your weekly nosh of sf food news and other goodies

scotch egg

How quick do food things turnover in this town? Quicker than I can review 'em for sure. The above was a scotch egg lunchy/brunchy thing from Finns On the Hoof food truck at Off the Grid's Presidio Sunday Picnic. But seems Finns is no longer. Seemed a shame to waste a decent picture of the scotch egg variation they were serving so here it is! A six minute egg wrapped in pork sausage, breaded and deep fried. Served with a side mixed green salad, white cheddar and an apricot relish mustard mixture. Oh well, just goes to show, if you wanna try something in SF you need to act fast. With restaurant and food turnover such as it is, you never know how long it is going to last. 

• Seems Finn Town, no relation to the one above, is going to open another "upscale" taqueria Mexican spot in the Castro. Good for them in taking over one of the many empty storefronts in that hood, though, do we really need another Mexican spot?
• McDonald's is testing a vegan burger in Finland of all places. If it goes well, it could spread to the US. I guess if it doesn't have the weird frozen taste of their regular burgers and is cheaper than the impossible burger, it might work. But will it draw in the millennials like they want is the real question. 
• The Michelin people say this town is losing its good inexpensive restaurants. Duh, I could have told you that! Wait, I have been for almost eight years now!!
• They also released they list of Bib Gourmand spots in the Bay Area for 2018.
• Joe's Crab Shack down at Fisherman's Wharf has closed. 
• As has Rainforest Cafe. But if you neither knew they were there or even cared, does it really make a sound?
• Mau makes a comeback in the Mission. The place to eat, not the former Communist leader. 
• A Safeway manager did an AMA on Reddit and explain why checkouts suck there. 
• The Museum of Ice Cream founder has some interesting ideas and NY Mag shades her for them.
• You can now eat and drink like a Korean....in the Tenderloin? 
• Forget chocolate, Ghirardelli is now the place for cheese.