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Eat + Drink

Let the Games Begin

Here’s a little tidbit of information about me: I love to win. Well, actually, that’s not entirely true—it’s more that I hate to lose. My family will vouch for me on this one, citing a childhood spent flipping Monopoly boards and getting in fights over games of Uno. Believe me, it’s not something I’m proud of, and as an adult I try to avoid head-to-head competition, lest the evil competitive demon rear her ugly head.

Red Bubbly



If you haven’t had sparkling Shiraz yet, you’re missing out. I just had my first taste in July at a Rye mix-off competition, second yesterday with Mr. Hardy himself and might just swing by the Jug Shop tonight to pick up a bottle.

Hardy Family Shiraz

A few weeks ago, I attended the Family Winemakers of California tasting event at Fort Mason, where hundreds of small, family-owned wineries were pouring their wines. I kept asking one question: How is the family involved? Growing up watching Falcon Crest, I’m guilty of romanticizing the lifestyles of families who own vineyards—you mean they all don’t have chauffeurs and lounge by the pool all day? 

Jonesing for Comfort

When I got word there was a new comfort-food restaurant in the Marina called Jones, I paused, because back in Philly, where I used to review restaurants, there was a comfort-food spot by über-successful restauranteur Stephen Starr called Jones. Turns out this Jones is not related to that Jones (it’s a common enough name, after all); it’s actually a re-do of the Marina Sports Bar & Grill owned by One Industry Group, the guys behind Mas Sake, Impala and Suite One8One.

Labor Day

As a single mother of two (divorcée?) and full-time food editor and writer, I often feel like a bit of a head-case. This is my life: Highly glamorous (fancy restaurants, multiple courses, paired wines), utterly unglamorous (on my hands and knees, cleaning rice off the floor, Finding Nemo on in the background).

Her Bombolloni bring all the boys to the yard



We were saying a fond farewell to one of our fine interns last Friday, over a lovely little breakfast at Boulettes Larder. I swear, eating at that place is like being in a dream—everything is just so delicious and aesthetically pleasing. And there is something about having a proper breakfast like that, all hot cereal and pristine fruit, that makes you feel like you’ve done something good for yourself.

Champagne and Spices



I went to a bizarre little Szechuan restaurant in the Richmond the other day called Spices II. It was bizarre, not because of the food—which was quite interesting and good—but because of the goofy sort of “Hello Kitty”/schoolgirl-motif interior, and the robot-like schoolgirls who waited on our table.


New Zuni Wine Director



I love Zuni Café and could happily eat there every day of my life—if someone wouldn’t mind subsidizing me.

With the golden light that reflects off the towering white walls and the white paper tablecloths, the ambiance inside is wonderful. Furthermore, the food is consistently very good. The worst I ever have is something that doesn’t make me say “wow,” or perhaps a slightly overcooked chicken. Usually, everything is delicious. While in the past there have been some service issues, in the last couple of years I’ve had nothing but exemplary, warm service.

Saving the World

What does sustainability mean to you?

That was the question posed to these panelists on Sunday morning at the Gastronomy by the Bay roundtable entitled Organic Farming and the Food Chain.


Sustainability panel

Organic farmer, Andy Griffin, Mariquita Farm
Organic winery owner Julie Johnson, Tres Sabores Winery (organic since 1990) Julie Johnson

Gastronomy by the Bay

I worked over Labor Day Weekend, but when work requires that one eat and drink and be merry, the line gets blurry.


Cooking demos outside the Ferry Building Marketplace

This weekend was the Gastronomy by the Bay event—the first international culinary event that brings together chefs and press from North America and Europe. I attended two of the three roundtables—one on sustainability, organic farming and the food chain and the other on gastronomic guides and the Internet.
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