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Eat + Drink

Market Watch: Beets, Lemon Cucumbers and Candycots

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.

Ed Levine Takes Two Pizzerias and Breaks Down Their Soul

Last week, I blogged in defense of Pizzeria Delfina versus Gialina, an opinion I still stand by.

Michael Bauer might have beat him to it, but finally Ed Levine posted his personal opinion about Gialina and Delfina's pizza on the Slice blog.

Lowering the Bar: 5 Places to Drink for Cheap (Or Free) This Week

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.

Get Your Loquats Here! SF's Casual Fruit Encounter

Funny how things happen. Last night, I picked a loquat from my neighbor's tree that hangs over the fence for my four-year-old son, Moss—who, being a fruitaholic, loved it. This morning, when I went back to the tree to snap a picture to write a blog about loquats, Moss wanted another one but I couldn't reach it. (Feet stomping ensued.) And now I go to the Times to see that Kim Severson has written an article ("Neighbor, Can You Spare a Plum?") about the growing movement of urban fruit foragers. It starts like this: "The loquats were ripe and just begging to be picked." She doesn't mention a temper tantrum though.

Drink Champagne Daily, But Toss the Flute

The just-out July Esquire has a good article, pointing out that, in general, we don’t drink enough Champagne. It's titled, "The King of Wines: The problem with champagne is that we celebrate it, but we don’t drink it." Yes, we pop it on New Year’s, at weddings and birthdays, and spray each other with it when we win major championships. But the only thing we don’t do is treat it as a wine.

Life on the Line: Laurence Jossel Can Do It All

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For six weeks, his guest blog will give us a snapshot of life in the kitchen.

Tuesday.
1:22 p.m. 
Prep period.

Tuesday is an exciting day in the Nopa kitchen for two reasons: It’s typically a slower day, which allows the cooks a chance to recover and refocus. And better yet, it’s a market day.  Market days mean a flood of new produce to taste and play with. There’s an energy that surges through the kitchen on these days, setting a nice tone for the next few days.

And Now For Some Fun: Michael Pollan's Doppelganger

Not only does Michael Pollan—along with Eric Schlosser—drive the upcoming film, Food, Inc., about the industrialized food system. But he also looks a hell of a lot like the former French philosopher Michel Foucault.

Check this little bit of esoteric brilliance out: Michael Pollan or Michel Foucault?

The Nate-erator: Choice Words From Food & Wine's Best New Chef

Nate, Nate, Nate. If anyone has had the year of all year's it's Nate Appleman: Nominated Rising Star Chef by the James Beard Foundation, Best New Chef for Food & Wine, and now opening an A16 in Tokyo this fall. All at age 30. I've also heard rumors that he might be the next Iron Chef. (But I might be the one that started this rumor.)

More Men and Pigs: Cochon555 (a.k.a. Bacon in a Ballroom)

The icing on the cake (or rather, the lardo on the toast) of this whole man-and-his-pig trend that we reported on last week ("Enough Pig Posturing!"), might just be the upcoming Cochon555, "celebrating the heritage pig through cooking" it: five pigs, five winemakers, five chefs in "friendly competition." The poor pigs seem like they have a disadvantage here.

Is Gialina Really the Best Pizza in SF?

Michael Bauer blogged today about bringing Ed Levine (the NY-based food writer and pizza fanatic) to Gialina, the Glen Park pizzeria that Bauer claims makes the best pizza in SF. Then he threw in this little diss:

On the way to Gialina, Levine stops by Delfina Pizzeria and Bi-Rite. "[Ed] thought [Bi-Rite] ice cream was much better than the [Pizzeria Delfina] pizza, which he said was good but not great"

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