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    <title>Does your flour even lift, bromate?</title>
    <dc:date>2026-07-10T05:58:07+00:00</dc:date>
    <link>https://sf.gazetteer.co/does-your-flour-even-lift-bromate</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[Boichik
https://boichikbagels.com/
https://maps.app.goo.gl/HPqWdbR1mwZe1yNK7 (Presidio Heights (and other locations, original in Berkeley))

The Laundromat
https://www.thelaundromatsf.com/
https://maps.app.goo.gl/HPqWdbR1mwZe1yNK7 (Outer Richmond)]

"While the bagel capital of the America approaches a ban on bromated flour, San Francisco’s top bagelmakers are way ahead of them"

...

"Bagelmakers across New York are staring down the barrel of a big change to their dough recipes. A ban on bromated flour, widely regarded as a quintessential ingredient for bagel and pizza dough, is currently sitting on the governor's desk. In California, that change is even more imminent: Our ban goes into effect on January 1, 2027.

Luckily for us, some of the buzziest San Francisco bagel establishments already work without it. 

Bromated flour makes dough stretchy, springy, and consistent. It’s known to give bagels that perfect balance of lift and chew. It’s also one of several chemical additives that have been used in bakery flours to eliminate some of the guesswork involved with proofing, as it makes dough less susceptible to changes in temperature and humidity. 

James Lok, co-founder of Schlok’s, calls bromated flour “the ultimate cheat code,” but doesn’t use it in his NoPa or FiDi shops. Using it “objectively reduces the error rate and the personnel training time.” Despite being made from “such a simple recipe,” bagels can be challenging “with so many technical elements.”  

“There’s so much to think about,” he said.

The California Food Safety Act (also known as the “Skittles Act”), signed in 2023, put into place a total ban on potassium bromate, the additive in bromated flour. In studies dating as far back to the 1980s, potassium bromate has been linked to kidney and thyroid cancer in rats. It’s because of these studies that the additive has been eliminated from much of the world’s food supply, including total bans in Canada, the United Kingdom, the European Union, China, India, and many other countries. 

The Associated Press reports that it’s currently used in an estimated 80 percent of commercial bakeries in New York. However, in California, that number seems significantly smaller thanks to Proposition 65, which mandates that businesses disclose their use of products that may expose customers to chemicals linked to cancer or reproductive harm.

“Ultimately, it was a conscious decision to not use [bromated flour] once we understood the legislation and California,” said Schlok’s co-founder Zack Schwab. “Will people buy bagels with a cancer warning? Because that's the philosophical question here, even if they taste better, or the texture and the rise are better?”

Many of SF’s top-rated and long-lined bagel businesses have shied away from bromated flour. Even SF’s longest-running bagel shop, House of Bagels, doesn’t use bromated flour.

Berkeley-based Boichik Bagels, which were ranked the best in the US by The New York Times, have never used bromated flour in their bagels. Founder and CEO Emily Winston uses organic flour from Central Milling, which does not contain potassium bromate. 

“I'm a Berkeley foodie and I was fully planning on having fancy ingredients because it made sense to me. So I never actually looked into using other flour,” she said. “I didn't come from the professional baking world, so I really had no idea. I just was like, ‘This flour is delicious’ and it kind of checked all the boxes for me.”

The Outer Richmond’s The Laundromat also uses organic, un-bromated flour from Central Milling for their bagels and pizza. Co-owner Kevin Rodgers worked at an organic farm before opening his restaurant: “That was definitely the foundation for using food responsibly and using ingredients responsibly, and making sure that no chemicals and anything like that are involved,” he said. 

“It's also just a very different methodology and philosophy in California, where ingredients are paramount,” Rodgers continued. “Especially San Francisco, there are some really great restaurants whose big focal point is sourcing everything responsibly.” 

Unbromated craft flours are typically sold at a higher price point, which may be why SF’s boiled dough rings are notably more expensive than New York City’s. (Though Rodgers, who is from New York, just returned from a trip east and said bagels in Manhattan will run you $2.50 these days.) That being said, while New Yorkers are bracing for higher bagel prices should the potassium bromate ban go into effect, SF’s scene will be virtually unimpacted. 

“It definitely is more expensive than a standard, un-organic flour. One of my mentors owns a bagel shop in Wisconsin and when I told him what I was paying for a sack of flour, he just about fell over,” said Jersey-born Winston. “But it makes a fantastic bagel.” 

The New York State legislature voted this year to pass the Food Safety and Chemical Disclosure Act, which is currently awaiting Governor Kathy Hochul’s signature. If passed, businesses would have a one-year period to comply, as well as some additional time to work through unexpired stock. A similar bill has been introduced in New Jersey. (Disclosure: My family owns a bagel shop on the Jersey Shore called Bageleddi’s.)

Whether Albany and Trenton push a ban forward is still up in the air, though consumer awareness is growing. 

The American Bakers Association, the largest trade organization for commercial bakers, in January launched a voluntary industry pledge to phase out potassium bromate by the end of this year. More people online are inquiring what flour brands do not contain potassium bromate, and where in their cities they can find bagels and pizza without a side of the purported carcinogen. 

“In the Bay Area, we're probably not going to see a change,” said Boichik’s Winston. “But I think it's going to be interesting elsewhere.”"]]></description>
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    <dc:date>2026-07-10T04:55:44+00:00</dc:date>
    <link>https://missionlocal.org/2026/07/review-cantoo-latin-asian-rotisserie-offers-tasty-fusion/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[See also:
https://cantoosf.com/
https://www.sfgate.com/food/article/cantoo-chinese-venezuelan-food-sf-18599314.php
https://missionlocal.org/2025/07/cantoo-restaurant-venezuelan-chinese-food/
https://www.thebolditalic.com/heres-where-i-love-to-eat-in-the-tenderloin/
https://www.thebolditalic.com/boundary-pushing-asian-food-at-two-newcomers-taiwanese-inspired-piglet-co/
https://www.sfchronicle.com/food/restaurants/article/rotisserie-chicken-price-flavor-20379457.php ]]]></description>
<dc:subject>food restaurants sanfrancisco chinese venezuelan 2026 mariaascarrunz cristinawufeng</dc:subject>
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    <title>Chaat Corner | Authentic Indian &amp; Pakistani Street-Food in San Francisco</title>
    <dc:date>2026-06-27T08:14:12+00:00</dc:date>
    <link>https://www.chaatcornersf.com/</link>
    <dc:creator>robertogreco</dc:creator><dc:subject>chaat food indian pakistani restaurants soma sanfrancisco</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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    <title>Mediterranean and Halal - KAYMA - Algerian Eatery</title>
    <dc:date>2026-06-26T20:54:11+00:00</dc:date>
    <link>https://kaymaeatery.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[See also:

https://www.instagram.com/kaymaeatery/
https://www.yelp.com/biz/kayma-algerian-eatery-san-francisco-5 ]]]></description>
<dc:subject>algerian restaurants sanfrancisco food fishermanswharf</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:b01fc1997912/</dc:identifier>
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    <title>Zitouna | Tunisian Cuisine | San Francisco, CA</title>
    <dc:date>2026-06-25T22:44:34+00:00</dc:date>
    <link>https://www.zitounasf.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[See also:
https://www.instagram.com/zitounasf/
https://www.yelp.com/biz/zitouna-san-francisco-3 ]]]></description>
<dc:subject>sanfrancisco food restaurants midrichmond richmonddistrict middleastern mediterranean tunisian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:7e79b02736d5/</dc:identifier>
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    <title>El Mansour</title>
    <dc:date>2026-06-25T10:05:25+00:00</dc:date>
    <link>https://www.elmansour.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["El Mansour is a celebrated Moroccan dining experience in San Francisco, blending authentic Moroccan flavors with immersive ambiance and nightly belly dance performances. Established in 1975, the restaurant crafts handmade breads, sauces, and traditional tagines to transport guests to the heart of Morocco."

[See also:
https://www.yelp.com/biz/el-mansour-restaurant-san-francisco
https://www.instagram.com/elmansour_sf/ ]]]></description>
<dc:subject>food restaurants moroccan sanfrancisco richmonddistrict midrichmond</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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    <title>Samin Nosrat’s Favorite Places to Eat in San Francisco | Where the Chefs Eat | Condé Nast Traveler - YouTube</title>
    <dc:date>2026-06-20T12:20:56+00:00</dc:date>
    <link>https://www.youtube.com/watch?v=rdTo0m2_zhU</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Chef Samin Nosrat joins Condé Nast Traveler to guide you through San Francisco’s must-try food spots. From the city’s best mission-style tacos at La Taqueria, and traditional Cambodian cuisine at Lunette, to the Japanese izakaya Rintaro, discover the flavors that define San Francisco’s vibrant food scene.

Read more about Samin's favorite spots in SF - https://www.cntraveler.com/story/where-the-chefs-eat-samin-nosrats-favorite-san-francisco-restaurants

00:00 Intro
00:26 La Taqueria
04:13 Lunette
09:51 Gott’s
10:47 Rintaro"]]></description>
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<item rdf:about="https://sf.gazetteer.co/alimentari-aurora-is-offering-the-biggest-little-meal-in-potrero-hill">
    <title>Alimentari Aurora is offering the biggest little meal in Potrero Hill</title>
    <dc:date>2026-06-05T23:28:46+00:00</dc:date>
    <link>https://sf.gazetteer.co/alimentari-aurora-is-offering-the-biggest-little-meal-in-potrero-hill</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["The tiny, beloved Italian provisions shop has brought back space for two lucky diners to enjoy tinned fish, charcuterie, cheeses, and whatever else the team cooks up"

...

"Dario Barbone opened his Potrero Hill provisions shop Alimentari Aurora (1415 18th St.) in 2020 after operating it as a pop-up inspired by his nonna. Aurora’s walls are lined with special grocery products from across Europe. Barbone keeps it simple: paninis in the afternoon; apéro dishes in the evening; and tinned fish, dry goods, funky chips, charcuterie, and chocolate all day long. 

The 250-square-foot deli relies on its parklet for seating. In a place this tiny, Barbone and his team weren’t interested in a traditional sit-down experience. They wanted something smaller. Much smaller.

As of this week, Aurora has brought back its only two indoor seats for adventurous eaters seeking an intimate experience. 

“It's more like being part of the place rather than just spending money at the place,” said Barbone, who opened up the seating as part of a spring cleaning revamp of his six-year-old shop. 

The two street-facing bar seats are for those ready to “ride the evening” with the Aurora crew, Barbone said. The star dish will be tinned fish omakase: Diners select a tinned delicacy such as barnacles in brine, Sicilian anchovies, or Spanish mussels, and Barbone will rizz it up with the help of whatever delicious ingredients are available that day in the deli case. Guests are also invited to bring their own wine from neighbor Ruby while feasting on one of Aurora’s paninis or focaccias, charcuterie, and cheeses just as the kitchen cuts into them for the first time. There might also be some special dishes and off-menu tinkerings. 

Be prepared to listen to the honest sounds of a kitchen team. “We play music that is not on the algorithm or the top charts. You might come here on the night that we play death metal, or you might try to come on the night where we play drum and bass, jungle, techno,” said Barbone. 

