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Ice Cream-Filled Donuts From Milkbomb Drop This Week and More A.M. Intel

Cease & Desist sold, henry Chung remembered, and more novelty desserts.

Milkbomb arriving in Potrero

This is not a drill. Milkbomb is about to hit San Francisco with a new novelty food item: Donuts improbably stuffed with ice cream. The Potrero Hill shop opens Wednesday, May 17 in the former Twirl and Dip space at 1717 17th Street. Whereas Twirl and Dip opened and shut its brick-and-mortar soft serve shop, an extension of its still-popular ice cream truck, Milkbomb is betting it can attract crowds for glazed donuts filled with ice cream flavors like vietnamese coffee and ube (purple yam).

Matcha Japanese soft cream in a tayaki cone filled with red bean paste is pure #eater #eatersf #berkeley #needamanicure #dontjudge

A post shared by Ellen Fort (@ellen_eats_sf) on Aug 20, 2016 at 9:49pm PDT

UJI Time Desserts now open in Japantown

Speaking of novelty desserts, UJI Time in Japantown is now softly open for taiyaki soft serve. It’s a westward expansion of UJI Time’s Berkeley location, which opened last year. So far, UJI Time is selling a limited menu of ice cream in Japanese-inspired flavors like matcha, black sesame, and tofu, served to great visual effect in taiyaki (fish-shaped cake) cones. The location is the former Mitsu Teahouse, 2 Peace Plaza, #440.

Cease & Desist sold to new owners

Bi-level Mission bar and pizza spot Cease & Desist will continue, though under new management. Née Buffalo Club before receiving a cease-and-desist letter from a business of the same name, the bar was opened in 2015 at 2331 Mission Street (between 19th and 20th) by the owners of nearby Dr. Teeth — Tonic Nighttime Group (Bullitt, Soda Popinski's). Now, co-owner Mark DeVito has sold Cease & Desist to David Zimmerman who co-owns Cabin on Polk Street and Blackthorn Tavern in the the Inner Sunset. Zimmerman will keep the Cease & Desist name and menu, while DeVito will focus on Standard Deviant, the Mission District brewery he also co-owns.

The New York Times eulogizes Henry Chung of Henry’s Hunan

When local restaurateur Henry Chung passed away in April, San Francisco news outlets like the Chronicle and ABC7 remembered his lasting contribution to American Chinese cuisine with thorough profiles. His Henry’s Hunan restaurants introduced diners to spicy, pungent Hunanese food and offered opportunities in America for his extended family. Now the New York Times is on the story, penning a belated obituary for Chung that your friends on the East Coast might have sent you this morning. “Hunan people can live without meat,” the Times quotes Chung from his 1978 cookbook, “but they cannot live without hot peppers.”

Cochon555 BBQ festival returns to SF June 4

The touring whole-hog BBQ competition Cochon555 is trotting back to town with tickets on sale now. Held once again at Magnolia Brewery’s Smokestack in the Dogpatch, Cochon555 has released its lineup of competing chefs: Jordan Keao ('āina), Eric Nyeste (Smokestack), Tommy Halvorson (Serpentine,) Chandler Diehl (Piccino), and Trevor Ogden (Park Tavern) each have one 180-200 pound heritage breed pig to prepare to impress judges and diners on Sunday, June 4.

Article by Caleb Pershan (c) Eater SF - All - Read full story here.