The Tubes, Irene’s musical comedy, saloon art, and Lawrence Ferlinghetti

PRIME TIME AND THE TUBES You may recall that I like to hang out at Mario’s Bohemian Cigar Store and Cafe. If you join me there sometime you may meet a Deadhead, a city superv... Read More

North Beach Journal

The town hall brawl, the gold Ferrari, and an ode to grappa

By Ernest Beyl

THE DISTRICT THREE DUDE Aaron Peskin is one cool dude — the big progressive Lebowski of District 3. He demonstrated his cool dudeness last month when more than 200 people showed ... Read More

Hungry Palate

The Original U.S. Restaurant: Italian with Sicilian sensibility

By Ernest Beyl

There was rejoicing in the streets of North Beach late last year when the Original U.S. Restaurant reopened after it was forced to close at its previous site. The reopening was a m... Read More

Back Story

The ‘nude’ girl in the fish bowl

By Ernest Beyl

The other day I had lunch at Original Joe’s with Maxine Maas, 90 years old, great legs with trim ankles and a face that reminded me of Ursula Andress, the Bond girl in the mo... Read More

North Beach Journal

No such thing as a free lunch for your columnist, and other neighborhood updates

By Ernest Beyl

THE HABERDASHER Gentleman haberdasher Wilkes Bashford missed my deadline last month. He died just after I turned in my February column. I counted Wilkes a friend, and patronized hi... Read More

North Beach Journal

Arm wrestling with Aaron Peskin, a Bloody Mary at Gino and Carlo, and neckties in the neighborhood

By Ernest Beyl

As I write this, Gino and Carlo, my favorite North Beach saloon, is looking for a cook to replace Denise Sabella, who died over the Christmas holidays and is sorely missed by all o... Read More

A & E

Tony Serra: A lawyer greedy for life

By Ernest Beyl

For the past several months, our attention has been riveted on the sensational drama of Raymond “Shrimp Boy” Chow, whose attorney, Tony Serra, has been displaying a cou... Read More

Appetites and Afterthoughts

What makes curry, curry

By Ernest Beyl

Curry is a sauce served over meat, fish or vegetables, and usually with steamed rice. Curry powder is ground from a wide variety of dried leaves, roots, twigs, berries, seeds, and ... Read More

Appetites and Afterthoughts

Curry for Christmas: An ancient Indian culinary mystique

By Ernest Beyl

Yes, I know, food writers in December issues are supposed to write about turkey and roast beef for those year-end holiday dinners. But I’m going to write about curry. I’... Read More

North Beach Journal

In pursuit of North Beach: A torch song for the good old days

By Ernest Beyl

“If we want things to stay as they are, things will have to change.” — Giuseppe Tomasi di Lampedusa, The Leopard I’m on a rant. So I hope you won’t mind i... Read More

North Beach Journal

Charlotte and Tony, Angela and Aaron, Caen and Kerouac, North Beach Legacy Bars, and a Wake for Michael McCourt

By Ernest Beyl

A few months ago, I reported that an Irish pub would open in North Beach. And it has. It’s called BarNua and it’s located at 561 Columbus Avenue. My informant tells me ... Read More

Back Story

The reporter who interviewed an Irish setter

By Ernest Beyl

When I think back, I was not a very good reporter. Neverthe-less, in the early fifties, after nearly six months as a copyboy, I became a reporter for the San Francisco Chronicle. I... Read More

North Beach Journal

Sex, bars, bartenders, bakeries, cops, and restaurants

By Ernest Beyl

This month, a little of this and a little of that goes a long way. So please stick with me. MARRIED SEX Lest you think the above subhead is an oxymoron, let me tell you about Jesse... Read More

Book Notes

‘Writing Across the Landscape: Travel Journals 1960–2010,’ by Lawrence Ferlinghetti

By Ernest Beyl

I just finished reading Lawrence Ferlinghetti’s latest book Writing Across the Landscape: Travel Journals 1960-2010 (Liveright Publishing Corporation, 2015, $35). Usually I a... Read More

Back Story

The copyboy: How an ex-Marine got his start running books

By Ernest Beyl

Many years ago, when I was fresh and tender, but a bit prickly like a young artichoke, I was a copyboy for the San Francisco Chronicle. Today, more than 50 years later, a bit tough... Read More

Ernest Beyl