Latkes and more latkes: Many of the usual suspects have latkes and Jewish holiday menus this time of year, and one of them is doing something beyond that: Mark and Mike’s, the Jewish deli pop-up that has become a permanent part of San Francisco’s One Market restaurant, is offering eight types of latkes this year, one for each Hanukkah night. A few of the options: a wild mushroom latke with cheese, a Philly cheesesteak latke, a chopped liver latke, and a dessert latke topped with apple pie and ice cream. Latkes are on the menu December 1-23.
dolphin, the popular Italian restaurant in the Mission District, has reopened for the first time since the early days of the pandemic. Established in 1998 by Craig Stoll and his wife, Annie Stoll, Delfina not only made “Cal-Italian” a thing, but created a destination for foodies along its stretch of 18th Street. Stoll was also among the first Jewish chefs in the Bay Area to offer Jewish holiday menus, and Delfina will once again offer latkes fried in duck fat this Hanukkah.
The Stolls used this time during the lockdown to make improvements to the restaurant; now it is bigger and updated.
Krembo, a new kosher bakery, had a soft opening in late September inside the new Lent Chabad Center in San Mateo; your website should be ready very soon. The bakery is parve, which means no dairy products are used. There are a variety of breads (challah of course, plus chocolate babka, pumpkin and banana bread) and several gluten-free options, plus cookies and cakes. The bakery, named after a popular Israeli cookie, has so far been selling to families of children attending the center’s preschool and is now open to the public. We plan to visit and will give you a full report.
In other carb news, Boichik rolls in Palo Alto’s Town & Country Village had its soft opening on November 10 and opened in earnest that weekend, with lines out the door. It was a similar but somewhat less frenetic atmosphere that accompanied the opening of his Berkeley store almost exactly three years ago, according to owner Emily Winston.
He wasn’t surprised by the long lines, but he was amused by the reaction to them.
“People here were saying ‘this is crazy,’” he reported. “My hunch is that they don’t do crowds on the Peninsula, as everyone was impressed by the line, although it was definitely not the zoo we had in Berkeley.”
At the Berkeley opening, only whole bagels and schmears were sold, while in Palo Alto the opening menu also included sandwiches.
Winston said Palo Alto is catching up with Berkeley in numbers. “We built it and they are coming,” he said.
Winston doesn’t know if the Palo Alto location will also be kosher.
“All the dough is prepared under the same East Bay Kosher supervision, so we are not doing anything different. There is exactly the same menu, ”he said. But the new site is currently unsupervised.
With Boichik now expanded to two stores, Winston said that in the not too distant future he is looking to open even more locations in the Bay Area, as well as Los Angeles, but “nothing is defined yet.” She expects the factory under construction in North Berkeley to open early next year.
We’ve heard of another bagel operation opening in San Francisco, this time outside of Richmond, Eater SF reported. I call The SF Laundromat, is located in an old laundry on Balboa street. The bagels are made by a Santa-Cruz couple who call themselves “Holey Roller Bagels.”