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multipleservicelisting · 3 years

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My Search for Lost Time in a Slice of Jewish Rye

Was it really as good as I remembered?

My wife was asking. For years she’d heard me rhapsodize about the rye bread of my youth, and now, after decades of privation, I had before me the genuine article: a sandwich on Gottlieb’s rye.

Gottlieb’s Bakery, in downtown Savannah, Ga., had shut its doors in 1994, and I’d left town years before that. It had been more than 30 years since I last tasted its rye bread. It was conceivable that I’d romanticized it in the intervening years.

The sandwich at hand was pedestrian: vegan bologna, power-washed greens from a plastic clamshell, a slice of purple onion and Dijon mustard. But the first, sharp bite of rye was transporting. The last time I’d eaten it I was a carnivore, making Reubens with my mother’s corned beef instead of the tempeh I use now.

The knotty-pine-paneled kitchen of our postwar suburban home was steamy and redolent of corned-beef brine, mingled with the intoxicating waft of rye turning golden in the chrome Sunbeam toaster. My job, which I relished as a teenager, was to carve thin, even slices for the whole family with a finely sharpened butcher’s knife. As the six of us crowded around the kitchen table, the usual banter and bickering gave way to quiet industriousness as we each assembled our sandwiches.

I took the bread for granted. But now I realize that my parents went to some trouble to make that taste of the Old World part of our mid-20th-century American diet. The standard then was packaged factory-made bread from the supermarket.

Now and then, Dad would pick up a loaf from Gottlieb’s on his way home from his downtown office, and ask for it to be thinly sliced. As a child, when I happened to be with him, I would watch in awe as one of the Gottlieb men would nestle it in a machine, flip a switch, and a maw of serrated blades would jounce up and down, sawing it into an accordion of perfect slices.

The bread, with its chewy crust and sharp tang, graced school lunch sandwiches of chicken and roast beef. At home, I’d toast it for a shrimp salad sandwich. But there was nothing better than a naked slice of rye for breakfast, toasted with butter; eggs and grits optional.

Finding a suitable replacement was the least of my concerns when I moved to New York in the early ’90s. The city, after all, was the world capital of Jewish baking. It had the best bagels, the best rugelach. The brash, bumptious New Yorkers I’d encountered in college had assured me that everything in New York was “the best.”

On a childhood visit, I’d marveled at the city’s Jewish delis, black-hatted Hasidim and Jewish mayor, all sources of wonder to a boy from Savannah, where Jews were a tiny minority. Surely this city had world-class rye bread.

For years, I sampled the city’s brands and bakeries. One of my childhood friends, a kid named David Levy, had a poster in his bedroom, purloined from a famous ad campaign of the era, of a smiling Black child eating a rye sandwich under the slogan, “You don’t have to be Jewish to love Levy’s.”

I tried Levy’s. I didn’t love it.

I tried the other supermarket brands. I picked up loaves from the best Jewish bakeries on the Lower East Side and uptown. I ordered sandwiches on rye in the famous Jewish delis (“the best!”) in Manhattan and Brooklyn, where I lived. None equaled the rye of my memory.

After a few years, a startling truth began to creep up on me: That rye was a rare thing.

And a corollary: Perhaps, in this case, New York did not have the best.

I stipulate that I do not claim to have tried every rye bread out there. Nor have I carried out a rigorous side-by-side blind tasting. I cannot assert with any objective authority that Gottlieb’s rye was the best in the world ever.

My wife wisely suggested that perhaps the best rye was whichever one you grew up with. I’m sure there’s truth to that. Especially if you grew up in Savannah when Gottlieb’s was around.

Gottlieb’s was the city’s only Jewish bakery. That was not always the case. In its early decades, it had competition from Buchsbaum Bakery, my great-grandparents’ storefront enterprise. My grandfather delivered bread by horse and wagon to the working-class Jewish community on the Westside, then Savannah’s shtetl of striving Eastern European immigrants.

Our family’s bakery did not survive my great-grandparents, but Gottlieb’s, founded in 1884, persevered.

One reason Gottlieb’s endured had to do with local synagogue politics. Savannah, to the astonishment of my Yankee college friends, had been home to Jews since shortly after its founding in 1733. But by the early 20th century, the few thousand Jews had divided into three congregations representing the main branches of American Judaism. And for any communitywide activity, like Hebrew school or day camp, the Orthodox rabbis sought to impose their strict rules on everyone, including kosher food.

One consequence, since Gottlieb’s was the only kosher bakery, was that snack time at day camp was bug juice and a thick, dense Gottlieb’s shortbread cookie.

No bar mitzvah party was complete without a bad local band — a cover of the Doobie Brothers’ “China Grove” was de rigueur — and tables piled with Gottlieb’s goodies: rich brownies, moist rainbow cakes, canasta cakes and iced white petit fours adorned with a silver candy pearl or the name of the boy or girl of honor in blue icing.

In those years, Gottlieb’s rye was part of how my parents cared for my three sisters and me. Decades later, it reappeared when we were taking care of my widowed, octogenarian mother.

In 2018, she was laid low by Guillain-Barré syndrome, an autoimmune disease that kills most people her age. My sisters and I began visiting Savannah in weeklong shifts to help care for her.

During one visit, I learned that two members of the fourth generation of Savannah Gottliebs, Laurence and Michael, had reopened the family bakery in a soulless strip mall on Savannah’s Southside. Shiny and modern, it lacked the flour-dusted ambience of its precursor in the city’s oak-lined Victorian district. But it offered many of my old favorites: pecan sticky buns, cheese Danish, chocolate chewies and, I was delighted to discover, rye bread.

I began tacking a stop onto my visits: I would swing by Gottlieb’s on the way to the airport, pick up two loaves, thin-sliced and double-bagged, pack them in my suitcase and freeze them immediately upon my return. I would then make grilled cheese, tempeh Reubens, tomato-and-mayonnaise sandwiches, egg salad sandwiches and smoked whitefish salad on toast until my stash ran out.

It was the same bread I ate as a child, Laurence Gottlieb told me, the recipe given him by his father, Isser Gottlieb, who ran the bakery, initially with his father and uncle, for more than 50 years. Isser said the recipe was the same one his grandfather had brought with him from Eastern Europe, according to Isser’s widow, Ava.

Jewish-style rye is a sourdough, and that rye tang embedded in my taste memory comes from the starter. Laurence makes his with medium rye flour, water and natural yeast.

The recipe is equally spare: “Salt, yeast, caraway seeds, flour, water and the starter �� that’s it,” he said. “The shelf life isn’t there,” he admitted, but that’s not the point.

There had been minor adjustments over the years, not to the heirloom recipe but to the process. The old bakery on Bull Street had no air-conditioning, so the bakers threw ice in the dough as they mixed it to lower the temperature. The starter was mixed by hand in a large bucket, a job no one wanted because it would stick to your skin like wet cement.

