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Eat + Drink

The Eater Wrap: Burger Bar Nears, Gourmet's Demise, and the Usual Yelp Shenanigans

The Eater Wrap returns after a week off to bring you all the best and brightest local restaurant news of the last seven days or so at Eater SF. Oh, and did everyone notice the newest member of the Eater family, Eater National? It's your new source for celebrity chef doings, Top Chef gossip, and much much more. Please do give it a whirl!

It's Not Over Yet! Transitional Rosés for Fall.

The first chill of fall finally touched us the other day: the air tightens, and the breeze hits your cheek, letting you know, this is as warm as it's going to get today.

When it comes to wine, people will say that, now that there's a chill in the air, the season of blowsy summer whites and rosés is over. I say, in a gutteral Vin-Diesel-esque growl, "It ain't over until I say it's over." And, with that, I put on a sweater and crack yet another bottle of pink wine and pour it into another tumbler.

Hairy But Tasty, The "It" Pig Comes To SF

In the game of pig one-upmansship, Heath Putnam—the owner of Wooly Pigs—just pushed in all his chips. Not your obvious hog guy, the former software and financial analyst has become the first breeder of the burly (and yes, hairy) Austro-Hungarian Mangalitsa pig in the Western Hemisphere, a hog classified as an "extreme lard-type" versus the usual "meat-type." Two years since bringing the pigs over to the US, his work is paying off. Of course, King Keller got first Mangalitsa dibs a year back. But this Saturday, you can experience the rich, fatty pork at (no, not Incanto) … Frascati! Michael Mina is up next.

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: Whiskyfest's scraps, drinking with the Stones, and a sweet deal for students. Have an event coming up? Want to share a tip? E-mail her.

Market Watch: The Elusive White Pomegranate, Breakfast Pizza and Kohlrabi

Every fall, from October through December Bariani Olive Oil harvests Manzanilla and Mission olives grown on their farm outside of Sacramento. The olives are hand-picked and pressed each day during the harvest season. This week at Bariani’s Saturday stand in addition to their wonderful unfiltered oils, you can also get your hands on raw Manzanilla olives. Never cured your own olives before? It’s easy and takes more patience than skill. Pick up some Manzanillas at Bariani this week and start experimenting.

This Week’s Events: Tapas, Chickens and Avocado Cocktails

 

Italian Stallion
Tomorrow, October 8, Petaluma-based photographer (and co-owner of Laloo’s goat milk ice cream) Douglas Gayeton, author and photographer of the gorgeous new book, Slow: Life in a Tuscan Town, will be holding a signing at 18 Reasons. Join him for wine, cheese, ice cream and a sneak peek of his sepia-toned images of Italy. The event runs from 7 to 9 p.m. and the cost is $10.

The Rise Of Porchetta

Who knows exactly why things suddenly become popular. You could blame it on the media (although, as of now, there's a one less media outlet to blame), or you could blame it on the power of suggestion—a chef sees something on a menu someplace, it lodges in his or her consciousness, and before you know it they've put it on the menu at their restaurant without even realizing. Think of it like seeds scattered in the wind, trends moving from coast to coast.

The Perils of Blind Tasting

Yesterday I blind tasted a wine at RN74 with a couple of top sommeliers. It was light colored, obviously Pinot, probably Burgundy. Bright with perfume and fresh berry fruit flavors, the wine had punchy acidity, a lean body, and a bit of tannin. I guessed 1988 Chambolle--a lean, high acid year that also made lovely perfumed wines. The sommeliers guessed younger--2001 and 1996. We were all wrong, it turned out, but I was the closest. It was indeed Chambolle. Yet my vintage was off by 26 YEARS! The wine was a 1962.

Food52: A Cookbook Competition with a Familiar Face

According to Food52—started by Mrs. Latte herself, Amanda Hesser, along with Merrill Stubbs—the website/community was "created to celebrate the best cooks in the world: home cooks." It's the kind of site you submit your best stew with olives or your best fig recipe. Relatively down home.

Should Wine Bars Keep the Lecture Under the Cork?

Eric Asimov has a blog post today on The Ten Bells, his favorite Manhattan wine bar. His advocacy of this place really hit a mark, as it has been tweeted and re-tweeted all afternoon. What makes Ten Bells so cool? Well, the headline says it's a "place for wine without the lecture." Asimov adds that "the Ten Bells is just a great place to hang out" and that "perhaps most telling, you can always find a few people at the Ten Bells with no interest at all in wine."

I share Eric's appreciation for the unpretentious. What he wishes for, as do I, is a world without "wine bars," per se. Instead: a world with great bars that also have great wine lists.

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