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Eat + Drink

Sips and Gulps: The Latest in Booze News

I had to do this little column just because of all the interesting little newsbits about drinks that turned up over the last couple of days. Here's a rundown.

The 2009 Burger Bonanza: Zuni, The Square Peg

Welcome to the 2009 Burger Bonanza wherein two girls eat 20 of the city's best burgers, on the path to burger enlightenment. The 10 best will then be chosen to be featured—in ranking order—in 7x7's September magazine issue. Burgers must fit our "fancy burger" parameter: made with beef and available as part of the regular dinner menu at upscale restaurants in SF. Beyond that, we're open to suggestions, which we hope you will leave in the comment box below!

Zuni Cafe

The 2009 Burger Bonanza: Nice Buns, Mission Beach Café

Welcome to the 2009 Burger Bonanza wherein two girls eat 20 of the city's best burgers, on the path to burger enlightenment. The 10 best will then be chosen to be featured—in ranking order—in 7x7's September magazine issue. Burgers must fit our "fancy burger" parameter: made with beef and available as part of the regular dinner menu at upscale restaurants in SF. Beyond that, we're open to suggestions, which we hope you will leave in the comment box below!

Mission Beach Cafe

The Eater Wrap: More Pizza Snobbery and 17-Pound Bowls of Pho

Welcome back to the Eater Wrap, the weekly report from Eater SF on all the restaurant news that's fit to print, including pizzaiolos, passive-aggressive restaurateurs, hipster bowlers, and Mariah Carey's sidekick Padma.

Bravo! Prosecco Finally Earns Its "G"

You can guess what was being popped in the Prosecco region of Italy this week. The big news is that Prosecco, that ever popular Italian sparkler, earned its "G." That is, it was upgraded by the wine authorities their from a D.O.C rated region (abbreviation for Denominazione di origine controllata) to a DOCG, which adds a "Garantita" to the acronym. What does that mean? Not much to us, really. Technically a DOCG region has more strict controls, lower maximum yields, and the wines have to meet the standards of a tasting committee. But to the Italians making superior Prosecco, the designation is long belated offical acknowledgment of the quality of their product and the legitimacy of their region.

Tyler Florence To Take Over Rubicon's Space to Create an "American Balthazar"

This just in from Tyler Florence:

"We signed the lease for the old Rubicon space. It's going to be called Wayfare Tavern. Modeled after the San Franciscan Bohemain culture of the late 1890's. We've got an amazing designer who instead of building the place up, will patina it down to look as if it has always been there—a part of San Francison fabric for more that 100 years. Think American Balthazar! Researching antique menus from the period. Shooting for Spring 2010, March or April."

 

Market Watch: 4505 Does Burgers, Berry Bash and Red Hot Garlic

The Thursday market was yesterday, from 10 am to 2 pm. Click here to see what new lunch options there were, such as Namu's BBQ Belly Sandwich, chorizo-potato tacos and Ambrosia-melon agua fresca from Tacolicious, and 100% grass fed Magruder Ranch Cheeseburger on a sesame bun from 4505 Meats. Don't miss out next week!

Lowering the Bar: 5 Places 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: Drinks without bottoms, Motley Crue at rock bottom, and a primer on Grand Marnier. Have an event coming up? Want to share a tip? E-mail her.
1. Fish and Farm Industry Nights: We're not sure what kind of proof you have to present as to your employ in hospitality/service, but if you're already a wage slave or willing to take a risk, Fish and Farm is offering some unbelievable deals at atypical hours.

The 2009 Burger Bonanza: Absinthe's Soul

Welcome to the 2009 Burger Bonanza wherein two girls eat 20 of the city's best burgers, on the path to burger enlightenment. The 10 best will then be chosen to be featured—in ranking order—in 7x7's September magazine issue. Burgers must fit our "fancy burger" parameter: made with beef and available as part of the regular dinner menu at upscale restaurants in SF. Beyond that, we're open to suggestions, which we hope you will leave in the comment box below!

ABSINTHE

Lots More Beer, Now at Anchor & Hope

Anchor & Hope might look the same, but the restaurant has recently upped the pleasure of drinking there completely by instituting a happy hour, which focuses on a greatly upgraded beer selection (from just a handful of beers on tap to, now, 16). To top this off, the current bottle list features over 65 choices. And all these beers make the delicious happy hour noshes go down easily.

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