Gottlieb’s made deli rye, corn rye, onion rye, seedless rye, rye rolls and marbled rye with swirls of pumpernickel. They were shipped by Greyhound bus to small towns in Georgia and South Carolina that didn’t have their own bakeries, and expressed overnight to devotees farther afield who were happy to pay a premium for a superior sandwich.

Like me, Ava Gottlieb remembers visits to New York City delis that were culinarily thrilling, but the bread disappointing. “It wasn’t because I was prejudiced,” she said. “Our bread was better.”

The original bakery succumbed to supermarket competition in 1994, a victim of the American preference for convenience over quality.

Laurence, now 47, had grown up in the bakery, but had trained to be a chef and was cooking in elegant restaurants. Then one day he happened into a bakery. “I walked in and fell in love with it,” he said. “The odor, the yeasty sweetness of the bakery just does something in my mind.”

In 2016, he opened the new Gottlieb’s bakery with his brother.

In March, our Savannah trips ended. My mother’s assisted-living home barred visitors as the front end of the pandemic edged into view. That didn’t stop my mom from contracting Covid-19, landing her in the isolation ward of an understaffed rehabilitation center. She recovered from the virus but died there, alone, in August after a fall.

My sisters and I flew to Savannah to bury her. The funeral, in a cemetery overlooking the marsh on a warm August morning, was spare. A handful of relatives sat amid rows of empty folding chairs and the insistent sound of cicadas. The rest watched on Zoom.

Before returning to New York, I had one last errand to run. I drove my mother’s battered Toyota to Gottlieb’s.

It was gone.

Part of the shopping center was being torn down. The bakery had been evicted. With the retail market in a tailspin, the Gottlieb brothers had no plans to reopen. The all-too-brief reprise of Gottlieb’s rye was over.

The smell and taste of things, Proust wrote, hold in the “tiny and almost impalpable drop of their essence the vast structure of recollection.” A morsel of madeleine in a spoonful of tea evokes a childhood in a French village; a bite of rye with Dijon mustard calls up mine in Savannah.

In the white-roar silence of the plane back to New York, my mother’s voice was already attenuating in my head, the solid force of her life fragmenting into snatches of half-remembered anecdotes. The rye bread was gone.

It was as good as I remembered.

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instantdeerlover · 4 years

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San Francisco’s New Restaurant Openings (4) added to Google Docs

San Francisco’s New Restaurant Openings (4)

If you tried to keep track of every brand new restaurant in San Francisco, your head would feel like it was on a tilt-a-whirl. So just read this list instead. These are the new restaurant openings that seem like they have the most potential - although keep in mind, for the ones we haven’t tried, we make no promises. Go forth and be a pioneer.

Editor’s Note 8/17: All restaurants listed below are currently open for carryout, delivery, or outdoor dining unless otherwise noted.

AUGUST The Cream Machine $$$$ Marina Blvd. and Scott St.

You may have seen the red VW bus-turned-ice-cream-truck around the city - and it’s now landed a semi-permanent home in Marina Green Park. Every Friday to Sunday from 12-5pm, the team behind San Francisco’s Hometown Creamery will sell their ice cream (with the fresh, homemade mix-ins that we know and love) out of the truck in the Marina. They have three standard flavors - vanilla, mint chip, and chocolate sorbet - and three changing flavors. Check their Instagram to see what’s in rotation.

Happy Lemon $$$$ 1320 4th St

Everyone in SF has strong opinions about what is truly the best boba spot in the city (email us and we can discuss). But the arrival of this popular chain, known for their salty cheese foam and colorful teas, might make you reconsider. Happy Lemon recently opened not one, but two locations in SF - one in Mission Bay and one near the Embarcadero - and they’re both open for pick-up and delivery. And since there are two locations to try, your chances of getting their coveted boba milk tea cake (which usually sells out quick) are doubled.

Souvenir Coffee $$$$ 262 Divisadero St

The Berkeley-based coffee shop has crossed the Bay and opened their first SF location on Divisadero. You can stop by every day from 8am to 1pm for their excellent espresso drinks or Vietnamese iced coffee, or grab a bag of beans to-go.

Il Pollaio $$$$ 2859 Mission St

North Beach’s favorite spot for grilled chicken, rabbit, and lamb has a new location in the Mission (it’s got the same menu). They’re looking to build a parklet for outdoor dining soon, but it’s takeout only for now.

Dia Y Noche $$$$ 1411 Locust St

At this new Mexican restaurant in Walnut Creek, expect Happy Hour specials, tequila and mezcal flights, and a live mariachi band. (What more can you ask for, really?) There’s plenty of outdoor seating, and they’re open until 11pm daily.

Garden Variety $$$$ 1966 University Ave

If you’ve hit a rut in your daily lunch routine, you may want to check out Garden Variety in Berkeley. The new lunch spot on University Avenue serves a rotating menu of salads, all with distinct flavors - like one with jerk chicken and pineapple, or another with soba noodles and a white-miso dressing. The salads change every month, which is a great excuse to stop by monthly (or more) to enjoy a salad outside in their backyard rose garden. They’re open Tuesday to Saturday, 11am-3pm.

Black Food Collective $$$$ 1430 23rd Ave

Black Food Collective in East Oakland operates out of a new storefront on 23rd Avenue, and features a rotating line-up of Black chefs from across the Bay Area, like Briya Be Cookin and the vegan taqueria VACOS. They hope to open the backyard space for outdoor dining soon, but for now it’s a takeout-only operation. To place an order, or see what chefs are cooking and when, check the Black Food Collective’s Instagram.

Tacorea $$$$ 620 Broadway

The Korean-Mexican spot has opened a follow-up to their Union Square location. This one’s in Chinatown, and they have massive kimchi burritos, bulgogi tater tots, and more for pick-up. They’re open for lunch and dinner, every day except Sunday.

The Lightbox Café $$$$ 221 Main St

If you’re along the Embarcadero or are on your way to Rincon Park, and in need of sustenance, head to this new cafe. They have breakfast staples (like avocado toast, parfait, and breakfast burritos), sandwiches, salads, and flatbread pizzas. You can also grab beer, wine, or Verve coffee while you’re there.

Halal Dastarkhan $$$$ 1098 Sutter St

SF’s first Uzbek restaurant has arrived in Polk Gulch (in the former Yemeni’s Restaurant space), and is serving a menu of things like sofi osh, kebabs, and soups. They’re open for takeout and outdoor dining.

Routier $$$$ 2801 California St

B. Patisserie, our go-to spot for kouign amann, has a new French restaurant a few doors down from the bakery. You can order a la carte (expect things like swordfish rillettes, whole roasted cauliflower, lobster, and lamb), or from a three-course set menu for $39. They’re currently open for pick-up Friday-Sunday from 5-8:30pm.

Uarhi Taqueria $$$$ 134 14th St

There’s a new taqueria by Oakland’s Lake Merritt, and they’re serving quesabirria tacos, along with burritos and bowls filled with things like carne asada, mole, and chorizo and eggs. If you’re on your way to sit and eat by the lake, Uarhi seems like the perfect takeout spot.

