That’s my point. Suburb Chinese definitely isn’t better than the restaurants in the sunset or on clement /Richmond.
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Lol, fuck off you insecure turd who’s being the cool bro while pitching shit like city lights that sucked in the 1990s unless you were addicted to boomer farts
all Chinese food ain’t the same and everything ain’t in sf anymore. Should you rent a car and go to Oakland or Cupertino or millbrae or wherever? Probably not. Anyways, back to whatever this is.
I lived in East Bay, Sonoma, and Lake Tahoe for a total of about six years. I also lived in Bozeman intertwined in that decade. Lots of driving during that time. I was always stoked when I got to go to the city, mainly because the drive in and out of SF was glorious.
I’d rent a car and go south one day for beaches, and north the next for wine country, hitting every food truck I saw along the way. And enjoying a rad dinner in the city each night.
Sunrise and sunset drives in CA are a genre of their own. That said— don’t get caught driving east during sunrise or west during sunset.
Things I miss from CA that I replicate in JP— breakfast restaurants, beer garden burgers, sour dough, Mexican food, clam chowder.
Can’t replicate Salt Water Taffy, though. Leave room in your suitcase to take a bunch of that home with you.
Half Moon Bay, Santa Cruz, Pacifica, Monterey, Marin, Mendocino are all cool little towns. Or— were 25 years ago. Healdsburg has a very sweet spot in my heart, too.
Touché
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Have you considered a short trip to Tahoe or Yosemite?
A buddy of mine has recommended Wojia to me but I haven't been. It's in Albany on San Pablo.
In SF, we've been going to Brandy Ho's since the 80s.
More recently I've been to both The Chili House & Spices, both on Clement, and both go way overboard on the amount of chilis they use, which if you like that sorta thing (I do), are worth a trip.
Earlier this year my sister took me to WenChang Dumpling Restaurant on Balboa and it was outstanding! We didn't even have any dumplings, I'd definitely go back there!
Be sure to wear some flowers in your hair.
Recreate the Bullitt car chase, obviously.
5th generation Californian here, e clampus vitus baby, life long bay area resident. Yank Sing for Sunday brunch get there before noon. Steamed pork buns rock.
^^^Yer cracking me up.
The old school touristy places are actually pretty cool in San Francisco, because most of them have lasted for a reason, and the settings can be incredible. Yank Sing for dim sum, The Buena Vista for Irish coffee, Firenze for pasta in North Beach, Tadich, Beach House etc.
Clamper? You got all your teeth?
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Dunfree throwing down w an ass eat off challenge in SF! FKNA.
Salt water taffy is no scam. It’s right up there with starburst and jolly ranchers for top three American candies of all time.
Unrelated are Queen Anne chocolate covered cherries, Arcor strawberry bon bons, and Tootsie’s caramel apple pops.
Do you even California, bro?
Taffy, Sour Dough, and Burritos are like the top three things CA has ever delivered. Maybe I should include IPA, or the entire genre of craft beer… derived from kids who were bored of their parent’s wineries.
On that note— Bear Republic Brewery Racer 5 IPA = the best beer out of California. And Ravens Wood Zinfandel is the best wine.
I don’t know about the best weed. Back in the day it was Humbolt. But since you guys went legal and reinvented the entire industry— I should probably also add marijuana as one of CA’s greatest contributions to society.
https://cdn.britannica.com/65/189765...ater-taffy.jpg
yeah, no. You may have eaten saltwater taffy in California but saltwater taffy ain’t from California. Atlantic City, New Jersey is the town you’re thinking of. Those fuckers will fight you about it too.
according to Encyclopaedia Britannica;
“salt water taffy, a type of taffy (a chewy and soft candy) that originated in Atlantic City, New Jersey, U.S. The recipe for salt water taffy does not actually include saltwater from the ocean, though it does usually call for salt and water, as well as sugar, corn syrup, butter, cornstarch, flavoring, and coloring. After the mixture is cooked and then cooled, it is pulled and stretched in order to aerate the candy and make it softer. The sweet is said to have received its name after a boardwalk candy shop flooded with water from the Atlantic Ocean in 1883, soaking all the taffy in salty seawater. Reportedly, the shop owner joked with a customer that all he had was salt water taffy, and the name stuck.”
fact.
Well… CA introduced it to me. So… there.
fact.
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A lotta salt in this thread but it ain't the taffy