5 Cravings, From Chocolate to Eggs Benedict
Senior editor Schuyler Bailey, who mows her way around town for the sake of the Eat + Drink section, is hungry. Here's what she's hankering for this month.
My morning coffee is made better with a Rip van Wafels topper: a caramel-filled cookie that gets warm and oozy as your cup cools. Available at Bi-Rite Market.
The smoked salmon Benedict at Park Tavern’s brunch makes my weekend, with toasty country bread, generous layers of salmon, and a perfectly poached egg.
The duck pâté and mousse, topped with cornichon ribbons and served with a warm Firebrand pretzel at Stones Throw, is irresistible.
Alta CA bar manager Ashley Miller serves cocktails that are complex and delicious. The Roger Rabbit, a carrot-infused take on a Moscow Mule, is just one example.
At Gâté Comme des Filles, Berkeley-based chocolatier Alexandra Whisnant creates truffles with a shelf life of five days. But just try to make whatever she’s offering this week last five seconds.
This article was published in 7x7's April issue. Click here to subscribe.