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Hot Links: Food News To Peruse

Humphry Slocombe gets some Gourmet attention.

The unfortunate disaster that was the Great American Food and Music Fest.

Urban Daddy reports on Limon Rotisserie's subterranean lounge.

Not Just For Chicks: Hangar One's Raspberry Vodka is Now in Season

Glory be, the Hangar One Fraser River Raspberry Vodka has just been released. Made from juicy, at-their-peak Meeker raspberries that grow way up in the north of Washington State, near the Canadian border, the reddish-pink, intensely flavored spirit is a true seasonal treat from those masters of fruit infusions over in Alameda. On top of the infusion, some fresh raspberry juice is added to the vodka for flavor, color and a little sweetness.

The Eater Wrap: Alice's Humdinger, Alemany's Debacle and Hubert's Big Win

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 controversy at the Alemany market, Michael Mina chatter, some Top Cheffage, and oh so much more.

Rails of the Cocktail: Share your Muni tales at "Riders with Drinks"

So just yesterday morning I was riding the T from my new residence in the Dogpatch downtown. Large coffee in hand, noise-reducing headphones wedged deeply in my ears, I was daydreamingly lost in a Sound Opinions podcast and thus didn't notice that I was leaning against a door that was about to pop open. When it did, I temporarily lost my balance and managed to spill a few ounces of coffee all over the guy sitting in the seat beside me.

Needless to say, he got angry, and my apology was not enough.

Market Watch: Beets, Lemon Cucumbers and Candycots

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.

Ed Levine Takes Two Pizzerias and Breaks Down Their Soul

Last week, I blogged in defense of Pizzeria Delfina versus Gialina, an opinion I still stand by.

Michael Bauer might have beat him to it, but finally Ed Levine posted his personal opinion about Gialina and Delfina's pizza on the Slice blog.

Lowering the Bar: 5 Places to Drink for Cheap (Or Free) This Week

The market may be climbing alongside the temperatures, but for the out-of-work, terminally broke, or simply bargain-minded, a deal's a deal-- especially when it comes to the price of a drink in the city. That's why we've brought in Allie Pape, editor of the late, much-lamented sf.myopenbar.com, to give you the scoop on the five best weekly bets for free and cheap drinks in SF. She'll offer a mixture of events-- happy hours, promotional parties, awesome BYOB opportunities-- that will ensure the maximum buzz for the minimum price.

Get Your Loquats Here! SF's Casual Fruit Encounter

Funny how things happen. Last night, I picked a loquat from my neighbor's tree that hangs over the fence for my four-year-old son, Moss—who, being a fruitaholic, loved it. This morning, when I went back to the tree to snap a picture to write a blog about loquats, Moss wanted another one but I couldn't reach it. (Feet stomping ensued.) And now I go to the Times to see that Kim Severson has written an article ("Neighbor, Can You Spare a Plum?") about the growing movement of urban fruit foragers. It starts like this: "The loquats were ripe and just begging to be picked." She doesn't mention a temper tantrum though.

Drink Champagne Daily, But Toss the Flute

The just-out July Esquire has a good article, pointing out that, in general, we don’t drink enough Champagne. It's titled, "The King of Wines: The problem with champagne is that we celebrate it, but we don’t drink it." Yes, we pop it on New Year’s, at weddings and birthdays, and spray each other with it when we win major championships. But the only thing we don’t do is treat it as a wine.

Life on the Line: Laurence Jossel Can Do It All

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For six weeks, his guest blog will give us a snapshot of life in the kitchen.

Tuesday.
1:22 p.m. 
Prep period.

Tuesday is an exciting day in the Nopa kitchen for two reasons: It’s typically a slower day, which allows the cooks a chance to recover and refocus. And better yet, it’s a market day.  Market days mean a flood of new produce to taste and play with. There’s an energy that surges through the kitchen on these days, setting a nice tone for the next few days.

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