Los Guisados Del Patrón $$$$ 601 S Van Ness Ave

The team behind Tacos El Patrón has opened a new spot in the Mission, and it’s focused on saucy, slow-cooked guisados - over a dozen kinds, to be exact. The stews will rotate often, but the restaurant predicts future standbys will likely include the chicken mole and cochinita pibil. You can order guisados in a burrito, on a tostada, or on top of a rice bowl. They’re open every day from 8am to 6pm.

Frisco's Family Deli $$$$ 28 Leland Ave

This family-owned deli in Visitacion Valley has wraps, salads, pastries, and an extensive list of sandwiches named after SF neighborhoods (like the Haight, which comes with falafel, hummus, and tabouleh, or the Fillmore, with roast beef and cheddar). They’re open every day for pick-up.

Farmhouse Thai Express $$$$ 211 Fillmore St

If you’re looking for some quick Thai takeout in the Lower Haight, you’re in luck. Farmhouse Kitchen has a new takeout window on Fillmore serving favorites like papaya salad, kao soi neua, and hat yai fried chicken - and lunch specials and dessert platters. Farmhouse Kitchen is also operating another Farmhouse Thai Express out of Son & Garden, their new brunch spot in the Tenderloin.

Baia $$$$ 300 Grove St

Stepping into the old Jardiniere space is Baia, a vegan Italian restaurant serving plant-based pizzas, pastas, salads, and desserts. They’re also running a separate vegan sushi pop-up called Woodblock Sushi (with things like spicy crab rolls made with hearts of palm). The two will operate out of Baia’s kitchen.

JULY Limonnana $$$$ 212 6th St

This kosher restaurant in SoMa may be a new spot to add to your lunch rotation. They’ve got fresh, fluffy pita from Israel, shawarma made with 18 spices, falafel, salads, hummus, and soups. They’re open every day except Saturday.

Yellow Door $$$$ 6466 Moraga Ave

The new cafe in Montclair is currently in soft-opening mode, and serving breakfast and lunch Wednesday to Sunday from 8am-2pm. They’re only taking walk-in orders for now, so stop by if you want a breakfast sandwich with bacon, egg, and cheese, a colorful Buddha Bowl, or coffee, kombucha, or tea.

Lost Resort $$$$ 2736 20th St

A new bar has taken over the old Jay’n Bee Club space in the Mission. Lost Resort, a nautical themed spot, is offering things like oysters, steamed mussels, and ceviche, as well as fried chicken sandwiches, fish and chips, and pulled pork tacos. You can also enjoy their cocktails, beer, and wine on their outdoor patio. Lost Resort is open every day except Monday.

Fort Point Lower Haight $$$$ 701 Haight St

Fort Point now has another location for you to enjoy hot dogs and beer, and this one’s in the Lower Haight. They’ve got sidewalk tables, or you can take your food and drinks to go from Wednesday through Sunday.

BubbleQueen $$$$ 219 King St

There’s a new boba spot in China Basin with classic drinks like Thai or black milk tea, and special drinks like Passion Fruit Perfume Lemon Green Tea - all of which you can get topped with cheese foam, jellies, and boba.

Delhi Diner $$$$ 2400 Telegraph Ave

This new UC Berkeley-adjacent spot is serving Indian street food out of their new Telegraph Avenue location. The menu at Delhi Diner has extensive vegetarian and vegan options, and tons of chicken, lamb, seafood, and goat dishes.

PizzaHacker at The Junction $$$$ 226 Shoreline Hwy

PizzaHacker has officially expanded into the North Bay, and is now part of a massive new beer hall in Mill Valley called The Junction. The beer garden is serving pints, wine, and hard kombucha, and has room for over 100 socially-distanced diners. PizzaHacker’s classic pizzas, like the Yo Vinny! and Top Shelf Margherita, will be on the menu. And at 14 inches, they’re also bigger than the pies they make at their spot in Bernal Heights.

Twins Halal House & Bakery $$$$ 2608 Market St

This new Afghan spot in West Oakland has a menu of wraps, kebabs, rice dishes, and freshly-baked bread, all of which you can order for takeout. They’re open every day from 10am-8:30pm.

Nopalito To Go Window $$$$ 3690 18th St.

Nopalito recently opened a new takeout window on 18th Street in the Mission with a limited menu, including totopos, tacos, and a carnitas meal kit. You can walk up to order or use the apps for delivery.

Arbor $$$$ 384 Hayes St

The people behind Absinthe and Bellota have opened a new casual American restaurant in Hayes Valley. It’s currently operating out of the old Arlequin Cafe space, and has a menu of things like burgers, sandwiches, and salads to-go.

Smooch Tartshop $$$$ 1 Ferry Building

We love hanging out at (and eating our way through) the Ferry Building, and now we have yet another excuse to spend an entire day snacking by the water. This colorful pop-up is serving small and large tarts with flavors like ube coconut and passionfruit mango every Saturday. You can order for pick-up and shipping on their website.

El Garage $$$$ 1428 Macdonald Ave

The wildly popular pop-up known for their cheesy quesabirria tacos has a permanent home in Richmond. To prevent large crowds from gathering, El Garage is asking customers to order ahead online, and choose a specific time slot for pick-up. Right now, online ordering starts on Thursday, for pick-up on Friday, Saturday, or Sunday.

We checked out El Garage - read about it here.

Pizza Due $$$$ 489 Church St

Morning Due now has a sister restaurant called Pizza Due in the Mission. They’re offering build-your-own pies, slices, and whole pizzas like the Green Goddess, and the Baconato topped with bacon, potatoes, and mozzarella.

Rocky's Market $$$$ 288 9th Ave

The market known for its local produce and groceries now has a second location in the new Oakland neighborhood called Brooklyn Basin. And if it’s nice out, you can also sit down with a charcuterie platter, a breakfast burrito, or roast chicken from their new all-day restaurant, The Kitchen, and enjoy it on their massive waterfront patio.

Masabaga $ $ $ $ $$$$ 2022 Telegraph Ave

If you’re looking for a new sandwich spot to add to your rotation, check out Masabaga in Uptown Oakland. We love it for the deep-fried toro burger with yuzu kosho aioli and pickled onions, but they also serve a grilled mackerel sandwich and a wagyu burger that are both well worth your time.

We checked out Masabaga - read our first thoughts here.

Alkali Rye Beverage Shop $$$$ 3256 Grand Ave

There’s a new WOC-owned beverage shop by Lake Merritt in Oakland. Their shelves are stocked with wine, beer, spirits, coffee, and tea, and, in the future, the space will also function as a tasting room. You can order everything to-go by stopping or calling ahead to pick up between Tuesday-Sunday.

