Eat + Drink
Even though we San Franciscans are chilly most of the year, during these rare scorching days of summer, it's hard not to occasionally fantasize about a cold beverage, filled to the top with glistening, frosty ice cubes. We don't usually spend a lot of time thinking about ice, but I can assure you that many of city's bartenders do whether it's cubed, spheroid, chipped, shaved or crushed.
The 2009 Aspen Ideas Festival—the kind of place where the likes of Toni Morrison, Sandra Day O’Connor and Frank Gehry bounce around ideas with a capital “I”—kicked off yesterday. Some of the brain food on offer? SF’s own Let’s Be Frank grass-fed hot dogs.
The isn’t the only time LBF has been invited to participate in the festival. Last year, says LBF co-founder Larry Bain, Colin Powell slung dogs at their cart. There are also rumors that the White House could be serving the LBF dogs for their annual Fourth of July picnic. As Bain put it: “I’m not allowed to say, but people are talking to people who are talking to people.”
Looking for Spruce chef Mark Sullivan? You better check Utah. Sullivan and his family have decamped to Park City for the summer while he works on opening—wait for it—Spruce Park City! Yes, it’s officially a trend—San Francisco chefs are taking their restaurants to the slopes. First, news of Traci des Jardins Tahoe project, Manzanita, hit the wires. Now, we have the news that come July, when the Dakota Mountain Lodge opens to the public, Spruce will be the headlining dining option.
The New York Times gets all excited about a restaurant in the Outer Sunset.
A couple of months ago, a Sonoma job listing flew around the internet. Not only was it posted everywhere, but it was emailed to me by about 100 people and even made news in places like the New York Times and LA Times. The headline was that Murphy Goode winery was going to pay someone $10,000 a month to Twitter about wine.
San Francisco is certainly wine-soaked. And, since the days of the Gold Rush, it's always been a place that loves its hard stuff. But what about beer? Though there is still a lot of improvements to be made on the beer scene here, as several brewers have voiced to me, there's no question that beer's fortunes are changing. Look at the fact that last year we got not one, but two new beer joints: Monk's Kettle and La Trappe. The Bay Area got a new brewery, Napa Smith.
That means it's time for our weekly recap from Eater SF, where Eater editor Paolo Lucchesi gives his report on all the restaurant news from the last seven days. Hold on.
1) The big news of the week broke on Monday morning, when the secret location of Smuggler's Cove was ceremoniously revealed. Martin Cate's super-tiki bar isn't due until November, but it's already causing all kinds of buzz among the cocktail sect. And it's going to be in Hayes Valley.
We already recognized Mexican beer for its outstanding achievement in the category of light, vacuous summer-drinking pleasure. But those cervezas amount to only one small sliver of the summer beer pie. The fact is there are lots of beers with more flavor and more brewing artistry that fall into the summer category. And a good many of them are wheat beers.