Eater SF: All Posts by Lockhart SteeleThe San Francisco Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2010-04-06T07:45:16-07:00https://sf.eater.com/authors/lockhart/rss2010-04-06T07:45:16-07:002010-04-06T07:45:16-07:00Sign Up for the Twice-Weekly Eater SF Email Newsletter
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<p>Glad tidings, friends. After a one month hiatus, the twice-weekly <b>Eater SF Email Newsletter</b> returns from hibernation today. Each Tuesday and Thursday, it brings Eater's biggest stories directly to your inbox with minimal fuss and bustle. Not a subscriber? Signing up is as easy as popping your email address in this here box: <br></p>
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https://sf.eater.com/2010/4/6/6737929/sign-up-for-the-twice-weekly-eater-sf-email-newsletterLockhart Steele2010-03-01T00:30:08-08:002010-03-01T00:30:08-08:00From the Management
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<p>Good Monday, friends. Following <a href="http://sf.eater.com/archives/2010/02/26/an_eater_farewell.php">Paolo's departure</a> as Eater SF editor, we're on the hunt for a new editor. To satiate you in the meantime, we've invited some of our favorite San Francisco bloggers to step in and guest edit this here site. Kicking us off today, and rolling for the next few days, please welcome <b>Carolyn Alburger</b> to the Eater dancefloor. Please make her feel welcome by <a href="mailto:sf@eater.com">burning up the tipline with juicy intel</a>. Thanks. [EaterWire] </p>
https://sf.eater.com/2010/3/1/6741827/from-the-managementLockhart Steele2010-02-16T02:15:39-08:002010-02-16T02:15:39-08:00Help Wanted: New Editor Sought for Eater SF
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<p>Howdy, folks. A bit of sad news to report this morning: <b>Paolo Lucchesi</b>, the founding editor of Eater SF, will be moving on from this perch at the end of the month. After taking a moment to wipe away our tears and congratulate him on his move—he'll let you know where he's landing before he gets out of here—it's time to move forward. And so: </p> <p>There's a job opportunity here in Eaterland! Yup, <b>we're looking for a new San Francisco-based editor</b> to continue Eater SF's coverage of all things restaurant, bar, and nightlife on this here blog. Signs the gig might be right for you: you obsess about restaurants months before they open; the single change of a menu item at a place you love raises your blood pressure; you comment regularly on Eater SF and/or refresh this page more often than you'd care admit. It's a part-time job with flexible hours, and you can work from anywhere. Interested? Drop an email to <a href="mailto:sfjobs@eater.com">sfjobs@eater.com</a> with a brief description about yourself, and a paragraph or two about why you're interested in the job. If you've got a blog, please include a link to it as well. No resumes, please. If we like what we see, we'll be in touch quickly. Thanks. Xoxo, The Mgmt.</p>
https://sf.eater.com/2010/2/16/6743341/help-wanted-new-editor-sought-for-eater-sfLockhart Steele2009-10-02T14:00:00-07:002009-10-02T14:00:00-07:00Programming Note
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<p><a href="http://eater.com">On Friday, <b>Eater National</b>—our new, um, national version of Eater—launched</a>. Your experience on Eater SF remains mostly unchanged (small differences, and the new design, <a href="http://sf.eater.com/archives/2009/10/02/introducing_eater_national_new_design_eater_jobs.php">explained here</a>), but we invite you to sample <a href="http://eater.com">our new site</a> and <a href="mailto:sf@eater.com">let us know</a> what you think. Godspeed. [Eater National] </p>
https://sf.eater.com/2009/10/2/6757899/programming-noteLockhart Steele2009-10-02T04:30:13-07:002009-10-02T04:30:13-07:00Introducing Eater National, New Design, & Eater Jobs!
