The Chronicle Publishes a New Top 91 Restaurants In Four Parts, Ignores Wine Country
In the quest to do best-of lists at the Chronicle Food Department without actually replicating Michael Bauer s once-popular Top 100 Restaurants list, there have been some false starts since Soleil Ho began her tenure as critic two years ago.
Through the pandemic, it sounds like she s continued dining around in earnest she moved here from the midwest and was notably not super familiar with the Bay Area restaurant scene when she started. And after that bizarre Top 25 list came out in January with a promise to update it quarterly, we now have something more akin to the Top 100 in its scope. Except it s not one list, it s four, covering San Francisco, the East Bay, Marin County, and the Peninsula/South Bay in separate lists, which makes some sense. And it totals 91 restaurants and pop-ups, which gets us close to 100 leaving out the food-rich area of Wine Country, with no Sonoma or Napa representat
Open since March in the loft-like space once occupied by Coffee Bar at Florida and Mariposa, Ernest is the kind of restaurant that makes San Francisco the dining destination that it is and it joins us at a time when we could all use a little culinary surprise and delight.
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The Outer Sunset farmers market has grown into an essential S.F. food destination. Here s what to eat
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David Lee of Sunset Squares Pizza gives slices to customers at the Outer Sunset Farmers Market & Mercantile in San Francisco.Stephen Lam / The ChronicleShow MoreShow Less
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Gumbo Social griddles shrimp for its shrimp po boy.Stephen Lam/The ChronicleShow MoreShow Less
Since the Outer Sunset Farmers’ Market & Mercantile opened last summer, eating and shopping at the bustling, two-block market has become an essential Sunday activity for the neighborhood.
The market’s food vendors in particular have become a draw. People line up for the rich, sweet turkey mole tacos on toothsome, fresh-pressed tortillas at Molcaxitl Kitchen, or Thai chicken skewers that sizzle on the grill at Vanida Thai Kitchen’s stand. Nearby, Dontaye Bell at Gumbo Social ladles chicken-sausage gumbo into containers; he’ll probably th
Recipes: Goat cheese gives a tangy boost to omelets, pasta, and salad
Try the powerhouse ingredient in these three simple dishes.
By Christopher Kimball Globe Correspondent,Updated May 4, 2021, 10:59 a.m.
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Zucchini and Goat Cheese OmeletConnie Miller of CB Creatives
All goat cheeses are not created equal. The most common, fresh French chèvre, truly is a powerhouse ingredient. Tangy, creamy, rich, and fresh all at once, this cheese softens easily when heated without the clumping messiness of many cow cheeses. Thatâs why it works so well blended into an omelet filling of zucchini, shallots, and chives, ensuring each bite is rich and flavorful. We also mash it with peas, lime juice, and mint to make an easy, spring-fresh sauce for a one-pot spaghetti dinner. And it brings balance to a bitter greens salad with walnuts and orange thatâs filled with contrasting flavors and textures.