Kickstart the Eastern Addition!

The masterminds behind Poleng Lounge, The Summit SF, SOM, and the WoW Truck bring you a pop-up series that will feature unheralded chefs cooking some amazing Asian dishes in the Western Addition at Vinyl Cafe. That was a long-winded way to just say check out the Eastern Addition, if only for the witty name (get it? Eastern tastes in the Western Addition?).

Kickstart the campaign here:


Mondega + Bambu = Music for the People

Peep the new Mondega & Bambu video: “Music for the People”. And cop the new album titled “Food, Clothing and Love” set for release on April 28th. Don’t forget to listen to the lyrics or else you’re missing the whole point of hip hop.

Nari, Will You Be My 아내, 여자 ?

I know you’re married (to this guy), but I thought I’d ask anyway. Just in case. Even though you are apparently much in love with your boy, judging by this love song video you made and put on YouTube:

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9021Pho in Beverly Hills

judging by the menu, they might need more "tuong den" on that table. actually, a LOT more.

I’m not entirely against Vietnamese pho restaurants using puns in their names (Pho King in East Oakland comes to mind). And I’m not  against Vietnamese spots that don’t use accents in their menus; they confuse English-reading folks and are superfluous to folks who can read Viet, given some context of course (see 9021Pho menu). But you damn well better serve some good pho! Not that fusion crap (usually fused with more water and less MSG fish sauce). Cause this is the one dish that Americans don’t like when its watered down and prepared in a French-style bowl (ie. small portion in a giant white dish). So I’ll give you the benefit of the doubt 9021Pho in Beverly Hills, California. But judging by the Thrillist review, I have DOUBTS. EXTREME DOUBTS:

From the former chef of Michela comes this nook-like, modern casual soupery dedicated almost entirely to brothy Vietnamese deliciousness, with variations including Pho Ca (sliced tuna, onion, bean sprout, basil, and chili w/ chicken stock) and Spicy and Sour (shrimp, sole, straw mushroom, pineapple, baby corn and noodles in lemongrass, chili and tamarind broth); there’re also a few traditional entrees, like prawns wok-tossed with cilantro, garlic, and sherry vinaigrette over sliced tomatoes, and a peppercorn sauced filet mignon that’s cubed — so bring your TI-86.

Thanks RyRy.

Friday Fuckery: David Chang Drunkstedness


Since chef David Chang has received much flak recently (including from this blog) from his “Fig-gate” controversy, I’m linking to this just for the hell of it. And because of the the lovely K-Town fried chicken footage. And plenty of delightful slurring on the part of Chang.

Although Chang has a reputation for being a douche, I have to give him respect for his taste in food and some choice one liners:

Sue Chan: Woo! This is spicy.

David Chang: Are you Asian?!

Off camera: What’s the preparation for the pork?

Chang: The preparation for the pork is a couple teaspoons of salt, and some black pepper, and a couple hours of don’t fuckin worry about it.”

But one thing really bugs me: what happened to Sue Chan’s pants?

David Chang/Anthony Bourdain vs. The Bay


I’m a little late to this, but I’ll post it anyway. This comes from a post by about Anthony Bourdain and David Chang of Momofuku. All you really need to know are the two following quotes:

David Chang on San Francisco restaurants: “There’s only a handful of restaurants that are manipulating food,” and “every restaurant in San Francisco is serving figs on a plate with nothing on it”

Anthony Bourdain referring to Alice Waters (of Chez Panisse) as “Pol Pot in a muumuu” and saying “Alice Waters annoys the living shit out of me. We’re all in the middle of a recession, like we’re all going to start buying expensive organic food and running to the green market. There’s something very Khmer Rouge about Alice Waters that has become unrealistic … I’m suspicious of orthodoxy, the kind of orthodoxy when it comes to what you put in your mouth.”

All I gotta say is I respect all the above chefs, and love the food at Chez Panisse, all the Momofukus, and even Les Halles (to a certain degree). But damn, hating on an entire city’s cuisine? WTF? I knew you were a DOUCHE Chang, but you really are a bigtime douche. You, with your backpack running out of Momofuku Milk Bar that one time I was eating your delicious cookies and needed to shit so bad cause it was so rich with yummyness. I shoulda stepped up to you for what you said about SF, except I was busy desecrating your bathroom (as well as my other two friends messing up the Ssam Bar bathroom, don’t worry, I won’t out you, *cough* cheezu *cough* JiP).

And to Bourdain. You can do no wrong after you said you were gonna move your family to Da Nang, the most gangsta of all of Viet Nam (IMHO), so I’ll give you a free pass for hating on Berkeley cuisine. Just this one time.

Friday Fuckering Delicious

Since one of my old BCB posts was on the subject of Ripe Fresh Fucking Pineapples, this tumblr site fucking delicious is right up my alley. It’s not hard to see why, as it features the holy trinity of stuffs dear to my heart: Food, fat animals, and cussing. Behold!

Hey, sexy lady. Want some bamboo? It’s really fucking fresh! (via pandawatch)

Hey, sexy lady. Want some bamboo? It’s really fucking fresh!

Boom! The fucking flavor is exploding in my beak! (via goinonbro)

Boom! The fucking flavor is exploding in my beak!

Or this one, which is exactly what runs through my head every single time I eat anything:

Oh shit, oh shit, oh shit. What am I going to do when all this fucking delicious food is gone? For fuck’s sake don’t think about it. Just keep nibbling and nibbling and nibbling and nibbling. (via subaudition)

Oh shit, oh shit, oh shit.

What am I going to do when all this fucking delicious food is gone?

For fuck’s sake don’t think about it. Just keep nibbling and nibbling and nibbling and nibbling.

In my humble opinion, whoever started this site should be rich, and this person is probably my soulmate.

Someone wanna capture the inner thoughts of this ravenous woodland creature (watch your fingers!)?:


Thanks Meg!