It seems the city of SF doesn’t have one of these yet, perhaps because the likes of Eater and Tablehopper keep on top of the press releases and other notable openings.
Ah, looks like I missed Souperman’s February new restaurants thread, which is similar to this thread
Another note:
The Chowdown for Chinatown looks great. It’s a fundraiser for the senior residents and businesses who were displaced by a fire earlier this month. Monday, March 6 at Mr. Jiu’s with food by many including R&G, Rice Paper Scissors, Liholiho, Sam Wo and more.
Coletta Gelato, the SOMA gelateria that opened in January, will soon debut a Honey Orchid Oolong gelato using a Phoenix oolong from Red Blossom Tea. Red Blossom’s owner Alice Luong has been long experimenting with varietal tea flavors in ice cream, and it’s nice to see one emerging commercially.
In another haute dessert success for Alice, Master Chocolatier Richard Tango-Lowy of Dancing Lion Chocolate in New Hampshire is now using Red Blossom Teas in some of his creations.
Thanks for keeping track of these! Looking through the yelp pics, Little Swan has a black sesame layered crepe cake, mille feuille cake and Vegan Picnic has Israeli doughnuts from Fresna (nee Taboon).
tried the porchetta rice bowl at Manila Bowl. ~ $9 for a big slice of porchetta (with skin), rice, adobo sauce, a few veggies. maybe not quite as crispy as the porchetta at the old Incanto but for $9, it’s unbeatable.
Why dont you tell them that? They called it porchetta. and it looked just like the porchetta i’ve had numerous times at Cotogna, Central Kitchen, Incanto, etc.
I think lechon kawali and porchetta are basically the same thing with different seasonings/saucing. It sounds like they are trying to “elevate” a great Filipino dish by giving it an Italian name.
Ayi Super Korean at 18th & Balboa (1650 Balboa) opened this month. Location was Hawker Eats, and Ayi may be the same people (it’s a little unclear to me).
Marufuku brings us yet another $15 ramen joint, and replaces the venerable Sapporo-ya, which had made its own noodles for three decades. It’s a venture of Eiichi Mochizuki, the hyperactive chef who brought us Hime, Men Oh Tokushima Ramen, Waraku, and the defunct Raijin Ramen on Taraval. (He also acquired Shabusen on the Buchanan Mall and owns a bunch of Shabuway franchises from here to Los Angeles).