Eat the Week SF: Head-to-Tail Salmon, Pickle Fever, and Pop-Up Juicing

1. Thomas Keller has a lot of explaining to do, which is exactly what he did with this essay he wrote and released this week, says Inside Scoop SF. The essay was a response to the media outcry against a handful of comments he made in a New York Times interview just a few weeks ago. During the interview Keller posed the question, “is it really my responsibility to worry about a carbon footprint?” Yes, TK, it is.

2. Anthony Mynt, of Mission Street Food, wants to turn the food bank into a trendy restaurant, and he wants your help, says Eater SF. The venture would be a self sustaining fundraising project where patrons would make financial donations to the Food Bank in order to reserve a table. He’s applying for a Mission: Small Business grant, but he needs votes in order to get him there.

3. Lime, the Castro district’s favorite bottomless mimosa/liquid brunch spot, is closing and quite possibly making room for a gay sports bar chain with locations in New York and West Hollywood, says Grubstreet.

4. Juice is the new black, according to 7×7. New spots, such as the SoW Juice pop-up at Pause Wine Bar in San Francisco, make fresh squeezed juices for the pure pleasure of drinking it. No cleanses are on these menus, just fresh squeezed and locally sourced cups of brightly colored deliciousness.

5. The Chinook Salmon are back this year, says KQED, and are now the head-to-tail butchering trend’s latest victim. Whole Beast Butchery shows you how to, “cook the whole fish . . . skin and bone.” They say it pairs nicely with a Sav Blanc.

6. Oakland’s B Restaurant has sold to Paul Ferrari, of A. G. Ferrari, and closed down this week, says Grubstreet. No news on what the Italian deli chain might do with the permitted space.

7. Right across the street from the recently shuttered B Restaurant sits the reluctantly bustling, month-old restaurant and bar, District. The East Bay Express calls it Oakland’s most San Franciscoiest bar, but admitted wanting to lick the garnish off the cocktail glass.

8. Marisa McClellan, well, she can pickle that! She’ll show you how, in fact, via her new book, Food in Jars, says SF Weekly. She’ll also be in San Francisco in mid June, teaching classes and giving demos at Cookhouse and Omnivore Books.

9. Former Hibiscus chef, Sarah Kirnon, will be slinging her fried chicken once again in her new venture, Miss Ollie’s. The restaurant will be Caribbean fare, with whole pig roasts, right in the Swan’s Market building in Old Oakland. Miss Ollie’s is set to open this fall, says Grubstreet.

10. Eater SF braves the crowds to get a close up of the just barely opened Salumeria. What’s that place, you say? Oh, only the most anticipated charcuterie annex to the most anticipated new restaurant of 2012, Central Kitchen, duh.