JUNE Noble Cow Creamery $$$$ 1809 4th St

Ice cream fans will be happy to hear that the spot on Berkeley’s Fourth Street that was once home to Three Twins is now a new ice cream shop called Noble Cow Creamery. The small-batch creamery makes their ice cream using ingredients from local farms for the flavors - expect to see flavors like strawberry, mint cookie, and chocolate.

5 Tacos & Beer $$$$ 1175 Solano Ave

There are five kinds of tacos on the menu at this new all-day spot on Solano Ave. in Albany: rib-eye, fish, pork shank, carnitas, and vegan chorizo. And if you’re sorely lacking in self-control like us, you’ll probably want to try them all (which you can do for $22). 5 Tacos & Beers also has weekend brunch, outdoor seating, and a good selection of locally-brewed beers.

Ben's Fast Food $$$$ 60 Morris St

If greens, rice, and proteins all mixed together sounds like your idea of the perfect meal, try Ben’s Fast Food. It’s a new virtual restaurant with rice and protein bowls topped with mounds of cauliflower, fresh cucumber, carrots, and roasted sunflower seeds. Each bowl comes with a protein of your choice, like pork shoulder, chicken, or chickpeas, and costs about $8. You can place an order on their website.

Canasta Kitchen $$$$ 1544 Webster St

If Canasta sounds familiar, it’s because they have a food truck, and a brick-and-mortar location in Concord. And now the Mexican restaurant has expanded into Alameda’s Webster St. Canasta is serving tacos, burritos, and breakfast dishes like huevos rancheros, and smaller plates like empanadas and sopes.

Comal Next Door $$$$ 550 Grand Ave

Comal’s second takeout-focused location is in the old Barlago space near Lake Merritt in Oakland. Like the one in Berkeley, this Comal Next Door also offers taqueria staples like tacos, cocktails, and beer.

Dreamers’ Kitchen $$$$ 1014 Clement St

This new fusion spot in the Richmond is serving up everything from burgers to squid ink pasta to pork katsu curry. And if you’re hungry past what we’ve deemed as “normal dinner hours” (a social construct, really), they stay open somewhat late: until 11pm from Sunday to Thursday, and midnight on Fridays and Saturdays.

Fusion Mediterranean $$$$ 475 14th St

Fusion Mediterranean is a great option if you’re looking for a quick breakfast or lunch in Downtown Oakland, and they have everything from espresso drinks to falafel to bagels. Right now they’re open for takeout and delivery, and are also accepting large catering orders.

Habibi's Kitchen $$$$ 3800 Foothill Blvd

Tucked in the back of East Oakland’s La Estrella Market is this new family-owned Afghan spot. They’re serving up kebab plates, wraps, and rice plates for takeout and delivery every day from 11am-10pm.

Herbal $$$$ 448 Larkin St

Unsurprisingly, the menu at this new Burmese spot in the Tenderloin is pretty, well, herb-forward - their tea leaf salad and falafel are made with hemp. Herbal is owned by the people behind Oakland’s beloved Grocery Cafe, which closed earlier this year, and is open every day but Sunday for takeout and delivery.

Kokak Chocolates $$$$ 3901 18th St

This new chocolate shop and cafe in the Castro is serving housemade chocolates, bonbons, and espresso drinks - and a Filipino cacao porridge. They’re open Thursday-Sunday, and you can order for pick-up on their website.

Krispy Rice $$$$ 2100 Franklin St

If you’ve been to Katsuya in LA, you know that their spicy tuna over crispy rice is the stuff of legends. And now you can get it in the Bay at Krispy Rice, a new virtual spot by the same team. Along with the famed dish, Krispy Rice has handrolls, tempura, and nigiri, all available for delivery only.

Kyoto Ramen $$$$ 3050 Fairmont ave

If you’re a ramen enthusiast in the East Bay, you should hit up Kyoto Ramen in El Cerrito. They’ve got ramen bowls with black garlic broth, seafood and veggie options, and more. You can also order Japanese curry, poke, and appetizers like gyoza, chicken karaage, or spam musubi.

Italy On Gilman $$$$ 1300 Tenth St

If you’re in Berkeley and want pasta right now, Italy on Gilman seems like a pretty good choice. The restaurant in the former La Calle 10 spot has an extensive menu of Italian dishes, like gnocchi with brown butter and sage, shrimp scampi, and seafood risotto, as well as wine, beer, and cocktails. And if the summer weather is kind (read: no fog), you can enjoy everything on their spacious lower and upper patios.

Le Moon Thai Eatery $$$$ 2380 Lombard St

If you like your food to look like it belongs in a Dutch masters still life painting, head to Le Moon Thai. This new restaurant in Cow Hollow is making beautiful, creative Thai dishes, like massaman curry with croissants and ahi tuna larb, all of which are presented alongside colorful florals. Right now, the restaurant is open for takeout and outdoor dining.

Noe Cafe $$$$ 1299 Sanchez St

What used to be a laundromat in Noe Valley is now a coffee shop named Noe Cafe. While we can’t currently hunker down inside at one of their minimalist wooden booths with a good book in one hand and an espresso drink in the other, we can still order coffee and pastries to-go, and enjoy it all on one of their sidewalk tables.

Oakland Street Food Co. $$$$ 430 13th St

Oakland Street Food Co. has an extensive menu of street food favorites, like carne asada totchos, quesabirria, fish tacos, Hawaiian garlic shrimp, and more. Right now, they’re open Wednesday through Sunday for pick-up at their Downtown Oakland location. You can place an order here.

One Plus $$$$ 2161 Allston Way Ste C

A new Chinese milk tea and snack spot has opened in Berkeley - and this one offers Ritual Coffee. They also have boba drinks, smoothies, and jianbing to-go.

Ruby Q Smoke Fusion $$$$ 954 Fruitvale Ave

The new smoked BBQ takeout window is operating out of the Aloha Club in Oakland’s Fruitvale district. They’re serving smoked quesadillas and nachos, brisket and ribs by the pound, and even vegan wings. They’re open for pick-up and delivery via the apps.

The Vault Garden $$$$ 555 California St

The Vault was one of the first restaurants in the city to reimagine dining in the Covid-19 era with the launch of an entirely-outdoor restaurant called The Vault Garden. The upscale American restaurant includes seats for about 100 socially distanced diners, an outdoor bar, and a menu that can withstand the chilly San Francisco winds, like ceviche and fried chicken sandwiches. Reservations are recommended.

Woods Beer & Wine Co. $$$$ 530 Haight Street

Woods Beer & Wine Co. has expanded their mini beer empire with a sixth location in the Lower Haight. You can pick up cans of beer and bottles of natural wine from 2-7pm on weekdays and 12-7pm on weekends. And if you’re also hungry when you order, they’re serving El Porteño empanadas to-go.

MAY Ernest At Home $$$$ 1890 Bryant St

One of the chefs who used to work at Rich Table has opened a new spot in the Mission with a limited to-go menu. “Ernest At Home” offers a weekly-changing dinner with things like whole roasted chicken, summer pepper shish kebabs, and cheesecake. You can order on their website for pick-up or Saturday delivery.