Tinned fish omakase is a $10 upcharge on whatever tin you select. The full price of this bespoke experience will vary depending on what he’s serving, though Barbone says it will always be affordable: “I love horizontal tables, not vertical.” Reservations are accepted. 

Barbone offered a similar experience in the early days of Alimentari Aurora, but eventually covered that surface with dry goods and stock. Following Barbone’s announcement, customers on social media celebrated the return of the chef’s table: “Best seats in town.” 

This tiny experience is all about creating a special experience for regulars and newbies alike. “Maybe you come here every Friday, you sit down, you make friends. You become friends with the staff here,” Barbone said. “You become more accustomed to our products. You might taste stuff that you wouldn't necessarily buy,” he said. “It's very focused. It's me and you.” 

For those hoping to dine with more than one other person, Barbone is also considering hosting a Thursday night chef’s table experience at Alimentari Aurora’s younger big sister, Studio Aurora, a 2,000-square-foot space at Valencia and 14th Streets. 

As for exactly what nights the chef’s table will be open for guests at Alimentari Aurora, Barbone is keeping it casual.  “It’s like natural leavening or natural fermentation. Let's see what happens with it. I don't want to put too much pressure on it.”"]]></description>
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<item rdf:about="https://www.youtube.com/watch?v=X9E7QAHJF0w">
    <title>Why is the Whole Economy Just Coffee Shops? - YouTube</title>
    <dc:date>2026-05-29T04:42:10+00:00</dc:date>
    <link>https://www.youtube.com/watch?v=X9E7QAHJF0w</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["It's been too long!

Thanks to ‪@kosykat7824‬, Rosie Elliot, and my Patrons!

Coffee: buymeacoffee.com/unlearningeconomics
Patreon: patreon.com/unlearneconomics
Means TV: means.tv/programs/unlearning-economics

References (in rough order of appearance)

Project Café UK, Allegra World Coffee Portal

UK Coffee Statistics, Lavazza Professional https://www.lavazzapro.co.uk/blog/uk-coffee-statistics/

Café Nation? Exploring the growth of the UK café industry, Ferreira

The Flat White Economy, McWilliams

Family Spending in the UK, Office for National Statistics

The Economic Adjustment Programmes for Greece, European Commission (2010, 2012, 2015)

The Euro and its Threat to the Future of Europe, Stiglitz

A Promised Land, Obama

The café economy: Structural transformation in Greece in the wake of austerity and "reforms", Nikiforos, Missos, Pierros & Rodousakis https://www.lse.ac.uk/Hellenic-Observatory/Publications/GreeSE-Papers

The Long Slow Death of Global Development, Hickel et al.

Ibid

Why a cup of coffee costs what it does, Financial Times https://www.ft.com/content/44bd6a8e-83a5-11e9-9935-ad75bb96c849?syn-25a6b1a6=1

Wage Hunters and Gatherers, Breman

Economic Development with Unlimited Supplies of Labour, Lewis

The End of the End of History, Hochuli

State of Working India, Azim Premji University

The Macroeconomics of Austerity, Calvert Jump, Michell, Meadway & Nascimento https://progressiveeconomyforum.com/publications/the-macroeconomics-of-austerity/

Townscapes: A Universal Basic Infrastructure for the UK, Erker, Coyle & Westwood https://www.bennettschool.cam.ac.uk/publications/townscapes-a-universal-basic-infrastructure-for-the-uk/

1 in 4 Bus Services Have Disappeared in a Decade, Campaign for Better Transport

Austerity II: The Devolution, Flip Chart Fairy Tales https://flipchartfairytales.wordpress.com/2015/11/30/austerity-ii-the-devolution/

IFS analysis on UK wages and local government cuts, Institute for Fiscal Studies

Did Austerity Cause Brexit?, Fetzer

The Crisis of Academic Casualisation at LSE, LSE UCU https://lseucu.com/wp-content/uploads/2023/04/The-Crisis-of-Academic-Casualisation-at-LSE_-2023-LSE-UCU-Report.pdf 

The UK's high streets have reached a tipping point – and Reform will reap the benefits, Harris https://www.theguardian.com/commentisfree/2026/jan/11/uk-high-streets-reform-shops-closing-hope

Power to Change research on high streets and Reform UK

Delivery start-ups finally get the K-shaped economy they need, Financial Times Lex https://www.ft.com/content/80381028-7aaa-441b-9b7e-6a97ec1e66cf?syn-25a6b1a6=1

Life, the Universe and Everything, Adams

The Kite Runner, Hosseini

Inflation and counter-inflationary policy measures: The case of Spain, Uxó

Spain – one year on from the employment contract reform: what has changed, Garrigues https://bloglaboral.garrigues.com/en/spain-one-year-on-from-the-employment-contract-reform-what-has-changed

World Economic Outlook, IMF

NextGenerationEU disbursement data, European Commission

Predistribution versus Redistribution: Evidence from France and the United States, Bozio, Garbinti, Goupille-Lebret, Guillot & Piketty https://www.aeaweb.org/articles?id=10.1257/app.20220023

The Capital Order, Mattei"]]></description>
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<item rdf:about="https://korean-superette.com/">
    <title>Korean Superette - Berkeley, CA</title>
    <dc:date>2026-05-15T05:39:38+00:00</dc:date>
    <link>https://korean-superette.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[via:
https://www.youtube.com/watch?v=cwDC-O5uDTQ

See also:
https://www.yelp.com/biz/korean-superette-berkeley
https://maps.app.goo.gl/amXQBoc5p1nS3TK87 ]]]></description>
<dc:subject>food restaurants korean berkeley</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://sfstandard.com/2026/04/25/best-dim-sum-san-francisco/">
    <title>13 best spots for dim sum in San Francisco, according to a panel of pros | The San Francisco Standard</title>
    <dc:date>2026-04-26T00:29:40+00:00</dc:date>
    <link>https://sfstandard.com/2026/04/25/best-dim-sum-san-francisco/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Where chefs and restaurant owners go for the most delicate soup dumplings, bounciest rice rolls, and crispiest Peking duck, from Chinatown to Forest Hill."]]></description>
<dc:subject>food restaurants sanfrancisco dumplings dimsum chinese 2026 innerrichmond richmonddistrict foresthill chinatown soma hayesvalley richmond financialdistrict dalycity</dc:subject>
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    <link>https://sfstandard.com/2026/04/01/anchovy-season-san-francisco/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["The biggest spring awakening might be the tiny local anchovy. And there are only two guys fishing it."]]></description>
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<item rdf:about="https://sf.gazetteer.co/a-sandwich-to-rival-phillys-best">
    <title>A sandwich to rival Philly’s best</title>
    <dc:date>2026-02-27T20:19:39+00:00</dc:date>
    <link>https://sf.gazetteer.co/a-sandwich-to-rival-phillys-best</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["If there is such a thing as a Sandwich Capital of America, it would undoubtedly be Philadelphia, aka, the city of Hoagie Love. Philly is also the home of the cheesesteak, and, perhaps my personal favorite handheld, the juicy roast pork sando. I visit the birthplace of America once a year to get my fix, usually at John’s Roast Pork, an old school institution that’s well worth the fight to PHL or Amtrak to 30th Street Station. 

San Francisco now has a new and excellent option to fill the porcine-shaped hole in me: Jerry’s Roast Pork at 2 Embarcadero Center, 2nd Floor.

Jerry’s opened last November and comes from baker and former Philadelphian Matt Kosoy of Rosalind Bakery in Pacifica. Kosoy opened his bakery in 2019, but I first learned about him a year later after I found out he was behind the beautiful bread at Palm City when it first opened.

Kosoy doesn’t come from a restaurant or baking background; he worked in web development for most of his career before moving to San Francisco. But he brings the most important thing to any culinary project: passion.

“It’s irrational and illogical, but I just love seeing bread come out of the oven and the crust set,” he told me. “I can’t explain it. I just love it.”

Lucky us. His seeded hoagie rolls are excellent: light and airy on the inside, with a pronounced crisp on the exterior. They’re structurally sound enough to hold the contents of the sandwich (more on that below), but don’t require too much tugging or tearing with your teeth to bite through. He bakes the rolls every morning at Rosalind (which is named after his maternal grandmother) before delivering them to Jerry’s (which is named after Rosalind’s husband, Kosoy’s grandfather).

But let’s get to the meat of the matter: It starts with a big 20-pound pork butt that Kosoy seasons overnight with salt, sugar, fennel seed, chili flake, and dried herbs like rosemary, oregano, and thyme.

The next day, he slow roasts the pork over a bed of sliced yellow onion and fennel before straining the jus and letting it chill.

“We purposefully cool the pork down overnight so the fat congeals,” Kosoy told me. “Then we slice it cold so the fat can be part of the flavor of the final sandwich,” he said.

Then he warms the au jus and holds the sliced pork in the super flavorful liquid. If you haven't been counting, this is a three-day process.

The other crucial component to Jerry’s roast pork is the broccoli raab, which Kosoy tenderizes in a dough mixer to break up the tough fibrous stems. He then slowly cooks it in the liquid it releases along with garlic confit to help mellow the sharp bitterness.

To assemble the sandwich, he slices open a seeded hoagie roll, lines it with sliced aged provolone that lends a savory nutty layer, piles on a plethora of pork, adds on a bounty of the braised broccoli raab, and finishes it all with a shower of shaved pecorino Toscana for a slightly salty note.

Kosoy wraps the whole thing in a yellow-and-white checkered paper that turns translucent from the fat and drippings and sells it for $15.60. 

It’s glorious. Ask for extra napkins.

You could get the thing delivered, but the real move is to go there, order a roast pork and take it upstairs to enjoy your Philly-worthy sandwich in the Embarcadero Center’s quiet little oasis in downtown SF."]]></description>
<dc:subject>food restaurants sandwiches 2025 sanfrancisco financialdistrict embarcadero omarmamoon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:33e4096b265d/</dc:identifier>
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<item rdf:about="https://www.youtube.com/watch?v=vG1x_sVQwuQ">
    <title>Probando Comida: $1 vs $10,000 | Rumbo al Super Bowl - YouTube</title>
    <dc:date>2026-02-25T05:56:38+00:00</dc:date>
    <link>https://www.youtube.com/watch?v=vG1x_sVQwuQ</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["En este video viajamos a la ciudad de SAN FRANCISCO para probar sus restaurantes más icónicos del momento. Desde un Dumpling de $1 en Chinatown hasta un restaurante de $500 dólares con 3 Estrellas Michelin, al final del video entramos al SUPERBOWL y descubrimos qué se come en un escenario de esta magnitud."

[for Deli Board mostly:
https://www.deliboardsf.com/ ]]]></description>
<dc:subject>food restaurants sanfrancisco 2026 robegrill missiondistrict themission deliboard soma</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://www.sfchronicle.com/food/restaurants/article/char-siu-bao-chinatown-sf-21343447.php">
    <title>Best pork buns in San Francisco's Chinatown — here is our ranking</title>
    <dc:date>2026-02-18T07:12:56+00:00</dc:date>
    <link>https://www.sfchronicle.com/food/restaurants/article/char-siu-bao-chinatown-sf-21343447.php</link>
    <dc:creator>robertogreco</dc:creator><dc:subject>food sanfrancisco taraduggan restaurants porkbuns chinatown cantonese chinese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:275183509931/</dc:identifier>
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<item rdf:about="https://antigourmet.com.ar/">
    <title>Antigourmet</title>
    <dc:date>2026-02-10T23:01:44+00:00</dc:date>
    <link>https://antigourmet.com.ar/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["¿Qué es ser Antigourmet?

