Eat + Drink
I was down in San Mateo this weekend (don't ask) and as a consolation prize for spending time in the suburbs, I decided to avail myself of one of the restaurants that I've long wanted to visit but never had the occasion: Ramen Dojo. And though it's not normally our practice to write about places outside the 7x7 radius, in our August food issue, which should be on newsstands soon, we asked Richie Nakano of Hapa Ramen to tell us about some of the restaurants that influenced his own bowl of ramen.
Whether your loyalty lies with Blue Bottle or you're more of a Four Barrel fanatic, more than 40 cafes in town now provide a Third Wave fix (post-WWII rise of instant coffee=first wave, Starbucks and Peet’s=second wave, obsessive, bean-sourcing micro-roasters like Blue Bottle and Four Barrel=third wave). Here's where to find the Third Wave variety across the city.
Third Wave Coffee Spot Map
(green=Barefood, blue=Blue Bottle, orange=De La Paz, purple=Ecco, pink=Four Barrel, red=Ritual, navy blue=Verve)
After weeks of jaw-dropping goals, even more jaw-dropping hair, bad calls, dramatic dives and vuvuzulas, the World Cup comes to a close this Sunday with a final show-down between Spain and The Netherlands. Whether you're for Orange (whoah, bright uniforms) or the Spaniards, you'll need a drink (or a few) to get through the high-drama.
Our pals at Liquor.com have corralled recommendations from some of the top soccer-watching spots in the country, including SF's own, The Elixir, for the final moments of the world's greatest sporting event.
So get your last World Cup kicks on with these drinks:
Even before Matthew Straus left his wine director position in L.A. to move up to San Francisco, he had been plotting his perfect restaurant—a restaurant where the bottle comes first.
I just had my 4 o’clock snack. At 4 o’clock every day I have buttered olive bread topped with pickles, sometimes with fresh tomatoes. I have a love affair with vinegar. It’s true. As a kid I used to drink vinegar straight. At Luce we pickle all sorts of things—kumquat, rhubarb, cucumbers. I am just addicted to pickles. Maybe it’s because I’m French. Everything comes with pickles in France.
This is why we're not blogging today. We had the first annual Pie Social.
After sweating bullets over a Rose Levy Beranbaum tart recipe (I've decided that Rose Levy Beranbaum takes the joy out of baking with her charts), making a beautiful lemon curd, delicately tossing blueberries in sugar as to not break them and driving the tart to the Union Square office at like 15 miles an hour from Bernal Heights over hills and valleys, terrified it would slide around in the car and break, Robin showed up with her own creation called "Monkey Pie": Store-bought crust, sliced bananas, Jell-O chocolate pudding and ReddiWip.
1. Eastside West Wednesdays: After a long day at work, LTB's priority list usually consists of a drink, something nourishing to eat, and some nice music on the stereo. Now, Eastside West has offered to let humpday sufferers enjoy all of these things in public. Every Wednesday night, $8 buys you your choice of a burger or sandwich, and it comes with either a beer or a glass of wine. And they have live jazz! This is a deal that all cardinal directions can get behind. (Wednesdays, all night, at Eastside West, 3154 Fillmore St., Marina.)
Take Home the Trophy at the Stone Fruit Contest at Omnivore Books
Whip up your best peach pie, apricot salsa, plum cobbler, nectarine crisp for the Stone Fruit Food Contest at Omnivore Books on July 10—the best entry wins glory (and cash). The event runs from 4-5 p.m. and you can enter for free. For those who want to taste and judge, admission is $5.
Pastry Chefs Unite to Create Savory Dinner at Commis
Elizabeth Weil's feature profile on pastry chef Jake Godby, the owner of the cultish ice cream shop Humphry Slocombe, came out in this Sunday's New York Times Magazine. As she is apt to do, Weil turned what I thought would be the expected, all-praise-wacky-ice-cream-flavors piece into an article that subtly presented a couple thoughtful ways to view SF's food world. She writes of Godby: