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Eat + Drink

Tacos in the Fog: Let the Good Times Roll


A picture from the original (and still going strong) Nick's Crispy
Tacos, which is currently owned by Howard Schindler.

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

The monumental Slow Food Nation affair is finally here! Time may have felt like it slowed down since you first heard that the largest Slow Food event in America was coming to San Francisco for Labor Day weekend, but with all the events quickly selling out it’s time to pick up the pace and make plans.  You can slow down again once you get there. Here are our picks for the best of show.


photo by John Olmstead

1. Urban farm excursion

Can Local and Organic Be Cliché?


A bowl of figs at the SFN dinner are worth a million words.

Sunday night I attended a fundraiser kick-off dinner for Slow Food Nation, hosted by Alice Waters, Thomas Keller and Peter Coyote. Held at City Hall in the rotunda (with hors d’oeuvres passed in the impressively thriving Victory Garden which is cranking out 100 pounds of produce a week, which then makes its way to the Food Bank), and catered by Paula LeDuc, it was quite an evening.

<i>Wine Spectator</i>'s Award of Meaninglessness

This is getting good. The wine world is abuzz with reaction.

Slow Food Nation: The Pizza-Makers

Much has been reported (here and elsewhere) about Slow Food Nation. It’s safe to say that we may rapidly reaching saturation point. And while it’s all fine and good to talk about the what—who, when, where—it’s also interesting to talk about the how. As in, how are they going to pull this off?

The Most Delicious Beer of the Year




Though it was a spring release, there's still Lagunitas "Sirius" Cream Ale to be had. Go out and get some immediately - it's likely one of the most delicious beers that will pass your  lips this year.

Sirius is one of Lagunitas' many seasonal releases. Traditionally, a cream ale is a sort of cross between a lager and an ale. It often contains some portion of corn or  rice, similar to a classic American lager like Budweiser, in order to  lighten the body and thin out some of the flavor.

Grilled Pork Tenderloin and Nectarines from Larkspur's Picco

Word on the street is that we're looking at a very nice weekend ahead, weather-wise, so in the spirit of a fog-free couple of days here's a very grill-friendly recipe for grilled pork tenderloin and nectarines with a bacon vinaigrette, courtesy of one of our very favorite North Bay restaurants, Picco (yes, home of the soft-serve I blogged about some weeks back). This recipe serves four, but we're betting you could easily double or even triple it and invite a crowd. This recipe is just one of many featured in a new book titled Organic Marin: Recipes From Land to Table, which showcases recipes from great restaurants in Marin (and a few in San Francisco, too).

Oyaji: Where Hideki-san Knows Your Name



The other night I was taken to Oyaji, a sushi spot on Clement Street, so far out in the avenues you might as well get on a plane to Tokyo. I’ve heard a lot about it from my friends that frequent it. They talk about the sushi, sure, but what they really talk about is Hideki-san, the theatrical, ham-of-a-chef and owner who knows his fish and drinks like one too.

The Eat + Drink List: This Week's Top 7 Picks



1. Mondays with Morrone
Award winning Bay Area chef George Morrone will add his seasonal influences to the Fish and Farm menu on Mondays for the rest of August and the entire month of September (with the exception of Labor Day, September 1).  Each Monday, the menu will also feature one of Morrone’s famous soups from his cookbook, Simply Elegant Soup.  Call 415-474-3474 to make a reservation. 

Ready, Set, Caffeinate! Four Barrel Coffee Opens

Eater SF reported yesterday that the Four Barrel back-alley coffee cart is no longer—the end of an era of clandestine caffeination? Perhaps, but in this case the end of one era is the beginning of another. We caught up with Four Barrel owner Jeremy Tooker, who is in the midst of putting the finishing touches on his coffee house, which he expects will be up and running by Saturday. “It’s gorgeous!” he exclaims (in a charmingly immodest fashion, given that he designed and built the space himself, using recycled and repurposed wood).

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