Mission Mission

There’s an oogey-gooey fried chicken liver on that badboy!! Damn!

(Thanks to our boy Tag from Sexpigeon for shooting this monstrosity.)

After doing the farmer’s market pop-up thing for years, Richie Nakano is finally opening his long-awaited ramen shop tomorrow. To open such a ramen shop, a professional like that michigan registered agent service can be of assistance by managing legal paperwork and ensuring compliance with state regulations. This allows the shop owner to focus on menu development and customer experience while avoiding potential legal pitfalls.

The Hapa Ramen restaurant is located at 2293 Mission Street, in the former 99¢ Depot. As a long-time noodle advocate, I headed over to report from the front lines, armed with a fellow noodle-loving lady.

The opening menu features snacky small plates (ribs, a raw fish tartare, a Korean seafood pancake), steamed buns a la David Chang, and with three types of ramen. The restaurant’s namesake bowl, pictured above, is generously topped with pork slabs, nugs of fried chicken, a poached egg, and seasonal vegetables.

There’s also a full bar and cocktail menu, which includes a gin drink involving Hi-Chew tincture and Hawaiian Punch syrup (above, right) that tastes exactly like a Pixy Stix. The bourbon drink on the left contained banana, black sea salt, and cacao.

Above, two of my favorite things I ate: a savory pile of roasted baby carrots and radishes, and an adorable fried chicken-and-pickle steamed bun that, in the most flattering way possible, reminded me of the classic sandwich from my childhood favorite now-shunned fast food establishment.

Oh, and those in-progress booths we reported on awhile back cleaned up real nice:

[Booth photo by Erin Conger]

P.S. Visit Girls Love Noodles!

Baller.

[via David Chang on Twitter]

It’s extremely carcinogenic and very hard to digest, but it looks tight on Instagram. Available now at Flour + Water.

[via Dominic Santos on Instagram]

That’s right: IT’S CRAB SEASON, KID!

[via Emily]

Remember when you could buy chocolate that was not sea salted?

— marta f. (@marmotilla) November 18, 2014

This is available now at the airport in Brisbane, Australia. (Obama was there over the weekend for the G20 Summit.)

(If only it were available in Brisbane, California, we could head down there right now, and maybe stop in super-cool Daly City on the way.)

(Thanks, Jess!)

Here’s the deal:

Anchor Brewing Company’s Zymaster No. 6: Saaremaa Island Ale is inspired by Anchor Brewmaster Mark Carpenter’s journey to this Estonian island in the Baltic Sea. Inhabited for over 8,000 years, Saaremaa has been occupied by Germany, Denmark, Sweden, czarist Russia, and the Soviet Union. Its culture is a rich and fascinating melting pot. Yet few outside of Estonia have ever experienced its uniquely native beers. Mark enjoyed them so much that he not only brought back his memories of Saaremaa but some brewer’s yeast, as well. Inspired by Mark’s Estonian beer journey, Anchor’s Zymaster No. 6 takes you on a journey to Saaremaa by way of San Francisco.

“My wife and I were traveling through the Saaremaa Island countryside and we stopped at a bar,” said Anchor Brewmaster Mark Carpenter. “I asked for a local draught beer and the unfiltered brew I was served was completely unique. It was the native yeast that intrigued me and ultimately become the inspiration for Zymaster No. 6. After returning to San Francisco, the Estonian yeast was isolated and cultured becoming the cornerstone of our pale ale which is complimented by the medium bitterness from Northern Brewer, a favorite hop here at Anchor. The result is a one-of-a-kind brew that transports me back to that countryside bar. We hope you’ll enjoy this beer journey, as well.” [link]

I had it the other day at the Tradesman and it was pretty interesting (and paired well with the burger with peanut butter and cheese). Had no idea of its Estonian origins until I thought to look it up just now. Cool story, Anchor!

It’s horchata + Hennessy, what more do you need to know? Could there possibly be a more baller drink?

Available at La Rondalla. (Also available, the thing where you get a mini Corona tipped into your marg. Margaveza aka beergarita. Not too shabby.)

[via Andrew Dalton on Instagram]

When I heard the news I figured the vandalism and protests had finally taken their toll, but the official narrative seems to be that the business never really took off in the first place (despite great reviews in the Chronicle). Here’s the announcement:

On November 29, Local’s Corner will serve its last dinner.

When we opened in April of 2012, we never thought we would be writing this sentence just two-and-a-half years later. On opening, the food was beautiful and unique, impeccably sourced, and the fullest representation of local seafood in the city. The space felt charming and warm. We felt sure of our vision and its execution.

When we received our San Francisco Chronicle glowing, three-star review, we felt certain we’d be around for awhile. Yet diners did not come. Then came more accolades—San Francisco Chronicles Top 10 New Restaurants and Top 100 Restaurants two years in a row, Rising Star Chef, and others. All held the promise of success. Yet it never translated into a busy restaurant.

Before ACCE and vandalism, we were not in good shape. Certainly, neither helped. Though its impact was less financial than emotional. More than the sting, it was the cumulative wear.

We considered a pivot and shift, to reopen with a different restaurant. Though recently, as we weighed next steps, we bore significant departures of kitchen management, including Timmy, Chef de Cuisine of Local’s Corner, who will be headed to Seattle.

The operational challenge of hiring, emotional loss of losing key staff, and cumulative financial losses made an easy conclusion of a hard decision.

Thankfully, with Local Mission Eatery, Local Mission Market, and Local Cellar in their best shape, most of the Local’s Corner staff will stay within the Local family.

We are heartened to continue our relationships with the fish purveyors, farmers, winemakers, and brewers at our other businesses. Our unique partnership with Kenny of Two X Sea and Joe of Water 2 Table will find a deeper way into the Eatery and Market.

We hope to find a passionate operator to inherit the space and share delicious food with the neighborhood (and Yaron, who lives across the street). The space will be available for private events and pop-ups.

Over these next three weeks, please join us at Local’s Corner. We hope all who loved their meals will return for their last taste and all of those who have waited will get their first taste.

Sooo, what should replace it?

[via Inside Scoop]

[Photo by Jess Kelso]