Un Antigourmet es una persona que le gusta salir a comer en lugares HONESTOS.

Sin perder de vista este valor fundamental, nosotros, el Equipo Antigourmet recorremos bodegones, parrillas, cantinas, clubes, pizzerías y carritos de la costanera en busca de buenos momentos para compartir entre amigos.

No tenemos categoría, ni definiciones para todo. Simplemente si nos dicen: "tienen que ir a...", nosotros vamos. Si alguien nos tira un dato, vamos. Si avisan que el mejor bife está en tal lado, vamos. Nosotros, vamos, vamos y vamos.

A la pesca de platos abundantes, buenos precios y la atención de mozos que hacen honor a su profesión. Lugares atendidos por sus dueños, en un ambiente familiar. Lugares que están más preocupados por la elaboración de sus platos, que por su presentación.

Eso es ser un Antigourmet. El resto es otra cosa."

[via:
https://www.youtube.com/watch?v=yl0k1q_-jCc ]]]></description>
<dc:subject>argentina buenosaires food restaurants bodegones local</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:fc4682cc87ec/</dc:identifier>
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<item rdf:about="https://sfstandard.com/2026/01/19/cheap-eats-san-francisco/">
    <title>SF’s best cheap eats, according to a panel of restaurant pros</title>
    <dc:date>2026-01-19T21:34:32+00:00</dc:date>
    <link>https://sfstandard.com/2026/01/19/cheap-eats-san-francisco/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["In a city better known for $300 tasting menus than meals under $15, we asked a dozen chefs and restaurant owners to share their favorite places for affordable eats."


[Especially:

"Pho Huong Viet, 5733 Geary Blvd., Richmond
Since moving to the Outer Richmond four years ago, Landa has been coming to this Vietnamese restaurant at least twice a month. That’s often enough that they know her usual order: Hanoi beef stew ($17.75). “It’s Vietnam meets France,” she says, raving about the French-style braised beef and slurpable rice noodles swimming in a piping hot Vietnamese broth that’s made daily. “It all makes for an ultra-comforting meal that’s oh-so-perfect for the chilly west side of the city.”"]]]></description>
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<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://www.youtube.com/watch?v=6pzLhWCxH_g">
    <title>You're Being Lied To About Private Equity | Truth Complex - YouTube</title>
    <dc:date>2026-01-10T06:41:34+00:00</dc:date>
    <link>https://www.youtube.com/watch?v=6pzLhWCxH_g</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["In the last 18 months, at least eight US hospitals have closed their doors after being bought and sold by private equity firms. For years, the private equity industry has stirred controversy when its investments in healthcare, retail, and restaurants have gone south.

When criticized, the industry usually defends itself by pointing to workers' retirement pensions, saying they grow faster because they're invested in PE.

But does PE really get the best returns of any investment?

Business Insider Producer Elizabeth McCauley sifts through the noise of industry reports and marketing and talks to experts to find out the truth behind this secretive industry.

If you want to check out the sources that informed this video, we made a reading list for you: https://docs.google.com/document/d/1F1CmtgxXE79A6sLjMKbpnR06aGPj0JFT1u17aVGpKZA/

CHAPTERS:
00:00 - Introduction
01:40 - Winners & Losers
04:36 - Tricks of the Trade
07:45 - PE & Healthcare
13:42 - The Pitch
15:53 - The Returns
24:07 - Inflection Point
28:58 - Pressure's On"]]></description>
<dc:subject>privateequity economy economics finance elizabethmccauley healthcare retail restaurants business</dc:subject>
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<item rdf:about="https://kalebhorton.ghost.io/california-cheeseburgers/">
    <title>Road Food</title>
    <dc:date>2026-01-05T22:53:08+00:00</dc:date>
    <link>https://kalebhorton.ghost.io/california-cheeseburgers/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["So I did the math on this. Sat down, got out the legal pad, crunched the numbers. I have been to In-N-Out one billion times. I’ve spent so much of my life there that I have to earnestly say it’s part of my identity as a Californian. Which I don’t like admitting, because the place is so profoundly, suspiciously mythologized. The half-drunk celebs going there after award shows. The t-shirts, the hats, the shoes. The palm trees out front. The fake secret menu. It can feel like a satellite campus of Disneyland, so iconic it’s not to be trusted. Every other fast food joint has lost or pivoted its brand identity with time, and here’s exactly one holdout with a fanbase that can get radioactively cultish.

What’s hard to see if you’re visiting from out of state, or if you go to one of their blockbuster openings in places like Utah, is that they’ve always been the only 100% reliable place to get food if you’ve been on the road all day and you’re sweaty and exhausted and broke. Sometimes it’s the only thing in town that’s open, and it’s often the only place that’s clean. If you roll into Merced for gas at 10 at night, you can confidently say “this is the best thing I can possibly be doing in Merced right now.”

The food is fine. The real trick is just that the overall experience is balanced. That burger has the exact right amount of stuff a burger should have, almost cartoonishly so. The ingredients are fresh and it’s an acceptable amount of unhealthy. You’re guaranteed to get the exact same product at every location. And they don’t overload the menu. If you’re there, you know what you’re doing. You’re off the road for half an hour. 

I don’t even think it’s the best. I don’t really care. It’s more that it’s a platonic ideal of the postwar roadside California burger (they invented the drive-thru). A California burger should be dead basic, like a Chuck Berry song. Meat, cheese, bread, etc. You should be able to eat two, and they should be kind of cheap and smallish. Not terribly messy. This is the exact kind of thing that used to populate our highways that takes you back right to the beginning of fast food as a concept, as a new luxury for the working class. Cheeseburgers have been ruined by gimmicks, and the trick to the perfect California burger is to not have any.

I didn’t really grow up with restaurants. Not just because of the money, but because they were seen as bad, dated, a crapshoot, places to get food poisoning (there are few things in California that can be sadder, more haunted than a midcentury steakhouse). When my grandparents drove on Route 66, they never stopped at any of those cute diners with neon signs, they just packed Vienna sausages and Saltines. But they made an exception for fast food when it started to explode in Southern California specifically. There was this new promise of reliability, that you could just get a sack of cheeseburgers and that’ll take care of the problem of road food.

As much as I dig the uptown dignity of In-N-Out, what I most remember was piling into the Grenada to go to places that were glorified shacks, places with like freeze or frosty or root beer in the name. Places I’d go with my dad when he handled auto claims; that distinct ambiance of back offices with five year old calendars on the wall and the doors don’t shut anymore and the bathroom is a closet with a toilet that was never even new when it was old. Some of the best burgers I’ve ever eaten tasted almost like they were grilled on the hood of some old Okiemobile. 

It’s an experience I’m always looking for and I apologize for nothing because food is one of the least embarrassing places to get nostalgia out of your system. It always winds up feeling like chasing ghosts; old parts of town, mechanic’s rows, tough old neighborhoods that won’t be rebuilt when they burn down. It’s always haunting when I find one of these places and it’s good. They never feel like they’re really in business. You half expect to see dead relatives at the counter. “Oh, so that’s where you’ve been hiding since 1993.” And they’re getting harder to find, as people who came of age in blue collar postwar California rapidly die off.

The best one I’ve ever found is Bill’s Burgers in Van Nuys. Been there since the ‘60s. Surrounded by mechanics. It’s the best cheeseburger I’ve ever eaten. I don’t know why. Sense memory is part of it but there are intangibles. Perfect condiment balance. Uncomplicated taste of meat. A well-seasoned ancient grill that looks like it magically appeared one day in a junkyard. Why is No Particular Place to Go one of the greatest American songs? Because it just does exactly what it needs to.

It might be the most crotchety business in all of Southern California. There’s not really any seating. The building looks like it could have been a gas station and there’s no cute vintage signage. They’re only open four days a week and they’re only open from 9 am to 4 pm. There’s some fun in the challenge of getting there because the line can be huge, you sort of have to have the day off, and it’s always 105 in Van Nuys especially if it isn’t. It’s cash-only, always packed, they run out of food, and they have an unaffected “what do you want,” “that,” “eight bucks” attitude that isn’t even cute for tourists. They’re not rough, they’re just kind of jerks in a way that feels like time travel.

It’s run by this guy named Bill Elwell but really, his name is just Bill. Works with one of his ex-wives. Charitably, he is in his mid-hundreds, and he always struck me as a true icon of the old San Fernando Valley, when it was beaters and farmland. An almost obsolete but very specific kind of hardass you know when you see it. He claims to be a WWII veteran. He told a buddy of mine that two of his sons died. One in a shootout following a drug deal gone bad under the pier, one from going into shock getting his back tattooed too soon after getting his torso tattooed. I’m pretty sure these are Rockford Files or Law & Order episodes specifically, but never mind.

After going there for years, one day he very deliberately came up to me and said he liked my boots. It was the longest conversation I ever heard him have. Apparently a reporter with the Los Angeles Times or some such tried to profile him for a piece called “The Best Burger in America.” Kept coming, Friday after Friday, until he finally told her to fuck herself. Another time, Jack Black came by with Mr. T, or maybe they came separately, whatever, and someone told Bill those guys were really famous and it could be great publicity. He said he didn’t fucking care and didn’t wanna hear about it. 

I highly recommend this place to anyone who wants a living snapshot of the kind of roadside burger that was perfected in this state, best eaten when you are dirty. Actually wait that’s not true and go to hell while you’re at it. But even more than In-N-Out, it feels like a miraculous historical outlier, a reminder of the kind of place we used to be and what we used to do. It also actually is the best cheeseburger anyone has ever made, but that’s none of your business."]]></description>
<dc:subject>kalebhorton 2024 in-n-out california merced hamburgers burgers food vannuys losangeles socal sanfernandovalley restaurants</dc:subject>
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<item rdf:about="https://thelandmag.com/pioneer-fried-chicken-los-angeles-kaleb-horton/">
    <title>The Rise and Fall of Pioneer Chicken, the Last Great L.A. Chicken Shack</title>
    <dc:date>2026-01-05T22:35:33+00:00</dc:date>
    <link>https://thelandmag.com/pioneer-fried-chicken-los-angeles-kaleb-horton/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["A savage journey to the heart of the greasy-as-hell, California fast food dream."]]></description>
<dc:subject>kalebhorton restaurants california food history</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:3cce6541b553/</dc:identifier>
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<item rdf:about="https://live-ssmatrix.pantheon.berkeley.edu/research-article/alexis-madrigal/">
    <title>Alexis Madrigal: &quot;To Know A Place&quot; - Social Science Matrix</title>
    <dc:date>2025-12-28T20:58:00+00:00</dc:date>
    <link>https://live-ssmatrix.pantheon.berkeley.edu/research-article/alexis-madrigal/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Recorded on December 4, 2025, this video features a Social Science Matrix Distinguished Lecture, “To Know a Place,” presented by journalist and author Alexis Madrigal.

Madrigal has long explored how technology, culture, and environment shape our lives; from his work co-founding The COVID Tracking Project to his books Powering the Dream and The Pacific Circuit. In this talk, Madrigal turns his attention to the question of how we come to know a place. Drawing on his background as a reporter, writer, and thinker of cities, landscapes, and histories, he explores different ways of writing about and understanding place, revealing how perspective, memory, and narrative inform the stories we tell about the world around us. 

