Skip to Navigation Skip to Content

Eat + Drink

21st Amendment's Spring Tweet: A Beer to Tweet About

Twitter has reached new heights this morning—21st Amendment brewer Shaun O'Sullivan is live-tweeting (is that an oxy-moron?) the brewing process of his latest creation: a spring ale made with floral, spicy hops, a brew he called "light, refreshing and drinkable"—in other words, perfect for spring. After soliciting name suggestions from his twitter feed followers (go on, follow it now!) they finally settled on a name, Spring Tweet. Ah, shucks. All day today Shaun will be posting pictures and step-by-step updates; I suggested that for his next beer, he let his followers help make decisions, via tweets, at critical junctures. What type of malt to use? What type of hops?

Getting Older, Drinking Better on St. Patty's: Jameson Rarest Vintage Reserve

It wasn't too many St. Patrick's Days ago that I would gleefully head out to an Irish bar by 6 PM,  several pints of Guinness or Harp in my future, as well as few shots of Jameson and a lot of bouncing around to the Pogues.

La Torta Gorda is Into Corn Smut

Yes, we've given La Torta Gorda some good love here, but only deserved love for their perfect tortas. (I mean, perfect.)

More Pinot: Taste With Me at the Jug Shop or Online

Just a heads up. I have a new book out, Passion for Pinot. In support of it (and wine, and life in general)  I'll be tasting a few Pinots at the Jug Shop tomorrow live  in-store with live people. But everyone else in the world can taste along with me via Twitter Taste Live, a supercool new organization that connects interested people with the producers and tastemakers of all things good to drink, eat, smoke (legally) and, as they say, "anything related to 'tasting'."

California Pinots at their Finest

Eric Asimov, the New York Times' wine writer, has a great article in this week's NYT dining section about the changing style of California Pinot Noir. Asimov declares that he favors a lighter, more subtle, food-friendly style of Pinot and I whole-heartedly concur. But while this style has long been out of favor in this state, it's starting to come back. He hits on a lot of my favorite producers (people we've featured previously in 7x7, I might add) like Au Bon Climat, Copain, Calera and Peay. All these wines are worth trying if you see them in a shop or on a wine list. None of these wines are hard to find.

The Eater Wrap: Bong Su Goes Down, East Bay Rises and the Phan Rumor Mill Churns

Welcome to our exciting new partnership with Eater. For this weekly Friday column, Eater editor Paolo Lucchesi gives his opinionated report on all the restaurant news that's fit to print, including restaurant openings and closures, jucy rumors, toasty new designs and your usual Yelp idiocy.

Monday Nights, Jardinière, Good Deal

On Monday night, when I was recovering from my vacation by gazing longingly at photographs of the Costa Rican beaches, my intrepid understudy Robin was hard at work at Jardinière, sampling her way through the restaurant's new Monday night menu, a $45 prix-fixed four-course meal (with wine!) with a theme that changes weekly. For the kick-off they served a Oaxacan meal comprised of ceviche, cactus-and-white-bean soup and duck in black mole, concluding with cinnamon churros and Oaxacan hot chocolate. I am a little bit sorry to have missed this one, to be perfectly honest, but another chance—three more, actually—exists. For the remaining Monday nighs in March, here's the line-up:

Katie Christ: The Italian Job, Cookbook Styling and Food Acrobatics

As the second part of our series of guest food bloggers, 7x7 welcomes food stylist Katie Christ. Katie worked as Culinary Producer for the first season of Top Chef and in 2008, she won the first ever Food Network Challenge for food stylists. Tune in to get a taste of Katie's inspirations as she eats and drinks her way through our fair city.

The Eater Wrap: Tavern on the Green Meets the Metreon and Contigo (Finally) Opens

Welcome to our exciting new partnership with Eater. For this weekly Friday column, Eater editor Paolo Lucchesi gives his opinionated report on all the restaurant news that's fit to print, including hot new openings, hot design renderings and Rachael Ray in flames.

The SF Chocolate Salon: The Good, the Bad and the Guy in the Top Hat

The SF Chocolate Salon is coming up this Saturday. I know this because a month before the salon, we are literally deluged with chocolate samples sent to us, from bars to truffles to chocolate-dipped pretzels covered in toffee chips. (We're on the fence about these. They taste better the hungrier you are and the longer you've been chained to your desk—after dark).

The standouts so far (for better and for worse):

The HIGHS

Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's