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Eat + Drink

Eating My Greens


The Dagwood to go.

Lettuce is my idea of rabbit food, not salad. Sure greens ought to be a major component, but, in my mind, a large, leafy salad just means a lot of chewing. If I’m looking to fill up on a meal-sized salad that brings together various layers of texture and tastes to make salad chewing worthwhile, I search no further than Mixt Greens.

Weir Cooking

I know Joanne Weir about as well as most people in San Francisco know Joanne Weir—which is to say, not at all, really, save for the familiarity that comes when you watch someone on television (Weir hosts a cooking show, Joanne Weir’s Cooking Class, on PBS) and read their cookbooks. But of course I knew of Joanne, and her excellent reputation as one of San Francisco’s most beloved food personalities and cooking instructors. She’s a consummate and hands-on teacher, and she has recently opened her home to small groups for week-long intensive cooking classes.

Loco for Pollo at Zuni

Zuni Café’s been in business since 1979, so there’s no disputing that they’ve got a good thing going. It’s certainly one of my favorite SF spots—even if I’ve only been three times, most recently last Tuesday night. My friend Amanda and I were originally thinking Japanese, but when Sebo’s sushi bar was not an option, we went to Plan B—wait at Zuni’s bar and order the roast chicken for two. Amanda’s a dark-meat eater, and I’m all about the white, so we’re a match made in whole-chicken-eating heaven.

Pasta My Heart

I know I write about pasta a lot. But as they old saying goes: Write what you know.

Where to Eat Next


In the Outer Richmond, a restaurant to return to.

The Butcher Girls

As a Bernal Heights resident, I’m having a little Bernal pride moment. Maybe a little girl power moment, too.

Stopped by the brand new Avedano’s Meats Holly Park Market whose refurbished porcelain, neon sign has been lighting up Cortland Street since it opened a couple weeks back. Part butcher and part gourmet market, it’s a bit like Bi-Rite meets Blue Fog (see our story, "The Fancy Food Show" on the rise of the gourmet market for more on this). The space, which is a long-closed butcher shop, has a ton of history and the women that opened Avedano’s have kept many of the original elements, so it has a nice vintage feel.

Port of Call: Wood Tavern



I journeyed to the Rockridge area the other night to check out Wood Tavern, founded by Rich and Rebecca Wood—the former owners of Frascati in Russian Hill. Housed in the space that was formerly Grasshopper, it’s a shame this place isn’t in SF—it’s good eating and mighty good drinking.


A Little Tart

I’m not referring to your sister, I’m referring to these new-ish “cocktail sodas” from Stirrings.



As someone who cooks from scratch, I’m a firm believer in doing things the long and hard way. But I will grudgingly admit that Stirrings is making some good products for those who have neither the will nor the time to take the long way to mixing drinks. The people who are coming up with these products obviously have good palates because the sodas aren’t sweet or cloying the way most mixers on the market are.

Freak Out!

You never know what you’re going to find when you go through a move. I happened across this bottle that had gotten buried behind some shopping bags in the pantry. Thirsty from carrying boxes, we chilled it down and popped it.



The beer is, I think, a one-off, from one of my favorite California breweries, the Lagunitas Brewing Company in Petaluma. Known for their quirky senses of humor and risk-taking brews, Lagunitas manages to have a lot of fun and still make great beer.

My Heart Loves Salmon

A group of us ventured to Marin on Saturday to go trail running at Fort Cronkhite, and—after an hour-long Spinning class and a grueling seven-plus-mile run (more than half of it UPHILL)—we ended up at Fish. Even though the line was 30-deep when we arrived and the 20-some picnic tables outside were packed, we persevered so as to taste the creations of chef-owner Chad Callahan (formerly at Masa’s). I wish I had my camera to record our gluttonous meal, but I had no idea that we’d end up eating so well.
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