Eat + Drink
Salvatore Cracco’s facial expression in the photo on his California Department of Food and Agriculture–issued laminated credentials is at least as serious as his title— certified meat processing inspector. But Cracco, 29, chef at SoMa’s new eatery, Trou Normand, is all smiles when standing next to the carcasses of three massive pigs hanging in the restaurant’s meat locker.
Tired of soymilk? Wondering if there’s a better almond milk than the one you’re drinking out of a box that’s full of additives? We've got news for you: There is! Maybe you’re lactose intolerant, or vegan, or you just want a change-up from the usual milk in your cereal or coconut water in your smoothie. If you’ve looked on the shelves of your local specialty grocery store lately, you’ll find an explosion of different nut milks available — here are some of our favorite finds.
Your guide to the tastiest foodie happenings going down this week. Bon appetit!
From high-end wines to ghetto beer, we've got your drinking preferences covered this week.
Across the Bay Bridge, a fresh batch of Oakland restaurant openings is giving us serious hunger pangs.
Barley may be the ultimate beer-brewing cereal grain, but wheat is commonly included when making summer beers to provide a crisp acidity and a lighter mouth feel. And while traditional, low-hop, summer beer styles (such as Hefeweizen and Witbier) include wheat, innovative West Coast brewers enjoy creating variations on that classic theme. With the days getting longer and warmer, we checked in with a few local craft brewers to check out this season’s cool and refreshing wheaties.
7x7 Magazine's annual Best of SF showcases all you could ever hope to eat, drink, see, buy, know, and do in the city. Here is the Best of Eat...
There's a growing trend among higher end cocktail establishments to offer lower-alcohol, aperitif-style cocktails alongside more high-octane options – perfect for the casual weeknight dinner, when you're not looking to leave the place super buzzed. But several spots around town are taking the trend one step further by offering three-course cocktail tastings, graduating from easy-sipping aperitifs to spiritous lowballs and digestifs.