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Eat + Drink

City Bites at Macy's

As we assemble our weekly eat + drink events e-newsletter (Sent to your inbox every Wednesday! Chock-a-block full of useful information! To sign up, enter your email address on our homepage!) there is always an event or two that we can’t squeeze in but that you certainly shouldn’t miss. This fall, there’s a whole series of events, called City Bites, happening in the Cellar at Macy’s, and the series kicks off this Wednesday with an event all about honey.


Who are you calling honey, sweetheart? Scott, Mayclem and Werner together at Macy's

Humphry Slocombe: Ice Cream for Adults

If just for the name, I’ll be stopping by Humphry Slocombe, the latest ice cream shop to hit the Mission, slated to open a few weeks from now. (If this weather continues I’d advise lining up starting right now at 2790 Harrison at 24th Street.) The brainchild of Jake Godby, the opening pastry chef at Coi (who also spent time in the kitchens of Boulevard, Fifth Floor and the defunct Tartare), Humphry has no designs on being the ice cream-for-everyone shop (witness flavors such as salted licorice, salt-and-pepper and sweet corn-and-blackberry). Godby gave us the scoop.

How did you come up with the name?

Branch Out With Your Sauvignon Blanc

When it comes to Sauvignon Blanc, people think of New Zealand, the Loire Valley and even California. But few remember to think of Bordeaux, whose white wines are not seen in big numbers. Yet they are composed in part of Sauvignon Blanc and often have a tinge of that bracing green herbalness that fans of the grape love. The other part of the wine, often the majority, is made up of Semillon, a grape with a bigger, rounder body and texture than SB and less-green, more-honeyed notes.

Japanese Beer: Rice Isn't Only for Sake

I found this interesting Japanese beer on the shelf in Whole Foods. The label, a watercolor of people working the rice paddy, was enticing. It's also a good indication of the beer, which is made from rice. Koshihikari is, according to Wikipedia, a popular rice strain in Japan. The beer is indicative of its origins. It's light in body, texture and flavor. If it's hopped, it's only gently, as there's just a slight grainy whiff of citrus to the beer. It will be too light for most American drinkers, but with some delicate sashimi, it would be lovely.

Rubicon Chefs Get Married

Stuart Brioza and Nicole Krasinski, chefs of the just-closed Rubicon, were married yesterday at City Hall at 1:01 PM. I was lucky enough to  get to join in with the families for a brief celebratory lunch at  Zuni Cafe. Stuart and Nicole , were in high spirits not just because of the nupitals, not just because they've got a lot of free time for a while, but also because we drank some nice wine.

Thomas Waugh's Last Night at Alembic

I went into the Alembic last weekend to catch bartender Thomas Waugh on his last night. The ambitious young Waugh is heading off to the bright lights and no-2 AM-close of New York City, where he's already arranged to work shifts at such famous joints as PDT and Death and Company. Though his ultimate ambition is to end up in London, I have a feeling he'll be in the Big Apple for a while, so look for him on your next trip. As for SF, who will be our next Waugh?

Slow Food: Living It

Last weekend was a crazy one. While thousands (they estimated over 50,000 I think) people poured into SF for Slow Food Nation's many events, some San Franciscans—even some people I'd call die-hard "foodies" (ok, let's move on from this word: a big prize for someone who comes up with something less embarrassing)—opted to skip the lines of people for a Slow Food staycation.

The Eat + Drink List: This week's top 7



1. Poke your eye out

Forget about the same old baking and hot dog eating contests.  The western addition Hawaiian restaurant, Hukilau, puts a contemporary twist on the food festival with a poke (diced, raw fish salad) preparing competition and a Spam musubi eating contest.  Join the big Kahunas and get your own taste of the tropics from noon to 8 p.m. on September 6. 



2. Elbow your way in

Slow Drink Nation

Drink Tables

They call it Slow Food, but let me tell you that some of the biggest lines are at the drinks tables. Of all the sections, though, I have to give the nod for the beer pavilion as the best of them all. Why? Not just because it's the quickest service, but because of the diversity and breadth of the selection. The beer pavilion is divided into three bars, each representing a method of beer delivery: bottle, cask, and draught (below).

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