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Skip to main content On DoorDash, these S.F. sushi spots look like famous restaurants. The real owners say they're fakes FacebookTwitterEmail Jason Teplitsky stands for a portrait outside of his closed down restaurant, Blowfish Sushi to Die For, which permanently closed in December. Without Teplitsky’s knowledge, a new restaurant took its place, also called Blowfish Sushi.Amy Osborne / Special to The Chronicle Things seemed normal when Blowfish Sushi opened for dinner Friday night in the Mission District, the familiar red spiky blowfish logo prominently displayed on a square sign above the door and a chalkboard sign advertising delivery.
Facebook: @ButchersBlockLex The store has many certified Angus beef cuts, starting with 80% lean ground beef ($4.99 a pound) and going up to New York strip ($18.99), tomahawk steaks ($24.99) and prime filet ($39.99). The store also carries Wagyu (pronounced wah-gyoo) beef imported from Japan. This luxury beef is known for its heavy fat marbling and rich taste. Butcherâs Block has Wagyu rib-eye for $180 a pound and Wagyu filet for $190 a pound. âWagyu is definitely for special occasions, but we actually sell a lot of it,â Everhart said. âThe most we ever sold to one person was $2,500 worth.â Pork products include thick-cut chops, several types of bacon and baby back ribs.
Skip to main content Currently Reading Downtown San Antonio's 2 newest restaurants, Landrace at the Thompson San Antonio hotel and Pinkerton's Barbecue, open strong FacebookTwitterEmail 1of19 Cocktails include Sin and Smoke (mesquite-infused Maker's Mark bourbon, angostura bitters, simple syrup), left, and Desire and Ice (Reyka vodka, apricot brandy, amaretto, lemon, ginger) at Landrace.Mike Sutter /StaffShow MoreShow Less 2of19 The stylish new Thompson San Antonio hotel is the home of Landrace, a restaurant where chef Steve McHugh presents a menu influenced by Texas cooking and ingredients.Mike Sutter /StaffShow MoreShow Less 3of19 4of19 Desserts include blueberry cobbler, front, and smoked bread pudding at Pinkerton's Barbecue.Mike Sutter /StaffShow MoreShow Less