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Eat + Drink

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.


Palio D'Asti: The Three-Martini Tax Break

One of the old-school lunch spots in the Financial District, Palio D'Asti, is offering up one of the biggest incentives we can think of to come back to work drunk. For the entire month of April, in the spirit of tax relief, the Italian restaurant serves $1 martinis (Stoli or Beefeater) at lunch only—as long as you order lunch (which is a good thing, because God knows you need something to soak up the booze).


Palio bartender Ruben Valenzuela is standing by.

Uva Enoteca: On the Radar


Pretty soon, you're going to hear a lot about
this young man.

Boris Nemchenok has a lot of love for Italy and wants to share his passion.  That’s why, after working under Mario Batali at Otto in New York for the last five years, he moved back to his hometown to open Uva Enoteca, his new Italian eatery in the Lower Haight.  The enoteca will serve panini; antipasti; salads; coffee; desserts; beer and exclusively Italian wines all day until midnight.

Black Sunday: Miette's Other Easter Option

As someone who doesn’t find much in common with pastels, malt balls or Peeps (unless it's this kind of a Peep Show) ...



I have an Easter antidote to recommend: If you feel black on the inside this weekend, stop by Miette Confiserie. The little shop off Hayes Street might look like a sugar-coated, princess dream on the inside, but veer left once you're in the door and witness a whole wall of licorice—18 types in total, all as black as a death rocker.

Candybar Opens in NoPa

The preview of Candybar earlier this week proves that there are still original eat-and-drink concepts waiting to be explored. We have dessert destinations and wine bars, and now we have a dessert+wine bar in which the desserts arrive in bite-sized nuggets (courtesy of pastry chef Jake Godby of Coi and Fifth Floor).

SF International Spirits Competition: Rainbow Bright




Last weekend I judged at the SF International Spirits Competition, a great event that brings spirits experts from around the country to taste and judge which are the best vodkas, gins, whiskeys, piscos, liqueurs, etc. Many of the best spirit bottlers in the world do submit their products, so, yes, it can be a great tasting experience. However, with the great also comes the not-so-great, as can be seen in the flight this poor panel was tasting. I'm not sure which category this rainbow of artificial coloring fell under, but it couldn't have been fun to put these things in one's mouth.

Historic Cocktails Tour of SF: History in a Glass

San Francisco bartenders were treated to a unique experience a couple of weeks ago: the first (that we know of) SF historical cocktail tour. It was sponsored by Plymouth Gin and Simon Ford (the brand's ambassador; below, at left) and conducted by Dave Wondrich (below, right), the undisputed authority on American cocktail history and author of Imbibe.


Charlie Palmer, Pigs & Pinot Noir


One of the country's most celebrated chefs lives in
our own back yard.

St. Patrick's Day: Green Beer for All





Green beer. Everyone makes fun of me for having my ritual St. Patrick's Day toast with a glass of chromatologically-enhanced beer. And of course, it is a silly and cheesy practice, but that's why I like it. Beer just seems to taste good when it's green and the day is the 17th of March. Naturally, I'm listening to the Pogues’ If I Should Fall from Grace with God (their best album, and don't even try to tell me otherwise) as I write (and drink). Green beer also tastes better when consumed with a shot of Jameson before noon on St. Patrick's Day.

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


courtesy of Stefanie Michejda

1. Night School

If your shaker is looking a little rusty, it might be time to enroll in Bourbon & Branch’s Beverage Academy, their series of 2-hour evening classes covering attention-holding topics as “Gin: from bathtubs and back alleys to the upper class,” “Tequila: the spirit of Mexico,” and “Whiskey Confidential.”  Sign up for their upcoming classes on March 24th and 25th, held in the B&B library.

2. Carnivores Unite

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