It’s 7 a.m., 55º and headed toward 61º, although it’s been feeling much warmer than those numbers predict. Details are here.
The New York Times reviewed NYC’s new Mission Chinese locale. The verdict? Two stars. There’s also a little history of how chef Danny Bowien started the restaurant:
In brief, he and a collaborator, Anthony Myint, were reverse engineering the cuisine of celebrated restaurants from around the world. They did this two nights a week in a not particularly celebrated Chinese restaurant in the Mission District of San Francisco. Somehow this led to their deciding to invent what Mr. Bowien came to call “Americanized Oriental food” with the blessing of the restaurant’s owners, who dished out chow mein in the same dining room.
In other restaurant news, Hi Lo BBQ, the latest spot from the folks at Hog & Rocks, should open by the end of October or early November, writes SF Eater.
Why were people protesting outside Foreign Cinema over the weekend? Uptown Almanac has the answer, and it has to do with a bar closure in SoMa.