Eat + Drink
I got a chance the other day to sit down with the Jeff Kessinger, the man behind Firelit Coffee Liqueur ($45), an excellent spirit which is now on its second batch. It was made with the help of St. George Spirits. "I came up with a basic recipe," said Kessinger. "And they helped me trick it out."
Batch No. 2, which was recently released, was made with Blue Bottle's Ethiopian Yirgacheffe beans. We did a little tasting about 4 pm on a Tuesday, a perfect workday pick-me-up of sorts. Just don't tell your boss.
It seems like everyone's on a Negroni kick lately, but to make one perfectly, you need a good gin, sweet vermouth, and Campari. Our friends at Liquor.com challenged some of SF's best bartenders from watering holes like Marco Dionysos from Smuggler's Cove and Rye, Erik Adkins from Heaven's Dog, and Ryan Fitzgerald and Vince Lund from Beretta to mix up the best Negroni they could to determine which gins and sweet vermouths are prime. Read about the results here, and mix up your own Negroni with the winning recipe.
I moved recently from my place in Bernal Heights to a house that sits right on the cusp of Noe Valley and the Castro. When we moved in, I asked the previous tenant, a flamboyant real estate broker, which neighborhood he described it as. He took a moment to look my husband up and down and said, "Well, I call it the Castro. But you—you're definitely going to call it Noe Valley."
The two neighborhoods might offer different stereotypes, but their food offerings are about equal. Neither are considered SF food meccas (although with Frances, the Castro's definitely coming up in the world).
We're going to be doing a lot of posting about holiday drinking over the coming weeks to get you through all that cheer. We're kicking things off with hotel bars. Here's where we recommend imbibing this season:
Big 4 Restaurant
With lawyer-green club chairs, lead-glass mirrors, dark wood paneling, a fireplace, and a nightly piano player (this part is key), the Huntington Hotel’s restaurant and bar has that weighty but casual feel of old money—a place where real men are made. But of course it does: The place is named after the major railroad tycoons.
1075 California St., 415-771-1140, big4restaurant.com
Crab season has arrived loud and clear, and Dungeness this and that are popping up on menus all around town. Starbelly is reaping the ocean's bounty and organizing a family-style Dungeness crab and chardonnay feast next Tuesday, December 7th, from 5-9 pm.
It's limited to 60 lucky people so get in there now while you can. At $56 per person, you can gorge with Chef Adam and winemaker Jim Malone from Terra Savia vineyards on a crab-centric menu that is already making our mouths water.
Here's just an inkling of what they might serve:
Fresh Dungeness crab with drawn butter and remoulade
There are two types of menu paralysis.
1. The kind when you open a menu and can't decide what to eat because it all sounds a bit … wrong: This includes leap-of-faith menus: "Oysters on the half shell with a cranberry-cilantro mignonette and gingerbread sprinkle." And frustrated-poet menus: "White chicken. Rain water. Red wheelbarrow."
2. The kind when you open a menu and can't decide what to order because you want to eat it all.
Paralysis case number two is the reason why I sat with Cotogna's menu for quite a while before budging to order.
Last year when we re-launched the Thursday Ferry Plaza Farmers Market we were hoping to create a place where the tastiest, seasonal ingredients would be available to take home in their raw form and would also be showcased on the menus of our prepared food vendors. Many of these chefs and food artisans were familiar to me as regular market shoppers, supplying their restaurant and commercial kitchens with ingredients from Ferry Plaza farmers each week. This is why brothers Dennis, David and Daniel Lee, the owners and masterminds behind the now highly lauded Namu Restaurant, and devoted farmers market supporters seemed like a perfect fit.
Farm Fresh To You, one of the best local CSAs around, is kicking off an amazing opportunity to score extremely cheap organic produce. Forget "Cyber Monday" and "Small Business Saturday," the real deals for holiday feasts and parties are to be had here.
Just use the promo number 482 on their order form after you've chosen your custom box of produce to be delivered to your home or office, and get 20% off your first order. The typical box of fruits and veggies is 20 lbs, and with this deal that will cost you only $25! And this produce is like gold during the winter months, when most fruits and veggies are coming from the warmer fields in South America and not local farmers markets.