IN WHICH MUSICIANS, CHEFS, JOURNALISTS, AND OTHER ASSORTED FOOD AND MUSIC TYPES TELL YOU WHERE TO EAT AND DRINK. YOU DON'T HAVE TO LISTEN.

 

Craftsman and Wolves

 

"I really feel there is symbiotic relationship between cooking and rocking out."

- William Werner

Owner/mad scientist William Werner told us about catching shows by Tomahwak, Unsane, and The Melvins and his semi-democratic policy on what music gets played in the kitchen. C&W is a mainstay at the Huichica Festival.

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WHAT: Patisserie perfection with an upgraded soundtrack

WHY: Because The Rebel Within is runny egg goodness

WHEN: Mornings for The Rebel; later for everything else

WHERE: 746 Valencia Street

 

State Bird Provisions

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"It wasn't even close. Best meal of 2013." - Zach Brooks, Food Is The New Rock

Bon Appetit Magazine named State Bird Provisions restaurant of the year in 2012. Chef/owner Stuart Brioza told us about taking his son to see The Dirty Three in Golden Gate Park.

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WHAT: Dim sum style service in a completely different context

WHY: Because savory pancakes

WHEN: A line forms daily around 4 PM

WHERE: 1529 Fillmore Street

 

MISSION CHINESE FOOD

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"I always make the comparison of music and food." - Danny Bowien to Nowness

Francis Lam (Top Chef Masters), Tommy Habetz (Bunk Sandwiches), William Werner (Craftsman & Wolves), and Justin Scurti (St. Vitus Bar owner, Interpol tour manager) have all raved about Bowien's inventive take on Chinese.

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WHAT: Free jazz Chinese in perma-pop up digs

WHY: Because kung pao pastrami

WHEN: Late dinner or delivery

WHERE: 2234 Mission Street

 

FLOUR + WATER

 

"They played The Stage Names in its entirety. I mean, who does that?" - Ben Rhau, Foodie.com

Flour + Water doesn't just change their menu daily. They create entirely new playlists to accompany each dinner service. Scott Winegard (Texas Is The Reason, noted vegan chef) and David Rodrick (Noise Pop Festival) are fans. Sister restaurant Salumeria is a Huichica Festival mainstay.

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WHAT: Magic from two simple namesake ingredients

WHY: Because of the detail put into every aspect of your experience

WHEN: Whenever you can. They turned away Zuckerberg

WHERE: 2401 Harrison Street

 

ICHI SUSHI + NI BAR

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 "Tim and Erin use food as a delivery vehicle for endless, boundless, ceaseless love." 

- Holly Munoz, singer/songwriter

The hype has only gotten louder, the crowds larger, and the reviews more rapturous since this beloved former hole in the wall moved to bigger digs. Owners and Indie Chefs Week alums Tim and Erin Archuleta told us about spending halloween with The Flaming Lips.

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WHAT: Go Omakase

WHY: Because you want to put your fate in Tim's hands

WHEN: Start with happy hour in Ni Bar

WHERE: 3282 Mission Street

 

BLUE PLATE

 

"In the beginning all our music was played on a turntable and certain albums, like Silver Jews, took a beating." - Jeff Trenam, Blue Plate

The world would be a better place if every neighborhood’s casual new american joint was as magically delicious as Blue Plate. Erin Archuleta (Ichi Sushi) raved about their meatloaf and owner Jeff Trenam told us about 15 songs that shaped their first 15 years in business.

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WHAT: Meatloaf, fried chicken, mac and cheese

WHY: Because mom never made it like this

WHEN: Come hungry, take a seat at the counter if they're busy

WHERE: 3218 Mission Street

 

OLIVIER'S FRENCH BUTCHERY

 

"It always feels good to see our staff dance while breaking down a carcass." - Olivier Cordier

Burgandy born Olivier specializes in French cuts of beef not commonly found in the states. Peter Ellenby told us about shopping for steaks with Bob Mould after a photo shoot in the neighborhood.

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WHAT: Super premium, hand-selected beef and poultry

WHY: Because it is time to expand your carnivorous horizons

WHEN: Next time you're in need inspiration

WHERE: 1074 Illinois Street

 

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