About the Speaker

Alexis Madrigal is a journalist in Oakland, California. He is the co-host of KQED’s current affairs show, Forum, and a contributing writer at The Atlantic, where he co-founded The COVID Tracking Project. Previously, he was the editor-in-chief of Fusion and a staff writer at Wired. His latest book, The Pacific Circuit, came out in March 2025 from MCD x FSG. He is the proprietor of the Oakland Garden Club, a newsletter for people who like to think about plants. Madrigal authored the book Powering the Dream: The History and Promise of Green Technology. He has been a visiting scholar at UC Berkeley’s Information School and UC Berkeley’s Center for the Study of Technology, Science, and Medicine as well as an affiliate with Harvard’s Berkman Klein Center for Internet & Society. He was born in Mexico City, grew up in rural Washington State, and went to Harvard.

Podcast and Transcript

Watch the panel above or on YouTube [https://www.youtube.com/watch?v=URcgwVjoxbE ]. Or listen to the audio recording via the Matrix Podcast below (or on Apple Podcasts)."]]></description>
<dc:subject>alexismadrigal place urban urbanism bayarea 2025 technology culture socialscience cities landscape perspective memory narrative storytelling time watershed placemaking bighere longnnow bignow longhere biomes ecology temporality technophily online internet web bioredionalism garysnyder indigeneity indigenous life living flora fauna reallifemag meatspace nathanjorgenson bodies helenharrison newtonharrison saraamariwalker oakland eastbay peterberg planetdrum berkeley claremontcreek politics institutions robinwallkimmerer siliconvalley sanfrancisco waterfront south norcal mountdiablo mounttamalpais ecofeminism liberation robinsloan treasureisland spirituality strawberrycreek midlredhoward running physical adamwebb astrobiology margaretgordon eastpaloalto richmond marincity race racism russellcity bayview hunterspoint westoakland biology bart capitalism lakemerritt rondellums air water pacificcircuit claireleister sanjose solidarity geology history hydrology baybridge humanism human humans land california wilderne</dc:subject>
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</item>
<item rdf:about="https://www.brasa-bros.com/menus/">
    <title>Menus | Brasa Bros in San Francisco, CA</title>
    <dc:date>2025-12-22T06:02:55+00:00</dc:date>
    <link>https://www.brasa-bros.com/menus/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[See also:

"TikToks and tenders draw hundreds to SF’s new viral chicken joint
Brasa Bros, from the team behind Limón, is a fast-casual concept with a bonkers social media campaign."
https://sfstandard.com/2025/08/08/brasa-bros-peruvian-rotisserie-chicken-mission-open/ ]]]></description>
<dc:subject>food restaurants peruvian sanfrancisco 2025 chicken missiondistrict themission</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:14fac08feff6/</dc:identifier>
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</item>
<item rdf:about="https://www.nytimes.com/2025/09/08/dining/mexico-city-food-restaurants.html">
    <title>What Happened to Mexico City’s Food Scene? Americans. - The New York Times</title>
    <dc:date>2025-12-08T19:10:05+00:00</dc:date>
    <link>https://www.nytimes.com/2025/09/08/dining/mexico-city-food-restaurants.html</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["As restaurants change to reflect new tastes, local reactions have ranged from fascination to fury."

[archived:
https://archive.ph/k23UM ]]]></description>
<dc:subject>mexico mexicocity df mexicodf 2025 food restaurants immigration</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:97274cd2048a/</dc:identifier>
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<item rdf:about="https://www.coyotemedia.org/oakland-ice-cream-dela-creamery/">
    <title>A Celebration of Piñata-Flavored Ice Cream With Oakland’s De La Creamery</title>
    <dc:date>2025-12-08T19:07:30+00:00</dc:date>
    <link>https://www.coyotemedia.org/oakland-ice-cream-dela-creamery/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["On the politics of ice cream and why we need Chicana-made flavors more than ever."

[See also:
https://www.instagram.com/delacreamery/ ]]]></description>
<dc:subject>icecream food restaurants berkeley 2025 alanchazaro oakland eastbay</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:04556938a25f/</dc:identifier>
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<item rdf:about="https://missionlocal.org/2025/11/pho-star-casual-vietnamese-in-s-fs-mission-district/">
    <title>Phở Star – Casual Vietnamese in S.F's Mission District [3214 16th St., San Francisco ]</title>
    <dc:date>2025-11-26T20:02:04+00:00</dc:date>
    <link>https://missionlocal.org/2025/11/pho-star-casual-vietnamese-in-s-fs-mission-district/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["I hadn’t had Vietnamese food in way too long, so when I saw that a new family-run phở place had opened up on 16th between Guerrero and Dolores, I hopped to. Their website says they’ve been open in NYC’s Chinatown since 2001. The space in their Mission District outpost is modern, clean, and bright, with floor-to-ceiling windows. And it’s a handy place to have before or after a couple of cocktails at Elixir."

[See also:
https://www.phostarsf.com/ ]]]></description>
<dc:subject>missiondistrict themission sanfrancisco 2025 vietnamese pho food restaurants</dc:subject>
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<item rdf:about="https://www.youtube.com/watch?v=MWyAzBh6IwM">
    <title>Meet the Pitmasters Bringing Ethiopian Spice to Texas BBQ - YouTube</title>
    <dc:date>2025-11-24T17:10:00+00:00</dc:date>
    <link>https://www.youtube.com/watch?v=MWyAzBh6IwM</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["A barbecue joint blends Ethiopian cuisine with impressive results from an assuming strip mall in North Texas. Texas Monthly barbecue editor Daniel Vaughn profiles Smoke’N Ash BBQ in Arlington for The State of BBQ: A Texas Monthly Special, now streaming on the PBS app.

In The State of BBQ: A Texas Monthly Special, barbecue editor Daniel Vaughn takes viewers behind the scenes of the Texas BBQ scene—profiling pitmasters, exploring iconic smokehouses, and revealing how the Top 50 BBQ Joints in Texas list is made.

The State of BBQ is produced by Texas Monthly Productions in association with PBS. It was directed by Owen Schwartzbard, produced by Mike Snyder and Alyssa Estrada, edited by Field Humphrey, Nathan Berkowitz, Forest & Pine, and Devin Fortenberry, and sound design by Brian Standefer. Principal cinematography provided by Forest & Pine and Merit Productions. Reporting by Daniel Vaughn. Executive producer is Melissa Reese. Original production funding was provided by H-E-B and Texas Parks and Wildlife Foundation. Special thanks to the Texas Public Broadcasting Association.

Watch more The State of BBQ: A Texas Monthly Special: https://www.pbs.org/show/the-state-of-bbq-a-texas-monthly-special/

Watch more storytelling from Texas Monthly on PBS: https://www.pbs.org/show/texas-monthly-presents-the-story/ "

[See also:

"The Story: An Ethiopian Smokehouse in Arlington Is Unlike Anything Else
Daniel Vaughn explains how the story of Smoke ’N Ash BBQ is one of love, family, and heritage that could only happen in Texas. "
https://www.texasmonthly.com/video/ethiopian-smoke-n-ash-bbq-arlington/

"An Arlington Family Has Created a New Must-Try Cuisine, Tex-Ethiopian Barbecue
Smoke ’N Ash BBQ pays homage to its dual traditions while wholly, joyfully embracing something new." (2021)
https://www.texasmonthly.com/bbq/arlington-must-try-cuisine-tex-ethiopian-barbecue/]]></description>
<dc:subject>barbecue food texas ethiopian 2025 bbq restaurants danielvaughn 2021 arlington dallas</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://www.sfgate.com/food/article/suburban-bay-area-food-hall-is-foodie-destination-21147214.php">
    <title>The Bay Area food destination so delicious I ate 3 lunches in a day</title>
    <dc:date>2025-11-16T01:07:41+00:00</dc:date>
    <link>https://www.sfgate.com/food/article/suburban-bay-area-food-hall-is-foodie-destination-21147214.php</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["At Castro Valley Marketplace, find sushi, Puerto Rican food, pastries and more"]]></description>
<dc:subject>food restaurants castrovalley 2025 puertorican sushi pastries eastbay</dc:subject>
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<item rdf:about="https://sfstandard.com/2025/11/15/uzbegim-restaurant-mediterranean-richmond/">
    <title>Hand-pulled noodles and roasted meats steal the show at a new Uzbek restaurant</title>
    <dc:date>2025-11-16T01:03:06+00:00</dc:date>
    <link>https://sfstandard.com/2025/11/15/uzbegim-restaurant-mediterranean-richmond/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["The second Central Asian spot to open in San Francisco this year, Uzbegim is where you’ll find charcoal-roasted meats and some of the city’s best noodles."

[See also:
https://sf.gazetteer.co/watching-us-v-bosnia-herzegovina-at-uzbegim ]]]></description>
<dc:subject>food restaurants sanfrancisco uzbek noodles 2025 innerrichmond richmonddistrict</dc:subject>
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<item rdf:about="https://www.texasmonthly.com/bbq/kg-bbq-egyptian-texan-food-austin-review/">
    <title>Austin’s KG BBQ Fuses Texas Barbecue With Egyptian Spices</title>
    <dc:date>2025-11-13T16:59:53+00:00</dc:date>
    <link>https://www.texasmonthly.com/bbq/kg-bbq-egyptian-texan-food-austin-review/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Austin’s KG BBQ serves za’atar-dusted pork ribs, brisket shawarma, and pistachio rice pudding in a wholly unique dining experience."

[See also:

"The Most Unexpected Barbecue in Texas is...Egyptian?"
https://www.youtube.com/watch?v=RZ9KgDXZRco

"Kareem El-Ghayesh had a bold idea—quit his job in finance, leave Egypt, and chase a smoky dream in Texas. Today, he’s one of Austin’s most talked-about pitmasters and one of the best in the world—and his restaurant, KG BBQ, is putting a new twist on Texas barbecue.

