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Eat + Drink

Anchor Brewing and Buena Vista at SFO

Going through airports is as bad as it’s ever been. I don't mind taking off my shoes in security--it's the belt that's annoying. One thing that's made flying better, however, is the appearance of local food and beverage vendors in the terminals. I noted this trend a decade ago in my native Austin, TX, as its then-new airport sported such local favorites as Matt's Famous El Rancho (Tex-Mex), Schlotzsky's (sandwiches) and the ever-popular Salt Lick BBQ, whose airport location is closer to the original restaurant (and its pit) than downtown Austin is, so you know the meat is fresh.

Smoking Gun: Beretta Opens

The opening of the latest place to eat and drink in the Mission District, brings up two issues:
1. How much pizza can SF take? (I’m thinking a lot, because I’m currently celebrating the close proximity this new spot to my house.)
2. Those star SF bartenders—excuse me, mixologists—sure get around. And I don’t mean in that way.

Lost in Translation: Eating LA

I’m back from spending almost a week in LA for an unofficial spring break. As Janelle Brown, the formerly SF-based author (now situated in LA’s Los Feliz hood), said to me for a recent 7x7 interview: LA and SF are like yin and yang—they fit together perfectly.

The Eat + Drink List: This week's top 7


Mixt Greens gears up for number three.
courtesy of Stefanie Michejda


1. Now Open: This week’s new restaurants

Halibut Season Has Begun

With all the fuss we make over spring vegetables, the lowly wild Alaskan halibut gets pretty short billing. The largest of all flatfish, measuring up to four feet wide, eight feet long and over 600 pounds, wild halibut is considered a good choice on the Monterey Bay Aquarium’s Seafood Watch list. Fisherman use bottom longlines that cause very little damage to the sea floor and ensure a low by-catch; the fish is considered sustainable.


That's a big fish.

Real Restaurant Costs


Out the Door feels the squeeze, and passes it on to
their customers.

The Eat + Drink List: This Week's Top 7



1. Spring Sprouting

This is that great time of year when root vegetables and caramelized braises give way to signs of spring. We’re seeing some of the seasons’ finest vegetables making their debuts on menu around town: Jardinière is serving Prather Ranch lamb with fava beans and spring onion, Millennium has artichokes al cartoccio with roasted fennel; spring garlic; spicy seitan sausage and Meyer lemon, and at Pizzeria Delfina you can order a side-dish of first-of-the-season asparagus topped with lardo butter.

Thorough Bread and Pastry

Last week, the former Just Desserts space on Church Street near Market became home to Thorough Bread and Pastry (248 Church St., 415-558-0690), an artisan bakery operated by the San Francisco Baking Institute, where its students get a taste of experience while the rest of us get a taste of heaven.


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