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Eat + Drink

The End of Fine Wine as We Know It?

… Or at least California fine wine, according to this fascinating article from yesterday's Santa Rosa Press-Democrat. The article asserts: "… a powerful shake-up under way in the U.S. wine industry. Consumers, who for decades have been steadily trading up to higher-priced vintages have reversed course, trading down to cheaper wines in search of better values. Some think the reversal will be short-lived; others say something has fundamentally changed in the wine business."

This Week’s Events: A Bruni Booksigning, The History of Chocolate and Perfect Preserving

Rice University
If you’re still trying to differentiate junmai sake from ginjo and daiginjo, here’s your golden opportunity. On September 10, Yoshi’s is hosting the third annual Joy of Sake event—100 different sakes will be on offer, including 49 that aren’t even available here in the States. The polished rice libations will be complimented by snacks prepared by chef Sho Kamio and the cost is $50 ($60 at the door)—to buy a ticket, visit or call 888-799-7242.

In the Can

The Plant Cafe: Outdoor Dining at Its Most Organic

I'm a person that never feels like they can get enough of summer. Knowing that the season is fleeting makes me greedily eat as many peaches as possible. The same goes with the Indian summer in SF; I have this urge to dine outside every minute I can—all the while, looking, in a slight panic, towards the horizon to see if I can see the fog threatening to spill over. I feel it's important not to waste a moment of blue sky. (Except when you're at your desk writing a blog.)

The Carnelian Room's Closing: End of a Wine Institution

I was sorry to read the note in the Chronicle that the Carnelian Room is closing. More than for its commanding view of the city and its classic menu (think steak Diane), I'll remember it for its incredible wine selection and its sommelier Mike Jabari. Jabari was one of San Francisco's hidden gems—a man who humbly and quietly had one of the longest tenures on the floor of any sommelier in the country, more than 30 years. Jabari also amassed one of the city's deepest and most interesting wine collections. Reading through his list (of which many selections were still great bargains) was often an activity that could satisfyingly eat up the better part of an hour.

Back in SF: Pastry Chef David Lebovitz Talks the Sweet Life in Paris

Celia Sack, owner of Omnivore Books on FoodSan Francisco's only food book store, specializing in both new and antiquarian cookbooks—knows what's cooking. Find the best of the latest food writing and cookbooks on Bits + Bites every other week.

Breaking News: A Fire At Soul Food Farm

This morning we received a very sad email from Sam Mogannam at Bi-Rite Market, alerting us to the news that last night a massive fire swept through Alexis and Eric Koefoed's Soul Food Farm in Vacaville (we profiled Alexis in the magazine last year). San Franciscans know Soul Food as the most excellent purveyor of chickens and eggs—just last week they announced that they were planning to start a poultry CSA.

The Eater Wrap: Quince's Finale, Top Cheffage and The Reborn Mayes

It's Friday, which means that it's probably time for the Eater Wrap, the wonderful weekly recap from Eater SF on all the happenings from the local restaurant scene.

1) One of the biggest (if not the biggest) openings of the fall will be the new Quince in the old Myth space. But before that happens, you might want to say goodbye to the restaurant's current Pacific Heights location. Its last day is September 19th; grab that resy.

SF "Summer": Feeling Hot, Eating Cool

Quick! Quick! It's summer outside. With nary a daylight hour to waste, we've hastily drafted this list of the things we most wish we were eating right now, instead of sitting at our desks. Should you have the good fortune to be playing hooky today here's a list of the ten greatest hot weather edibles in San Francisco.

Market Watch: French Plums, San Marzano Tomatoes and Sunshine

Every year around this time, French prune plums make a brief and glorious return to market each year but only for a limited time. With their concentrated sweetness and easy perishability they are usually only sold in their dried and preserved states. However, for the next few weeks you can visit the Glashoff Farms stand and get them freshly picked and in their prime.

This Week's Best Food Events: Kraut, Crêpes and Eat-Ins

Perfect Preserving
Get your kraut on September 9 at the “Sauerkraut Made Simple” class at the Ferry Building, taught by Kathryn Lucas, founder of Farmhouse Culture. During the two-hour, $30 class you’ll learn everything  you ever wanted to know about fermented cabbage and leave with your very own starter kraut to take home.

Pie One On

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