TT Leftovers: June Edition

Stainless-steel canteens for wine, old-school ramen, and older-school lobster: June was a month for the books. Here, more standouts:

• Slurp, commence fanaticism, repeat: San Francisco has a ramen obsession, thanks to high-minded versions from Hapa Ramen and Namu. But for a traditional bowl, head to the new Ramen Dojo in San Mateo.

• Who needs a milkman when there's the wine-canteen man? Kevin Kelley produces wines naturally. It follows, then, that he'd find an eco-minded way to distribute them. So, using Klean Kanteens, he delivers his Sauvignon Blanc and Pinot Gris to restaurants like Nopa.

• Style meets substance at Thermidor, the new restaurant from the people behind Spork. The space is a fantasia of mid-century design, and Bruce Binn's food dips into the culinary past to transform the present.

• We've shed many a habanero-fueled tear over the demise of some Yucatecan restaurants. Blessedly, a delicious respite has arrived--Haltún.

• With the arrival of Encanto pisco, San Francisco's iconic spirit is enjoying a homecoming. The new grape brandy is a joint venture among Cantina's Duggan McDonnell, a sommelier, and a Peruvian master distiller.