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What We're Obsessed With Right Now

The rye bread, Noh theater, and scary monkeys that San Francisco staffers are geeking out about this week.

Paintings and sculptures by Iris Polos

Scott Lucas, Web Editor: I'm going to miss the deeply crazy Congressional race down in Los Angeles now that the primary is over, but—good news—the Khanna Honda race in the South Bay gets to continue until November.

Rebecca Marx, Senior Editor: On Friday evening, I ventured to the Richmond for the press preview of Marla Bakery, the new restaurant from Amy Brown and Joe Wolf. The couple formerly operated out of a tiny Mission take-out window. Marla's new iteration is expansive and beautiful. And the food that I tried—deviled eggs, matzoh with fava bean spread, wee loaves of rye and walnut bread—was fantastic. I can't wait to go back to eat a real meal there.

Jon Steinberg, Editor-in-Chief: I don't know what's up with the scary-sad monkeys in these paintings and sculptures by Iris Polos, but I like it, whatever it is. I'll be stopping by Oakland's Vessel gallery this Friday to look at them up close.

Adam Brinklow, Editorial Fellow: Everyone is really up on their Noh theater already, right? Classic medieval Japanese masked musical drama? "Atsumori?" That kind of thing? Come on people, you live in the cultural capital of the West Coast, step up your game. Anyway, Theatre Yugen adapted half a dozen Noh plays into a contemporary production, "This Lingering Life," which you can think of as the quick version of the undergrad Japanese culture course you never showed up to.

Ian Eck, Editorial Intern: The Bold Italic just created their own Cards Against Humanity: Tech Edition, and the results are properly ridiculous (and not that far-fetched). Who wouldn't want their company to be acquired by "Michelle Obama's arms?"

Ted Gioia, Editorial Intern: At Suppenküche in Hayes Valley they take their beer seriously—so seriously that the 2 liter beer boot is the only the second largest serving size (true Oktoberfest veterans go for the 5-liter tankard). While chowing down on some delicious homemade pretzels, my server taught me proper boot drinking technique. You should slowly turn the boot as you reach the end of your lager to ease the pressure in the toe or risk disastrous results. 

Sofia Perez, Editorial Intern: I have been engrossed by this list of legacy bars and restaurants in San Francisco. I'm amazed that some of the unassuming places that I pass daily have been standing for many, many decades. Some are close to 100 years old and still kicking! For a tiny city, San Francisco is overflowing with ancient yet raging locales.

Kate Van Brocklin, Editorial Intern: The hot fudge sundae at Hillstone on the Embarcadero. Rain or shine, foggy or not, I am always in the mood for this mountain of ice cream served with a whopping pot of melted Tcho chocolate, whipped cream and candied pecans. It's meant for sharing but you may just need your own.
 

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