Hummus Bodega $$$$ 5549 Geary Blvd

Hummus Bodega has brought their impossibly smooth hummus and pita to the Richmond, and is currently operating out of Frena Bakery. They’re also driving the hummus in a delivery van around the Bay. Check their Instagram for daily pick-up locations.

Korean Burrito Joint by Aria $$$$ 60 Morris St.

Aria Korean Street Food now has a delivery-only concept called Korean Burrito Joint by Aria. They’re offering Mexican/Korean fusion dishes, like carne asada burritos with kimchi fried rice, and tater tots topped with bulgogi and guacamole. You can place an order on their website.

La Crêpe à Moi $$$$ 1854 Euclid Ave

La Crêpe à Moi is a staple at farmers’ markets around the Bay, and now you can enjoy their delicious Nutella and strawberry crepes at their new brick-and-mortar location in Berkeley. Sweet and savory crepes are available for pick-up every day except Mondays and Saturdays.

Lev $$$$ 736 Mission St

Wise Sons is home to some of our favorite bagels in San Francisco, and now they’re expanding their offerings and making Mediterranean and Middle Eastern-inspired wraps and salads through their new virtual restaurant called Lev. You can order from them online and have everything delivered Wednesday through Sunday.

Lucinda’s Deli & More $$$$ 535 Scott St

This new sandwich spot opened in the space that was once home to Alamo Square Deli. They’ve got things like a spicy tuna melt, and a colorful avocado and veggie sandwich. Lucinda’s Deli & More is open every day except Monday, from 11am-5pm. You can place an order online or stop by to order.

Nikkei Sushi $$$$ 1736 Telegraph Ave,

Itani Ramen in Uptown Oakland has officially entered the realm of sushi. Their new virtual restaurant, Nikkei Sushi, is offering sushi classics like maki, nigiri, sashimi, and special rolls for takeout and delivery. Since the two restaurants are operating out of the same kitchen, you can add ramen to your orders.

Palmetto $$$$ 1900 Telegraph Ave.

The team behind The Kon-Tiki in Oakland launched Palmetto, an Uptown Oakland cocktail bar specializing in tropical drinks and steaks. However, Palmetto announced in June that it was temporarily closing, due to the pandemic. No word yet on when they’ll reopen.

Paradigm Pizzas $$$$ 2601 Warring St

If you’re passing through the UC Berkeley campus and get a sudden (and very specific) craving for a 16-inch Neapolitan pepperoni pizza, you’re in luck - Paradigm Pizzas is serving pizzas, pastas, and desserts out of the dining hall at Clark Kerr. Everything is available for pick-up and delivery Wednesday through Sunday.

Serafina $$$$ 1701 Jones St

This new spot in Russian Hill is offering homemade pastas, eggplant parmesan, fresh calamari, and other Roman-style Italian dishes you’ll probably want to eat. They also have a selection of fruit-forward cocktails, like a white peach bellini, and a blackberry and basil champagne drink, all which you can enjoy in their outdoor dining area every day except Tuesday.

APRIL Above Ground $$$$ 2170 Mission St

One of our favorite combinations (after Dolores Park and the Truffle Guy, or Ziwe Fumudoh and Instagram Live) is pizza and beer. And Above Ground has tons of it. The new vegan brewpub in the Mission has an extensive menu of plant-based pies, including lots of gluten- and nut-free options.

Cali Alley $$$$ 1012 Grayson St

Cali Alley is a new Black-owned restaurant in Berkeley to support. They’re serving up a variety of comfort food out of their takeout window on Grayson St., like beef barbacoa plates, fried chicken, and hoisin and soy braised ribs. You can also order meals in family-sized portions that serve 4-6. For details on daily specials, check their Instagram.

Friends And Family $$$$ 468 25th St

Since we’re not seeing actual friends and family right now, the next best thing (that doesn’t rhyme with “vroom”) could be picking up cocktails and snacks from this new women-owned bar in Uptown Oakland. The menu is inspired by the owners’ friends and family, and ranges from Happy Hour bites and carrot cake by the slice, to cocktails like the Kaufman Sisters and Mom’s Rosy Cheeks (“just how mom likes it”). They’re currently open Thursday-Sunday from 2-8pm.

Golden Grill $$$$ 417 Castro St

If you’re a fan of hot dogs, you’ll be happy to know that this new sandwich shop in the Castro is reopening in the former Dapper Dog location - and, yes, they’re keeping the dogs on the menu. They’ve got a build-your-own-dog option (so you can load it up with all the pepper jack cheese and jalapeños you want), as well as Impossible burgers, breakfast sandwiches, shawarma, and more.

Gourmet Puff $$$$

This Black-owned, Oakland-based business specializes in Nigerian puff-puffs: sweet, lightly fried balls of dough. And if the promise of fried balls of dough isn’t enough to convince you to place an order immediately, they also come coated in powdered sugar or lemon glaze, or filled with Oreo or Nutella. You can order them in boxes of 6 or 24 for pick-up and delivery on Gourmet Puff’s website.

Gus’s World Famous Fried Chicken $$$$ 1430 Broadway

Time to add a new fried chicken spot to the Bay Area’s growing list. This popular Tennessee chain is now in Oakland and specializes in Memphis-style fried chicken, which is marinated in a spiced wet batter before frying. They’re currently open for takeout, delivery, and catering.

Hetchy's Hots $$$$ 1077 Mission St

If eating a hot chicken sandwich topped with pickled jalapeños and a near-obscene amount of Flamin’ Hot Cheetos wasn’t already on your to-do list, it should be. This new virtual restaurant from the Square Pie Guys is offering five sandwiches, each flavored with different spices (like Szechuan, Calabrian, and, yes, Flamin’ Hot Cheeto dust). You can order the sandwiches for pick-up or delivery in SF.

La Grana Fish $$$$ 952 Fruitvale Ave

The taco truck known for its cheesy, juicy quesabirria tacos now has a permanent home: outside of the Aloha Club on Oakland’s Fruitvale Ave. The East Oakland spot is open for takeout or delivery Friday, Saturday, and Sunday from 10am-6pm, and may expand their hours soon.

MARCH Hog Island Oyster Co. $$$$ 2401 Larkspur Landing Cir

One of our favorite spots for oysters is now open over in Larkspur. This is the fifth Bay Area location for Hog Island Oyster Co., and they’re sticking with takeout and delivery for now. They also have outdoor dining, so you can slurp down fresh or grilled oysters on their picnic tables out front.

Palm City $$$$ 4055 Irving St

We’re pretty sure that the Venn diagram of San Franciscans and people who love a damn good sandwich is a circle. And one sandwich spot that seems worth checking out: Palm City in the Sunset. They make hoagies like an Italian combo stuffed with mortadella, fresh mozzarella, and nduja aioli, and a garlicky roast pork sandwich with broccoli rabe and cherry pepper relish.

