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Category: Takeout

Korean Charcoal BBQ from the Benu team – San Ho Won, San Francisco

AdrienneDecember 19, 2021December 19, 2021
Korean Charcoal BBQ from the Benu team – San Ho Won, San Francisco
If you asked what my top 10 favorite takeout meals were during the 2020 lockdown, I can confidently count all three of my San Ho Won takeouts among them. While the world was seemingly fallingContinue reading
Luxury Wagyu and Sushi Takeout – Hiroshi, Los Altos, CA

Luxury Wagyu and Sushi Takeout – Hiroshi, Los Altos, CA

AdrienneOctober 12, 2020October 12, 2020

Despite the craziness in 2020, there is still a surprising (or not, *cough* Silicon Valley *cough*)Continue reading

Italian Fine Dining Takeout – Acquerello at Home, San Francisco

Italian Fine Dining Takeout – Acquerello at Home, San Francisco

AdrienneAugust 29, 2020August 29, 2020

Last month, I had the pleasure of trying the Acquerello at Home takeout menu. During Covid-19, thisContinue reading

Handmade Pasta Pop-Up – Trattoria Bruno by Alexander’s Steakhouse, SF

Handmade Pasta Pop-Up – Trattoria Bruno by Alexander’s Steakhouse, SF

AdrienneAugust 10, 2020August 28, 2020

Hello carb heaven! Trattoria Bruno is a new fresh pasta pop-up inside Alexander’s Steakhouse SF. It’sContinue reading

Tuna Belly and Wagyu Burgers – Masabaga, Oakland, CA

Tuna Belly and Wagyu Burgers – Masabaga, Oakland, CA

AdrienneJuly 28, 2020August 28, 2020

Masabaga is a unique sandwich concept from Sushi Chef Masa Sasaki of Sasaki SF and formerlyContinue reading

Vibrant Thai Takeout – Nari, San Francisco

Vibrant Thai Takeout – Nari, San Francisco

AdrienneJuly 19, 2020July 19, 2020

Chef Pim Techamuanvivit created Nari (Thai for “woman”) in tribute to the generations of women thatContinue reading

Crenn Kit Luxe Takeout – Atelier Crenn, San Francisco

Crenn Kit Luxe Takeout – Atelier Crenn, San Francisco

AdrienneJune 22, 2020December 19, 2021

When I saw that Atelier Crenn had expanded their takeout offerings to include a Crenn KitContinue reading

Elevated, Accessible Takeout – Anomaly, San Francisco

Elevated, Accessible Takeout – Anomaly, San Francisco

AdrienneJune 15, 2020August 28, 2022

In a city where dining costs quite a bit, it is almost unheard of to getContinue reading

Lamb Box Takeout – Birdsong, San Francisco

Lamb Box Takeout – Birdsong, San Francisco

AdrienneJune 7, 2020July 20, 2020

I’m writing this almost three months into San Francisco’s stay at home orders that closed allContinue reading

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Mandarin-only hot pot was a great way to celebrate Mandarin-only hot pot was a great way to celebrate LNY!
Then wandered and found a real pony (last slide)! 
Sound on for the mandarin. 😆

Happy year of the fire horse 🧧🔥🐴
Mandarin demo at the end. Wish me luck. 😅 最後練習國語。祝 Mandarin demo at the end. Wish me luck. 😅
最後練習國語。祝我好運。

#cny2026 #lny #yearofthefirehorse #chineselesson
When your girl leaves San Francisco for food, you When your girl leaves San Francisco for food, you know it’s serious.

I went down to Menlo Park for a new restaurant and rare wine shop devoted to heritage chicken.

The team behind Somm Cellars in NYC partnered with multi-Michelin-starred chef Jared Wentworth to open Café Vivant.

First impression. Wall-to-wall stunning white oak wood and wine galore. Over 3000 bottles.

Favorite bites?
Caviar-topped heritage chicken nuggets that tasted like my favorite McDonald’s nuggets, but better.
Fried quail with duck fat cornbread.
And a juicy wagyu New York strip with yorkshire pudding.

We ended strong with sticky toffee pudding, with jasmine and black sesame ice cream. 

Was it worth leaving the city for? Yes. I honestly felt a little FOMO about not living in Menlo Park anymore.

📍Café Vivant, Menlo Park [hosted]

#cafevivant #sfrestaurants #sommcellars #heritagechicken #willwanderforfood
Happy year of the horse! 🧨 🌹 🥟 Rose-shaped dumpl Happy year of the horse! 🧨 🌹 🥟 

Rose-shaped dumpling wrapper recipe
- 2 cups AP Flour
- 3/4 cup hot water
- 1/2 tsp salt
- 1 to 2 tsp beet root powder (optional color)

1. In a large bowl, mix together flour and salt. Slowly add hot water and mix until it starts getting clumpy. Hand knead the dough until smooth. Divide into two equal parts and let rest for 15 minutes.

2. Take one of the dough halves and add beet root powder. The color will fade once heated, so make it deeper than you prefer. Knead the dough until color is incorporated.

3. Roll the two dough halves into two logs, approximately 1” diameter each. Then roll the pink dough into a flat rectangle shape, wide enough to wrap around the plain dough. Place the plain dough on the pink dough, wrap it completely, and pinch to seal the free edge.

4. Cut the combined log into sections, about 3/4” thick, aiming for 32 sections. Roll each section into a flat circle, the thinner the better, about 4” diameter.

5. Working with 4 circles at a time, lay them in a line side-by-side, and overlap each slightly, using water to glue the overlap. 

6. In the middle of each circle, add 2 tsp each of your preferred filling (I used pork belly and scallion). Wet the top halves of each wrapper, and fold them in half so you have four connected semi-circles.

7. Starting from one end, roll the semi-circles to form a rose shape. Tuck the free edge into the base. Repeat with remaining wrappers.

8. Place dumplings in steamer basket and steam for 12 minutes over boiling water.

#cny2026 #lny2026 #rosedumplings
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