Pop-up restaurants, also called supper clubs, are temporary restaurants. These restaurants often operate from a private home, former factory or similar and during festivals. Diners typically make use of social media, such as the blogosphere and Twitter, to follow the movement of these restaurants and make online reservations.
Source: Wikipedia
A wine expert told me that 2009 was a “phenomenal year” for Pinot grapes in the Anderson Valley. (Thanks, Rick!) He was right; it’s pretty good. This Decoy by Duckhorn (~$25) was the last of any AV pinots at Andronico’s. If you can find it, pick up a bottle or three.
Where: Dong Bei Mama, Inner Richmond, SF
What: Spicy Crispy Pork Intestines + Spicy Combination Hot Pot
Why: Dongbei cuisine
Price: $ (Cheap!)
Thoughts: If you like gizzards, intestines, tripe, and pork blood mixed with fat chili peppers and a spicy broth this is the place to go! Almost every table orders hot pot or some kind of soup dish. We especially love the Spicy Crispy Pork intestines stirred with chili peppers—super flavorful and hot hot hot! If you’re not in the mood for innards they have 100+ other dishes on the menu.
Where: The Ice Cream Bar, Cole Valley, SF
What: Soda Fountain + Creamery
Why: Vintage flavors and an old school vibe
Price: $4-$16
Thoughts: What a throwback to the 1930’s old school soda fountain shop. From the music to black bow ties and vintage equipment, everything here makes you scream for more Ice Cream (you knew that was coming!). Grab a seat at the Soda Bar where your “Jerk” (bartender) awaits to mix you a special drink with over 75 flavors to choose from. We sipped on the Egg Cream Soda and an Old-fashioned malted butterscotch milkshake with rye-based butterscotch syrup, egg, milk, malted cream, and blackstrap molasses -both well blended and super smooth!
Huff Post details disturbing ingredients found in our foods—specifically fruit chews! Read on..
2002 J. Lohr The Tower Road Red Blend
This was the inaugural vintage for Tower Road red blend before it was relaunched as Pinot Noir. We were lucky to have gotten our hands on a couple of bottles that were signed by Jeff Meier, the then winemaker. This wine was fabulous! I remember it being dark, robust and easy to drink. It was such a pleasant surprise that I took a picture of the other bottle. Fast forward two years as I’m sorting through photo archives, I came across it again. Looking at the bottle brought on a feeling like a picture with an old friend that warms your heart. I doubt we’ll ever find another bottle, but we’re happy to have had a chance to drink it.
We missed out on this last year but not this time! Make your reservations if you’re up for an entire body experience by the offal king Chris Consentino-former contestant on The Next Iron Chef
Where: Oasis Baklava, Belmont, CA
What: Baklava + Ballourie
Why: Flaky fillo dough + pistachios
Price: $7.99 for the tray shown here
Thoughts: For 30 years Wadah Banasy has been making these sweet pastries for Saudi princes (really!), fancy hotels, and select grocery stores out of his Belmont warehouse. I finally noticed them at 22nd + Irving Produce. If the royals approve of Banasy’s recipe I’m sure you will too.