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<p>Oh, did you notice things look a little different around here? Eater's aesthetic overhaul—the first since the site launched in SF two-plus years ago—isn't the only change. Nor is the launch of the <a href="http://eater.com/marketplace">Eater Jobs Marketplace</a>, about which we'll have more to say shortly. Rather, today's big announcement is the launch of <b>Eater National</b>, our <a href="http://eater.com">brand-new site</a> that expands our NY/LA/SF purview to cover all the vital restaurant, celebrity chef, and, yes, reality TV news that's fit to eat across this great country. Its editor is your gentle Eater SF proprietor, Paolo Lucchesi, and it's off and running with <a href="http://eater.com/archives/2009/10/03/with-the-launch-today-of.php">an announcement of vital import to all food bloggers</a>. Please <a href="http://eater.com">check out the site</a> and let us know what you think. </p> <p>The advent of Eater National will result in some changes to the programming around here. Most non-city-specific items will now run on Eater National, freeing us here to focus even more closely on the local restaurant and nightlife scene. (Don't worry, Paolo isn't going anywhere, but we're in the market for new Bay Area correspondents. Drop us a <a href="mailto:sf@eater.com">line</a> if you're interested.) Also a part of the introduction of Eater National, the Eater Network will be expanding to a new tier of cities, which will include <b>Chicago, Las Vegas, Portland, Miami</b> and others—with more news to come on these in the coming days and weeks. </p> <p>Meantime, while you play around with our new design, do <b>let us know if you find any bugs</b>. Or if you just want to vent. Or say hi. Emails to the <a href="mailto:sf@eater.com">tipline</a>, svp. And, as always, our profound thanks for your support of Eater. </p> <p><img alt="2009_10_rleater.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/1333276/2009_10_rleater.0.jpg" width="528" height="333"></p> <p>That's the now-defunct Manhattan Meatpacking District classic Florent. RIP. <br>· <a href="http://eater.com">Eater National</a> [eater.com] <br>· <a href="http://eater.com/archives/2009/10/03/with-the-launch-today-of.php">And Now, A Whole New Eater Universe</a> [Eater National]</p>
https://sf.eater.com/2009/10/2/6757965/introducing-eater-national-new-design-eater-jobsLockhart Steele2009-09-30T04:53:20-07:002009-09-30T04:53:20-07:00Next Iron Chef City Challenge, 2nd Rd.
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<p><i>In advance of the <a href="http://www.foodnetwork.com/the-next-iron-chef/index.html">October 4 premiere</a> of <b>The Next Iron Chef</b> on the Food Network (9 pm), Eater is staging an elimination tournament with the chefs to determine the best food city. Two chefs a day tell us why their city is tops—and your vote determines which city moves on. Today, in the <b>semifinals</b>, <b>Dominique Crenn</b> talks up <b>Paris</b>, and <b>Nate Appleman</b> praises <b>San Francisco</b>.</i></p> <p><img alt="2009_09_nicsf1.jpg" src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/1333446/2009_09_nicsf1.0.jpg" width="528" height="445"><br><span class="credit">[Dominique Crenn and Nate Appleman. Photos courtesy The Food Network]</span></p> <p><script language="JavaScript" type="text/javascript" src="http://curbednetwork.com/tools/polls/poll.js.php?key==QTM2MTM"></script></p> <p><b>Which city is home in your chef's heart? Ideally, it's the city you grew up in.</b><br><b>DC:</b> Paris, France.<br><b>NA:</b> San Francisco. </p> <p><b>What's the first and most essential restaurant stop when you return to that city?</b><br><b>DC:</b> Cafe Le Nemrod.<br><b>NA:</b> Spices Szechuan cuisine. </p> <p><b>What are three other great places in the city that you recommend to friends or visitors, with a few quick words about why?</b><br><b>DC:</b> Glacier Berthillon (best Ice Cream), Laduree (best French Macaroons) ,Boulangerie Poilane (best bread).<br><b>NA:</b> Aziza—Chef Mourad Lahlou cooks some of the most unique Moroccan food with a California organic sensability. Lers Ros—the neighborhood may be a bit rough but its Thai food like you have never experienced Thai food before. And Arguello Market—home of the world famous turkey sandwich. It lives up to the reputation.</p> <p><b>What's the dish that represents that city the best?</b><br><b>DC:</b> Croque Monseiur and Steak Frites. <br><b>NA:</b> Anything with Dungeness crab.</p> <p><b>Is there a special local ingredient from that city that you still incorporate into your cooking?</b><br><b>DC:</b> French apple cider.<br><b>NA:</b> Not so much an ingredient, but a philosophy. </p> <p><b>A final sentence on why it's the best food city.</b><br><b>DC:</b> Paris for me is the "Eat Well" of the world. Great food, wine, people diversity and romance. <br><b>NA:</b> It is the best food city in America because it truly embodies what great food is all about.</p>
https://sf.eater.com/2009/9/30/6758219/next-iron-chef-city-challenge-2nd-rdLockhart Steele2009-09-29T04:33:21-07:002009-09-29T04:33:21-07:00Next Iron Chef City Challenge, 1st Rd.
