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Eat + Drink

A Field Guide to Dine About Town

That the Dine About Town is clearly a publicity stunt to drive traffic to restaurants during their slowest months (January and July, when people are in post-holiday literal and figurative belt-tightening or when they're at the beach) doesn't mean that it's not a good idea. But is it really a deal? I have a problem at restaurants, and I know I'm not alone: I like to have cocktails or wine with dinner. I like to leave a nice tip when service is good. So even though a $34.95 three-course meal is a relative bargain, there's no way I'm getting in and out for under $50 bucks.

Take Better Wine Notes with a Moleskine

Michael Broadbent, the famous wine guy and Christie's auctioneer, kept a note on every wine he tasted and eventually published this epic book of all them. That's pretty cool, as I often neglect to take notes on many of the wines I tasted and you know how the memory goes when you've had a glass of wine...

Edible Schoolyard: An Elitist Waste of Time?

Over in our small corner of the interwebs, the news du jour is the article written by Caitlin Flanagan for the Atlantic in which she seriously criticizes school gardens in general and the Edible Schoolyard in particular. We have our own thoughts about the article, but let's just say that they are well-summarized by these two quotes, which crossed my desk earlier today. Says Kim Severson, former Chronicle writer now at the Times, "Yowser! School gardens under attack as evil?

First Bite: Gracias Madre

I will admit right up front that I have—well, had—a bias against cashew cheese. A strong, baseless bias against food items that call themselves something they are not: tofu posing as ice cream, seitan posing as sausage. I also have a strong bias against hemp parkas, for obvious reasons. But last night, at Gracias Madre, I experienced both hemp parkas as well as cashew cheese, and here I am to tell the tale.

The Eater Wrap: Barbacco Nears, Inside Smuggler's Cove, Shutter Galore and More!

It's a new year and a new decade, but the Eater Wrap is back in full force to bring you the week's most notable restaurant stories from Eater SF. This week's buzz centered around the rash of closures that descended upon the city, but as always, there's plenty of other whimsy, wonderful and juicy news too. Buckle up.

Friday Night Flash Mob: The SF Restaurant Scene at 8 pm Sharp

Calling all diners, cooks, servers and chefs: The February Food Issue is approaching and for a little visual drum-roll, we invite you to give us a peak into one night in SF’s restaurant world. Whether you're slurping up ramen noodles in Japantown, cooking on the line at a four-star restaurant downtown or serving a bevy of tourists at Fisherman's Wharf, we want to see it. So go ahead and shoot.


Date: Friday, January 15, 2010
Time: 8 pm, sharp
Location: Any restaurant in San Francisco

How a Football Game Can Be Corked

It's happened too many times to remember, and the disappointment is always piercing, but you learn to move on. A bottle of wine--a special one, maybe it's very old, maybe you carried it back in your suitcase from France, maybe it's very expensive. You save it for a special occasion. You dust it off and present it to your guests. You remove the foil, savoring every moment of the process, licking your lips in anticipation. And then you pop the cork and get a whiff. Damn, it's corked. Nothing you can do about it. Have to move on.

The 20 Best Dishes of 2009

No longer in a pre- or post-holiday stupor, we finally feel we've got the clarity to reflect on a year of eating. It took some sifting through our notebooks, some brain jogging, some staring off into space: And then it all came back to us with the shocking clarity that only memories of delicious meals can conjur up. Some of these dishes are from new restaurants, and some from old favorites. Either way, they all defined a moment.

JESSICA'S TOP 10

Market Watch: The Bitter, The Sweet and the Tart

From the Ferry Plaza Farmers Market to you: Lulu Meyer tells us what's in season, what to shop for and what to cook up.

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