Eat + Drink
It’s that time of year again! The holidays in SF bring bright lights, temporary ice rinks, and politically correct decorations—but that’s not all.
This week's food-world news was dominated by the death of longtime Zuni Cafe chef-owner Judy Rodgers at the age of 57. But a few other things happened, too.
Italy may be a long haul flight away but the country's exquisite flavors are right in our backyard. Oakland's Lungomare is amping up the winter season with whole animal butchery, wine on tap and a weekly Sunday Winedown, and a savory Italian tradition, the Christmas Eve Feast of the Seven Fishes.
Our city is chock-full of interesting people and wild personalities. Overwhelmed by the coolness? Every week we'll pick one standout local we'd love to be friends with to answer seven essential questions about their life in San Francisco.
The opening of Hakkasan San Francisco was met with serious excitement earlier this year. But along with a stellar interior design and tasty food, their cocktail menu and massive "U" shaped bar is a huge hit. The woman to thank? Beverage and Bar Manager Jessamine McLellan.
Take some time for your tastebuds this week and add these eatable dates to your calender.
1) Take a Holiday Tasting Tour with Liam Mayclem
Local television personality and “foodie chap” Liam Mayclem is leading two holiday tours that take guests behind the scenes of SF’s most influential foodie haunts.
A taste of quail and sexy soup are part of new restaurants popping up in the 650. That's happening at a va-va-voom revamped spot that is getting a little help from a big culinary star in San Carlos.
A former chef at Cotogna and Quince, Sean O’Toole, has moved into the space on Downtown Napa's Main Street that once housed the ill-fated Michelin-starred vegan eatery and yoga studio, Ubuntu.
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef.