Eat + Drink
We recently sat down with designers Philip Wood of CITIZEN:Citizen and Becka Citron to discuss the perfect martini glass. We set up shop at B Restuarant and Bar, where Don Harbison mixed what he thought was the perfect cocktail for each specific glass. From the ridiculously inexpensive to the jaw-dropping three figures, each glass is very different and brings something unique to your tabletop (or party!).
1. Phases martini glass from Rosenthal, $245 each
We like that the glass is unconventional and opaque, and how it really makes you consider the color and contents of the cocktail you'll put it in.
Welcome to our exciting new partnership with Eater. For this weekly Friday column, Eater editor Paolo Lucchesi gives his opinionated report on all the restaurant news that's fit to print, including upcoming restaurants, novel eatery concepts, douchiest bars, and Ubuntu's "blood sausage" burger.
I don't have many restaurant phone numbers programmed into my cell phone (mostly just the few places I'll order ahead from and pick up on the way home), but last night I added Nopalito's number (415-437-0303) and you might want to, too. Because this new little Mexican cantina from the people that brought us Nopa does not take reservations. They will, however, add your name to a list if you call ahead, a boon when the wait on a rainy Wednesday night at 8 p.m. stumbles into the one plus hour territory.
I can't say how pleased I was to get the press release from one of my favorite SF restaurants, Bocadillos, that it is now offering a Basque happy hour menu from 5-7. Having visited Basque, Spain for the first time last fall, I can verify that every hour in that wonderful town of San Sebastian is a happy one, especially come evening in San Sebastian, when the town's myriad bars open their doors. Inside, revelers find the txacoli (a light, tart, slightly sparkling white wine) flowing and set platters of the world's tastiest drinking food, pintxos--or tapas, as we know them.
1. Heart to Heart
Kick off your weekend by attending the sixth annual Food From the Heart event at the Ferry Building, an evening of music, dancing, food and wine. This year, entertainment comes in the form of gypsy jazz, Tango and a classical music quartet—sample small plates from $2 to 4 per taste and wine pours from $4 to 6. Admission to the event is free; for more information click here.
But this is San Francisco Beer Week. And there's a ton of great stuff going on.
For instance, tonight at Magnolia Brewpub, brewmaster Dave McLean and Taylor Boetticher of Fatted Calf are doing the Fest of Meat, pairing Taylor's carnal delicacies with McLean's delicious brews (call Magnolia to see if any seats remain). On Wendesday, Sierra Nevada brewmaster Terence Sullivan will be hanging out at the Page, and Toronado's Beer and Cheese Night with famed NY State brewery Ommegang will be going down in the Lower Haight. And there's much, much more. If you love beer, there's not a better week to be a San Franciscan. Check it all out here.
THE KEY ELEMENTS OF A DIVE BAR
As the second part of our series of guest food bloggers (Jamie Lauren being our first), 7x7 welcomes food stylist Katie Christ. Katie worked as Culinary Producer for the first season of Top Chef and in 2008, she won the first ever Food Network Challenge for food stylists. Tune in to get a taste of Katie’s inspirations as she eats and drinks her way through our fair city.
I like flowers as much as the next girl, but I must admit that receiving a big basket of gorgeous organic vegetables at my desk was pretty much the highlight of last week. The vegetables—from deep-purple Rossa di Treviso to fat Brussels sprouts and super-sweet carrots the size of my index finger—represented the weekly harvest from Oak Hill Farm in Sonoma, who have recently begun offering weekly CSA boxes. Because of Oak Hill's partnership with Marina lunch spot Blue Barn Gourmet (Blue Barn's owner, Sam Josi, is the step-grandson of Oak Hill owner Anne Teller), Blue Barn is the pickup spot for the boxes, delivered each Wednesday.