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Plouf's closing. Which is a real bummer to me, I've been going with my father now for close to 20 years. Interesting quote from Eric Klein though ""It doesn't really make any money anymore," said Klein. "We are still busy, but the costs are getting so out of hand.""
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Sep 23, 2019 17:44
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Quotes like that seem suspect to me. Why can’t they raise their prices accordingly, especially if they’re still busy? Are they already priced at the tipping point? They also blame a change in dining culture but there is no elaboration as to what that means. That could be the reporters fault, though.
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Sep 23, 2019 18:57
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Toe Rag posted:Quotes like that seem suspect to me. Why can’t they raise their prices accordingly, especially if they’re still busy? Are they already priced at the tipping point? They also blame a change in dining culture but there is no elaboration as to what that means. That could be the reporters fault, though.
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Sep 23, 2019 22:10
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waloo posted:I think the list in https://www.hungryonion.org/t/regional-chinese-roundup-3-0-sf-bay-area/4640 is pretty good though. I missed this. This is an AMAZING resource holy poo poo thank you for sharing!
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Sep 24, 2019 02:20
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Shandong Deluxe aka happy family gourmet just blew our minds. We got the cold xian noodles, so long, perfect chew, hint of peanut and vinegar. Stir fried cabbage was cooked perfect Savoy cabbage with a little wok hei, seasoned perfectly, hint of sweetness. The cold sliced pork belly with garlic and was great, chili oil on itreally good. Pork with chive dumplings were good, but the vinegar on the table with it was delicious. Beef wrap with hoi sin was decent, beef didnt really shine through Still thinking about that cabbage.
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Sep 24, 2019 04:49
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Toe Rag posted:Quotes like that seem suspect to me. Why can’t they raise their prices accordingly, especially if they’re still busy? Are they already priced at the tipping point? They also blame a change in dining culture but there is no elaboration as to what that means. That could be the reporters fault, though. Usually when restauranteurs complain about costs, I assume they’re shitheads who don’t want to pay their staff. That said, when their lease was last up for renewal, their rent may have skyrocketed.
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Sep 24, 2019 04:57
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Arsenic Lupin posted:The prices you pay to keep employees on board, pay the rent, repair equipment that breaks, &c, have risen far faster than the prices people are willing to pay for food. Right I get that, re: the tipping point. There are a couple restaurants I don’t go to anymore because they raised their prices to the point where it was just as expensive as somewhere else which is better. If they were closing because their rent had been raised, then I would feel sorry for them, but it just sounds like they are complaining about labor costs, which doesn’t win much sympathy for me, especially since restaurant labor is hugely subsidized by the customer. I don’t run a restaurant though so maybe I just cannot appreciate how hard it is and sometimes it’s just easier to move onto something else.
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Sep 24, 2019 15:55
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Carillon posted:Plouf's closing. Which is a real bummer to me, I've been going with my father now for close to 20 years. Interesting quote from Eric Klein though ""It doesn't really make any money anymore," said Klein. "We are still busy, but the costs are getting so out of hand."" Man what a way to send off a restaurant. I made a reservation 3 weeks ago for 12, called to confirm Friday, went to the place and was told there was zero indication of my reservation. Eventually got seated, but man had I known the place was closing and we'd have gotten luke-warm mussels and a huge order mixup I wouldn't have bothered. I went to Caps when they were closing and that felt like a respectful end, this was just a poo poo show. TBF it seemed like people had quit etc. but I wouldn't recommend finishing out any memories there.
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Sep 25, 2019 08:15
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Toe Rag posted:Quotes like that seem suspect to me. Why can’t they raise their prices accordingly, especially if they’re still busy? Are they already priced at the tipping point? They also blame a change in dining culture but there is no elaboration as to what that means. That could be the reporters fault, though. Bay Area people don’t appreciate quality or consistency, or being challenged in general (I'm exaggerating for rhetorical effect but you get the idea). They wouldn’t pay up for it even if they had the money. The rapid influx of wealthy but tasteless people is ever reducing the appetite for interesting poo poo, and is turning the market into a combination of Palo Alto and Vegas. There are still pockets of quality left, but they are mostly at the very high or very low end. Escalating costs (e.g. there was an owner I knew who couldn't keep staff at $65K with benefits) are merely the cherry on top of the poo poo sundae Most of the people I know who care about food are increasingly cooking it themselves and hosting dinner parties. Which is a pity because easy access to good food prepared with love is such a democratizing thing that we're losing slowly got off on a technicality fucked around with this message at 00:27 on Sep 30, 2019 |
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Sep 29, 2019 23:39
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got off on a technicality posted:Most of the people I know who care about food are increasingly cooking it themselves and hosting dinner parties. Which is a pity because access to good food prepared with love is such a democratizing thing that we're losing slowly
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Sep 29, 2019 23:49
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Arsenic Lupin posted:.... but home cooking is good food prepared with love? In any case, I've had some transcendent meals here in the last year; the two most recent were at Jeanne d'Arc and at Mourad. Right my point is good food prepared with love is harder and harder to come by unless you do it yourself, which is a pity because it would be nice to just have to walk into a restaurant to get it Mourad is pretty drat good, and remains one of the islands of consistency that I appreciate. Never went to Jeanne d'Arc but will have to try. In that vein there is also Chez Maman and Mathilde
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Sep 29, 2019 23:57
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High end menu doesn't equate to good pay for the workers, either. Kitchens like that want 'motivated' cooks willing to work for barely above minimum wage because of the 'prestige'. Only the FOH are making big bucks from tips on $40 entrees and wine.
