Skip to Navigation Skip to Content

Eat + Drink

Market Watch: Get Your Pluots, Smoked Salt and Man the Torpedos

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.

The New Zagat SF Nightlife Guide: Some Misses, Some Hits

The 8th edition of Zagat’s guide to San Francisco Nightlife just came out. This is the book that tourists will slip into their purses and coat pockets as they visit (hopefully) in droves this summer and pump their dollars into our economy. As such, it may be important as to where those dollars go.

So, in the world of drink, what did they get right and what did they get wrong?

Right:
They’re pretty on top of things, including, for instance Heaven’s Dog, which opened only a few months ago, and Adesso in the East Bay.

Wrong:

Today's Hot Links: Top Chef Masters and Pi

Top Chef Masters: Neatly summarizing the love-fest vibe of Top Chef Masters so far, Elizabeth Falkner quipped, "we were meaner when we were judges." And then there was this and this.

First Taste: Don’t (Just) Order Pizza at Flour + Water

Since the lines at Flour + Water showed no signs of abating, I finally just took the plunge and went. Despite F+W's best intentions to publicize the restaurant as not-just-a-pizza joint, early diner reports have focused on the pies because, well, that's what people do. I'm not here to tell you skip the very good pizza (and even if I did, I'm pretty sure you wouldn't listen), but I am here to tell you not to skip the rest of the menu. Because even if it's a uovo pizza you're after, topped with a golden-yolked egg, some of the finest things I tried did not come from the Mugnaini oven.

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. If you're hosting an event or just have a great tip, be sure to write her.

Today's Hot Links: Rooftop Gardens and Grass-Eating Men

Eater reports that the La Boulange empire is expanding.

Rooftop gardens take root nationwide, including at Glide church.

Before street food became trendy, this man worked the streets.

Stop the Hating: Four Cal Chards to Recommend

A few days ago the wine critics of the Rupert Murdoch-owned, reliably patriotic Wall Street Journal posted a highly critical, take-no-prisoners, anti-American piece called "No Flag-Waving for U.S. Chardonnay." I'm not kidding, it was vicious. Take a look: "U.S. Chardonnay, especially under $20, has been lousy for a long time now . . . over the past several years, we have been outraged—that’s not too strong a word—at the junk that’s selling for up to $20. It has little real fruit, far too much oak flavor and harsh tastes. Too often, it has reminded us of fingernail polish that has been mixed with oak chips while it aged in the tank truck along the highway." Ouch!

Morocco's Miracle Oil: Don't Knock It Till You've Tried It

We've already jumped on the minerals, acai berry, ojon nuts and mega mushroom bandwagons. Does Morocco's argan oil live up to all it's hype?

Popularly known as the brand MoroccanOil used in hair treatments at select salons and quite hard to find on retail shelves, argan oil is quickly absorbed promoting the healing of acne and severe dry skin, in addition to making your hair shine instantly without feeling greasy.

Life On The Line: Cooking Together Is A Good Thing

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.

Wednesday.

4:38 p.m.

Prep period.

Today's Hot Links: Doughnut Burgers and Carrot Caviar

Daniel Patterson asks: are carrots the new caviar?

If you're still mad about the Great American Food and Music Fest disaster and want a refund, Bauer tells you how to get one.

Road Foodies Jane and Michael Stern point us to the country's best morning bun—from some place in Berkeley you've likely never heard of.

For beach trips, plane rides and lazy days, the summer's best food reading.

Daily Newsletters

Essential SF knowledge in your inbox