Inside Noodle in a Haystack, the local pop-up poised to change the Bay Area ramen game

Meet the husband and wife team perfecting ramen out of their Daly City kitchen Noodle in a Haystack’s triple miso ramen is made from 15-hour chicken broth, dashi, aka-miso tare and garlic-infused chicken schmaltz. (Photo by Michelle Le) Clint Tan remembers his first noodle-induced epiphany. It was a bowl of indelible tsukemen in Tokyo that did him in. The experience of the chewy, thick, al-dente noodles, dipped in a pungent, super-concentrated broth imprinted itself ...

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Portland’s coolest ice cream shop sets up on the Peninsula

Six things to know about Salt & Straw’s new outpost in Burlingame Salt & Straw’s Breakaway Matcha & Black Raspberry flavor, made with matcha tea from San Rafael’s Breakaway Matcha and roasted berry jam. (Image by Patricia Chang) Salt & Straw was born in Portland, Oregon, but is steadily becoming a household ice cream name — and for good reason. The company, known for inventive flavors that draw from local products, is opening its first location on ...

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Exploring the aisles of Takahashi Market, the Peninsula’s emporium for Hawaiian & Japanese goods

From Spam to musubi, this San Mateo market has brought the islands to the Bay Area for over 100 years. Siblings Anne, Norma and Gene Takahashi, the third generation of family owners of Takahashi Market, take a quick break from preparing plate lunches, kalua pork, musubi and other Hawaiian staples for the store’s busy lunchtime crowds. (Photo by Veronica Weber) Gene Takahashi grew up in the aisles of his grandfather’s store, doing homework, stocking ...

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The chef’s bucket list: 47 Peninsula dishes to eat before you die

We asked restaurant industry insiders from throughout the 650 area code to tell us about the local meals they can’t stop thinking about. We asked a wide range of chefs, restaurant owners, food writers and other culinary industry insiders for the one dish that really stands out for them on the Peninsula. The list we got back is long, diverse and delicious. (Photo by Michelle Le) I grew up in Menlo Park on a ...

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Japan’s Ramen Nagi arrives to elevate Palo Alto’s noodle game

Japan’s Ramen Nagi arrives to elevate Palo Alto’s noodle game From squid ink broth to marinated eggs, Tokyo-born eatery showcases an elite ramen sensibility at its first U.S. location For chef Satoshi Ikuta, ramen is a craft. He opened the first Ramen Nagi in Japan in 2004. (Photo by Elena Kadvany) Come the end of the month, Palo Alto will no longer be a ramen desert. Ramen Nagi, a successful Tokyo-born ramen chain, is opening its first-ever U.S. ...

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Puesto, Santa Clara’s $8 million taco stand, pays homage to Mexican street food.

Puesto, Santa Clara’s $8 million taco stand, pays homage to Mexican street food Fancy digs, ‘elevated’ ingredients and exquisite desserts at Eric Adler’s first Northern California restaurant A selection of tacos at Puesto, from left: carnitas, spicy atún, chicken al pastor and tamarindo shrimp. (Photo by Natalia Nazarova) In Mexico, puestos — the modest food stalls where street tacos are whipped up day and night — are everywhere. Their culinary and cultural presence is what inspired Eric Adler to ...

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Morning Wood brings ohana vibes and epic Hawaiian brunch to San Bruno

People are lining up for the low-key restaurant’s matcha pancakes and loco moco. Rise and shine. Worth the wait: the highly popular loco moco at Morning Wood in San Bruno. (Photo by Elena Kadvany) It’s 8:20 a.m. — 20 minutes after Morning Wood’s stated opening time — and almost two dozen people are lined up outside, hungry. A handwritten sign posted on the locked door informs the early risers that the Hawaiian-Japanese restaurant will be opening later than ...

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Peek inside Wursthall, San Mateo’s newest (and vegan-conscious) bierhaus

Classic German meets Silicon Valley contemporary at the new Peninsula eatery Diners sit at long wooden communal tables, echoes of a German beer hall, at Wursthall in San Mateo. (Photo by Veronica Weber) For evidence of the kind of bierhaus Wursthall is, look no further than the menu: next to bratwurst, chicken schnitzel, pretzels and beer is a vegan döner kebap made from Impossible Foods’ plant-based meat. The menu at Wursthall, which officially opens ...

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The road less traveled: how one Bay Area chef left the kitchen and embraced #vanlife

Local chef Peter Rudolph packed up his knives and took the family on the open highway. #vanlife: scenes from the road (and the dinner table) via the Instagram accounts of the Rudolph family. (Courtesy of Kristie and Peter Rudolph) Kristie Rudolph was camping in Yosemite with her son Logan when she got a fateful call from her husband Peter. A longtime Bay Area chef, Peter Rudolph was ready to do something his wife had long been ...

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