Eat + Drink
Even before Matthew Straus left his wine director position in L.A. to move up to San Francisco, he had been plotting his perfect restaurant—a restaurant where the bottle comes first.
I just had my 4 o’clock snack. At 4 o’clock every day I have buttered olive bread topped with pickles, sometimes with fresh tomatoes. I have a love affair with vinegar. It’s true. As a kid I used to drink vinegar straight. At Luce we pickle all sorts of things—kumquat, rhubarb, cucumbers. I am just addicted to pickles. Maybe it’s because I’m French. Everything comes with pickles in France.
This is why we're not blogging today. We had the first annual Pie Social.
After sweating bullets over a Rose Levy Beranbaum tart recipe (I've decided that Rose Levy Beranbaum takes the joy out of baking with her charts), making a beautiful lemon curd, delicately tossing blueberries in sugar as to not break them and driving the tart to the Union Square office at like 15 miles an hour from Bernal Heights over hills and valleys, terrified it would slide around in the car and break, Robin showed up with her own creation called "Monkey Pie": Store-bought crust, sliced bananas, Jell-O chocolate pudding and ReddiWip.
1. Eastside West Wednesdays: After a long day at work, LTB's priority list usually consists of a drink, something nourishing to eat, and some nice music on the stereo. Now, Eastside West has offered to let humpday sufferers enjoy all of these things in public. Every Wednesday night, $8 buys you your choice of a burger or sandwich, and it comes with either a beer or a glass of wine. And they have live jazz! This is a deal that all cardinal directions can get behind. (Wednesdays, all night, at Eastside West, 3154 Fillmore St., Marina.)
Take Home the Trophy at the Stone Fruit Contest at Omnivore Books
Whip up your best peach pie, apricot salsa, plum cobbler, nectarine crisp for the Stone Fruit Food Contest at Omnivore Books on July 10—the best entry wins glory (and cash). The event runs from 4-5 p.m. and you can enter for free. For those who want to taste and judge, admission is $5.
Pastry Chefs Unite to Create Savory Dinner at Commis
Elizabeth Weil's feature profile on pastry chef Jake Godby, the owner of the cultish ice cream shop Humphry Slocombe, came out in this Sunday's New York Times Magazine. As she is apt to do, Weil turned what I thought would be the expected, all-praise-wacky-ice-cream-flavors piece into an article that subtly presented a couple thoughtful ways to view SF's food world. She writes of Godby:
Brainstorming fortune cookie phrases for our Eat+Drink awards in August. "Never Trust a Naked Bus Driver?"
If there is any cuisine that this town identifies itself with right now, it’s Italian. From Flour + Water to Delfina to A16, we love and praise our Italian restaurants like nothing else. As does the media (7x7 also being guilty as charged). These restaurants continually get picked up in the national press such as Washington Post and Travel + Leisure.
Chocolate and caramel, curry carts and cocktails for the road. Mexican fiestas, Hawaiian loco moco and Shanghai Bucks. Where to get goat in the Marina, black-sesame popsicles in the Mission and … Tums (available at any Walgreens).
You know what they say: When life gives you lemons, make cheese. At least that’s what Sebastopol-based Lisa Gottreich and Miriam Block did. The two women—who met at a dinner party in the winter of 2008—found that not only were they both recently divorced and looking to remake their lives, but that there was something grounding about making magic out of milk. “There was no game plan,” says Gottreich. “I was working for a large oncology group as an operations analyst. Miriam was in software. To let go of work, I’d go home, chop wood and milk goats. My friends always said, ‘You were born the wrong “ish.” You should have been Amish, not Jewish.’”