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Sep 30, 2019 15:47
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Hopefully ab626 helps solve these issues. Commercial tenants and communities by proxy get hosed so incredibly hard by everyone right now. Lenders get to lend with rapacious terms (business loans aren't regulated), landlords routinely gently caress over small cooks (commercial rent control and protections are nonexistent), and city/state governments have insane permits and fees at every turn (because fines, sales tax, and petty permit fees are the only source of reasonably sized stable tax revenue left in our dumb country.) The food truck movement basically started entirely as a way to skirt barriers and the tickets for an illegal truck were far lower than the permitted operating costs of a storefront. Also, in San Francisco the original process for getting a food truck permitted were: 1) put three addresses down on a form 2) include $10,000 3) Wait, if you were rejected you lost your money. El Mero Mero fucked around with this message at 16:50 on Sep 30, 2019 |
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Sep 30, 2019 16:10
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Where can one go to get some fresh apple cider donuts?
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Oct 2, 2019 18:53
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Cat Puke posted:Where can one go to get some fresh apple cider donuts? https://dynamodonut.com/menu has "Maple Bacon Apple" donuts Edit: and also a seasonal "Caramel Apple" - "Crisp apples fried in a vanilla base then dipped in caramel and coated with toasted spicy peanuts" right now!
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Oct 2, 2019 21:13
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Anyone got a good butcher rec around San Carlos/San Mateo? I can drive around a little further than that if I need to but I'd rather not make the drive all the way up to SF proper if I can help it. Looking for guanciale that's not too pricey and if other stuff is good too then that's a bonus.
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Oct 3, 2019 08:52
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Cat Puke posted:Where can one go to get some fresh apple cider donuts? I went to Apple Hill (up 50 past Sac) and had a life changing apple fritter and apple donuts
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Oct 3, 2019 17:25
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AnonSpore posted:Anyone got a good butcher rec around San Carlos/San Mateo? I can drive around a little further than that if I need to but I'd rather not make the drive all the way up to SF proper if I can help it. Looking for guanciale that's not too pricey and if other stuff is good too then that's a bonus. Bianchini's in San Carlos is magnificent and will cut to order if you call in advance. I once got a veal breast for stuffing for Christmas. They're one of the few grocery stores left that order bulk cows and do the cutting themselves. Their produce is also very good, and their deli has an imported-from-Italy rosemary ham that is to die for. It's Italian-owned, so I'll guarantee they either have guanciale or can get it. They have a lot of seasonal Italian specialties including multiple varieties of panettone. Arsenic Lupin fucked around with this message at 17:51 on Oct 3, 2019 |
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Oct 3, 2019 17:49
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AnonSpore posted:Anyone got a good butcher rec around San Carlos/San Mateo? I can drive around a little further than that if I need to but I'd rather not make the drive all the way up to SF proper if I can help it. Looking for guanciale that's not too pricey and if other stuff is good too then that's a bonus. Pape's is where I've gone when I want good quality meat. It's definitely not the cheapest, but I'm sure they'd be able to source what you need if they don't have it already.
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Oct 3, 2019 18:10
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^ Papes is a legit butchery and seafood market but you gotta get your orders in ahead of the big holidays because they are popular. Some/one of the blokes behind the counter can be a bit short/condescending with women though I've noticed on multiple occasions. Their sausages are good.
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Oct 3, 2019 19:23
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Anyone know place that has kolaches, preferably the style from Texas? Also I tried Alice's bbq in Mountain View the other day and their brisket sandwich was really good. I like them much better than QBB, which gets more attention due to location and the bourbon selection.
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Oct 4, 2019 03:40
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Douche4Sale posted:Anyone know place that has kolaches, preferably the style from Texas? do you mean the pastry or the sausage in a bun? because the latter isn't actually a kolache https://en.wikipedia.org/wiki/Klob%C3%A1sn%C3%ADk
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Oct 4, 2019 03:46
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Carillon posted:Pape's is where I've gone when I want good quality meat. It's definitely not the cheapest, but I'm sure they'd be able to source what you need if they don't have it already. Pape's said they had fresh jowl bacon but didn't have and wouldn't do guanciale unless I was willing to bulk order 10+ pounds. I'll hit up Bianchini's tomorrow and see what they say. Thanks for the recs.
