Plus: $8 croissants have entered the chat as the next Millennial meme-worthy foodie expense … even giving avocado toast a run for its money.
San Francisco, though a gastronomic mecca, often escapes “best of” lists for pizza consumption. (We’ve got authentically infused burritos and farm-to-table plates on lock, thank G*d.) But that presumed prejudice is slowly shifting away, thanks to a new generation of pizza makers who aren’t afraid of stepping outside presumed norms.
Jules is becoming a class favorite, putting their own spin on New York-style thin-crust pies pulled from their restaurant at 237 Fillmore Street. The likes of Eater SF and the Chronicle deem it a regional staple; its char-speckled crusts — known as “leporading” (perhaps my favorite niche-pizza-making-fact) — famously swoons even the most severe of food critics.
This week, Bon Appétit claimed Jules is currently serving America’s best “new pizza.” A lofty title, yes … but it’s a well-deserved moniker.
“I describe our pizza as if New York style pizza was slightly higher-hydration and charred a little bit more like they would in New Haven,” chef-owner Max Blachman-Gentile tells the food outlet, waxing poetic about San Francisco’s emerging pizza landscape and playfulness that comes with it. It’s the whim that makes Jule’s both approachable and praise-worthy. “It just doesn’t have to be overly precious,” he says about his pizza-making and ideating. I just want it to be approachable to people still, and not make them scratch their heads about what we’re doing.”
At the end of the day, “it’s just pizza” — “It should be fun.” And for $22ish for a pie, you can amuse your taste buds, slice after slice.
What else happened around San Francisco’s food-space this week? Let’s take a look.
Shuggies is officially closed for good. After four years of turning trashes to treasures (read: food that’d otherwise be wasted into award-winning dishes), the beloved Mission District darling has closed its doors for good, autioning off literally everything; “Shuggie’s has achieved the massive goal we set out to achieve: to inspire American diners to think critically about food waste, planting the seed for many to consider their diets as vehicles for change,” writes the now-closed eatery in an Instagram post announcing its closure, “we have enjoyed nearly every success a restaurant could ask for.” More info.
Strange croissants are the new avocado toast for Millennials. The way $14 avocado toast became a scapegoat for Millennials’ dire financial straights, San Francisco’s growing number of boutique, $8 croissants are quickly vying for cultural cache; “bow” croissants, layered with bicolored dough, are all the meme-able rage, atm. More info.
SF’s cannabis lounges might start serving onsite munchie meals and NA beverages. The SF Board of Supervisors will take a final vote on a measure it previously advanced Tuesday that would allow the City to adopt state law that would allow cannabis dispensaries (with lounges) to serve food and non-alcoholic beverages. More info.
The Mission’s new Latin-Asian fusion place is finding its groove. Owned and run by a Chinese family from Venezuela, the eatery’s plates marry South American rotisserie cooking with Asian ingredients; thanks to Mission Local’s funding infusion and subsequent expansion, the indie’s resident food reviewer Maria C. Ascarrunz recently checked it out, highlighting the “generous” serving sizes (enough to merit at least one to-go box) and familial atmosphere. More info.
Feature image: Screenshot via YouTube
