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Eat + Drink

Sea Change

Butchers are having their day, but what about the age-old profession of the fishmonger?

It’s not a secret that chefs aren’t the only rock stars in San Francisco’s food world.

A proper groupie will swoon over a butcher, a baker, a bartender, a barista. Even a pickler here has a fighting chance if the tattoos are right. Roll your eyes, but this fanaticism has encouraged a younger generation to re-embrace old-world trades.

Having a Party? A Restaurant for Every Occasion

The restaurant question we get asked more than anything is definitely: "Where should we go for my friend's birthday party?" Generally speaking, the situation involves a party of 10, more than a party of 200, but this restaurant short-list can accomodate a wide scope of food preferences, ambiance and number of people. Since we're of the mindset that hard booze never hurts, we've put a star by the restaurants with a full bar. Go ahead now: Celebrate good times. Common!

Farm Name-Dropping: Do Restaurants Have to Do It?

I've been thinking about this lately: Are restaurants here ever going to get to the point where they don't feel its necessary to name drop farms—or at the very least put disclaimers (or claimers, in this case) stating that their ingredients are sourced from the local and organic? Will it ever become just an assumption?

7 Days, 7 Deals: Half Off At Magnolia Pub

We love supporting San Francisco businesses and we love good deals. So we're teaming up with cool local company Joffer to offer 7 days of killer deals to some of our favorite local San Francisco businesses. From now until Friday, March 5, check back here to cash in.

So without further ado, here's Deal #3

Eater's Editor to Go to the Chronicle: Introducing Paolorific

In a very Obama-esque move, the SF Chronicle's critic and food editor Michael Bauer is bringing Eater editor Paolo Lucchesi to work for him. Hillary (ahem) … Lucchesi, who has infused Eater with a good sense of fun since it launched in San Francisco, will be missed, but he certainly will spice up the paper's online presence—something it could definitely use. Bauer is a smart man. The biggest question though is what should we call Mr. Lucchesi now? The Paolorizer? The Big Easy? The Italian Job? Let me know.

Market Watch: Spring is Here! Avocados, Garlic Scapes and Rhubarb

Every week, Lulu Meyer of CUESA brings us the best of the Ferry Plaza Farmers Market.

Lowering the Bar: 5 Places to Drink For Cheap (or Free) This Week

1. Half-Off at Bar 888 Tonight: Social networking is apparently so popular at Bar 888 that they slash their prices at the mere mention of it. Name-drop Twitter or Facebook and get 50% off your entire bar bill: drinks, bites, the works. It's like a big, Silicon Valley-shaped hug. (Tonight, Thursday, February 25, 11 am-12 am, at Bar 888, Intercontinental Hotel, 888 Howard St., SOMA.)

Eat It: Oysters, Pork and Sake Galore

Swap Cookbooks at 18 Reasons
If your shelves are groaning under the weight of cookbooks you never use, head to the cookbook swap at 18 Reasons on Thursday, February 25, between 7 and 9 p.m., and trade the old for the new. You can take as many as you bring, and admission is only $5.

Restaurants That Aren't Part of the Popular Crowd

If San Francisco's restaurant world was a high-school cafeteria, there would be one table in the middle where the cool kids sit: This table perpetually has seats reserved for the Delfinas, the Zunis, the A16s, the Slanted Doors.

But we (and I include myself in this) so often forget about restaurants on the periphery—the wallflowers, the Duckies (am I dating myself with this reference?). The restaurants that open quietly, in true neighborhood spirit. They often don't have a publicist or even … a website. There are plenty of these establishments, and in 7x7's ongoing quest to bring to you the latest and greatest, I unfortunately rarely find the time to patronize them.

Oysters and Mustard Flowers: Escape Plan for Tomales Bay

The rain, the cold, the grey: Instead of running away from it, last week I embraced it and headed up to Tomales Bay which, to my mind, is best experienced in the winter. The crowds are gone, fields of hot yellow mustard flowers pop off the mottled grey sky, the bay is calm and moody and the oyster-eating is very, very fine. Add a fire to this scenario and the word hunker suddenly doesn't seem so silly after all.

Here's the escape plan:

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