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Eat + Drink

In SF, Urban Beekeeping Gets Some Buzz

As we blaze our way through this rece- depr- —whatever you want to call it—people are returning to some of the hobbies of our forefathers and sisters. Seed sales soared this spring and there has been in upswing in classes for jam, sauerkraut and beer making. Foraging fruit is newly cool.

Buzzed Beer Week: The Best Places to Have a Pint Al Fresco

Oh my goodness, today is one gorgeous day. A perfect 75 degrees, with a breeze to rustle the hair. Not so much the kind of day for a Manhattan or a class of Cab, but a good day to pop a beer in an unpretentious space in the great outdoors. Here are, in my opinion, SF's best places to do just that.

$100K and Counting: The Warren Buffet Steak Lunch for Glide

The bidding is up to $100,100.00—over $50,000 more than yesterday, for Warren Buffet's annual lunch auction to benefit the Glide Foundation here in SF:

Today's Hot Links: The Best Thing Cosentino Ever Ate And The Craziest Cookbook Ever

When food bloggers unite: Welcome to Good Bite.

The new Berkeley Bowl gives us a reason to cross the bridge.

Quit your job, start making cheese.

Wallpaper dives deep into the new, very cool, Ferran Adria cookbook.

Chris Cosentino on TV (again), dishing about his the best thing he ever ate.

Life On The Line: A Cook In The Weeds

Thursday.
1:21 a.m. 
411 covers.

Buzzed Beer Week: In Defense of Vapid Mexican Brews

It's the first official week of summer and the weather's been knockout good, so in the spirit of summer fun, I'm proclaiming this Buzzed Beer Week. Look for posts throughout the week on summer beers, places to drink it and other beery topics.

Today's Hot Links: Oysters Facing Extinction, Traci des Jardins' New Tahoe Restaurant

Traci des Jardins reveals details about her new Tahoe restaurant.

Go to Hog Island now—Pacific oysters are in trouble.

Behold, Ryan Farr's Dogzilla!

The Japanese obsession with American food.

It's hot. Order this at your local bar.

A Classic Martini Recipe: It's All You Need

The Classic Martini

You might think that the best martini is nothing but a perfect union of gin and vermouth, but it's the dash of orange bitters that makes it extra elegant. Rub the orange twist along the rim of the glass for an added bit of punch.

2 oz gin
1/2 oz vermouth
dash of orange bitters

Pour all ingredients into  a mixing glass. Fill with ice. Gently stir for about 40 revolutions. Strain into a chilled cocktail glass. Garnish with an orange twist.

Here's what your gift package should include, all available with one-stop shopping at a store like Cask or John Walker and CO.

The Eater Wrap: More Pig, Less Postrio and Reporting From Aspen, Live!

'Twas quite the week over at Eater SF, and since it's already Friday, here's editor Paolo Lucchesi to provide your weekly recap of all the restaurant news from the last seven days.

1) The big restaurant news of the week was the star-studded Postrio farewell, but before the SF classic rode off into the sunset, Eater took a look back on 20 years of media buzz, from Herb Caen to Michael Bauer.

Market Watch: Get Your Pluots, Smoked Salt and Man the Torpedos

If anyone has the inside scoop 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.

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