Shiso spaghetti by On The Bridge in Japan Center
Support Japan Center: Foot traffic at Japan Center is definitely picking up, which brings happy tears to my eyes, but the businesses there will need some weekday support as well in order to bounce back and catch up financially from an extraordinarily unfair and difficult year in which their landlord was reportedly unwilling to give them a break.
As I work on an upcoming guide to suggest some specific food finds in the area that are both new and classic, some quick picks to consider right now are: sitting down for the Tokubetsu (Special) Sushi combo at the serene restaurant Sasa, which quietly serves some of the best high end sashimi, nigiri and maki in San Francisco for competitive prices; trying the new strawberry sundaes and yuzu drinks at Matcha Cafe Maiko lazily under the Peace Plaza sun or sitting down for a time-honored pairing of shiso spaghetti and sake at the venerable On The Bridge, a sweet spot thatâs actually bridge
25 Fun Things to Do This Week (6 14 21) 7x7.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from 7x7.com Daily Mail and Mail on Sunday newspapers.
An ode to Minnie Bell s gooey mac and cheese, the best in the Bay Area
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The macaroni and cheese from Minnie Bell’s Soul Movement in Emeryville.Soleil Ho / The Chronicle
Before Minnie Bell’s, my understanding of great macaroni and cheese a version of the classic American noodle dish that could stand alone on its own merits was mostly an abstraction.
It included snatches of sensation from other experiences that were pretty good, but missed something elusive that kept them from fulfilling the ramped-up Platonic ideal I’d kept in my head: They were moist but grainy; well-seasoned but dry; full of high-quality ingredients but soupy. Often, the experiences echoed the nightmarish disconnect between the steamy, oozing strands of cheese in the Stouffer’s commercials and the real thing wrapped in plastic that I still remember from childhood.
Fresh Bay Area takes on the Jamaican patty highlight the best of the flaky, savory treat
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1of3Chef Christina Wilson, owner of The Pleasure Principle Dining Events, prepares to remove a tray of Jamaican beef patties from the oven at a shared kitchen in Oakland, Calif. on Tuesday, Feb. 9, 2021.Stephen Lam / The ChronicleShow MoreShow Less
2of3Jamaican beef patties made by chef Christina Wilson, owner of The Pleasure Principle Dining Events, are photographed in Oakland, Calif. on Tuesday, Feb. 9, 2021.Stephen Lam / The ChronicleShow MoreShow Less
The Jamaican patty always makes me think about heat. Not just the heat of the beef filling flavored with Scotch bonnet peppers, though the sizzle it leaves on your tongue is significant among the handheld pastry’s many pleasures. I remember tucking a bagged patty or two into my pockets during the frigid New York City winters of my childhood, using them as much for their fingertip-melting warmth as for th
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