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Get in My Belly! The Top Things to Eat This Week
Rebecca Flint Marx | Photo: Sara Deseran | February 27, 2014
From egg salad to empanadas, our food editors share their week's worth of gastronomic fixations.
Russian Hill dwellers hankering for a little beer and an El Porteno empanada will be happy to know that Woods Polk Station—the sister to the tiny Cerveceria de Mateveza near Dolores Park—just opened its doors. The equally small sliver of a space, with bar tables painted a cheerful teal, serves up a minimalist menu of beers that they make in-house, as well as a few local picks like Magnolia's Blue Bell Bitter. For those that just can't choose, there's the option of a flight, which starts with their signature Mateveza Yerba Mate IPA actually brewed with enough Yerba Mate that it's 50 percent caffeine. Which means if you're drinking it for lunch, like I was, it's the perfect I-have-to-go-back-to-work brew.—S.D.
1058 Hoagie recently began doing a Thursday-night Jewish food pop-up, so I went to check it out last week – I’ve been on a Jewish-food kick for a story I’ve been working on, and was curious to see what Adam Mesnick cooked up. I ordered an everything bagel with cream cheese and lox, and it was solid. Plush, buttery fish, tangy cream cheese, and a decent bagel, though I usually prefer my everythings with more, well, everything. Mesnick also threw in a bowl of matzoh ball soup, and that was the true revelation thanks to the broth, which had this gorgeous depth of flavor. It was slap-your-bubbe good. Although you shouldn’t slap your bubbe. Because that’s mean.—R.F.M.
Continuing on my Semetic binge, I went to Shorty Goldstein’s for lunch a couple of days ago and had what may have been the best egg salad sandwich I’ve ever eaten. It was great because it avoided the pitfalls common to most egg salad sandwiches: It was fluffy rather than gloppy, like the eggs had been boiled and then put through a sieve. The mayonnaise was applied with admirable restraint, and it was free of the hulking chunks of celery that haunt most egg salads. As a celery hater, this made me extremely happy. As did the rye bread, which was soft, pleasantly salty and packed a respectable caraway punch. —R.F.M.
I have this theory that beet-pickled eggs wouldn’t taste nearly as good if they weren’t the color of beets, because who can resist the beauty of all that fuchsia juxtaposed with a bright yellow yolk? I certainly can’t, which is why I love the beet-pickled eggs being made by High Cotton Kitchen at the Second Act Marketplace. But they’re more than a pretty face: they’re also perfectly hard-boiled and sprinkled with a tiny bit of salt, meaning that even if they weren’t so lovely to behold, they’d still be eminently delicious. —R.F.M.
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