In The State of BBQ: A Texas Monthly Special, coming to PBS on Oct. 31, barbecue editor Daniel Vaughn takes viewers behind the scenes of the Texas BBQ scene—profiling pitmasters, exploring iconic smokehouses, and revealing how the Top 50 BBQ Joints in Texas list is made.
https://www.pbs.org/show/the-state-of-bbq-a-texas-monthly-special/ "

***

"As More Immigrant-Owned BBQ Joints Open, a Marriage—and Sometimes Clash—of Cultures Follows: As more Texan pitmasters come from immigrant or minority backgrounds, I wondered: Will the aunties and uncles patiently wait in those famously long lines?"]
https://www.texasmonthly.com/bbq/immigrant-bbq-texas-culture-clash/ ]]]></description>
<dc:subject>2022 austin texas egypt danielvaughn food restaurants kgbbq barbeque brisket kareemel-ghayesh bbq barbecue 2025 2023</dc:subject>
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<item rdf:about="https://www.youtube.com/shorts/3Zf94eERUZI">
    <title>Ranking Every Neighborhood In San Francisco Part 1: The Mission - YouTube</title>
    <dc:date>2025-10-31T15:14:41+00:00</dc:date>
    <link>https://www.youtube.com/shorts/3Zf94eERUZI</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[See also:

"Day 2 of Ranking Every San Francisco Neighborhood: Nob Hill"
https://www.youtube.com/shorts/AuDkdbw37O0

"Day 3 of Ranking Every San Francisco Neighborhood: North Beach"
https://www.youtube.com/shorts/Pd497Kcvmd8

"Day 4 of Ranking Every San Francisco Neighborhood: Excelsior"
https://www.youtube.com/shorts/QlfFhUbJq0Q

"Day 5 of Ranking Every San Francisco Neighborhood: Outer Sunset"
https://www.youtube.com/shorts/_JOf-7R_RrM

"Day 6 of Ranking Every San Francisco Neighborhood: Central Richmond"
https://www.youtube.com/shorts/Tp3Q353ZFfk

"Day 7 of Ranking Every San Francisco Neighborhood: Inner Richmond
https://www.youtube.com/shorts/GyfNeDMAoXc

"Day 8 of Ranking Every San Francisco Neighborhood: Tenderloin"
https://www.youtube.com/shorts/HtuLrbd_poo

"Day 9 of Ranking Every San Francisco Neighborhood: Treasure Island"
https://www.youtube.com/shorts/cCuq7Z5mQOM

"Day 10 of Ranking Every San Francisco Neighborhood: Potrero Hill"
https://www.youtube.com/shorts/-DDF4QYN2R0

"Day 11 of Ranking Every San Francisco Neighborhood: Mission Dolores"
https://www.youtube.com/shorts/ZtT_vhmFbRc

"Day 12 of Ranking Every San Francisco Neighborhood: Russian Hill"
https://www.youtube.com/shorts/UCEE58p6iJU

"Day 13 of Ranking Every San Francisco Neighborhood: Portola"
https://www.youtube.com/shorts/boE4S9k0Y44

"Day 14 of Ranking Every San Francisco Neighborhood: Ingleside and Oceanview"
https://www.youtube.com/shorts/45Cp20UvnSs

"Day 15 of Ranking Every San Francisco Neighborhood: Marina District"
https://www.youtube.com/shorts/1QVnt-FpF4U

"Day 16 of Ranking Every San Francisco Neighborhood: Pacific Heights"
https://www.youtube.com/shorts/YzBUbT3IxD0

"Day 17 of Ranking Every San Francisco Neighborhood: Haight Ashbury"
https://www.youtube.com/shorts/dNmRYWyVIsI

"Day 18 of Ranking Every San Francisco Neighborhood: Inner Sunset"
https://www.youtube.com/shorts/GVbah3nul6Q

"Day 19 of Ranking Every San Francisco Neighborhood: Financial District"
https://www.youtube.com/shorts/kFmS0ZA1vSc ]

"Day 20 of Ranking Every San Francisco Neighborhood: Dogpatch"
https://www.youtube.com/shorts/TU-wjywVhko

"Day 21 of Ranking Every San Francisco Neighborhood: Bernal Heights"
https://www.youtube.com/shorts/Z3sFbEjS120

"Day 22 of Ranking Every San Francisco Neighborhood: Noe Valley"
https://www.youtube.com/shorts/Va1z4uZahBc

"Day 23 of Ranking Every San Francisco Neighborhood: Castro"
https://www.youtube.com/shorts/7FtSFz_i3ok

"Day 24 of Ranking Every San Francisco Neighborhood: Alamo Square"
https://www.youtube.com/shorts/loeJPrcGqCc

"Day 25 of Ranking Every San Francisco Neighborhood: Lakeshore"
https://www.youtube.com/shorts/sfqtp6_6elI

"Day 26 of Ranking Every San Francisco Neighborhood: Chinatown"
https://www.youtube.com/shorts/nCT3SOteVrk

"Day 27 of Ranking Every San Francisco Neighborhood: Sea Cliff"
https://www.youtube.com/shorts/Pd_b_vTa-qM

"Day 28 of Ranking Every San Francisco Neighborhood: Outer Richmond"
https://www.youtube.com/shorts/2rp0sgxbdro

"Day 29 of Ranking Every San Francisco Neighborhood: Sutro Heights"
https://www.youtube.com/shorts/aLavhb6l06U

"Day 30 of Ranking Every San Francisco Neighborhood: Visitacion Valley"
https://www.youtube.com/shorts/sg6MRGTiH-g

"Day 31 of Ranking Every San Francisco Neighborhood: Bayview Hunters Point"
https://www.youtube.com/shorts/bZyv-DoUV_s

"Day 32 of Ranking Every San Francisco Neighborhood: Cole Valley and Parnassus Heights"
https://www.youtube.com/shorts/ydXnXxuSmKY

"Day 33 of Ranking Every San Francisco Neighborhood: NoPa and Lone Mountain"
https://www.youtube.com/shorts/XZH-k__7mr0

"Day 34 of Ranking Every San Francisco Neighborhood: Japantown"
https://www.youtube.com/shorts/Jm_hIfyaZlE

"Day 35 of Ranking Every San Francisco Neighborhood: Hayes Valley"
https://www.youtube.com/shorts/RhTtunMpPyI

"Day 36 of Ranking Every San Francisco Neighborhood: Glen Park"
https://www.youtube.com/shorts/fOH0-qM9N9U

"Day 37 of Ranking Every San Francisco Neighborhood: The Fillmore"
https://www.youtube.com/shorts/S8rby4W5hdE

"Day 38 of Ranking Every San Francisco Neighborhood: West Portal"
https://www.youtube.com/shorts/L8xPc4ftqF0

"Day 39 of Ranking Every San Francisco Neighborhood: Little Hollywood and Candlestick"
https://www.youtube.com/shorts/agVvac6WDzw

"Day 40 of Ranking Every San Francisco Neighborhood: Mission Bay"
https://www.youtube.com/shorts/SfUyTcJhajY

"Day 41 of Ranking Every San Francisco Neighborhood: South Beach"
https://www.youtube.com/shorts/UyRnyWvMVoA

"Day 42 of Ranking Every San Francisco Neighborhood: SoMa"
https://www.youtube.com/shorts/sHB39n8ykDY

"Day 43 of Ranking Every San Francisco Neighborhood: Cow Hollow"
https://www.youtube.com/shorts/lDhtzzOCygo

"Day 44 of Ranking Every San Francisco Neighborhood: Diamond Heights"
https://www.youtube.com/shorts/ryWJ4IPOwTk

"Day 45 of Ranking Every San Francisco Neighborhood: Forest Hill [and Forest Hill Extension]"
https://www.youtube.com/shorts/-Vo8xrDvJ5k

"Day 46 of Ranking Every San Francisco Neighborhood: Duboce Triangle and Corona Heights"
https://www.youtube.com/shorts/IkLef7tQxJs

"Day 47 of Ranking Every San Francisco Neighborhood: Eureka Valley"
https://www.youtube.com/shorts/R_jdX8-fwQs

"Day 48 of Ranking Every San Francisco Neighborhood: Lower Haight"
https://www.youtube.com/shorts/yxykxemY1wo

"Day 49 of Ranking Every San Francisco Neighborhood: Residence Parks"
https://www.youtube.com/shorts/7K-f7hzeD4M

"Day 50 of Ranking Every San Francisco Neighborhood: Miraloma (Twin Peaks)"
https://www.youtube.com/shorts/AZi9m6V_3i8

"Day 51 of Ranking Every San Francisco Neighborhood: Balboa Park and Sunnyside"
https://www.youtube.com/shorts/YRos9JYw02k

"Day 52 of Ranking Every San Francisco Neighborhood: Westwood Park and Sherwood Forest"
https://www.youtube.com/shorts/juWRm4BVCFg

"Day 53 of Ranking Every San Francisco Neighborhood: Outer Mission and Crocker Amazon"
https://www.youtube.com/shorts/YdaIhmBOEU4

"Day 54 of Ranking Every San Francisco Neighborhood: Laurel Heights, Presidio Heights and Lower Pac Heights"
https://www.youtube.com/shorts/XYqHfpbkePw

"Day 55 of Ranking Every San Francisco Neighborhood" (last notes, Parkside, Golden Gate Heights / Inner Parkside, Silver Terrace, Civic Center and Union Square, Holly Park / Fairmount / Saint Mary's, Bayshore, Presidio)
https://www.youtube.com/shorts/RsHDbl2rr2M  ]

[See also:

"Top 5 San Francisco Neighborhoods"
https://www.youtube.com/shorts/hECPUv3N4Nw

"5. Excelsior
4. Potrero Hill
3. Mission Dolores / Dolores Heights
2. North Beach
1. Mission District"

"Top 5 WORST San Francisco Neighborhoods"
https://www.youtube.com/shorts/V8e7Lmjd6SU

"5. Financial District
4. Little Hollywood and Candlestick
3. Hunters Point
3. Tenderloin
1. Treasure Island"

"Top 5 Food in San Francisco"
https://www.youtube.com/shorts/5E6FwiBIqKw

"5. Gumbo
4. Japanese
3. Vietnamese, especially bahn mi and pho
2. Chinese, especially dim sum
1. Burritos"

"Ranking Every Bart Station in San Francisco!"
https://www.youtube.com/shorts/-xr4k5-Ulv0

"8. Civic Center
7. Powell
6. Montgomery
5. 24th Street
4. 16th Street
3. Embarcadero
2. Balboa Park
1. Glen Park"

"I Rode Every Kind of Transportation in San Francisco"
https://www.youtube.com/shorts/oOBB-ly0Zik

"I Got Recognized by the News?!"
https://www.youtube.com/shorts/zhbycN0DgW4

"San Francisco is Yours"
https://www.youtube.com/shorts/08Ckj86xHDk

"Side-questing San Francisco Episode 1"
https://www.youtube.com/shorts/SrE4pg1kBEI

"Sidequesting San Francisco Episode 2"
https://www.youtube.com/shorts/uOokeFlISs0 ]

[Did not mention:

Embarcadero
Fisherman's Wharf
Design District
Forest Knolls
Ashbury Heights and Buena Vista]]]></description>
<dc:subject>sanfrancisco food neighborhoods 2025 diegotorres themission missiondistrict innersunset thehaight pacificheights ingleside oceanview russianhill missiondolores doloresheights tenderloin innerrichmond midrichmond richmonddistrict excelsior northbeach nobhill outersunset potrerohill marina treasureisland portola restaurants financialdistrict dogpatch noevalley bernalheights castro sunsetdistrict lakemerced stonestown sfsu outerrichmond seacliff chinatown lakeshore alamosquare visitacionvalley sutroheights bayview hunterspoint colevalley parnassusheights nopa lonemountain japantown hayesvalley glenpark fillmore westportal littlehollywood candlestick candlestickpark missionbay cowhollow soma southbeach diamondheights foresthill bart dubocetriangle coronaheights eurekavalley lowerhaight residenceparks saintfranciswood inglesideterraces presidioterrace westclaypark balboaterrace jordanpark lincolnmanor miraloma midtownterrace clarendonheights twinpeaks balboapark sunnyside westwoodpark sherwoodforest crockeramazon</dc:subject>
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<item rdf:about="https://sfstandard.com/2025/09/24/sohn-korean-american-cafe-san-francisco-menu/">
    <title>New Dogpatch cafe is a ‘love letter’ to SF’s booming Korean food scene</title>
    <dc:date>2025-10-17T22:49:53+00:00</dc:date>
    <link>https://sfstandard.com/2025/09/24/sohn-korean-american-cafe-san-francisco-menu/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["The city is lining up at Sohn, a coffee shop from chef and cookbook author Deuki Hong."

