Skip to Navigation Skip to Content

Eat + Drink

Fish and Farm



Had a chance to stop by and see the new culinary team at Fish and Farm, Charlie Kleinman and Jake Des Voignes. You might remember that these two were the old culinary team that cooked a memorable meal last year back at the Fifth Floor. I was glad to see that the two had returned with such flair at a small downtown restaurant that bustles with an animated energy, yet preserves a sense of intimacy and discretion.
   

Aye, Capt'n



I found this bottle of Capt'n Eli's Root Beer at Faletti's and, since I'd never heard of it, snapped it up and took it home to try. I certainly loved the maritime label of the kid rowing with the parrot on his shoulder, and it makes sense knowing that the producer is in Portland, Maine (a very fine town) and called Shipyard Brewing Co.

Sean O'Brien: Coming To You Soon


Sean O'Brien joins the boys club.

I don’t want to say when Food & Wine magazine puts you on the cover for its "Best New Chefs" issue, you’re golden—but it sure seems like it. Past SF-based BNCs include Delfina’s Craig Stoll, Cyrus’s Douglas Keane, the Ritz-Carlton’s Ron Siegel, Jardinière’s Traci Des Jardins and Spruce’s Mark Sullivan (for his food at the Village Pub). Hardly a motley crew.

Super Bowl of Dip



At my friend's Superbowl party yesterday, the spread could not have been more classic—chips, guacamole, 7-layer dip, homemade wings and someone brought a tray of sushi that went mostly uneaten. The drinks were, as another friend likes to call them "macrobrews," though, like my beloved Pacifico and that macro masquerading as a micro, Sam Adams. This photo was taken, that's right, deep into the fourth quarter, as the Superbowl party is the year's first opportunity to excuse one's self from new year's dieting plans and eat carcinogenic snacks.

Here's the (Pacific) Catch

 

The latest Pacific Catch, on 9th Avenue
 

 

The Readymade Cookbook



A really bad photo of a pretty cool custom cookbook.

When I was growing up, dinnertime in my family usually began with my mother sitting on the floor, sifting through piles of recipes, all clipped from magazines or handwritten, and tossed into the recipe drawer. Today, the drawer is no longer and mom is more often on Epicurious, looking up four-fork recipes. Ask her to give you the recipe for something delicious that she made once and it will inevitably entail a frantic internet search.

This Bud's for You

Budweiser started a new campaign of campaign-related TV ads called “Lager Lessons.”  This YouTube video is the only one I could find online, and it’s the weakest.



What I like about the others, actually, is that they say something about the product (how it’s made, how lagers differ from ales and are harder to make … etc.) rather than just being silly (waazzzzupppp! -- which was funny the first five or six times).

Maverick's New Magazine



Visitors to my apartment will attest that I am completely obsessed with magazines. An impressive stack sits beside my bed and several more act as side tables in my living room. Despite what they say about how the “interweb” is going to gradually replace print media, there’s nothing quite as satisfying as actually holding a book or magazine in your hand—you can’t really take your laptop to the beach, or curl up with it in bed. (Well, maybe you can…but you really shouldn’t.)

3 Superbowl Parties

I won’t be in town this coming Sunday when the New York Giants take on the New England Patriots for the biggest football game of the year. But if I were, I’d put my bet on one of these food-and-drink-oriented Superbowl parties. Why go to any old sports bar when you can go to a real restaurant or a nice hotel?


Enrico's patio lets you watch the game outside.

An Epic Training

As you probably know, Epic Roasthouse, the new meat restaurant from Pat Kuleto and Co. down on the Embarcadero, opens today down on the Embarcadero. While resolved to eat less meat, I still have a great interest in it, especially how animals are raised, killed and prepared. So when Epic’s executive chef Jan Birnbaum invited me about a week and a half ago to sit in with the entire restaurant staff for their training on their meats, I went.


Daily Newsletters

Essential SF knowledge in your inbox

Subscribe to 7x7
Renew
Give a Gift
FAQ's