Hello. Thank you for finding this website! My name is Omar Mamoon—I own and run a cookie dough business called DOUGH XX. You can find my cookies at delicious restaurants, cafes, and coffee shops all around the Bay Area. Click here to learn more about my cookie life. When I’m not doing cookie stuff, I’m consuming copious quantities of food and writing about it. 

I contribute to numerous publications locally in San Francisco (San Francisco Chronicle, San Francisco Magazine, Edible SF) as well as nationally (Huffington Post, Esquire). I am not a critic but rather a curator, choosing to focus only on what is interesting, different, and delicious in the form of recipes, news-y event roundups, profiles, “secret menus,” and more. Below are some of my favorite pieces over the last few years. Enjoy!

-omar

 

LATEST PIECES

Eater's Guide to Eating Burmese in the Bay Area, Eater

The Power of feeding others, no matter the scale, San Francisco Chronicle

Dan Giusti Wants to Change the Way Our Kids Eat, Esquire

The Patty Melt is Back, Esquire

The Big Eat 2018: 100 Dishes to Devour in San Francisco, 7x7

A Relic on Rye, San Francisco Magazine

10 Things to Eat Now Winter 2018, Edible San Francisco

How adversity helped launch Native Sons BBQ in San Francisco, San Francisco Chronicle

SECRET MENUS

La Taqueria’s Secret Menu, SF Weekly

La Taqueria’s Secret Menu: Part Two, SF Weekly

House of Prime Rib Has a Secret Menu… and It’s Delicious!, 7x7

At Swan Oyster Depot, a secret menu built for regulars, San Francisco Chronicle

 

BUSINESS-Y, MOTIVATIONAL-ISH WRITING

5 Things to Consider Before Starting Your Business, Huffington Post

Successfully Unsuccessfully Funded: How A Failed Kickstarter Helped My Business, Huffington Post

The Only Advice That Helped My Business Become Sustainable, Huffington Post

Five Lessons From A Food Symposium, Huffington Post

The Hardest Part to Starting a Business, Huffington Post

 

RECIPES

An ode to mom’s breakfast, San Francisco Chronicle

Tasty Breakfast Potatoes From Plow, 7x7

How to Make Vietnamese Chicken Pho, Esquire

How to Make the Salsa Verde from America’s Best Taco Joint, Esquire

Learn to Make Locanda’s Classic Cacio e Pepe, 7x7

 

INTERVIEWS/PROFILES

Meet the Oakland Potter on the Speed Dials of the Bay Area's Buzziest Restaurants, 7x7

Meet the SF Consultant Behind America's Best New Restaurant, 7x7

Pastry Chef/Artist Leah Rosenberg Brings Color to Local Restaurants, 7x7

We Wanna Be Friends With Jim Denevan, Found of Outstanding in the Field, 7x7

We Wanna Be Friends With Chris Ying, One Lucky Peach, 7x7

 

MISCELLANEOUS

Pizza 101: A crash course in regional pizza styles, San Francisco Chronicle

Living for the lunch break, San Francisco Chronicle

Chef Gabriela Camara's Guide to Mexico City, 7x7

The Five Best Tacos In the Mission, 7x7

Tender Is The Night, San Francisco Magazine