[See also:

"For one night, a Dogpatch cafe was SF’s hottest Korean food spot

Popular pizzeria Outta Sight teamed up with new Korean cafe Sohn, drawing hordes to an industrial block of the city’s east side."
https://sfstandard.com/2025/10/17/korean-pizza-night-sohn-outta-sight/ ]]]></description>
<dc:subject>food restaurants korean dogpatch 2025 sanfrancisco coffee cafes coffeeshops</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:7b330ba54c05/</dc:identifier>
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    <title>Rusty Ladle: San Francisco restaurant for soup sycophants</title>
    <dc:date>2025-10-15T04:33:02+00:00</dc:date>
    <link>https://www.sfchronicle.com/food/restaurants/article/rusty-ladle-sour-sf-20288650.php</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[See also:
https://rustyladle.com/ ]]]></description>
<dc:subject>outersunset food restaurants soup sandwiches 2025 sunsetdistrict</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:0e877a2828c8/</dc:identifier>
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</item>
<item rdf:about="https://damnfineco.com/">
    <title>DamnFine Co – Coffee | Pizza | Wine in San Francisco's Sunset District</title>
    <dc:date>2025-10-15T04:06:53+00:00</dc:date>
    <link>https://damnfineco.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[See also:
https://sfstandard.com/2025/03/14/best-pizza-san-francisco/
https://sf.eater.com/2021/1/15/22233001/damn-fine-new-pizza-coffee-sunset-judah
https://www.kqed.org/checkplease/21674/check-please-bay-area-reviews-sobre-mesa-damnfine-pizza-spinning-bones ]]]></description>
<dc:subject>pizza sanfrancisco sunsetdistrict outersunset food restaurants</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:6a863a022a6f/</dc:identifier>
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<item rdf:about="https://www.cheficopizzeria.com/">
    <title>Che Fico Pizzeria</title>
    <dc:date>2025-10-15T04:02:25+00:00</dc:date>
    <link>https://www.cheficopizzeria.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[via:
https://www.sfchronicle.com/food/restaurants/article/best-pepperoni-pizza-slice-21057180.php ]]]></description>
<dc:subject>pizza sanfrancisco food restaurants missionbay</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:b9b4d4e020be/</dc:identifier>
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<item rdf:about="https://www.thatsouttasight.com/">
    <title>outta sight pizza</title>
    <dc:date>2025-10-15T04:01:08+00:00</dc:date>
    <link>https://www.thatsouttasight.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[via:
https://sfstandard.com/2025/03/06/outta-sight-chinatown-best-pizza-sf/
https://www.sfchronicle.com/food/restaurants/article/best-pepperoni-pizza-slice-21057180.php ]]]></description>
<dc:subject>pizza food restaurants sanfrancisco tenderloin chinatown</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:1243f83128d9/</dc:identifier>
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<item rdf:about="https://www.youtube.com/watch?v=cNRYdW_hr5s">
    <title>Inside The Chinese Food Mecca Of Los Angeles [Chinese Food: An All-American Cuisine, Pt. 3] | AJ+ - YouTube</title>
    <dc:date>2025-09-30T22:07:18+00:00</dc:date>
    <link>https://www.youtube.com/watch?v=cNRYdW_hr5s</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Los Angeles' San Gabriel Valley is the Chinese food mecca of the U.S., representing dishes from most regions of China. In this video, we'll learn how the newest wave of mainland Chinese immigrants are impacting the food scene.

Resources:
“Ethnoburb: The New Ethnic Community in Urban America” by Wei Li

Watch Part 1: How Chop Suey Saved San Francisco's Chinatown
https://www.youtube.com/watch?v=DvXJoCiP6hM

Watch Part 2: The Untold Story Of America's Southern Chinese
https://www.youtube.com/watch?v=2NMrqGHr5zE "]]></description>
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<item rdf:about="https://www.instagram.com/reel/DLQfizOTiki/">
    <title>&quot;If you’re in SF and craving authentic Puerto Rican street food, this is the spot.&quot; - Instagram</title>
    <dc:date>2025-07-20T18:15:49+00:00</dc:date>
    <link>https://www.instagram.com/reel/DLQfizOTiki/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["I was near Civic Center when this bright, beautifully painted food truck caught my eye—@BoriquaKitchen. 🇵🇷🔥

I’d heard that Bad Bunny himself hits this spot when he’s touring through the Bay—so naturally, I had to peep. And it did not disappoint.

Chef Darren Anthony Lamboy, trained at Le Cordon Bleu, runs the truck with flavor passed down from his grandmother’s recipes—and you can taste the roots in every bite.

• Started with the beef empanada—juicy, filled to the brim, and packed with flavor. That sauce? Unreal.
• Then hit the fried pork chop plate—crispy outside, tender inside, rich, savory, and perfectly balanced with rice, red beans, and plantains.

If you’re in SF and craving authentic Puerto Rican street food, this is the spot. Check out @boriquakitchen for their schedule—you’re gonna want to track them down."]]></description>
<dc:subject>food restaurants 2025 sanfrancisco foodtrucks puertorican</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:3b1e50f86374/</dc:identifier>
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<item rdf:about="https://sfstandard.com/2025/07/19/best-ice-cream-gelato-san-francisco/">
    <title>10 best places for ice cream and gelato in San Francisco</title>
    <dc:date>2025-07-19T20:50:44+00:00</dc:date>
    <link>https://sfstandard.com/2025/07/19/best-ice-cream-gelato-san-francisco/</link>
    <dc:creator>robertogreco</dc:creator><dc:subject>icecream sanfrancisco food restaurants 2025 sunsetdistrict outersunset colevalley outermission missiondistrict themission marina jacksonsquare russianhill</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:9efe6ddc249d/</dc:identifier>
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</item>
<item rdf:about="https://www.latimes.com/food/list/best-san-francisco-restaurants-bars-coffee-shops-bakeries-guide">
    <title>Best San Francisco restaurants and bars to try right now - Los Angeles Times</title>
    <dc:date>2025-06-22T02:53:09+00:00</dc:date>
    <link>https://www.latimes.com/food/list/best-san-francisco-restaurants-bars-coffee-shops-bakeries-guide</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[archived:
https://archive.ph/ppIDv

See also:

"Best restaurants in California, from San Diego to the Bay Area - Los Angeles Times"
https://www.latimes.com/food/list/best-restaurants-california-guide
https://archive.ph/w7r9G

"California dining guides: Where to eat - Los Angeles Times"
https://www.latimes.com/food/story/2025-06-12/california-dining-guides-san-diego-bay-area
https://archive.ph/vN2ot ]]]></description>
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<item rdf:about="https://www.gardenbakerysf.com/">
    <title>Garden Bakery</title>
    <dc:date>2025-06-22T02:31:28+00:00</dc:date>
    <link>https://www.gardenbakerysf.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[for the pineapple buns

See also:
https://www.yelp.com/biz/garden-bakery-san-francisco
https://maps.app.goo.gl/fvBRgBRJiuPx3S7N7 ]]]></description>
<dc:subject>food bakeries restaurants sanfrancisco chinatown via:sophia</dc:subject>
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    <dc:creator>robertogreco</dc:creator><description><![CDATA["Storyteller Adrianna Tan is an enthusiastic bus rider who has ridden buses in more than 30 countries worldwide. But when she finally moves to San Francisco five years ago, she quickly finds out that, in many ways, our very own Muni is not like all the rest."

[also here:
https://podcasts.apple.com/us/podcast/ep-143-a-seasoned-international-bus-rider-tackles-muni/id1170971533?i=1000617330606 ]]]></description>
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<item rdf:about="https://www.northernchinabbq.com/">
    <title>NORTHERN CHINA BBQ | best Chinese BBQ SF | 294 9th St, San Francisco, CA 94103, USA</title>
    <dc:date>2025-06-13T01:04:29+00:00</dc:date>
    <link>https://www.northernchinabbq.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[See also:
https://www.yelp.com/biz/northern-china-bbq-san-francisco

"It’s impossible to have a bad time at this S.F. restaurant specializing in meat on a stick"
https://www.sfchronicle.com/food/restaurants/article/northern-china-bbq-san-francisco-20347879.php

...

"Two years ago, Zibo became China’s hottest tourist destination. In March 2023 alone, the city of 4.7 million doubled in size, welcoming 4.8 million visitors. When train tickets from Beijing to Zibo were released for the May Day holiday, they sold out in one minute.

What was drawing these hordes of merrymakers to a mid-sized city in Shandong Province best known for petrochemicals? Barbecue, specifically skewered meats grilled over charcoal. The country, newly released from COVID restrictions, was in collective search of cheap amusement, conviviality and community. Gathering with friends and family around Zibo’s open-air grills checked all the boxes.

Is it possible to have a bad time while eating food on a stick? No one is having difficult conversations over corn dogs or paletas. It’s an inherently playful food format, enhanced by company and almost certainly by beer. If you’d like to get in on the fun and a quick trip to Zibo is not part of your summer plans, you can get reasonably close at Northern China BBQ in San Francisco.

There will be several key differences. Northern China BBQ is not a grill-it-yourself style restaurant, which, frankly, is fine with me since chef-owner ZhiChao He is far more adept than I am at manning the flames. While Zibo’s style of barbecue involves coddling the grilled meats inside flour tortilla-like wraps, He’s cuisine is representative of his home province of Jilin, situated just above North Korea, and where, some would argue, the barbecue is even better than in Zibo.

All ordering at Northern China BBQ is done, either in English or Chinese, via QR code, a convention that is rarely my preference. Here, however, it’s ideal. Your entire party can add to the ticket and send it through piecemeal; you’ll know your request has been received when you hear an aggressive “ding” chiming from the kitchen. It’s smart to order your skewers over the course of a few rounds since they come out quickly, and you can add more as your hunger level demands. 

There are meat options aplenty, ranging from cubes of lamb ($5.98) and spicy pork spareribs ($6.99) to tender frog legs ($6.99) and tiny duck tongues ($8.99), stacked one on top of the other, 10 to a stick, and looking very much like, well, tongues. If you like duck liver, you should give them a try. Crispy chicken skin ($4) folds back over on itself in ribbons like old-timey Christmas hard candy and adheres stubbornly to the bamboo skewer. If you’re sharing this one, prepare to crunch and pass. Sweet Taiwanese sausage ($6) is scored on the bias, a many-petaled meat flower. Skip the chicken.

It’s possible to turn an outing at Northern China BBQ into a carnivorous orgy, but many of my favorite — and notably economical — skewers are vegetarian. Cauliflower florets ($2.99) and string beans ($2.99), tidily lined up in a row, were wonderfully charred and well-spiced, and the discs of burnished potatoes ($2) give even the finest home fries a run for their money. Rectangles of nearly translucent tofu skins ($5.99 for 10) look like banners welcoming you to a theme park. The item listed as “gluten” on the menu ($5.99 for 10 skewers) is seitan, served in rings that resemble Chinese coins — or, you might muse while marveling over their chewiness, peach gummies.