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Oct 4, 2019 05:25
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luminalflux posted:I went to Apple Hill (up 50 past Sac) and had a life changing apple fritter and apple donuts Apple Hill tree farms are the best place to get a Christmas tree btw, it's a really fun day trip
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Oct 4, 2019 05:37
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Raskolnikov38 posted:do you mean the pastry or the sausage in a bun? because the latter isn't actually a kolache I'd be down for either type, but the fruit ones feel more distinct/rare. A lot of Chinese buns with meat can fulfill the savory craving. Also, recommending Pape as a great meat place. The older guy with facial hair can be gruff and weird at times, but once you get to know him frequently he is actually super nice. He gives my three year old multiple cheese slices whenever we drop in and usually tosses in a free sausage or 1/2 lb of the ground meatloaf on top of whatever we get. Also the meatloaf is awesome, it's a blend of beef, pork, and lamb and delicious. A lot of the steaks and fish are kind of pricey, but they have difficult to find parts and the cuts are always fantastic.
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Oct 4, 2019 05:39
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idiotsavant posted:Apple Hill tree farms are the best place to get a Christmas tree btw, it's a really fun day trip I got ours last year from Delancey Street foundations stand by the market Safeway. A lil pricey but it’s for a good cause (helping homeless and ex cons)
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Oct 4, 2019 07:46
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AnonSpore posted:Pape's said they had fresh jowl bacon but didn't have and wouldn't do guanciale unless I was willing to bulk order 10+ pounds. I'll hit up Bianchini's tomorrow and see what they say. Thanks for the recs. Bianchini's was a bust too, deli guy didn't even know what I was talking about :/ Oh well, guess I'll make the trek up to SF proper.
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Oct 8, 2019 01:34
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AnonSpore posted:Bianchini's was a bust too, deli guy didn't even know what I was talking about :/ Maybe a silly question but have you called around to whole foods or mollie stones? I wouldn't be surprised if they didn't have it, but if you haven't might be worth a shot.
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Oct 8, 2019 17:03
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SF ferry building definitely have guanciale, if you're coming up. I usually call places on the phone and ask if they have stuff before making the trek. Mollie Stones San Bruno definitely doesn't carry it.
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Oct 8, 2019 18:49
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Molinari in North Beach definitely has it.
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Oct 8, 2019 20:27
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Cross posting this from another thread: Not sure if I should ask here or in the bourbon thread, but I have a friend who's birthday is coming up and wanted to try Pappy. Does anyone know which bars do a vertical of Pappy?
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Oct 23, 2019 03:44
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obi_ant posted:Does anyone know which bars do a vertical of Pappy? Hard Water. I had one there two or three years ago.
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Oct 28, 2019 17:12
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https://twitter.com/DylanRoss/status/1188640065808814080?s=19 Also, sweet sweet electrical power has returned to me.
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Oct 28, 2019 19:35
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Mmm delicious fire.
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Oct 28, 2019 19:46
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Jiaozi Yuanbao make their dumplings to order, you can watch them make them through glass window. Best dumplings of this style I've ever had. The dough texture was excellent.
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Nov 6, 2019 05:11
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Has anyone been to Bellota? I'm headed there Friday and trying to see if the paella is worth ordering.
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Dec 4, 2019 22:17
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Carillon posted:Has anyone been to Bellota? I'm headed there Friday and trying to see if the paella is worth ordering. Let us know how it turns out; I’ve been meaning to try
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Dec 6, 2019 04:41
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got off on a technicality posted:Let us know how it turns out; I’ve been meaning to try So a lot of it was really good. We ordered jamon iberico, a tortilla and a paella, split between lechon and setas. The jamon and pan con tomate were really good, highlights for sure. The tortilla was also good good flavor, really well set egg, not to tough or anything like that, I would say missing out on salt though. Similarly the paella also came across as a bit under seasoned, and the bottom didn't have a crunchy soccarat, but rather it was a thin layer of softer browning. I haven't really had a paella like that before, I'm used to the more crunchy kind, so don't know if that's a style thing or just a miss on the kitchen's part. The mushrooms were good, wildish, the main interesting one was maitaike. Overall a solid meal, but I did feel they could have used more salt in the cooked stuff. Drinks wise, gin and tonics were great. You get a choice of a bunch of different gins, 5 different tonics, and then they come out with some nice little bundles herbs in each glass. I did two spanish gin's I've never had before that were delicious.
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Dec 11, 2019 18:30
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Carillon posted:So a lot of it was really good. We ordered jamon iberico, a tortilla and a paella, split between lechon and setas. The jamon and pan con tomate were really good, highlights for sure. The tortilla was also good good flavor, really well set egg, not to tough or anything like that, I would say missing out on salt though. Similarly the paella also came across as a bit under seasoned, and the bottom didn't have a crunchy soccarat, but rather it was a thin layer of softer browning. I haven't really had a paella like that before, I'm used to the more crunchy kind, so don't know if that's a style thing or just a miss on the kitchen's part. The mushrooms were good, wildish, the main interesting one was maitaike. Overall a solid meal, but I did feel they could have used more salt in the cooked stuff. Have you been to Coquetta and tried the paella there? If yes, which one do you think is better?
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Dec 11, 2019 18:48
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OGS-Remix posted:Have you been to Coquetta and tried the paella there? If yes, which one do you think is better? I haven't but it looks good, would love to A/B test there.
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Dec 11, 2019 19:44
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