Your place could always use one more framed gem, so check out and bid on work by local artists. While you're there, enjoy the free-flowing wine and Trumer Pilsner, as well as passed apps, make-your-own spring rolls and mini empanadas. So much for starving artists...
Things to do for October 23, 2008
Feasts, Rituals and Pork
The weekend gives you some props.
Pre-Fixe Menu at Bushi-Tei
Hard to believe you can get three courses of Japanese-French cuisine for 25 dollars, but you can thanks to Bushi-tei's Take Two prix-fixe dinner. Dine on Arctic char, Kurobuta pork with smoked bacon and a black-sesame blanc mange for dessert. The menu changes often, in case you become a regular.
$99 Recession Pass at SenSpa
It's been a tense time, financially and politically, and the folks at SenSpa feel your stress. Which is why they're offering five different kink-busting services, from a basic massage to a Tibetan Foot Ritual, for $99 each now through Election Day. Yes, you can.
On the Fly Warehouse Sale
Help the guys at On the Fly with their move by donating a cardboard box, and they'll slash 30 percent off all their gentlemanly goods. We suggest lightening their load by taking a Mulholland duffel and a few Ike Behar button-downs off their hands.
Crab Feast at Nettie's Crab Shack
Nettie's is kicking off Dungeness crab season with a family-style crab feed. Crack into your whole Dungeness crab, pile on the potatoes, then finish things off with butterscotch pudding and cookies—all for $38. We feel full already.
Maverick's Halloween Mystery Menu
Chef Scott Youkilis will challenge your taste buds come Halloween, when you'll have to tease out four
ingredients of each dish and name the grape of each wine you drink. The winner takes home a bottle of wine,
and we're not talking two-buck Chuck.
411:$45 dinner, $60 with wine, 6-10pm (multiple seatings), Oct 31, Maverick, 3316 17th St (between Valencia and Mission), 415-863-3061
5 Pigs, 5 Chefs
Eat all the pork you want next Sunday when five local chefs (from Incanto, Orson and Fatted Calf) prepare 350 pounds of heritage-breed hog while competing for the right to be called Prince of Pork. There will also be plenty of wine and, one would think, the King of Beers.