Eat + Drink
Just because it only dawned on you 10 minutes ago that Mother's Day is Sunday, doesn't mean your love for her is any less. Not to mention, she'll never know if you reserve a table for brunch now (just tell her you wanted it to be a surprise). We called on your behalf and these restaruants all have tables still available.
Try brunch with a twist at Maverick. You can’t go wrong with the duck hash made with duck confit, russet potatoes, medjool dates, sunny side up eggs, mustard sauce and fresh picked herbs.
Each week, we bring you our top picks for the best places to booze on the cheap in SF.
1. 7x7's Travel Party: Yup, we're not just telling you where to party this week, but hosting a shindig as well. Join the 7x7 staff to celebrate the release of our new Travel Issue at Coda on Friday, where we'll be offering $4 vodka cocktails and $2 beers. We'll also have tasty bites and a DJ, but be sure to pay some attention to your outfit-- cocktail party attire is required. (Friday, May 7, 5:30-7:30 pm, at Coda, 1710 Mission St., Mission.)
The Flammenküche Fête at Grand Café
Last night, I had the wonderful fortune of attending a Pernod Absinthe Excursion, a night about town in the most stylish of ways—a caravan of old-fashioned Rolls Royces escorting an intimate group from the yet-to-open Comstock Saloon to the Michelin-starred Fifth Floor restaurant in Hotel Palomar and finally to the wildly popular rum bar Smuggler's Cove in Hayes Valley. The night's goal? To learn about the art of absinthe. Since becoming legal in the US about three years ago, the potent potion has retained its mystique and power but still has not hit the mainstream as a regular cocktail ingredient. Here to prove us otherwise were Pernod and a gaggle of SF's expert mixologists.
I've been shopping at Drewes Bros. Meats in Noe Valley for years—far before the co-owner Josh Epple took over with his brother Isaac; both started working there when they were 16. I've watched one of the oldest butcher shops in California (circa 1889) go from a good neighborhood shop to a great one—a place where you can get naturally-raised meats of all kinds, as well as fresh fish, both wild and organic farmed. It's not a pretentious place—it was not born of the current butcher trend. The Epples clued in on the fact that there was a demand for a butcher shop with a conscious and just went for it.
It's Cinco de Mayo tomorrow, which means two things: Mexican pride and a ton of tequila. And while margaritas and shots are awesome and all, why not try something a little more unique (and refined)? So behold, 7 tequila drink recipes from Liquor.com that aren't margaritas. Arriba!
This ginger, mint and orange drink was named a Judges Choice Winner at the 2010 Wine & Spirits Wholesalers of America Convention.
Everyone I know is obsessed with oysters. Here in San Francisco, we eat oysters every which way: deep fried in po' boys, barbecued to succulent perfection, swimming in a citrus bath of Peruvian ceviche and half-drunk during happy hour along with an ice cold Guinness, lemon wedges and Tabasco. For those who count themselves true, salivating oyster-philes, it's pretty much the Super Bowl: the 11th Annual Oysterfest is coming to the Great Meadow at Fort Mason to celebrate the most revered of bivalves in a single action-packed afternoon on Saturday, May 15th.
I must admit it: I have a bit of a love affair with Fergus Henderson, the chef of London's St. John restaurant. I've never eaten at his restaurant--which is something of a canteen for the London art set--but I warmed immediately to his cheeky approach to food, as demonstrated in his terrific cookbooks and this series of funny videos on the St.
Welcome to the second annual Big Eat: a serious melting pot of flavors made up of timeless classics, off-the-beaten-path gems and a few – how shall we put it – experiences. Because restaurants in this town are always on the move, 40 of last year's picks have been replaced with memorable newcomers, as well as some oldies and goodies. There's just one caveat: You only have one year to get San Francisco in your belly.