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<p><i>In advance of the <a href="http://www.foodnetwork.com/the-next-iron-chef/index.html">October 4 premiere</a> of <b>The Next Iron Chef</b> on the Food Network (9pm), Eater is staging an elimination tournament with the chefs to determine the best food city. Two chefs a day tell us why their city is tops—and your vote determines which city moves on. Here now, in the last first round matchup, <b>Jehangir Mehta</b> talks up <b>Mumbai</b>, and <b>Amanda Freitag</b> praises <b>New York City</b>.</i></p> <p><img alt="2009_09_nic5.jpg" src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/1333562/2009_09_nic5.0.jpg" width="528" height="438"><br><span class="credit">[Amanda Freitag and Jehangir Mehta. Photos courtesy The Food Network]</span></p> <p><script language="JavaScript" type="text/javascript" src="http://curbednetwork.com/tools/polls/poll.js.php?key==kDM2MTM"></script></p> <p><b>Which city is home in your chef's heart? Ideally, it's the city you grew up in.</b><br><b>JM:</b> Bombay/Mumbai.<br><b>AF:</b> New York City is home in my heart, both as a chef and as a resident. I love it here. </p> <p><b>What's the first and most essential restaurant stop when you return to that city?</b><br><b>JM:</b> Trishna—great seafood.<br><b>AF:</b> Whenever I get back into town, my first stop is always The Harrison just because I always want to check in and make sure things are running smoothly. However, my next stop is generally someplace like Emilio Ballato's on Houston St. for some good pasta.</p> <p><b>What are three other great places in the city that you recommend to friends or visitors, with a few quick words about why?</b><br><b>JM:</b> Thai Pavillion—caters to a sophisticated pallet with Thai influences.<br><b>AF:</b> The Red Cat – Always high energy and great food. It’s a crowd-pleaser for every crowd. Waverly Inn – For a good burger and the occasional NYC celeb sighting. Blue Ribbon – It’s just always good food and always a good vibe. I can go there any time, day or night.</p> <p><b>What's the dish that represents that city the best?</b><br><b>JM:</b> Sev Puri.<br><b>AF:</b> Pizza. My favorite is at Franny's in Brooklyn.</p> <p><b>Is there a special local ingredient from that city that you still incorporate into your cooking?</b><br><b>JM:</b> Chat masala.<br><b>AF:</b> We have everything here, so whatever looks good at the market ends up on the menu.</p> <p><b>A final sentence on why it's the best food city.</b><br><b>JM:</b> Because it is a cosmopolitan city and has food from all the regions of India. That is why I love NYC so much as it has the same feeling.<br><b>AF:</b> New York is like the whole world in one city. Every cuisine and culture is represented, and represented well.</p>
https://sf.eater.com/2009/9/29/6758367/next-iron-chef-city-challenge-1st-rdLockhart Steele2009-09-25T04:30:44-07:002009-09-25T04:30:44-07:00SPONSORED POST: Next Iron Chef City Challenge, 1st Rd.
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<p><i>In advance of the <a href="http://www.foodnetwork.com/the-next-iron-chef/index.html">October 4 premiere</a> of <b>The Next Iron Chef</b> on the Food Network (9pm), Eater is staging an elimination tournament with the chefs to determine the best food city. Two chefs a day tell us why their city is tops—and your vote determines which city moves on. Here now, in the final first round matchup, <b>Eric Greenspan</b> talks up <b>Los Angeles</b>, and <b>Nate Appleman</b> praises <b>San Francisco</b>.</i></p> <p><img alt="2009_09_nicsp4.jpg" src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/1333762/2009_09_nicsp4.0.jpg" width="528" height="385"><br><span class="credit">[Eric Greenspan and Nate Appleman. Images courtesy <a href="http://www.foodnetwork.com/the-next-iron-chef/index.html">The Food Network</a>]</span></p> <p><script language="JavaScript" type="text/javascript" src="http://curbednetwork.com/tools/polls/poll.js.php?key==EDM2MTM"></script></p> <p><b>Which city is home in your chef's heart? Ideally, it's the city you grew up in.</b><br><b>EG:</b> Los Angeles. <br><b>NA:</b> San Francisco. </p> <p><b>What's the first and most essential restaurant stop when you return to that city?</b><br><b>EG:</b> In N' Out. Double double. Animal fries. Enough said.<br><b>NA:</b> Spices Szechuan cuisine. </p> <p><b>What are three other great places in the city that you recommend to friends or visitors, with a few quick words about why?