Eat + Drink
Nate Pollak, The American Grilled Cheese Kitchen Cofounder, On Leaving Tech For The Perfect Grilled Cheese
Originally published on Huffingtonpost.com
It's a scenario most people who slave in front of a screen all day have imagined at least once: ditching the tie, taking a sledgehammer to the computer and opening a restaurant. That's precisely what Nate Pollak and Heidi Gibson did. (Except maybe without the sledgehammer bit.)
For decades, Golden Gate Park has hosted festivals for every kind of person out there. We're talking Hardly Strictly Bluegrass, Outside Lands, queer-centric celebrations, even the bike-rodeo-circus known as Tour de Fat. And this weekend, there's a new fest in town called Cultivate, throwing down on Saturday, June 8.
In sharp contrast to the giant beer conglomerates who are buying up their competition, Bay Area brewers are doing the complete opposite. They're collaborating with their fellow craft brewers.
I had a moment of discovery while researching the piece about sour beer that I wrote for the May issue of 7x7 that is probably worth mentioning. I was familiar with the genre before, but I quickly figured out that this wasn't the kind of trend — like rosé wine or rye whiskey -— that was likely to appeal to a wide range of drinkers.
On a recent trip to Brooklyn, I caught up with SF’s own Elizabeth Falkner at Krescendo, where she was manning (or shall we say womanning) the ovens for owner and native Brooklynite Nancy Puglisi (of Tony’s Pizza Napoletana in North Beach). After shuttering the famed Citizen Cake and Orson, and in between gigs on reality shows like Top Chef and Iron Chef America, Falkner relocated and turned her attention to classic Italian dishes and Neapolitan pizza.
We appreciate a good light, summery drink that can be enjoyed at all hours of the day. Mimosas, margaritas, and mint juleps are just a few quintessential daytime beverages. But sangria–fruity, light, yet deceptively strong–is the perfect drink to sip all summer long.