Specialty Food Magazine

WINTER 2015

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/438836

Contents of this Issue

Navigation

Page 108 of 139

latest offering from the team behind Local's Corner and Local Mission Market. Much like their existing establishments, the philosophy at this specialty retailer is the same: feature innova- tive items from small, local producers that the owners person- ally consume and support. The carefully curated offerings feature exclusively California-produced wine, beer, and spirits, along with drink mixers and barware. Products like a 2012 Calder Carignane produced in Mendocino County, Anchor Distilling Junipero Gin, and a Talullah Extra Pale Ale from San Francisco's Speakeasy Brewery are just a sampling of the close-to-home offerings. localmissioneatery.com/localcellar THE MARKET A new food hall in the Twitter building in Mid-Market. Perhaps nothing is more telling of the Bay Area's love affair with all things food than the planned 22,000-square-foot marketplace which, at presstime, was set to be up and running by January 2015. A dream team of entrepreneurs and architects are behind the ambitious project that hopes to bring a massive food hall of artisanal and locally crafted foodstuffs to this gritty stretch of Market Street. Among the culinary offerings to be found at "MoM" (The Market on Market) will be deli items like cheese and charcuterie, sushi and tapas bars, Malaysian street food from Azalina's, Blue Bottle Coffee, and gour- met chocolates from chocolatier Nuubia. themarketonmarket.com MARLA BAKERY A scratch restaurant/bakery in outer Richmond. The phrase "made in-house" is taken to new heights at this restau- rant-bakery. Owner Amy Brown and her partner Joe Wolf make sure everything they sell in this outer Richmond spot is made right on the premises. Breads, breakfast pastries, and pain au chocolat, along with savory preparations, use herbs grown in Marla's garden, house-made farmers cheese, and even fresh-made peanut butter. The crusty baguettes and dark chocolate brownies are particularly popular. This newcomer is already a neighborhood favorite and has recently added a recurring Sunday Supper event that welcomes din- ers for featured items like pickled beef tongue and roasted beef bone marrow with quince paste. marlabakery.com SAMOVAR TEA (ON VALENCIA) Third-wave tea in the Mission. The fourth outpost of Samovar Tea in the Mission on Valencia is by far the sleekest and sexiest of them all. Techie-turned–tea entre- preneur Jesse Jacobs has introduced what he calls Third Wave tea to the ever-growing masses of tea lovers. Masala chai, matcha latte, and signature Rosie Palmer iced tea (prepared with English Breakfast tea, rose water, and lemon) are among the top picks. With its stunning white minimalist interior of stone, reclaimed wood, and concrete, and a performance-art sensibility to tea brewing, Samovar brings the art of handcrafted premium teas to a new level. samovartea.com store tour Laiko Bahrs is a culinary consultant and co-owner of Epicuring, an online calendar of food experiences and events in California. Butchertown Gourmet The Italian Homemade PHOTO: BUTCHERTOWN GOURMET PHOTO: BELCAMPO PHOTO: THE ITALIAN HOMEMADE 106 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - WINTER 2015