In his review of Hog & Rocks, Jonathan Kauffman writes of the elusive category of bars that have food programs (as opposed to restaurants with bar programs – Bauer also takes on the subject on his blog today). He writes of H&R;, “it’s a neighborhood bar designed by two guys who love to eat,” namely Maverick chef Scott Youkilis and Tres Agaves’ Eric Rubin. He calls Youkilis’ food “bold and solid and populist,” and loves the corn fritters, the patty melt, and the ham and oysters. But, he notes, they have “serious acoustic problems” and the place is “100 vuvuzela loud.” [SF Weekly, Slideshow]
Oh, Reidinger, you never disappoint. The stalwart Guardian critic this week visits Curry Boyzz in the Castro, once named the Most Amazing New Restaurant Name of the New Year. First off, he recommends they change the name to “bois” if they’re interested in the “twink traffic” from neighboring bars Badlands and Toad Hall. But he calls their “Indian-Pak” cuisine “ably prepared,” loves the palak paneer, and he likes the big piece of fish in the fish tikka masala. [SFBG]
