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Eat + Drink

Locked & Loaded: November Openings

Next week should be a good one for trying new things. Two (two!) exciting new coffee venues will be opening--or should, at least--both of which are continuing to push quality beans out from the center of the city. Contraband Coffee Bar looks like it is finally set to open (we hope), while Ma*Velous, which had an opening party last week, should open as well. 

Maple Syrup Cocktail Recipes from Thad Volger of Bar Agricole

Instead of squirting maple syrup on your pancakes and waffles, try putting a little in the next cocktail you shake up. Our friends at Liquor.com are taking a nod at barkeep extraordinaire Thad Vogler of Bar Agricole, who adds the rich and nutritious sugar to his creations.

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

Each week, we bring you our top picks for the best places to booze on the cheap in SF.

1. Prospect's Happy Hour: The hip new spot from the Boulevard team is now offering a happy hour-- a great way to sample the fare, as well as the concoctions of mixologist extraordinaire Brooke Arthur (formerly of Range). Sip a coca-tea-infused pisco sour, a glass of the draft wine, or a selected beer for $5, and nosh on bites like fried oysters and pig trotter "tots" with aioli for $4-5. (Monday-Friday, 4-6 pm, at Prospect, 300 Spear St., SOMA.)

Eat It: Tartine Bread, DIY Booze and Amanda Hesser

Amanda Hesser in Conversation with Celia Sack
Should you have the scratch to splurge on one food event this week, let it be this one. Amanda Hesser, Times food writer and author of the massive new New York Times Cookbook, will be speaking with Omnivore Books owner Celia Sack on "The Art of Food Writing." Tickets are $100, and Daniel Patterson of Coi will be preparing the snacks. The event will be held on November 7 from 7-9 p.m. at the Women's Building, and you can purchase your tickets right here.

The "Bullish" Amanda Hesser On the NY Times Cookbook, Alice Waters and More

Amanda Hesser, formerly known as Ms. Latte, will now forever be known as the author of the astoundingly comprehensive, 932 page, no-pretty-pictures Essential New York Times Cookbook (W.W. Norton & Co.) which just landed with an enormous thud on my desk. The phenomenal book includes over 1000 recipes, trend charts and dishes through the ages—all which Hesser tested over the six years it took her to complete the book. I already have pages earmarked for future dinners.

Drink It Up: The Thrifty White Burgundy Alternative

Paul Einbund is the wine director of the Slanted Door restaurant group. He's also worked as the sommelier at Frances, Coi and more. Look for him here every Tuesday. Follow him on Twitter @pauleinbund.

Vote! Then Go Get a 50-Cent Drink

Ride that high from last night into the voting poll and then your local bar. A program called Straight Up Vote is offering 50 cent drinks to anyone who shows a voting stub to participating watering holes like The Lexington Club, The Lookout, Velvet Cantina, Bullitt, Tonic, Elite Cafe and Martuni's.

Check out the list of participating bars here.

Humphry Slocombe Gets The Selby Treatment

It makes sense that Todd Selby, the photographer and visionary behind The Selby, a website that chronicles the fabulous dwellings and workplaces of fabulous people worldwide, would turn his lens on Jake Godby and his ice cream parlor, Humphry Slocombe.

First Bite: Ichi Sushi

Those who frequent Bender's Bar are probably familiar with Tim Archuleta—if not by name, then by sushi, which he peddles under the name Ichi Sushi and serves at the Mission bar Monday nights during happy hour. He (and wife Erin) are also proprieters of Lucky Cat, a Japanese deli housed in the 331 Cortland marketplace in Bernal Heights (home also to Bernal Cutlery, Wholesome Bakery and El Porteño empanadas).

Out in the Woods with Forager Extraordinaire Connie Green

Exploring the great outdoors with master forager Connie Green is a bit like watching a movie while wearing 3-D glasses—suddenly, there’s so much more to see. What once was an ordinary pine tree becomes a source for piñon nuts, plucked from pods inside the cones. A trailside gulch is suddenly alive with miner’s lettuce and watercress. And for seekers like Green, who has spent 30 years combing the woods for wild edibles, the grand prizes—porcini, black trumpets, and chanterelle mushrooms—reveal themselves in the same secret spots year after year.

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