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Dispatch From Pebble Beach Food & Wine: What Bad Economy?

Good morning. Reporting live today from Pebble Beach Food & Wine, a multi-day chef extravaganza taking place at the storied Inn at Spanish Bay, located on 17-mile drive. The event kicked off last night with an absolutely packed wine-and-food reception, where celebrated chefs offered bites of food and wineries poured their best.

Here are my early observations.

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. Every week, she'll be giving us her short list for the Saturday market. Go to cuesa.org for more information about farmers, what's in season and market goings-on.

Tom Colicchio, Will He Pose Nude?

A line made up of hundreds of mostly breathless, 30-something women snaked three floors down and out the door of the Williams-Sonoma in Union Square yesterday. They were all clutching copies of the new 'wichcraft cookbook by Tom Colicchio in anticipation of getting the royal Top Chef judge's autograph. "My friend would be sooo jealous if she knew I was here!" confided one woman to another waiting in line with her. "Will you take a photo of me with him when it's time?" she asked, proffering her iPhone.

Travel + Leisure Magazine Is Dead Wrong About Best New Restaurants In SF

The May issue of Travel + Leisure has one of those irresistible, magazine-selling stories: The 50 Best New U.S. Restaurants.

Top Eat + Drink Events This Week: Kraut College, Tea School and Home Brewers Night

No Teasing
Modern Tea owner Alice Cravens will be leading an in-depth brewing session and hands-on cooking class at Cavallo Point on Thursday, April 16, from 1:30 to 4:30 p.m. She’ll demystify the vast world of tea, then share her recipes for sweet and savory treats to pair with you favorite brew. The class is $75; to book, call 415-651-2003.

The Brewhaus

"Best Of" Question #3: Which Coffee Joint Makes the Most Excellent Cappuccino?

Every June, we put out our "Best Of" issue.  This year, we want you to get involved.  So from now until the end of April, we'll be posting a series of questions about San Francisco.  Jump into the fray, and your writeup could be featured in the issue.

 

Which coffee spot are you devoted to?  Are you Blue Bottle for life?  Four Barrel every morning? Ritual fanatic?  Let us know in the comments.  Bonus points for cappuccino haikus.

Make Fritto Misto, Not War

An evening of "fun and frying" awaits you tomorrow night at the UN Plaza. "Deep Fried Not Bombs," a kind of vegan sit-in providing complementary vegan batter and a complementary vat of hot oil (fondue for peace?), invites you to bring your favorite vegetables or dairyless/meatless items to dunk into the fryalator (which they promise will get hot enough, unlike last time). They'll be serving up rice as well to "calm your stomach". Vegan protesters apparently don't have stomachs of steel.

How To Be a Better Diner, Step 1: Toss Out Your Ego

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. Lawrence has been published in Travel & Leisure, Time Out, and the San Francisco Chronicle and has her own blog, Restaurant Girl Speaks. Every Tuesday for six-weeks, she’ll be dishing out the tips on how to be a better diner, something about which she has a lot to say. Listen up.

"Best Of" Question #1: What's The Best Spot for Neapolitan-Style Pizza?

Every June, we put out our "Best Of" issue.  This year, we want you to get involved.  So from now until the end of April, we'll be posting a series of questions about San Francisco.  Jump into the fray, and your writeup could be featured in the issue.

Is Good Service More Important Than Good Food?

On Tuesday we'll be introducing a new guest blogger, Ella Lawrence of Restaurant Girl Speaks. Although she works as a writer, she also works as a server at A16 (you've heard of that place, right? Nate Appleman has had quite the month).

We brought her onboard to speak to one question: How can we be better diners? But before she tells us how we can be better diners, I wanted to write about the importance of a good server. (Just think how great the world would be if it was made up of well-behaved diners and conscientious servers!)

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