All the food news fit to eat.
Pizzeria Bianco @ Tartine Manufactory
You might say Chris Bianco is the Chad Robertson of Phoenix—his Pizzeria Bianco is a well known pilgrimage site for foodies and pizzaiolos. On Wednesday night, the twain shall meet at Tartine Manufactory for a special dinner celebrating Bianco's new cookbook, Bianco: Pizza, Pasta, and Other Food I Like. You'll get his delicious take on pasta e faglioli, braised lamb with tomatillos, pizza (made with the help of special guest Jon Darksy of Del Popolo), and more. Reservations can be made on OpenTable, and the four-course dinner includes a copy of the book.
Namu Stonepot Opens on Divis
In noodle news, Namu Stonepot is now dishing affordable, slightly tweaked versions of the classic we love at Dolores Park's Namu Gaji. The old Jay's Cheesesteak spot will be open late night to catch the crowds from the nearby Independent. Go for the famous Korean tacos, with rice and meat wrapped in seaweed; a kimchi okonomiyaki; fried chicken and, of course, their signature stonepots full of "raging ramen," kimchi stew, and a $6 bibimbap. Divis just got even more delicious. // 553 Divisadero (NoPa), instagram.com/namustonepot
Ippudo Ramen Opens in Berkeley
In even more noodle news, Ippudo Ramen—the popular Japanese ramen chain with a famous outpost in New York—has expanded its ramen empire to included the fairer coast. When it opened in Berkeley last Friday, folks lined up and waiting 90 minutes or more Ippudo's famous hakata-style ramen, simmered with pork bones for 18 hours for a rich, milky and simultaneously silky tonkatsu broth; thinner-than-usual noodles are made in house. Patrons will be able to order more noodles for leftover broth, as well as buns, wings, sake and beer. Look for a Market Street location planned for SF later this year. // 2011 Shattuck Ave. (Berkeley), ippudo-us.com
Barcino Opens in Hayes Valley
So long, Nola. Hello, Spain! Taking the old Boxing Room space on Gough Street is Barcino, the Absinthe Group's take on Catalan-inspired flavors. Helmed by chef Ryan McIlwraith, the seasonally changing menu draws from many a trip to Barcelona with tapas and Catalan staples such as pa amb tomaquet (a toasted tomato bread with an accompaniment of Spanish hams and cheeses), albondigas, flatbread, and a daily paella. Plus, a raw bar with oysters galore. Also notable is the dessert menu created by executive pastry chef Michael Aguilar (Beverly Hills Hotels and Wolfgang Puck's WP24), which will include a churro ice cream sandwich and cafe con chocolate. // 399 Grove St (Hayes Valley), barcinosf.com
Loving Cup Scoops Again
Family-owned froyo shop Loving Cup opened its fourth Bay Area location, on Union Street, this past weekend. Known for its hand-churned, made-to-order frozen yogurt and daily selection of rice pudding, Loving Cup uses non-fat, non-GMO, probiotic frozen yogurt and grass-grazed milk. For newbies: First you pick a base flavor (chocolate or vanilla), then you choose delicious items to mix in (fresh fruit, nut butters, nutella, cookie dough, and so on). Once you created your custom cup, upload a pic to Instagram and tag it with #MyLovingCup for a chance to have your flavor featured on the menu for a month. // 2201 Union St (Cow Hollow), lovingcup.com
