June 15, 2022

by  on  in Intro Letter

THIS ISSUE:
— One of the Best Restaurants to Come Out of 2020: A pandemic gem from Michelin and James Beard-level chef and pastry masters.
— From Michelin-Starred Ju-Ni Sushi: Their new Handroll Project is raising the handroll sushi game.
— Honolulu Guide 2022, Part 1: Standout coffee, bites, bakeries and bars with good food in Hawaii’s biggest city.
— Distiller Magazine Bottle Column, May 2022: I review rum, sotol, sloe gin, aperitifs/aperitivo, gin, vodka, American single malt whiskey, RTDs (canned/bottled cocktails).

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Honolulu Guide 2022, Part 1: Coffee, Bites, Bakeries & Bars with Good Food

by  on  in Wandering Traveler

On the food front, Hawaii is about Hawaiian food, a unique mashup of cultures — namely Japanese, Chinese, Korean,Filipino, Puerto Rican and Portuguese. Like Cajun or Creole cuisines in New Orleans, Hawaiian food is one of the U.S.’ greatest culinary gifts: a truly unique cuisine that exceeds the sum of its parts in its own, laid back, “aloha spirit” way.

Here in part one, I share some of Honolulu’s best coffee, bites, bakeries and bars that also serve great food: Read more →

Routier Is One of the Most Casual, Romantic Bistros in San Francisco

by  on  in Top Tastes

COME SEE OUR NEW HOME — The Bold Italic has a new home online, and this story has moved! Read it here: https://www.thebolditalic.com/routier-is-one-of-the-most-casual-romantic-bistros-in-san-francisco/ Routier English pea risotto (Photo: Courtesy of Virginia Miller) What happens when one of the nation’s greatest pastry chefs opens a restaurant with a chef from a two Michelin restaurant at the height of the pandemic in 2020?… Read more →

Ju-Ni’s New Handroll Project Elevates the Sushi Game in San Francisco

by  on  in The Latest

Handroll Project’s frozen shaved ankimo and ikura handroll (Photo: Courtesy of Virginia Miller) COME SEE OUR NEW HOME — The Bold Italic has a new home online, and this story has moved! Read it here: https://www.thebolditalic.com/ju-nis-new-handroll-project-elevates-the-sush-game-in-san-francisco It’s easy to make the case for handrolls. Classic maki (sushi rolls) is a joy, to be sure. But a handroll, or temaki (typically cone-shaped… Read more →

June 1, 2022

by  on  in Imbiber

THIS ISSUE:
— May Eats Checklist: Korean BBQ to Mexican Brunch.
— Refreshingly Audacious, Bold Newcomer: Shuggie’s Trash Pie + Natural Wine, one funky-fun newcomer.
— Distiller Magazine Bottle Column, April 2022: I review Calvados, vermut/vermouth, fernet/amaro, rum, gin, vodka, Irish whiskey, soju, wheat whiskey, bourbon, RTDs (canned/bottled cocktails, syrups).
— New Modern Korean Bansang Needs Honing But Shows Promise Where It Matters: On the Plate.

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Shuggie’s Trash Pie + Natural Wine Is a Refreshing Newcomer to SF’s Gastronomic Landscape

by  on  in The Latest

The Goddess salad skewers with natural wine (Photo: Courtesy of Virginia Miller) COME SEE OUR NEW HOME — The Bold Italic has a new home online, and this story has moved! Read it here: https://www.thebolditalic.com/shuggies-trash-pie-natural-wine-is-a-refreshing-newcomer-to-sf-s-gastronomic-landscape The 1970s Mexican dive vibes at Velvet Cantina were special. It felt like walking into a Tarantino film with tequila, and, let’s face it, sometimes mediocre… Read more →

Bansang Brings (More) Modern Korean Cuisine to San Francisco

by  on  in The Latest

Bansang’s prosciutto-wrapped yellowtail (Photo: Courtesy of Virginia Miller) COME SEE OUR NEW HOME — The Bold Italic has a new home online, and this story has moved! Read it here: https://www.thebolditalic.com/bansang-brings-more-modern-korean-cuisine-to-san-francisco Opening a more upscale, untried concept on a block that already holds three Michelin-starred restaurants — State Bird Provisions, The Progress and Avery — is ambitious, to say the least. When it is one… Read more →

May 15, 2022

by  on  in Intro Letter

— Ideal New Neighborhood Hang: Cole Valley Tavern serves 99 Flake, heartwarming food & cocktails.
— Retro-Chic Lounge with Secret Cocktails & Stellar Food: The Madrigal (also your pre-and-post show hang).
— Restaurant Review: Buzzy (yet hit-or-miss) Marina Italian at Norcina.
— Low-Key Molecular: Talking science of cocktails with Ted Kilgore of St. Louis’ Planter’s House.

Read more →