Cookies at your doorstep in minutes with a touch of an app? It’s possible.
On-Demand Cookies with Doughbies
In a world where most anything seems capable of materializing with just a click or swipe on an app comes cookies delivered to you in 20 minutes after you’ve placed your order online.
That’s the premise of San Francisco startup Doughbies.
I should qualify that. In order for that to happen, you must live in San Francisco or as far south as San Mateo, as that is the region the company currently services with its drivers who deliver the cookies. You also have to order Monday through Friday, either between noon to 4 p.m. or 7 p.m. to 10 p.m. to get the cookies within 20 minutes. If you live farther south like I do, you get next-day delivery instead.
For orders within the on-demand delivery region, there is a minimum order of six cookies. For overnight orders, the minimum required is 12 cookies. There is no delivery charge.
I had a chance to try out the next-day delivery for free. From the menu online, I chose my cookies: three each of the Double Chocolate Chunk, Snickerdoodle, Peanut Butter, and Chocolate Chip with Sea Salt. The cookies are generally priced at $8 for three palm-sized cookies.
They arrived the next afternoon as promised, each cookie individually wrapped in plastic and neatly stacked inside a brown box.
A sampler at Smokestack.
Smokestack at Magnolia Brewing Company in San Francisco specializes in B2B operations.
That’s beer-to-barbecue to you and me.
Think the usual suspects of ribs and chopped pork. But also the out-of-the-norm pastrami. Yes, New York deli-proud pastrami.
The soaring warehouse-like space in the Dogpatch neighborhood sports a bona fide brewery in the back, and a barbecue joint in the front that features an expansive bar complete with shelves of liquor stacked so high, the bartenders need to climb a tall wooden ladder to reach the top ones.
Done up in an abundance of reclaimed wood, exposed concrete walls and steel pipes, it’s a festive spot that draws a crowd, as I witnessed recently when I was invited in to dine as a guest.
On the top shelves is a zany display of assorted rubber work boots.
You order at the counter, then find a seat among the several communal tables, until your food is brought to you.
A little bit Italian, a little bit Vietnamese.
Inspiration comes in many forms.
Reading a clever turn of phrase that captivates. Feeling the bracing spray of the ocean against your face. Viewing the magnificence of a rocket-red sunset.
For me, it came in the form of snails.
Escargot, actually. Loaded up in a saucy dish at Cassia in Santa Monica to be exact.
Chef Bryant Ng melds French and Vietnamese influences in his dishes. His charred naan-like flatbread with a side of chopped lemongrass escargot, which I enjoyed at his restaurant earlier this year, is nothing short of spectacular.
My husband and I attacked the dish, finishing every last drop and crumb. All the while, I kept thinking how amazing this escargot would be tossed with pasta.
You know you’re in for a rousing good time when Dan Gordon is in the house.
Join me when I host the South Bay’s famed brewmeister and founder of San Jose’s Gordon Biersch Brewing Company for a cooking demo, 2 p.m. Aug. 21, at Macy’s Valley Fair in Santa Clara.
Gordon recently revamped his original Gordon Biersch restaurant in downtown Palo Alto, turning it into Dan Gordon’s, which specializes in barbecue and brewski.
Wise Sons chocolate babka to make you weak in the knees.
I did not grow up in New York. But I can still appreciate a good bagel, nevertheless.
A native San Franciscan, I found my standard bearer to be the home-grown House of Bagels.
While there has been a proliferation of bagel chains lately, too many disappoint. Ginormous bread bombs, bagels should not be.
Wise Sons of San Francisco, however, is an exception. Its bagel bakery opened at 1520 Fillmore St. in January. And it is the real-deal.
They make them in the wee hours of the night, the time-honored way by boiling them before baking them.