</b><br><b>EG:</b> Langers for the pastrami, dim sum in the San Gabriel Valley for the freshest, non-greasy dim sum in America Ocean Star, Sushi Nozawa for the best sushi in a town built on sushi. Nobody buys fish before the old man does. So tender you don’t need teeth.<br><b>NA:</b> Aziza—Chef Mourad Lahlou cooks some of the most unique Moroccan food with a California organic sensability. Lers Ros—the neighborhood may be a bit rough but its Thai food like you have never experienced Thai food before. And Arguello Market—home of the world famous turkey sandwich. It lives up to the reputation.</p> <p><b>What's the dish that represents that city the best?</b><br><b>EG:</b> Tacos. Soft and hard, spicy and mild, Oaxcan or mobile Korean—the staple of the city.<br><b>NA:</b> Anything with Dungeness crab.</p> <p><b>Is there a special local ingredient from that city that you still incorporate into your cooking?</b><br><b>EG:</b> Chorizo. Not the Spanish stuff. The Mexican stuff. The slutty, slutty, stuff.<br><b>NA:</b> Not so much an ingredient, but a philosophy. </p> <p><b>A final sentence on why it's the best food city.</b><br><b>EG:</b> Did I mention the chorizo?<br><b>NA:</b> It is the best food city in America because it truly embodies what great food is all about.</p>
https://sf.eater.com/2009/9/25/6758581/sponsored-post-next-iron-chef-city-challenge-1st-rdLockhart Steele2009-09-24T06:35:57-07:002009-09-24T06:35:57-07:00SPONSORED POST: Next Iron Chef City Challenge, 1st Rd.
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<p><i>In advance of the <a href="http://www.foodnetwork.com/the-next-iron-chef/index.html">October 4 premiere</a> of <b>The Next Iron Chef</b> on the Food Network (9 pm), Eater is staging an elimination tournament with the chefs to determine the best food city. Two chefs a day tell us why their city is tops—and your vote determines which city moves on. Today, <b>Holly Smith</b> talks up <b>Baltimore</b>, and <b>Jose Garces</b> praises <b>Philadelphia</b>.</i></p> <p><img alt="2009_09_nic03.jpg" src="http://cdn3.vox-cdn.com/uploads/chorus_asset/file/1333796/2009_09_nic03.0.jpg" width="528" height="396"><br><span class="credit">[Dominique Crenn and Roberto Trevino. Images courtesy <a href="http://www.foodnetwork.com/the-next-iron-chef/index.html">The Food Network</a>]</span></p> <p><script language="JavaScript" type="text/javascript" src="http://curbednetwork.com/tools/polls/poll.js.php?key==kTO1MTM"></script></p> <p><b>Which city is home in your chef's heart? Ideally, it's the city you grew up in.</b><br><b>HS:</b> Baltimore.<br><b>JG:</b> I have spent several years now building a life in Philadelphia, and I'm proud to call it my home. Chicago is my past, and my heritage, but my wife and children, my restaurants, even my younger brother are all in Philadelphia now.</p> <p><b>What's the first and most essential restaurant stop when you return to that city?</b><br><b>HS:</b> Hard crabs to-go from Ocean Pride.<br><b>JG:</b> Reading Terminal Market—it’s not a restaurant, technically, but a huge indoor market with dozens of different food stalls where I can grab a quick lunch and then shop for farm-fresh ingredients to take home and prepare for dinner with my family.</p> <p><b>What are three other great places in the city that you recommend to friends or visitors, with a few quick words about why?</b><br><b>HS:</b> For me, home is about eating at home so I try to hit an Amish farm stand and buy local produce and poultry and cook at home for friends and family.<br><b>JG:</b> Philadelphia has amazing outdoor spaces, so I always suggest that visitors take in one of the city’s beautiful parks, whether it’s for a round of mini-golf in Franklin Square or checking out the Christmas lights in the wintertime in Rittenhouse Square. Plus, our art museum is world-class, and my son and I love running up the "Rocky steps" together. </p> <p><b>What's the dish that represents that city the best?</b><br><b>HS:</b> Hard crabs, blue crabs with old bay, and Berger cookies!<br><b>JG:</b> I’m not going to say a cheese steak! Maybe 10 or 15 years ago, that would have been the emblem of Philadelphia dining, but today it’s almost impossible to choose one dish because there are so many amazingly diverse restaurants here; it’s the city’s culinary diversity that is its calling card these days. I’d like to think that something innovative and ethnically mixed, like the boneless chicken “wings” stuffed with pork belly confit that we serve at my Latin-Asian restaurant, Chifa, would be a good representative of the elevated comfort food and cultural blending that are the hallmarks of Philadelphia restaurants.