Eat + Drink
Just to let y’all know--In the last couple of months, Zuni Cafe finally solved its lifelong glass problems. Thanks to wine director Thierry Lovato and co-owner Gilbert Pilgram, those former clunky, thick-rimmed, poorly balanced café glasses that were Zuni’s one major blemish for years have now been replaced by elegant, thin-lipped, all purpose wine glasses. A minor change to many, perhaps, but it’s significant to me and makes me much happier to order finer wine there. Thanks, Zuni
It seems that wine is seeing it through all of this economic glumness. Talking about wine, that is. Snooth, a social wine review site, just closed another round of angel financing of around $1 million. The site’s mission is to “help you find better wine,” and is a place for people to rate, explore and discuss all things vino.
What if I told you that the best meal that I, someone who dines out four or five nights a week, have had recently cost only $9.95? True! Last Friday I headed to Limón Rotisserie in hopes of getting a good, cheap meal within a one-block radius of my house. The crushing mob of people with that same idea (and the one-and-a-half hour wait) deterred me, so I soldiered on to Balompié Café, one of my favorite restaurants.
If you’re anything like us, you can’t wait until Tuesday to celebrate inauguration. So let's get the party started now – with some cocktails. Head over to Kells or Cigar Bar and indulge in the “$700 Billion Martini,” ordered up as part of SVEDKA Vodka’s "Join the Party," marketing campaign, which launched on Super Tuesday and has a yearlong mission to put the “party” back in politics. They're serving the martinis now through inauguration night.
Here’s what’s in them:
Liberal amounts (ha! get it?) of SVEDKA Vodka
1 part fresh lime juice
1 part simple sugar
Conservative splash (ha! again) of Lemon Juice
Garnish with $700 Billion of freshly minted US Currency
(fresh mint works too)
Now that Charles Phan is about to open his latest restaurant, Heaven's Dog & Noodle Shop, comparisons between the San Francisco super-star chef and his New York equivalent, Momofuku empire-keeper David Chang, seem inevitable. They both now preside over some of the best-loved restaurants in their respective cities, serving Asian food with a decidedly modern bent. Reservations are hard to come by at both Slanted Door and Momofuku, Ko and Momofuku Ssam bar. Chang's recently opened Momofuku Bakery–Milk Bar is his fourth venture, and Heaven's Dog makes baby number three for Phan.
Bay Area tweens, start flexing those texting thumbs and rejoice – Pinkberry is coming. Though we gotta admit, we’re a bit sick of the SF froyo wars, the chain’s opening this Saturday in San Jose’s Santana Row is big news. It’s the first location outside of Southern California and New York, and let’s get serious - they eat it on Gossip Girl.
Le Sanctuaire, the bastion of top-grade spices and molecular gastronomy equipment, has a showroom right here in Union Square. And as of January, they've also gotten involved in the magazine business, co-publishing the first English language edition of Apicius, the very beautiful, very serious, very expensive ($65), semi-annual Spanish magazine on haute cuisine.
1. Becoming a Wino
Was learning more about wine one of your new year’s resolutions? In that case, get yourself to CAV on January 17 for the Intro to Wine class. The three-hour “hands-on” lesson runs from 2 to 5 p.m; for more information call 415-437-1770.
2. In a Jam
June Taylor, the grande dame of jam, will be opening up her Berkeley kitchen for one-day jam and marmalade-making workshops throughout January and February. Sign up for the first five-hour class on Saturday, January 16 ($195) and you’ll learn how to make the most of the season’s citrus. For more information, visit junetaylorjams.com
As a chef, one of my favorite things to do is go out for dinner. I hate the thought of cooking at home—hate hate hate! I figure if I spend 60-plus hours a week in a restaurant, one of my luxuries when I am not at work is to have someone else cook my dinner. So, behold, my list of places I go on my night off.
My column in the upcoming issue of 7x7 is about pizza wine--and the most harmonious pairings I found in that classic combination of food and drink. One wine--often considered the most food friendly of all varieties--that didn’t come up was Pinot Noir. For some reason, I never seemed to find pizzas that just called for Pinot. Most pies needed something more pithy and darkly juicy. I wondered if I would ever find a good pizza for all the Pinot I like to drink.