Eat + Drink
When Kathleen Inman decided to turn her hobby of growing things into a job and moved from her farm in northern England to the Russian River Valley, the Napa Valley native knew she wanted to grow something white to compliment her 10 acres of Pinot Noir. The obvious choice would have been Chardonnay, but Kathleen had a secret.
Oakland’s Tribune Tavern, which Chris Pastena (Chop Bar) and Temoor Noor (Grand Tavern) opened last spring in the storied Tribune Tower, has a brand new chef, imported all the way from, like, right around the corner.
New restaurants are popping up in the 707, with scores of fried treats at a Napa bar and grill that gives the gift of time by staying open late. In the Oxbow Public Market (“the Ox”), the dining scene has a new source for baked goods both savory and sweet—minus any gluten.
The second half of 2013 was especially full of new eating and drinking spots, as we discussed last week. But today we're looking ahead at the bumper crop coming in 2014, including several new projects from established names around town, and two former cheftestants from the Top Chef franchise opening their first West Coast ventures here.
Foodie Updates: Tosca Team Turns Lusty Lady Into Cocktail Spot, Victory Hall Opens in SoMa, and More
The big news item of the brand new year is the takeover of the former Lusty Lady space in North Beach by the team of Ken Friedman and April Bloomfield, marking their second west coast project in eight months. Also, Little Skillet has expanded into the next-door space with Victory Hall, and B-Side BBQ in Oakland is moving to Uptown.
If boldness is a key to success in the risky business of winemaking, then Michael Browne may have staying power. A rare winemaker, Browne counts flying on the trapeze and walking the high wire among his specialties. This month, the 45-year-old Santa Rosa resident celebrates his eccentric past with the release of his first estate wine project, Cirq.
In the February issue of 7x7, we pulled off a boar hunt and feast of epic proportions in Healdsburg ("The Omnivore's Delight," p. 44). But we couldn’t have done it without the help of the amazingly generous and talented vendors and businesspeople in the community that contributed to the story. We're proud to have worked with them and give our deepest thanks to all!
The holidays are finally over, which means you can get back to your regular schedule of eating and drinking without a seasonal theme.