The skewers, all forcefully seasoned with a variety of spices including cumin, chiles and garlic powder as well as a touch of sugar, are the main draw, but the non-skewer portion of the menu is ripe for exploration as well. I’d advise starting your meal — and showing off your dexterity with chopsticks — with an order of spicy, málà peanuts ($9.99). Roasted eggplant ($8.99), charred and served split open, ready to be scooped, is a garlicky, custardy marvel. 

Large-format options include an excellent beef dish ($35.99), served in an iron pot set over a burner and loaded with cabbage, cauliflower, black fungus and potatoes, all blanketed by fresh and dried chiles and sesame seeds. And there’s a whole section of braised dishes served in round tinfoil takeout containers. The choice of vessel remains a mystery to me, but the duck blood ($18.99) is well worth ordering. The slabs of congealed blood resemble tofu in texture, and the fortifying spicy broth in which they’re served begs to be spooned over a side of rice or simply slurped.

He’s wife, Ling Ye, oversees the two dining rooms — one with booths, the other with tables — and a variety of other family members will run your skewers from the kitchen or refresh your beverage. She’s also behind much of the decor, which includes bold word art on the walls. One, in Chinese characters, reads, “When the sun sets, it’s time to drink.” (Northern China BBQ is open until 11:30 p.m. with the exception of Mondays, leaving plenty of time to tie one on, even during long summer days.)

On the facing wall are more characters with their rough English translation underneath: “In the same city, why haven’t we seen each other for a long time?” On each of my visits, there was a poignancy to the question as I swapped skewers with friends and family members whom I hadn’t seen in a month or two. Let this be your nudge to get on the group text. It’s time to reconnect with your loved ones over chicken gizzards on a stick."]]]></description>
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<item rdf:about="https://www.fikscue.com/">
    <title>FIKSCUE</title>
    <dc:date>2025-06-12T22:13:23+00:00</dc:date>
    <link>https://www.fikscue.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Serving halal Texas barbecue with Indonesian fusion dishes."

[See also:

"Good Taste: Halal Indo-Tex BBQ grand-opens in Thrive City
Fikscue’s menu has no wrong answers—and makes an excellent case for strength in diversity. "
https://48hills.org/2025/06/good-taste-halal-indo-tex-bbq-grand-opens-in-thrive-city/
https://sfstandard.com/2025/05/07/fikscue-san-francisco-restaurant-open-chase-center/ ]]]></description>
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<item rdf:about="https://www.cubitasf.com/">
    <title>Cubita | Cuban Restaurant in San Francisco, CA</title>
    <dc:date>2025-06-10T04:13:56+00:00</dc:date>
    <link>https://www.cubitasf.com/</link>
    <dc:creator>robertogreco</dc:creator><dc:subject>cuban food restaurants sanfrancisco missiondistrict themission</dc:subject>
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    <title>in defense of san francisco's art scene - by Celine Nguyen</title>
    <dc:date>2025-05-14T15:31:22+00:00</dc:date>
    <link>https://www.personalcanon.com/p/in-defense-of-san-franciscos-art</link>
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<item rdf:about="https://www.instagram.com/reel/DIzz0WizDS3/">
    <title>Jamie Kim | Best Food &amp; Experience Blogger | ✅Tap here to see info &amp; prices👇 If you’ve ever driven down Western Avenue in LA, chances are you’ve passed by this place countless times... | Instagram</title>
    <dc:date>2025-05-10T20:36:11+00:00</dc:date>
    <link>https://www.instagram.com/reel/DIzz0WizDS3/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["If you’ve ever driven down Western Avenue in LA, chances are you’ve passed by this place countless times without giving it a second thought — maybe because it says “duck” and it didn’t catch your interest. That was me too. But I finally gave it a try after someone insisted I had to. So glad I did.

It literally feels like eating in Korea. The restaurant vibe is very Korean, the owner ahjuhssi cannot get anymore Korean than this, and the food is totally authentic, traditional Korean. You know you are eating at the right Korean restaurant when you see their banchans. Legit good.

While some of you may question why he chooses not to display the Michelin recognition, I really respect his decision. His humility and confidence in the quality and taste of his food — cultivated over 22 years — speak volumes without the need for accolades. I learned something very deep about business from him.

If you are looking for cheap food, my content is not for you. I guarantee you, this is top quality traditional Korean food and if you never tried duck, start here. It will freakin blow your mind. Plus the health benefits… periodt.

I’m coming back here with my dad, my in-laws — and definitely with my friends too.

This place is on my TOP 3 ⭐️⭐️⭐️ ⭐️⭐️

📍 Dha Rae Oak
1106 S. Western Ave.,
Los Angeles, 90006

👉 What we tried:
1. Hwangto duck (Roasted duck) $125 and it’s so worth it!
Hwangto Duck is a traditional Korean dish slow-roasted for 4 hours in mineral-rich yellow clay, locking in moisture and flavor. Tender, earthy, and healing—this is Korean comfort food at its finest.
***Must order it one day before since it take 4 hours to roast it***
2. Thinly sliced duck (+ fried rice) $45
3. Marinated chopped duck (+fried rice) $45
4. Smoked duck (+ soup & handmade kalguksu) $120

✅My Rating
👉 Freshness of ingredients: 💯/10
👉 Food quality: 💯/10
👉 Taste: 💯/10
👉 Service: 💯/10
🅿️ Parking: small parking space & street parking"]]></description>
<dc:subject>2025 food restaurants via:sophia losangeles koreatown korean</dc:subject>
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<item rdf:about="https://www.nytimes.com/2025/05/02/dining/mexican-indian-food-fusion.html">
    <title>This Is the Moment for Mexican Indian Fusion Dishes to Flourish - The New York Times</title>
    <dc:date>2025-05-09T15:03:25+00:00</dc:date>
    <link>https://www.nytimes.com/2025/05/02/dining/mexican-indian-food-fusion.html</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[archived:
https://archive.ph/z9SRQ ]

"A new generation of restaurants is pushing the overlooked cuisine forward."

...

"Hamachi crudo and its endless, perfunctory variations blur together, but the rendering at Mirra, in Chicago, is a striking thunderbolt of flavor: slices of yellowtail drenched in lime-spiked buttermilk, hot and tangy with a garlic and serrano achar, tucked under a delicate crunch of nopales, ginger and curry leaves.

In one bite, the fresh and drinkable buttermilk, called chaas in Hindi, is invited to party with Sinaloan aguachile, bringing together flavors from India and Mexico into something new, delicious and essentially stateless.

“Is it Indian? Is it Mexican?” Rishi Kumar said on the phone. “No, it’s something else.”

Mr. Kumar and the co-chef Zubair Mohajir opened their restaurant last year in the Bucktown neighborhood, and quickly found the house packed for their energetic and sharply intelligent Mexican Indian cooking.

It’s not unusual to see margaritas crowding tables in the late afternoon as diners share quesadillas shining with melted Amul cheese and rip pastry off their lamb barbacoa biryani. Like the more successful dishes on the menu, the biryani surfaces regional ingredients and techniques without veering toward the formulaic.

Mexican Indian food might sound like a bit of a novelty, orchestrated for a fast-food chain’s viral marketing campaign — it’s not.

The most influential chefs in the genre are Norma Listman and Saqib Keval, who opened their restaurant Masala y Maíz in Mexico City in 2017 and were recently featured on the Netflix series “Chef’s Table.” They reframed the cuisine as “mestizaje,” which can translate to “mixed race,” placing it on a continuum of people and cultures moving and blending together over time — a natural response to displacement and colonization.

It’s a reminder that Mexican Indian cuisine started to emerge a century ago because of restrictive American immigration policies and closed borders.

A small, close-knit Mexican Indian American community formed outside Sacramento when a generation of Punjabi Sikh and Muslim men immigrated from India to find work as farmers and loggers beginning in the late 1800s. After the Immigration Act of 1917 made it near impossible for Indian women to immigrate, hundreds of these men married Mexican women. New kinds of cooking emerged from their idiosyncratic home kitchens and a handful of restaurants the families went on to run.

One couple from this community, Gulam Rasul and Inez Aguirre Rasul, left farming to open El Ranchero in Yuba City, Calif., in 1954. The restaurant served South Asian curries with Spanish rice and flaky parathas, alongside a beef chile verde — Mr. Rasul was Muslim and his restaurant didn’t serve pork. The kitchen also made roti quesadillas with cheese, onions and shredded beef.

Though Mexican Indian food isn’t codified as a cuisine with its own set of classic dishes, that roti quesadilla comes close. It was a hit until El Ranchero closed in the 1990s.

Mr. Mohajir learned about California’s Mexican Indian food during the pandemic. Sitting on the couch with his wife, tumbling down a rabbit hole on his phone as an episode of “Love Is Blind” played in the background, he came across an article published on Eater. He quickly texted Mr. Kumar (“Yo, you know about this?”).

Mr. Kumar, who grew up in Singapore, worked in Mexican kitchens for the chef Rick Bayless and was a devoted student of Mexican regional cuisine. Mr. Mohajir, who was born in Chennai, India, ran a fine-dining pop-up called Coach House. The friends lived in Chicago and in their off hours, inspired in part by Mr. Keval and Ms. Listman, they tested out dishes that blended together their own styles and expertise without any rules but their own.

The resulting food at Mirra is technique-driven and occasionally even fussy, which is to say it doesn’t look one bit like what you’d find at El Ranchero. Still, you can order “Rasul’s roti quesadilla” on their menu, a cheffy version that points back to an overlooked branch of American culinary history.

Early iterations of Mexican Indian food came into being quietly, in the daily negotiations of home kitchens, and still do. Like many immigrant kids, I grew up mixing my own family’s cooking with the other foods around me without thinking too much about how it might be categorized.

My brother and I found tacos and tostadas to be particularly comforting and receptive forms for leftover curries or roasts, chutneys and pickles. I was delighted to find masala potato and jeera chicken tacos, as well as tangy, crispy chaats layered with yellow mayocoba beans, at Saucy Chick in Pasadena, Calif., where peacocks sometimes dodder around the sleepy strip mall parking lot.

The husband-and-wife owners Rhea Patel Michel and Marcel Michel weren’t chefs before they started Saucy Chick. They worked corporate jobs for Disney until they were furloughed during the pandemic. That’s when Mr. Michel invested in a used gas rotisserie that could hold about 16 birds at a time, practicing his skills on an expanding circle of family and friends.

The chicken was marinated to echo jeera chicken, a simple but spectacular curry that Ms. Michel’s Ugandan-Indian father loves to make. Another marinade mimicked the bitter orange and achiote of pibil, Mr. Marcel’s favorite dish growing up in Los Angeles with parents from Jalisco and Colima.

“Two things were converging for us,” she said. “We felt there was a lot in common between our cultures — flavors, hospitality, warmth — and we were looking for accessible meals that would be easy and quick for families.”

The couple took orders through Google forms, and soon popped up at Smorgasburg in Los Angeles, later opening Saucy Chick and Goat Mafia in collaboration with another vendor from the market. And Ms. Michel, who’d rolled roti until her wrists ached, switched to flour and corn tortillas.

The couple is now operating the restaurant on their own as Saucy Chick and wants to lean more into Ms. Michel’s Gujarati repertoire. They’re developing a slightly sweet, tangy dal to sauce chilaquiles and adding a fish pakora to the taco menu, with a crisp, puffy shell of seasoned chickpea and rice flour batter.

