Eat + Drink
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.
'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.
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.
The 8th edition of Zagat’s guide to San Francisco Nightlife just came out. This is the book that tourists will slip into their purses and coat pockets as they visit (hopefully) in droves this summer and pump their dollars into our economy. As such, it may be important as to where those dollars go.
So, in the world of drink, what did they get right and what did they get wrong?
They’re pretty on top of things, including, for instance Heaven’s Dog, which opened only a few months ago, and Adesso in the East Bay.
Since the lines at Flour + Water showed no signs of abating, I finally just took the plunge and went. Despite F+W's best intentions to publicize the restaurant as not-just-a-pizza joint, early diner reports have focused on the pies because, well, that's what people do. I'm not here to tell you skip the very good pizza (and even if I did, I'm pretty sure you wouldn't listen), but I am here to tell you not to skip the rest of the menu. Because even if it's a uovo pizza you're after, topped with a golden-yolked egg, some of the finest things I tried did not come from the Mugnaini oven.
The market may be climbing alongside the temperatures, but for the out-of-work, terminally broke, or simply bargain-minded, a deal's a deal-- especially when it comes to the price of a drink in the city. That's why we've brought in Allie Pape, editor of the late, much-lamented sf.myopenbar.com, to give you the scoop on the five best weekly bets for free and cheap drinks in SF. She'll offer a mixture of events-- happy hours, promotional parties, awesome BYOB opportunities-- that will ensure the maximum buzz for the minimum price. If you're hosting an event or just have a great tip, be sure to write her.
A few days ago the wine critics of the Rupert Murdoch-owned, reliably patriotic Wall Street Journal posted a highly critical, take-no-prisoners, anti-American piece called "No Flag-Waving for U.S. Chardonnay." I'm not kidding, it was vicious. Take a look: "U.S. Chardonnay, especially under $20, has been lousy for a long time now . . . over the past several years, we have been outraged—that’s not too strong a word—at the junk that’s selling for up to $20. It has little real fruit, far too much oak flavor and harsh tastes. Too often, it has reminded us of fingernail polish that has been mixed with oak chips while it aged in the tank truck along the highway." Ouch!
We've already jumped on the minerals, acai berry, ojon nuts and mega mushroom bandwagons. Does Morocco's argan oil live up to all it's hype?
Popularly known as the brand MoroccanOil used in hair treatments at select salons and quite hard to find on retail shelves, argan oil is quickly absorbed promoting the healing of acne and severe dry skin, in addition to making your hair shine instantly without feeling greasy.