Pomella $$$$ 3770 Piedmont Ave

If you’re looking for a new place to grab fresh hummus, salads, wraps, and more, this Israeli restaurant in Oakland is a great choice. The chef at Pomella used to run the beloved, casual eatery Ba-Bite, which closed last year. Pomella is open for takeout and delivery, or you can enjoy their fresh beet salad or lamb kefta wrap out on their spacious patio.

Son & Garden $$$$ 700 Polk St

The team behind Farmhouse Kitchen has a new takeout-only brunch and dinner spot in the Tenderloin. And you can order everything from cotton candy cocktails to a fried chicken eggs benedict to an afternoon tea set that comes with a three-tiered stand. Place an order online for delivery and pick-up.

The King's Feet $$$$ 1401 University Ave

If you’re looking for a new vegan spot, look to The King’s Feet in Berkeley. It’s a collaboration between the team behind Pizza Moda and The Butcher’s Son, and has an entirely plant-based menu with Italian dishes like a Beyond beef bolognese and a pizza topped with mushroom “clams.”

Tosca Cafe $ $ $ $ American , Italian in North Beach $$$$ 242 Columbus Ave.

It was a tumultuous 2019 for Tosca Cafe. But after an eight-month hiatus and a change in ownership, North Beach’s iconic spot is back. They’re currently offering four-course prix fixe dinners ($85 a person) in the garden courtyard at St. Joseph’s Art Society, a former church that’s now an art-focused community space. Make your reservation online.

Hahdough $$$$ 1221 Fell St

The owner of Hahdough spent years selling cakes at farmer’s markets before opening this bakery in NoPa. The new cafe on Fell St. makes black forest and Bienenstich “bee sting” cakes, plus smaller things like German donuts and pretzels. And, of course, there’s coffee too.

FEBRUARY Tacos Super Monilla $$$$ 800 W Tower Ave.

The people behind this food truck in Alameda used to own a taqueria in Mexico City, and they also have a catering business they run to this day. The truck specializes in tacos al pastor and is one of the only spots in the Bay Area roasting pork on a trompo vertical spit. They also have carne asada, tortas, and quesabirrias.

Editor’s Note: Tacos Super Monilla is temporarily closed.

Devil’s Teeth Baking Company $$$$ 3619 Balboa St

There’s now a second place in San Francisco to get the legendary Devil’s Teeth breakfast sandwich. The recently opened spot is in the former Marla Bakery space in the Richmond. In addition to all the original hits, the new location serves wood-fired pizza.

Maison Danel $$$$ 1030 Polk St

Maison Danel is bringing something new to the Tendernob: afternoon tea. This new patisserie on Polk St. is currently serving sandwiches, quiche, burgers, soups, and French treats for pick-up and delivery Friday through Monday.

Creola $$$$ 900 Stanyan St

The original Creola in San Carlos has been around for nearly 25 years, and now they’ve brought their Louisiana-style cooking to Cole Valley. The small menu has takes on New Orleans classics like fried boudin balls, wild mushroom jambalaya, and bacon-wrapped oysters.

Insomnia Cookies $$$$ 362 Kearny St.

This New York-based chain currently serves cookies, brownies, and ice cream until midnight - and, yes, that includes ice cream sandwiches. Insomnia also delivers, so the next time you’re up late and open the door to your empty fridge, you can have cookies and ice cream at your house in minutes.

Glazier $$$$ 414 Sutter St

This Los Gatos-based rolled ice cream shop opened their first San Francisco location on Sutter St. If you’re near Union Square, you could go to Glazier for some dessert.

Viridian $$$$ 2216 Broadway

The talented folks behind Rich Table, Mister Jiu’s, and Lazy Bear have opened up a gorgeous new cocktail bar in Uptown Oakland. Drinks like the Honey Walnut Ron focus on using local and seasonal ingredients, while their food is a mix of small plates and dim sum-style desserts such as black sesame chocolate cake. Right now, you can order bottled cocktails and snacks to-go through their website.

Shake Shack $ $ $ $ American , Burgers in Cow Hollow $$$$ 3060 Fillmore St

San Francisco proper finally has its own Shake Shack, and it’s in a huge location in Cow Hollow. If you’ve never had this New York-based burger chain before, order their classic Shackburger smashburger, the fried chicken sandwich, or a hotdog. This spot also has a special San Francisco-themed menu which includes the Golden State Double (with two grass-fed beef patties and smoked garlic aioli), and frozen custards with mix-ins from B. Patisserie and Dough XX.

JANUARY Rise & Grind $$$$ 2598 Folsom St

Rise & Grind has been serving coffee in the Richmond since 2016, and now they have a second location in the Mission. The new spot has the same breakfast and lunch menu, including specialty coffee drinks like the Whopper Latte with malted milk chocolate. In addition to avocado toast, which you can find everywhere in the city, Rise & Grind has their own versions with ube jam.

Kitchen Story $$$$ 5422 College Ave

People in Rockridge can now get their fix of Millionaire’s Bacon at Kitchen Story on College Ave. The new spot is open for brunch and dinner, but unlike the original Kitchen Story in the Castro - which focuses on Thai dishes - this one emphasizes Korean food.

Bonita Taqueria Y Rotisserie $$$$ 16th Street

This second location of Bonita Taqueria Y Rotisserie in the Castro recently opened in the old Squat & Gobble space. They serve tacos, burritos, and rotisserie chickens, just like their Marina spot, but this new location is open for brunch. Outdoor seating is available.

Alley Kitchens $$$$ 2309 Telegraph Ave

Cal students now have multiple new dining options with Alley Kitchens. The new spot on Telegraph Ave. looks like a street food alley in Japan, and currently has three vendors in the space: one for ramen, one for rice bowls and chawanmushi, and another that serves matcha drinks. They’ll add more vendors in the future.

BOILEROOM $$$$ 2475 Telegraph Ave

The Berkeley space that was formerly home to the iconic Caffe Mediterraneum is reopening as Boileroom, a Taiwanese hotpot restaurant. Unlike a lot of hotpot places, Boileroom serves individual portions, so you don’t have to text everyone in your contact list when you just want some soup. And if you’re still hungry when your meal is over, they serve rolled ice cream and fresh fruit for dessert.

East Bay Provisions $$$$ 41 Tunnel Rd.

East Bay Provisions recently opened in the historic Claremont Hotel in Berkeley. The new cafe serves mostly small items like quiche, muffaletta sandwiches, and cheese boards. It’s open to the general public, so even if you’re not staying at the hotel, you can still enjoy some breakfast and coffee.

Wild Rabbit $$$$ 3249 Grand Ave

One of Grand Lake’s newest additions is Wild Rabbit, which offers a large selection of baked goods, from scones and canelés to cinnamon rolls and quiche. It was started by a baker from Arizmendi on Lakeshore, so if you feel like doing a taste test between the two, they’re less than a half mile from each other.