“People are coming in now to have this experience of Mexican and Indian,” she said. “It’s something they wouldn’t get just anywhere else.”"]]></description>
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<item rdf:about="https://sfstandard.com/2025/05/07/fikscue-san-francisco-restaurant-open-chase-center/">
    <title>Top Bay Area BBQ spot Fikscue opens first San Francisco restaurant</title>
    <dc:date>2025-05-08T17:38:14+00:00</dc:date>
    <link>https://sfstandard.com/2025/05/07/fikscue-san-francisco-restaurant-open-chase-center/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Cult barbecue joint Fikscue opens at Thrive City, just in time for the start of the Golden State Valkyries season."]]></description>
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    <title>Good Taste: Inner Sunset's 'food court' blooms with new and old neighborhood favorites - 48 hills</title>
    <dc:date>2025-04-11T19:49:32+00:00</dc:date>
    <link>https://48hills.org/2025/04/inner-sunset-favorite-restaurants/</link>
    <dc:creator>robertogreco</dc:creator><dc:subject>food restaurants sanfrancisco innersunset sunsetdistrict 2025</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="https://www.ummasf.com/">
    <title>Um.Ma.</title>
    <dc:date>2025-04-11T19:46:17+00:00</dc:date>
    <link>https://www.ummasf.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Um.Ma. Which means “mom” in Korean is to pay homage not to just Korean moms, but to all moms since we all think our mothers have the best home cooking."

[mentioned here:
https://48hills.org/2025/04/inner-sunset-favorite-restaurants/ ]]]></description>
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    <title>SF restaurant Outerlands review: An Outer Sunset classic gets better</title>
    <dc:date>2025-03-30T23:16:54+00:00</dc:date>
    <link>https://www.sfchronicle.com/food/restaurants/article/outerlands-outer-sunset-sf-20232601.php</link>
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<item rdf:about="https://sfstandard.com/2025/03/12/freekeh-mission-palestinian/">
    <title>A Palestinian restaurant in the Mission worth a visit</title>
    <dc:date>2025-03-14T21:26:24+00:00</dc:date>
    <link>https://sfstandard.com/2025/03/12/freekeh-mission-palestinian/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["It took being in the bacon business first for Art Herzallah to open Freekeh."

]]></description>
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<item rdf:about="https://sfstandard.com/2025/03/14/best-pizza-san-francisco/">
    <title>San Francisco’s best pizza restaurants, according to experts</title>
    <dc:date>2025-03-14T18:23:42+00:00</dc:date>
    <link>https://sfstandard.com/2025/03/14/best-pizza-san-francisco/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Here’s where chefs, restaurateurs, and star bakers go for a hot slice or a whole pie."
]]></description>
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<item rdf:about="https://sfstandard.com/2025/02/03/san-francisco-peak-smash-burger/">
    <title>San Francisco reaches peak smash burger</title>
    <dc:date>2025-03-14T17:44:29+00:00</dc:date>
    <link>https://sfstandard.com/2025/02/03/san-francisco-peak-smash-burger/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Kiss My Seoul: Double kimcheese smashburger, $12
“The bun is really soft, like Japanese milkbread. It’s cheese-heavy, and you can taste that sesame oil in that kimchi sauce,” Rowe said at the weekday spot on a SoMa side street, which does a brisk business but serves smashburgers only between 11 a.m. and 2 p.m. “The edges aren’t crispy, but they did every single other thing right. This might be one of my favorites.” 15 Boardman Place, SoMa

https://www.kissmyseoul.com/ "]]></description>
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<item rdf:about="https://www.jajioak.com/">
    <title>JAJI</title>
    <dc:date>2025-03-13T03:16:33+00:00</dc:date>
    <link>https://www.jajioak.com/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["JAJI IS A  MODERN PROGRESSIVE TAKE ON AFGHAN CUISINE.

Founded by Sophia Akbar and Paul Iglesias. It marks their debut Afghan concept and is a celebration of the rich flavors and traditions of Afghan culture, reimagined for today’s world. The restaurant is a tribute to Akbar’s ancestral Pashtun tribe and her grandfather’s last name, honoring the resilience and stories of Afghan-American heritage.

Jaji’s mission goes beyond serving delicious food—it’s a space that tells the untold stories of Afghan culture, offering a platform to explore, connect, and discover. The restaurant stands as a testament to the strength of those who fled Afghanistan amidst conflict and diaspora, embracing their courage and history.

With a food and beverage program designed to spark discovery, Jaji is redefining Afghan cuisine for a modern audience. The menu blends ancestral traditions with dynamic influences from the Afghan diaspora, creating innovative dishes that invite guests to experience the depth and diversity of Afghan flavors.

Jaji embodies the same spirit of resilience and inclusivity that Akbar and Iglesias brought to their first restaurant, Parche, which introduced contemporary Colombian flavors to Oakland. In Jaji, Akbar brings her own heritage to the forefront, creating a space where Afghan-American culture is celebrated and where everyone is welcome to experience the richness of Afghan traditions through food.

At Jaji, the past meets the present, heritage is honored, and stories are shared over a delicious meal."]]></description>
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<item rdf:about="https://www.parcheoak.com/">
    <title>Parche</title>
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    <link>https://www.parcheoak.com/</link>
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<item rdf:about="https://gosnappy.io/blog/how-many-restaurants-in-san-francisco/">
    <title>How Many Restaurant Are In San Francisco - Report</title>
    <dc:date>2025-03-13T03:15:38+00:00</dc:date>
    <link>https://gosnappy.io/blog/how-many-restaurants-in-san-francisco/</link>
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    <title>Much-anticipated pizzeria Outta Sight II now open in Chinatown</title>
    <dc:date>2025-03-08T19:28:37+00:00</dc:date>
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    <dc:creator>robertogreco</dc:creator><description><![CDATA["Lap cheong, Spam, and corn cheese pies are on the menu at the new outpost of Outta Sight."

[See also:
https://www.thatsouttasight.com/ ]]]></description>
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    <link>https://missionlocal.org/2025/02/review-el-catrachito-honduras-in-the-mission/</link>
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    <dc:date>2025-02-18T19:17:25+00:00</dc:date>
    <link>https://sfstandard.com/2025/02/16/best-sf-ramen-pho-laska/</link>
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<item rdf:about="https://sfstandard.com/2025/02/05/san-francisco-uzbek-restaurant-sofiya/">
    <title>San Francisco has one Uzbek restaurant: Sofiya</title>
    <dc:date>2025-02-06T18:31:28+00:00</dc:date>
    <link>https://sfstandard.com/2025/02/05/san-francisco-uzbek-restaurant-sofiya/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["From dumplings to pilaf, Sofiya's hearty menu is a culinary journey of its own."

[See also:
https://www.eatatsofiya.com/ ]]]></description>
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<item rdf:about="https://sfstandard.com/2025/01/30/ilna-pop-up-lebanese-reservations/">
    <title>California Lebanese pop-up Ilna serves SF’s most exciting food</title>
    <dc:date>2025-02-01T04:11:57+00:00</dc:date>
    <link>https://sfstandard.com/2025/01/30/ilna-pop-up-lebanese-reservations/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Hospitality and wine pro Maz Naba ventures into the kitchen to celebrate his roots."
]]></description>
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<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:robertogreco/b:2352ca473dcf/</dc:identifier>
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<item rdf:about="https://missionlocal.org/2025/01/murales-at-18th-and-mission-streets-cooking-blend-of-latin-american-flavors-and-wines/">
    <title>Murales at 18th and Mission bring Latin wines and tapas</title>
    <dc:date>2025-02-01T04:06:04+00:00</dc:date>
    <link>https://missionlocal.org/2025/01/murales-at-18th-and-mission-streets-cooking-blend-of-latin-american-flavors-and-wines/</link>
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<item rdf:about="https://sfstandard.com/2025/01/22/the-10-best-taco-spots-in-san-francisco-according-to-a-panel-of-pros/">
    <title>The 10 best taco spots in SF, according to a panel of pros</title>
    <dc:date>2025-01-23T05:05:50+00:00</dc:date>
    <link>https://sfstandard.com/2025/01/22/the-10-best-taco-spots-in-san-francisco-according-to-a-panel-of-pros/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA[[archived:
https://archive.ph/4aZIp ]]]></description>
<dc:subject>food restaurants mexican tacos sanfrancisco themission missiondistrict bernalheights nopa</dc:subject>
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<item rdf:about="https://sfstandard.com/2024/12/26/yemeni-kebab-tenderloin/">
    <title>Yemeni Kebab opens in the Tenderloin</title>
    <dc:date>2024-12-27T04:04:12+00:00</dc:date>
    <link>https://sfstandard.com/2024/12/26/yemeni-kebab-tenderloin/</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Those who dare to scoop up the bubbling lamb saltah will be rewarded."]]></description>
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    <title>Rose Pizzeria in Berkeley will open a new cafe, Cafe Brusco</title>
    <dc:date>2024-12-20T05:52:57+00:00</dc:date>
    <link>https://www.sfchronicle.com/food/restaurants/article/cafe-brusco-coffee-berkeley-19978575.php</link>
    <dc:creator>robertogreco</dc:creator><dc:subject>food restaurants berkeley northbeach sanfrancisco 2024 pizza italian</dc:subject>
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<item rdf:about="https://www.youtube.com/watch?v=VtTLUnH5vps">
    <title>Why every restaurant has the same desserts - YouTube</title>
    <dc:date>2024-12-05T01:49:01+00:00</dc:date>
    <link>https://www.youtube.com/watch?v=VtTLUnH5vps</link>
    <dc:creator>robertogreco</dc:creator><description><![CDATA["Desserts at restaurants have gotten boring — here’s why.

When choosing a restaurant you probably look at a few things: What type of food do they serve? How close is it? Maybe if they’re allergen- or kid-friendly. You’re very likely looking at the list of entrees available to see if anything strikes you before even making a reservation. It’s a pretty typical way to choose a restaurant. After all, you want to enjoy your night out. But chef-instructor Kathryn Gordon from the Institute of Culinary Education in New York has one more suggestion: “I think you should try to look at the dessert menu more.”

Desserts at most restaurants have gotten boring. You might find an incredible blend of cocktails or a wide-ranging wine list, followed by a well-curated list of sharable plates for appetizers, and of course the entrees will almost always offer some sort of wow factor. Oftentimes, dessert isn’t even on the main menu. Even the menu itself can feel like an afterthought — and when it hits the table, you’re likely staring down the same options you’ve seen hundreds of times before. There’s a reason for this. Check out the video above to learn more."]]></description>
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    <title>Woman-owned Damansara offers tasty Malaysian comfort food</title>
    <dc:date>2024-11-23T00:15:51+00:00</dc:date>
    <link>https://missionlocal.org/2024/11/damansara-100-malaysian-woman-powered/</link>
    <dc:creator>robertogreco</dc:creator><dc:subject>food restaurants themission missiondistrict sanfrancisco mariaascarrunz malaysian 2024 eu europe us security</dc:subject>
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    <title>Mashaallah Halal Pakistani Food Restaurant: a secret in SF's mall</title>
    <dc:date>2024-11-07T17:07:50+00:00</dc:date>
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