This small restaurant in the Outer Richmond district epitomizes what San Francisco does best: it’s a unique little spots that transports its clientele to a different world. It is a Moroccan restaurant, and walking through its doors feels like slipping away to the Casbah, with Aziza’s dark, ruby-red walls, romantic dining alcoves and inverted amber glass lamps hanging from the ceiling. The site formerly housed El Sombrero until chef-owner Mourad Lahlou took it over a decade ago and named it after his mother.
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A developmental chart of food service might start with street hawkers and progress to carts, trucks, booths in markets and then food windows in grungy bars.The Broken Record, a food operation in the back room of just such a bar, may not be high on the evolutionary scale of restaurants, but it turns out some of the most elegant and deeply satisfying American food in town.
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California may not be best-known for its bubbly, but thanks in large part to Schramsberg’s efforts more than 40 years ago, there are a good handful of producers who make world-class sparkling wine in our backyard today.
Founded in 1862 by Jacob Schram, a German immigrant, the German grapes, riesling and gewürztraminer, as well as zinfandel, were grown and made into still wines. Along with the help of Chinese laborers, he blasted into the mountain and created two extensive caves that are still vital for aging.
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When Rose Pistola opened in North Beach 15 years ago, its wood-burning pizza oven and Ligurian focus broke new culinary ground. In February, the restaurant closed for a two-week spruce-up. Mark Gordon, the estimable chef from Cow Hollow’s Terzo, a sister restaurant, has been expediting in front of the Rose Pistola cooking line, and new manager/sommelier Lisa Robins, formerly of Rubicon, signed on to work with both customers and staff. The restaurant feels revitalized.
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I was thinking last night: If I don’t write something about rosé soon, people out there are going to become really upset or, worse, think I’m some kind of square. So here you go, my ode to pink:Rosé, roséOK, OKThis is what I sayIt’s pink and cleanCould inspire a hat for the Queen
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It’s neither the oldest nor the most historical joint on the block, but rest assured, Credo has a drink — and a quote — for everybody. Nestled in the bustling artery that is The City’s Financial District, Credo lives up to its billing.
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By:
Erik Cummins
06/09/11 11:00 PM
Irish bars in San Francisco are unofficial community centers for their neighborhoods, whether in the Sunset, Richmond or Lower Haight. Likewise, Danny Coyle’s is equally a sports pub, a job-placement center and a meeting hall for local groups, sports clubs, fundraisers, and the greater Irish, Scottish and English diaspora. Owner Brian Coyle can be seen at the bar most every day, whether pouring drinks, dispensing sports knowledge, mending fences and light fixtures, or helping a neighbor or two.
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The 2009 vintage in Germany is being hailed — by the German wine industry at least — as one of the greatest. I hear this every few years from vintners who are trying to sell wine — not just the Germans — so I take this proclamation with a grain of salt.
In Germany, 2009 started out a bit iffy with cold weather persisting through July. This, combined with late and interrupted flowering, affected yields but not quality as the weather gods took mercy and provided plenty of sunshine and heat in August and September.
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After many requests from readers, I finally dove into the food truck phenomenon in San Francisco. As a longtime street-food eater, particularly in Asia and India, where specialization is the rule, and stalls and carts are right on the pavement and completely open to view, the rolling kitchens in San Francisco feel removed and a bit soulless.
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Ragazza, located in that hot, four-block stretch of Divisadero Street near the Panhandle, is the second restaurant from chef Sharon Ardiana, whose 4-year-old Gialina continues to be a big hit in Glen Park.
Ho-hum, I thought, another cloned restaurant. But when my mostly vegetarian, bike-commuting cousin dragged me to Ragazza, I couldn’t believe how good everything tasted — antipasti, salads, chicken and, yes, the pizza. Three visits later, I’m still in love.
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URL: http://www.sfexaminer.com/archive/17556/17556?page=29&type[story]=story&quicktabs_1=0&quicktabs_6=1