Modern Times Beer $$$$ 2410 Valdez St

San Diego’s Modern Times Beer has seven taprooms all throughout the West Coast, each one with a different design aesthetic. Their newer one near Lake Merritt in Oakland looks like a psychedelic sherbert factory with bright-colored walls and trippy designs covering the bar. This place also has 34 beers on tap to choose from as well as cold brew, both of which you can buy and take home with you.

Indie Superette $$$$ 3060 Fillmore St

This is the only healthy food-minded place to open up in Cow Hollow recently, which means they’re still outnumbered by gyms, 5 to 1. Superette is owned by Michael Mina, and functions as both a cafe and a wellness store where you can order from their menu of keto-friendly and adaptogenic smoothies, acai bowls, and vegan sandwiches including their Notorious IVB burger made from beets. The one challenge to their meat-free mission - it’s located inside the new Shake Shack in the Cow Hollow.

Floodwater $$$$ 152 Shoreline Hwy

Floodwater in Mill Valley is a huge new gastropub with a 30-seat bar and multiple rooms you can rent out for private functions. If you’re a fan of sports, there are a bunch of TVs to watch games while you eat everything from Vietnamese chicken wings and pizzas to homemade currywurst.

Bizzy's Dry Bar $$$$ 2930 Telegraph Ave

Bizzy’s is a mocktail bar on Telegraph Ave. serving imitations of classic cocktails like a Hack and Coke made with non-alcoholic whiskey, or a Kalimotxo made with dealcoholized wine and cola. They also have their own lineup of specialty drinks like a spicy mojito mixed with muddled peppers, mint, and sugar. If you’re trying to drink less - and be able to drive home at the end of a night - this could be a great option.

Editor’s Note: Bizzy’s Dry Bar is temporarily closed.

Malibu's Burgers $$$$ Lakeshore Ave & E 18th St

One of the newest food trucks in Oakland is Malibu’s Burgers (you can usually find them on the east side of Lake Merritt). They serve only plant-based proteins, so expect Impossible and Beyond meat patties with different combinations of vegan toppings like Follow Your Heart cheese.

Yokozuna Ramen Tavern $$$$ 1968 Lombard St

Yokozuna serves ramen alongside Southern fried chicken and waffles. Like most other ramen joints, this Marina spot offers different types of broth (though, we don’t see BBQ shoyu broth all too often) and a ton of add-ons like fried garlic and sweet corn. If that’s not enough, you can also get sides of karaage fried chicken, vegetable gyoza, and pork buns.

Sababa $$$$ 71 Stevenson St Ste 100

If you work in SoMa, you no longer have to journey all the way to the Financial District to get Sababa for lunch. At Sababa’s third location on Stevenson St., you can get your fill of Israeli street food like falafel stuffed pitas, bowls, and rice plates.

Matcha Cafe Maiko $$$$ 754 Grant Ave

There’s now a third location of Matcha Cafe Maiko in San Francisco, this time in Chinatown. The Japanese chain will continue to offer a large menu of sweet treats, but the main draw is still matcha desserts like soft-serve, shaved ice, and parfaits.

Fisher Loft @ PalihouseSF $$$$ 417 Stockton St

This new place inside the Palihotel on Stockton is set up as an all-day cafe. They’re currently serving breakfast in the morning, and switch to burgers, sandwiches, and cocktails in the afternoon. By February, they plan on having a full dinner menu and caviar service up and running.

Editor’s Note: Fisher Loft is temporarily closed.

Mamahuhu $$$$ 517 Clement St

This is the third place from the team behind Mister Jiu’s and Moongate Lounge. Unlike its predecessors, Mamahuhu is focused on more affordable Chinese-American dishes like kung pao chicken and broccoli and beef.

Daily Driver $$$$ 1 Ferry Building

A much smaller location of Daily Driver recently opened as a pop up inside the Ferry Building. The menu is shrunk down, too, with coffee and an assortment of bagels with toppings and spreads. If you’re looking for something for lunch, you can get a pretzel or a bagel dog covered in everything spice.

Rooh $$$$ 473 University Ave

A second location of Rooh is now open in Palo Alto, far away from the original next to the Giants stadium. The new restaurant cooks duck seekh kebabs, prawns with burnt garlic, and roasted eggplant over a live-fire. They also serve non-grilled things like lamb keema Hyderabadi and sweet potato chaat.

via The Infatuation Feed https://www.theinfatuation.com/san-francisco/guides/new-san-francisco-restaurant-openings Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created September 3, 2020 at 02:42AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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waterkick15-blog · 5 years

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Hummus Fries with Spicy Tahini Dip

Hummus Fries with Spicy Tahini Dip. These fritters are made with chickpea flour and tahini for a crisp-exteriored snack with a custardy, hummus-like center.

This recipe for Hummus Fries with Spicy Tahini Dip has also been featured on Serious Eats.

The scribbled words “PANISSES – TECHNICALLY FRENCH FRIES” caught my eye at the food truck festival last year. I hesitantly kept walking, surveying the sea of chalkboard menus that were displayed by each vendor, watching happy patrons dig into of their fusion tacos and liquid nitrogen ice creams. But my mind kept going back to the panisses. Technically French fries? What does that even mean?

I later discovered (as I cradled a hill of hot panisses in a flimsy paper tray) that they actually are chickpea flour fritters that are sort of shaped like very thick fries. Technically French fries, sure, since they hail from the South of France and are fried, but definitely not what I was expecting.

Don’t think for a second that that means I’m complaining, though. I loved every bite. The exterior was thin and crisp and gave way to a creamy interior that almost reminded me of a less flavorful version of hummus. And that’s the story of how, a year ago, I became utterly obsessed with the idea of Hummus Fries.

Can I just take a minute to talk about how mad I am that it still took me a whole year to attempt this recipe?

I was intimidated at the idea of making them, convinced that they couldn’t possibly work the way I imagined– that they wouldn’t fry up right or that the texture would be all wrong. I thought I needed to research it more. And no matter how much I researched, I still thought I wouldn’t be able to nail it.

And at first, I was right. When I finally forced myself to give it a go, I failed several times– either the chickpea mixture was too thin to solidify and fry well, or the flavor was off. But something told me to keep trying, and once I got the proportions right, the Hummus Fries were more amazing than I imagined. The flavor and texture of the insides were undoubtedly hummus-like, though perhaps a tiny bit thicker and more custardy, and the exterior was beautifully crisp and surprisingly sturdy, eliminating any need for a dipper. The Hummus Fries were the dipper.

Because the hummus fries are soft and hummus-like inside, you really don’t need a dip. They are 100% amazing on their own and you definitely don’t want to overshadow all of their flavor. However, it felt wrong serving fries with nothing to dip in. Ketchup wouldn’t do, nor would anything oil-based. Instead, a little extra tahini with garlic and hot sauce for a kick was perfect for a tahini-lover like me.

I credit Michael Solomonov’s Hummus Tehina with igniting my love for excessive amounts of tahini with my hummus, by the way.

