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Eat + Drink

Eater SF Gets A Redesign, Names "Essential" SF Restaurants

There won't be our usual "Eater wrap" posted today because our friends over at HQ has been busy redesigning their website—you can click over there and check out the new features, look for a job in the food industry (unpaid office internship at Momofuku, anyone?), and—in an early Chicago-esque Olympic bid to gain attention by pulling out the big guns (Oprah, Obama)—view their list of 38 Essential San Francisco restaurants. What makes an essential restaurant? Eater editor describes it as a list of places that "shape and embody the city in various ways." Why are there 38 of them?

A Brown Gin and Tonic? Tastes Better Than It Looks.

Regular readers of this column know that I'm a fan of the gin and tonic, but only when the tonic is good. Back in the day, there was no good tonic. So I remember my life changing when I found that the Slanted Door was using Schwepp's Indian Tonic, something that at the time, no one else in the city had. Then it changed again, when Fever Tree tonic water came out a couple of years ago. Nowadays, with those two tonics easily available as well as other good tonics like Q and Stirrings plentifully on the market, there's simply no excuse to ever have a bad G&T.

BlogHer Founder on What Makes a Good Food Blog

The first-ever BlogHer Food Conference went down this past Saturday at the St. Regis hotel and was completely sold out.  We caught up with BlogHer co-founder and COO Elisa Camahort Page to talk women power bloggers, food blogging in general and the state of new media.

What, in your opinion, makes a good food blog?

Market Watch: Cayenne Peppers, Grape Sorbet and Fresh Almonds

If anyone has the inside sccop when it comes to the Ferry Plaza Farmers market it's Lulu Meyer, associate director of market operations at CUESA. You'll see her at the market, rain or shine. Every week, she'll be giving us her short list for the market—just in time for Saturday shopping. Go to cuesa.org for more information about farmers, what's in season and market goings-on.

Cupcake Smack-Down Sells Out

Tickets for the October 18th SF Food Wars went on sale at 12 noon on Monday. One hour and 3 minutes later, the event –The Mini Cupcake Clash – was sold out.

San Francisco Food Wars,
a taste test competition (not a cafeteria-style food fight) held its inaugural food-off last month with The Mac Battle Royale w/ Cheese.

It all started when Jeannie Choe, a  designer, photographer and maker of dog  treats, came here from New York a year ago and “and saw a huge void where community food-offs should've been.”

David Lynch's 5 Wine Maxims

1. Red wine is not better than white wine. Seven times out of 10 I find myself preferring white with whatever dinner I’m having. Anyone who doesn’t drink white wine as a rule should not be trusted in matters of taste.

2. Only on rare occasions these days is the sommelier your predatory enemy in a restaurant. Most of these people are needy aesthetes who just want to be loved. Trust them. Flatter them. Use them.

3. Do not be afraid to be uncool. No serious oenophile should overlook old-school favorites like Chianti, Muscadet or sherry. In fact, those three in particular should be consumed regularly.

4. Bigger glasses are always better.

Cold-Brewed Iced Coffee Rules!

I know this "Buzzed" column is typically about alcoholic beverages, but I'm writing today about a different kind of buzz--the one we get from really good coffee. I had to speak out on this after reading this absurd post on the Atlantic Monthly website. He lurches off to talk about acidity and flavor in both coffee and wine, a subject I don't think he has much of a grasp on. Acidity doesn't have flavor per se, it more affects the perception of balance and brightness. Too much acidity in coffee can result in harshness. That's one of the reasons why so many people add milk or cream--to soften the texture and dilute the harshness.

David Lynch on the New Quince and the SF V. New York Food Scene

Quince Restaurant­­—slated to open in its new Jackson Square location on Oct. 1—landed a big fish when it lured sommelier David Lynch from New York. Lynch was the wine director and GM at Mario Batali’s Babbo, as well as the Spotted Pig, but also wrote, with Joe Bastianich, Vino Italiano (Crown)—the best book about Italian wine in decades. Shortly after landing in SF, he sat down to talk about the big move.

How does the New York restaurant scene regard ours here?

Bar Bambino On the Box Lunch Bandwagon

One of the hazards of my job is that I never get to return to restauants I love as often as I'd like—it's always on to the next, the newest (I know, I'm sure you're ready to cry me a river). Such is the case with Bar Bambino, a spot I really like and where I often intend to go for a glass of wine and a panini or one of their wine-and-cheese classes. Well, while I've been busy meaning to go, the Bar Bambino team has been busy making other plans. Lots of them. The first big news from owner Christopher Losa is that they're expanding—to Oakland.

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