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Eat + Drink

Wexler's: Cal-Q? (Just Don't Call It Friday's)

Oh, the joy of being a restaurant publicist in a city where a BBQ joint is never just a BBQ joint—chefs opening places where "BBQ is the end product but it’s not the marquee."

Watch the video below to see chef Charlie Kleinman of the soon-to-be Wexler's explaining his BBQ-but-different concept to Jared Rivera of Rivera P.R.

Now, the kicker: How to explain his restaurant concept in one sentence or less. Any takers? (As an editor, I'd disagree. Symantics are everything.) But let it be said right here and now: Wexler's is NOT a rib shack!

SF Cocktail Week Top 5, #4: The North Beach Crawl

I'm counting down my top five most anticipated events during the San Francisco Cocktail Week, starting in just four days. All these events are opened to the public. Just look on the SFCW Website for info on buying tickets.

Market Watch: This Week's Cream of the Crop

If anyone has the inside scoop when it comes to the Ferry Plaza Farmers market it's Lulu Meyer, associate director of market operations at CUESA. You'll see her at the market, rain or shine. Every week, she'll be giving us her short list for the market—just in time for Saturday shopping. Go to cuesa.org for more information about farmers, what's in season and market goings-on.

SF Cocktail Week: A Countdown of The Top Five Events

Next Monday marks the start of the third annual San Francisco Cocktail Week, and this one is, naturally, going to be the best yet. As I said in a presentation at the CIA last week, the evolution of the cocktail has been the most significant trend in San Francisco gastronomy over the last few years. Our drinks scene here is second to none and right up there with London and New York as the most exciting and innovative in the world. Cocktail week exists not only to celebrate the local scene, but to further its development with classes, discussions, the sharing of ideas and recipes, and of course a few drinks.

Why What Michael Bauer Doesn't Write Is Just As Important As What He Does

Michael Bauer's reviews have become a hot topic in our office these last few weeks. After Sara posted her response to his harsh review of Acme Chophouse, we received an unprecedented number of emails and comments. Some people told us off. Others, notably lots of chefs, heard just where we were coming from. Many of them said they too were sick of the Bauer tyranny, but also so afraid of his influence—both here and nationally—to go on the record about how they really feel.

Cinco de Mayo at Cantina and a Mezcal Tour

Not that we need any extra incentive to enjoy the libations of that wonderful country south of our border, but Cinco de Mayo is a good excuse to do it. And while I love tequila, mezcal and Mexican beer as much as anyone—and drink them often—the real star of drinking Mexican style is the humble lime, that beautiful, perfect citrus with an inimitable flavor and the ability to perk up any light, beach beer and to match seamlessly with all agave-based spirits. All hail the lime.

How to Be a Better Diner, Part 4: Bring The Kids Early and Often

Welcome to our third guest blogger series written by Ella Lawrence, who works as both a freelance writer and a server at a popular restaurant in San Francisco.

Revisit: Heaven's Dog Remains True

I raved about the drinks at Heaven's Dog after my first visit, which was only a week or so after it opened. I loved the menu, the style, the execution. But no restaurant should be judged prematurely--revisiting is good both to see if things have improved or to see if they've remained consistent.

The Eater Wrap: Falstaff's Closure, Dream Wine Jobs and Zuni's Hiatus

Welcome back to our partnership with Eater. For this weekly Friday column, Eater editor Paolo Lucchesi gives his report on all the restaurant news that's fit to print, including the biggest restaurant closure of the young year, ridiculous chef lawsuits, hot new openings, dream industry gigs, and still more Mission pizza joints.

Food Pairing Mastery: Tuesdays with Rulli

If you have plans next Tuesday, cancel them. And if you don't have plans, here's what you're going to do. You're going to get your favorite bottle of wine (high quality, I hope) or something special that you've been waiting to drink, and you're going to bring it down to Emporio Rulli in the Marina. After being seated, you're going to have the bottle opened and you're going to share a taste with the chef. And then the chef will go back in his kitchen and create the best pairing you could ever have imagined with that wine.

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