If you want to make it a little less heavy, adding plain yogurt and/or herbs is a great way to lighten it up a little. Or like I said, just devour them on their own. They’re amazing either way.

I saved some fries to share with my brother, who is even more hummus-obsessed than I, and who tries to stick to a vegan diet as much as possible. (Yes, these do happen to be vegan-friendly, by the way!)

They froze and reheated surprisingly well, but I have to say that they’re nowhere near as amazing when reheated (or even after cooling down) as they are right after frying. If you really want to wow ’em, you’ve gotta serve ’em hot and fresh.

Not gonna lie though, I ate a whole lot of those reheated ones too. Hummus Fries and Spicy Tahini Dip is just too good to resist.

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]]>

Ingredients

Olive oil or vegetable oil, for greasing the baking dish and frying

6 medium cloves garlic, divided

2 cups (475ml) tahini (sesame seed paste), divided

1 tablespoon ground cumin, plus more to taste

2 cups chickpea flour

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

Juice of 1 lemon

1/2 cup plain whole yogurt, optional

1/3 cup (80ml) hot sauce of your choice, or to taste

Paprika, for garnish

Chopped flat-leaf parsley, for garnish

Instructions

Grease a 9- by 13-inch baking dish and set aside. Mince 5 cloves of the garlic and add to a large saucepan. Add 4 cups water, 1 cup tahini, and the cumin. Whisk to combine. Set over medium-high heat and bring to a gentle boil; lower heat to maintain gentle boil. Whisk in chickpea flour a little at a time until fully combined. Whisk in salt and pepper. Continue to cook, whisking often, until batter is thickened and just beginning to pull away from the edges of the pot. Whisk in lemon juice, adjust seasonings to taste, and remove from heat.

Quickly transfer chickpea mixture to greased baking dish, using a spatula to spread it into an even layer. Cover with plastic wrap and refrigerate until firm, about 3 hours.

Combine remaining 1 cup tahini, remaining 1 clove garlic, and hot sauce in the bowl of a food processor and process until well combined. Slowly stream in cold water, with food processor running, until mixture is thinned to the desired consistency. Alternatively, mince garlic and whisk with tahini and hot sauce in a large bowl until smooth, thinning with water as necessary. Stir in yogurt, if desired. Transfer to a serving bowl and set aside.

In a large pot, heat 2 inches of oil to 350°F. Run a butter knife or thin spatula around the edges of the baking dish, then flip it over onto a cutting board to release the solidified chickpea base. Cut chickpea base in half lengthwise, then cut the halves crosswise into thin, fry-like slices. Working in batches, fry slices until golden all over, about 4 minutes per side. Transfer to a paper towel–lined plate to absorb excess oil. Sprinkle with salt while hummus fries are still hot.

Sprinkle hummus fries and spicy tahini sauce with paprika and chopped parsley. Serve immediately.

Before you dig in, show it off!

If you made this recipe, take a photo! Tag @hostthetoast on Instagram & hashtag it #hostthetoast. It'll automatically show up on the You Made It page!

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Source: http://hostthetoast.com/hummus-fries-spicy-tahini-dip/

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clamjumper5-blog · 5 years

Text

Hummus Fries with Spicy Tahini Dip

Hummus Fries with Spicy Tahini Dip. These fritters are made with chickpea flour and tahini for a crisp-exteriored snack with a custardy, hummus-like center.

This recipe for Hummus Fries with Spicy Tahini Dip has also been featured on Serious Eats.

Can I just take a minute to talk about how mad I am that it still took me a whole year to attempt this recipe?

I credit Michael Solomonov’s Hummus Tehina with igniting my love for excessive amounts of tahini with my hummus, by the way.

If you want to make it a little less heavy, adding plain yogurt and/or herbs is a great way to lighten it up a little. Or like I said, just devour them on their own. They’re amazing either way.

Not gonna lie though, I ate a whole lot of those reheated ones too. Hummus Fries and Spicy Tahini Dip is just too good to resist.

Ingredients

Olive oil or vegetable oil, for greasing the baking dish and frying

6 medium cloves garlic, divided

2 cups (475ml) tahini (sesame seed paste), divided

1 tablespoon ground cumin, plus more to taste

2 cups chickpea flour

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

Juice of 1 lemon

1/2 cup plain whole yogurt, optional

1/3 cup (80ml) hot sauce of your choice, or to taste

Paprika, for garnish

Chopped flat-leaf parsley, for garnish

Instructions

Quickly transfer chickpea mixture to greased baking dish, using a spatula to spread it into an even layer. Cover with plastic wrap and refrigerate until firm, about 3 hours.

Sprinkle hummus fries and spicy tahini sauce with paprika and chopped parsley. Serve immediately.

Before you dig in, show it off!

If you made this recipe, take a photo! Tag @hostthetoast on Instagram & hashtag it #hostthetoast. It'll automatically show up on the You Made It page!

Get recipes delivered hot & fresh to your inbox!

Source: http://hostthetoast.com/hummus-fries-spicy-tahini-dip/

0 notes

towerrange15-blog · 5 years

Text

Hummus Fries with Spicy Tahini Dip

Hummus Fries with Spicy Tahini Dip. These fritters are made with chickpea flour and tahini for a crisp-exteriored snack with a custardy, hummus-like center.

This recipe for Hummus Fries with Spicy Tahini Dip has also been featured on Serious Eats.

Can I just take a minute to talk about how mad I am that it still took me a whole year to attempt this recipe?

I credit Michael Solomonov’s Hummus Tehina with igniting my love for excessive amounts of tahini with my hummus, by the way.

If you want to make it a little less heavy, adding plain yogurt and/or herbs is a great way to lighten it up a little. Or like I said, just devour them on their own. They’re amazing either way.

Not gonna lie though, I ate a whole lot of those reheated ones too. Hummus Fries and Spicy Tahini Dip is just too good to resist.

Ingredients

Olive oil or vegetable oil, for greasing the baking dish and frying

6 medium cloves garlic, divided

2 cups (475ml) tahini (sesame seed paste), divided

1 tablespoon ground cumin, plus more to taste

2 cups chickpea flour

1 teaspoon kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper

Juice of 1 lemon

1/2 cup plain whole yogurt, optional

1/3 cup (80ml) hot sauce of your choice, or to taste

Paprika, for garnish

Chopped flat-leaf parsley, for garnish

Instructions

Quickly transfer chickpea mixture to greased baking dish, using a spatula to spread it into an even layer. Cover with plastic wrap and refrigerate until firm, about 3 hours.

Sprinkle hummus fries and spicy tahini sauce with paprika and chopped parsley. Serve immediately.

Before you dig in, show it off!

If you made this recipe, take a photo! Tag @hostthetoast on Instagram & hashtag it #hostthetoast. It'll automatically show up on the You Made It page!

Get recipes delivered hot & fresh to your inbox!

Source: http://hostthetoast.com/hummus-fries-spicy-tahini-dip/

0 notes