summer party is about watching the game, playing some games, or simply basking in the sun, Kettle Brand has 24 delicious all-natural flavors to keep your guests there until the very end. For the traditionalists among you, stock up on Sea Salt. For a pure taste of summer, grab some Backyard Barbecue®. And for those who like it spicy, go for the Jalapeño. Give Kettle Brand Potato Chips a try for your next gathering. >>

Bon Appetit's resident "Nitpicker" Jason Kessler went after an SF restaurant today for losing his reservation and handling it poorly: "The hosts, who couldn't find record of my reservation, decided to get management involved...Never once did [the manager] address me directly...After half an hour, she finally deigned to give us a table (of the many that were sitting empty). At that point, however, I didn't want to eat there. In fact, I don't ever want to eat there." He declines to name the restaurant, but based on the clues (20 years old, across from the Ferry Building, lost its Michelin star in 2013), we're 99.9% sure it's One Market. [Bon Appetit]

We may not get the dramatic announcements of spring's arrival that other parts of the country get, like crocuses jetting out through the snow, but we do get our own subtle declaration of a new...

Burger hunger games generally start with the basics: find red meat between bread. Province of the meat, prep method and fat content are open for debate -- wide, wide open -- and texture is ever...

Chez Panisse before the blaze. [Photo: banky177/Flickr] Iconic Berkeley restaurant Chez Panisse, which sustained a horrible fire in March, had already announced that they were hoping to return June 10, but given the inevitable delays in construction, that wasn't a sure bet. Now, it looks like there's a set opening date of June 21, as they're selling tickets for an opening-night benefit that will raise funds for Alice Waters' Edible Schoolyard charity. With other Berkeley school gardening programs in peril due to USDA budget cuts, it's an important effort. Given the first-night status and the charitable cause, Waters is turning her lemons into extremely pricey lemonade: dinner at the restaurant will go for $2,500 a plate on opening night, while a meal at the upstairs cafe will be $1,000 per head. Those looking to attend the opening party can make reservations by calling (510) 843-3811, and others who want to celebrate the glorious return but don't have deep pockets should note that phone reservations will be back next Monday, May 27, with OpenTable and online reservations coming back the following day. · Chez Panisse rebuilds after fire, to reopen on summer solstice [L.A. Times] · Chez Panisse Reopening Now Targeting Early June [~ ESF ~] · Fire Hits Chez Panisse, Waters Hopes to Reopen "Soon" [~ ESF ~]

Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidney, the primary detox organs, cleansing becomes part of a balanced and tasty diet. Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted. Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.* Garlic The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of detox enzymes. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to cancer causing chemicals. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many drugs. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root. Garlic. Photo: Wendy Goodfriend Artichokes Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from injury even when exposed to chemicals known to cause liver cancer. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from fish oil. Artichokes. Photo: Wendy Goodfriend Lemons The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in flavinoid compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from oxidative stress. Damage from alcohol, toxic mold, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.