</p> <p><b>Is there a special local ingredient from that city that you still incorporate into your cooking?</b><br><b>HS:</b> I think of home when I use watercress, tomatoes and corn—all seemed perfect to me growing up, and I have judged every place I have lived based on the quality of these three ingredients ever since.<br><b>JG:</b> I’m hooked on fresh produce, and the mushrooms that are grown in nearby Kennett Square are some of the finest I’ve ever had the pleasure of preparing.</p> <p><b>A final sentence on why it's the best food city.</b><br><b>HS:</b> Baltimore is a snapshot of the United States. The food is honest and where I grew up it's funny that eating local and in season was always the norm—even 30 years ago... now it is in fashion but without pretense or hype.<br><b>JG:</b> Philadelphia is the best food city in America because of the wealth of small, independent restaurants that turn out world-class food; the adventurous and discerning palates of the residents; and the ready availability of just about any ingredient a chef could want. Restaurant prices are relatively low, and the number of dining options on any given night is sky-high.</p>
https://sf.eater.com/2009/9/24/6758623/sponsored-post-next-iron-chef-city-challenge-1st-rdLockhart Steele2009-09-23T05:00:09-07:002009-09-23T05:00:09-07:00SPONSORED POST: Next Iron Chef City Challenge, 1st Rd.
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<p><i>In advance of the <a href="http://www.foodnetwork.com/the-next-iron-chef/index.html">October 4 premiere</a> of <b>The Next Iron Chef</b> on the Food Network (9 pm), Eater is staging an elimination tournament with the chefs to determine the best food city. Two chefs a day tell us why their city is tops—and your vote determines which city moves on. Today, <b>Dominique Crenn</b> talks up <b>Paris</b>, and <b>Roberto Trevino</b> praises <b>San Juan</b>.</i></p> <p><img alt="2009_09_nicsp2.jpg" src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/1333934/2009_09_nicsp2.0.jpg" width="528" height="400"><br><span class="credit">[Dominique Crenn and Roberto Trevino. Images courtesy <a href="http://www.foodnetwork.com/the-next-iron-chef/index.html">The Food Network</a>]</span></p> <p><script language="JavaScript" type="text/javascript" src="http://curbednetwork.com/tools/polls/poll.js.php?key==UTO1MTM"></script></p> <p><b>Which city is home in your chef's heart? Ideally, it's the city you grew up in.</b><br><b>DC:</b> Paris, France.<br><b>RT:</b> San Juan. </p> <p><b>What's the first and most essential restaurant stop when you return to that city?</b><br><b>DC:</b> Cafe Le Nemrod.<br><b>RT:</b> I like to go directly to Piñones on the beach for some great Puerto Rican street food.</p> <p><b>What are three other great places in the city that you recommend to friends or visitors, with a few quick words about why?</b><br><b>DC:</b> Glacier Berthillon (best Ice Cream), Laduree (best French Macaroons) ,Boulangerie Poilane (best bread).<br><b>RT:</b> Casita Blanca: A down home spot for real criollo cooking.<br>Chayote: A fine dinning classic.<br>Plaza del Mercado: An open air market with lots to see and taste.</p> <p><b>What's the dish that represents that city the best?</b><br><b>DC:</b> Croque Monseiur and Steak Frites. <br><b>RT:</b> Mofongo. It is a truly unique to San Juan.</p> <p><b>Is there a special local ingredient from that city that you still incorporate into your cooking?</b><br><b>DC:</b> French apple cider.<br><b>RT:</b> Sal Criollo. This salt is mixed with local "Oregano Brujo" and is the flavor that makes Lechon asado so tasty.</p> <p><b>A final sentence on why it's the best food city.</b><br><b>DC:</b> Paris for me is the "Eat Well" of the world. Great food, wine, people diversity and romance. <br><b>RT:</b> San Juan is a city that takes dining seriously from the dinner table at home, to street stalls and great restaurants. The locals are adventurous and always looking for that perfect bite or that one dish that says "Buen Provecho"!</p>
https://sf.eater.com/2009/9/23/6758745/sponsored-post-next-iron-chef-city-challenge-1st-rdLockhart Steele