Eat + Drink
Sam Mogannam could be considered the mayor of 18th Street. His family-owned market, Bi-Rite, has been operating since 1964, providing staples and fancy comestibles to Mission locals. Down the street, his scoop shop, Bi-Rite Creamery, has a devoted following. But it’s not all imported wine, cheese and ice cream for Sam—he also craves yuba.
Tia Harrison’s got a full plate. Given that she’s co-owner of Avedano’s market in Bernal Heights, executive chef and co-owner of Sociale, and the owner of a chocolate-chip-cookie business on the side, relaxing is not exactly part of her repertoire. But in her limited down time, Harrison hunts for the ultimate French-dip sandwich.
Tim Luym likes Asian street food, as evidenced by the menu at his restaurant, Poleng Lounge. Given his affection for casual yet delicious eats, it seems only natural the chef would be into ramen.
Adam Smith, the owner of Fog City News, presides over the city’s best collection of two of our favorite things, chocolate and magazines, with a passion that verges on obsession (hint: Fog City is a great spot to load up on stocking stuffers). Smith’s sweet tooth runs deep—his other obsession: ice cream.
Chuck Hayward believes a negroni is a revealing drink, a cocktail that is a true measure of a bartender, leaving no room for error or interpretation. Made from equal portions of gin, sweet vermouth and Campari, it must be made in perfect proportions or one ingredient will overwhelm the others. Where does Chuck go when he wants to scratch the itch?
Go ahead—call Amaryll Schwertner an aesthete. As chef and co-owner (with partner Lori Regis) of Boulettes Larder, she has upped the food-as-art quotient in San Francisco and redefined prepared foods as we know them. Given all that, you can be sure she’s obsessed with something a bit more refined than, say, Cheez-doodles.
Glory be, the Hangar One Fraser River Raspberry Vodka has just been released. Made from juicy, at-their-peak Meeker raspberries that grow way up in the north of Washington State, near the Canadian border, the reddish-pink, intensely flavored spirit is a true seasonal treat from those masters of fruit infusions over in Alameda. On top of the infusion, some fresh raspberry juice is added to the vodka for flavor, color and a little sweetness.