Skip to Navigation Skip to Content

Eat + Drink

Is Minervois the New "It" Wine?

I'm always on the lookout for new trends in the world of wine and spirits, and it's always interesting to note a particular zeitgeist, as it may or may not be happening. The latest I've seen concerns wines from France's Languedoc region, specifically the sub-appellation of Minervois. For whatever reason, it's just started showing up everywhere.

The Noodle Olympics

For your post-lunch viewing pleasure, Eat Me Daily has dug up this very cool video of Danny Yip, chef at L.A.'s Mr. Chow, making hand-pulled noodles. Should this make you hungry, you can get your fix at SF's very own King of Noodles. For all of you who are about to attempt making your own, remember: accidents have no holidays. Also: shouldn't this have been a sport in the Bejing Olympics?

 

Lowering the Bar: Where to Drink for Cheap (or Free!) This Week

Each week, former sf.myopenbar.com editor Allie Pape brings you her picks for the best places to booze on the cheap in SF. This week: bar runs, barbacks, and Barbie. Have an event coming up? Want to share a tip? E-mail her.

The Eater Wrap: Bar Letters, Fall Tracking, and a Beer at Eddie Rickenbacker's

Today is Friday. Today is the day for the Eater Wrap, the weekly recap from Eater SF on all the happenings from the local restaurant scene. Hold on to your 7x7's.

1) Memo to all Lakers fans (and who knows, maybe even Dodgers fans): the owner of Kezar Pub will break your legs.

Wine in Cocktails? Fair or Foul?

Yesterday, Jason Wilson of the Washington Post wrote of his experiences using wine--specifically the Yellowtail wine from Australia that he disdained--in cocktails and finding it pretty darn good. In the article he says our own SF bartender Neyah White of Nopa mixes Croft Pink, a new-styled port wine, "in an ice-filled highball glass with gin and orange bitters, then tops it with ginger beer." Does that sound good to your or bad? Could you imagine using your favorite Napa Cab in a drink or would you just prefer to drink it straight? Wine can be a harmonious blender, but it's definitely less alcohol and concentration than a spirit.

The Twitterverse: Can A Critic's BF Be the First to Tell?

Any chef in town that recognizes SF Chronicle food critic Michael Bauer (the majority) knows Michael Murphy’s face almost as well. Murphy is not a food writer but he holds sway for one reason: He’s Michael Bauer’s longtime partner and fellow diner for many a review meal.

Market Watch: Sunday Supper, Very Hot Sauce and Fresh Mozzarella

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.

The 50 Best Foods In The World: Where We Stand

Even though we know full well that lists—to-do lists, top-10 lists, lists of the best things to eat—are just a clever marketing ploy used by magazines to, well, sell magazines, we're just like everyone else: we fall for them every. single. time. Do I think the UK-based Guardian knows more than I do about what is good, culinarily speaking, in San Francisco? Judging by the speed with which I clicked on their "50 Best Foods In the World" list, the answer is yes.

This Week’s Events: Gobble Gobble, Oink and Touchdowns

You Say Tomato, We Say Get Busy
Though it’s hard to believe now, the drizzly days of an SF winter are just around the corner. Since we believe the best offense is a good defense, we suggest that you load up your pantry with home-canned tomatoes. Come on! All the cool kids are doing it! Pre-order your 20 pound boxes of San Marzanos, Early Girls (20# for $28) or Beefsteaks (10# for $15) from Mariquita Farm, then pick them up in the Mission on Saturday, September 19.  You must order by this Thursday, September 17—email your request to ladybugbuyingclub.gmail.com and they will respond with the pick-up location.

A Bird In Hand

Barback Olympics: Shots of Glory

Behind every great bartender, there's probably a great barback. If nothing else, this I have learned in my short, two-year foray into the world behind the bar. At Cantina, I sometimes get to work with a great one: a kid named Anson Stahl. What more could you ask? When he's on his game, he's there handing me glassware and bottles to make a cocktail before the customer's even finished ordering. Ice, replacement bottles, straws, napkins, fresh fruit are never a worry. When I'm in the weeds, he's there pulling beers, pouring shots. The main reason he's not a full-time bartender is that he's too valuable as a bar back. (Sorry Anson!) Good help is hard to find.

Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's