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  Article

  De-Laming Pastry School: Q&A; With SFCS's Nicole Plue

  Few chefs have lived through modern pastry's evolution like Nicole Plue. From an externship in the early '90s at Masa's that touched her like a calling, to opening the pastry department at Eleven Madison Park in New York, developing recipes for Mar...

  by John Birdsall on July 31, 2013

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  Recent Openers July 31-August 6, 2013

  A weekly listing of new dining spots around town. To recommend a place, e-mail fresheats@sfweekly.com . Cafe St. Jorge: Andrea de Francisco's Bernal Heights cafe has a selection of Portuguese items like bolo de arroz (rice flour muffins) and s...

  on July 31, 2013

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  Discover Three Croissants You Can Trust

  Croissants from Arlequin, Craftsman + Wolves and Arizmendi. We've all heard about cronuts until we're blue in the face, especially since we can't get them out here yet and there are no worthy knockoffs to speak of, but the New York craze of the su...

  @ SFoodie by Tamara Palmer on July 30, 2013 @ 4:45 pm

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  Beats & Eats at Bluxome Street Winery Every Friday

  Our monthly review explores the city's food trucks gatherings, one at a time, breaking down each one with statistics, descriptions of the scene, and vital info to help you plan a trip there. Location : Bluxome St. Winery, 53 Bluxome (at 4th St) S...

  @ SFoodie by Lou Bustamante on July 30, 2013 @ 12:00 pm

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  Beer of the Week: Crooked Stave Artisan Beer Project

  A peek into Crooked Stave's brewing facility. Most brewers are pretty geeky about their craft. Whether they're studying the minutiae of yeast life cycles or treating their water to re-create an authentic Bohemian Pilsener, there are seemingly endl...

  @ SFoodie by Jason Henry on July 29, 2013 @ 4:50 pm

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  Rustic Pizza Pierces the Urban Chaos of 24th Street

  The 24th Street BART Station is the least rustic place in the city -- well, after 16th Street, maybe -- but Rustic Pizza is looking to change that. The Neapolitan pizza itself, with a perfectly chewy crust able to withstand lots of greasy toppings w...

  @ SFoodie by Pete Kane on July 29, 2013 @ 11:35 am

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  Get Ready For Happy Hour With Cool Animated Beer Labels

  Beer Labels in Motion , a Tumblr blog run by Boston-based video editor Trevor Carmick. (h/t Laughing Squid ). See also: How To Give Your Beer Taste Buds a Workout Unemployed Reporter Porter: The Beer for Disgruntled Journalists Everywhere ...

  @ SFoodie by Anna Roth on July 26, 2013 @ 5:18 pm

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  Wise Sons Deli Now Open at the Contemporary Jewish Museum

  The new Wise Sons Deli in the ground floor of the Contemporary Jewish Museum. Hipster Mission deli Wise Sons just opened a second brick-and-mortar outpost at the Contemporary Jewish Museum today, serving up a full menu of sandwiches, salads, side...

  @ SFoodie by Anna Roth on July 26, 2013 @ 2:50 pm

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  Peninsula Dining Update: El Granada's New Brewery, Osteria Coppa Opens for Brunch

  Put an egg on it at Osteria Coppa's new brunch. What could be better than a summer day on the San Mateo County coast? Well, now the nano-brewery movement has reached El Granada and added another reason to hit the beach. Hop Dogma Brewing Co. i...

  @ SFoodie by Trevor Felch on July 26, 2013 @ 2:25 pm

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  Drink of the Week: Conjuring Up Summer with SPF 2020 at Comal

  When Comal opened up a year ago, there was a lot of excitement surrounding the bar program from the Bon Vivants, Scott Baird and Josh Harris. As opening delays for Trick Dog pushed along, it was a good place for the bar consultants to showcase some...

  @ SFoodie by Lou Bustamante on July 26, 2013 @ 12:25 pm

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  Tech Employees Are Using Robots to Snag Your Dinners

  You are what you eat. And in San Francisco, you are what you use to make dinner reservations. A tech-savvy local foodie named Diogo Mnica discovered that robots were snatching up spots at his favorite restaurant yesterday, according to Buzzfeed . ...

  @ SFoodie by Susie Neilson on July 25, 2013 @ 4:10 pm

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  Beer Event Roundup: Abbot's Cellar Turns 1 and The Trappist Celebrates Saisons

  Here's the thing about first birthday parties -- they never have enough alcohol. "Pin the tail on the donkey" is fun and all, but we prefer parties where the magician makes beer flow from a keg, rather than twisting up a puppy made of balloons. Thank...

  @ SFoodie by Jason Henry on July 25, 2013 @ 9:00 am

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  Driftwood Floats onto Folsom

  Driftwood's nautical walls. Now that the gays are all getting registered at CB2, the unsettling closure of so many gay bars the last couple years felt like it was about to become outright apocalyptic. But then spaces like Brass Tacks and Virgil's ...

  @ SFoodie by Pete Kane on July 24, 2013 @ 2:15 pm

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  St. Vincent Collaborates with Craftsman Brewing, Hosts a Beer Dinner

  Craftsman Brewing . In the restaurant's 15 months of operation, at least 25 percent of the draft list has been consistently dedicated to Craftsman brews. Piotrkowski's connection to the brewery has been a blessing for Bay Area beer geeks thirsty for ...

  @ SFoodie by Jason Henry on July 23, 2013 @ 5:00 pm

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  Article

  Saison's Bar Menu: Belly Up to the One Percent

  There's no getting around it: Saison is expensive. At $248 ($396 with wine pairings), the mandatory tasting menu in the 18-seat dining room is the priciest in the city. Even at the bar, pretentiously called "the salon," items on the new a la carte m...

  by Anna Roth on July 24, 2013

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  Article

  Blind Tiger: Tapping Into Film Noir

  When you sit at Noir's communal table, the slatted blinds above cast a slightly sinister light, as if eating risotto were now une liaison dangereuse. With the Bogie-and-Bacall classic Dark Passage playing on the TV, it's even better. So went th...

  by Pete Kane on July 24, 2013

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  Article

  Bouncer Escapes From Muni at The Salt House

  A not-so-funny thing happened on the way to The Salt House. I was on the 38 and passing the time with my usual crossword when this lady across from me starts up a conversation. She was actually a male who identifies as female, if you want to get tec...

  by Katy St. Clair on July 24, 2013

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  San Francisco Mead Company Brings Back an Old Beverage

  They say everything old becomes new again. I mostly associate mead with medieval times -- large halls full of burly men hoisting flagons of the stuff as they gnaw on haunches of meat and throw the bones over their shoulders -- but artisanal honey wi...

  by Anna Roth on July 24, 2013

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  B. Patisserie: Remixing the Kouign-Amann

  Belinda Leong's kouign-amann, a Breton cake made of layers of butter and sugar-slathered pastry dough baked up into a delicate celebration of caramelization and custard, had the potential to be this city's version of the cronut. When she opened B. P...

  by Tamara Palmer on July 24, 2013

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  Recent Openers July 24-30, 2013

  20th Century Cafe: Michelle Polzine's much-anticipated pastry shop, based on cafe culture of midcentury Prague, Vienna, and Paris, brings treats like Russian honey cake, poppyseed bagels, and surprisingly light potato knishes to Hayes Valley. 198...

  by Staff, SF Weekly on July 24, 2013