Eat + Drink
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).
While I’ve been writing about artisanal mezcal—the smoky, complex, and original agave spirit of Mexico—for years, my articles have often been written more out of the hope of inciting a trend than actually chronicling a real one. But now, I can finally say with confidence that there is a definite mezcal trend occurring.
Our friend the Tablehopper, AKA Marcia Gagliardi, asked me to pass along this notice of her upcoming wine tasting and class. The focus is the wines of Sicily, which are well worth knowing about. Sicily is a vast land will all kinds of different terroirs, from the hot and dry to the cool, lava-dominated soils of the still-active Mt Etna. As in California, all kinds of wines come from Sicily, from the most humdrum of bulk wines to some the most unique and intriguing wines in the world.
Tory Farms returned to the market last Saturday with baskets of their lovely May Crest peaches. The May Crest variety is one of the first to appear for the season and is remarkably sweet and flavorful. Rebecca and Tory Torosian of Tory Farms grow a wide variety of peaches, nectarines, and pluots throughout the season. This week, Rebecca tells me they’ll also have Rose Diamond nectarines and possibly a few of their wonderful apricots.
Who would have thought that San Francisco needed another wine bar? I guess we did, given the kind of slamming business RN74—named after the road that travels up and down the Cote D'Or, the heart of the Burgundy wine region—has been doing since it opened a few weeks back. (A couple of disclaimers: My wife, Christie Dufault, is one of the sommeliers there, and I am good friends with RN74's visionary Rajat Parr, one of the world's foremost Burgundy experts. So take what I say as you will. I also attended a comped "media dinner," but I've also been there and paid straight up for food and drink.) Nevertheless, my enthusiasm is genuine.
A couple of weeks ago, the Chicago-based Menu Pages blog posted an article entitled “Why Does Everyone Hate John Mariani?” It all started when Esquire critic—and author of the influential “Best New Restaurants” list—was in Chicago doing his rounds, which provoked some irate tweets from the likes of the chef de cuisine of Alinea about Mariani’s unethical ways—predominately about his decided lack of anonymity. Let’s just say the word “douchebaggery” was slung. (Why do bloggers and tweeters insist on using variations on this word?)
Those who know me (or who follow our 7x7bitsbites Twitter feed) know that I have been quietly obsessing over Schmidt's for quite a while now. Ever since first hearing that the space on 20th and Folsom, formerly occupied by El Farolito, was being taken over by the Walzwerk owners and that sausage, German snacks and beer were going to be in full effect only a block from my house, I have biding my time.
The job of a line cook can be brutal, but the best nights are when you get into a groove. Thing is, you never know what’s going to derail you.