Eat + Drink
By root on March 20, 2007 1:18 PM
We spend a lot of time here talking about what’s new and exciting (“hot,” I guess, is what the kids call it), following trends, and making sure we tell you all about what’s happening, food-wise, in our fair city. But it’s a sad day when new opening trumps old favorite, so we felt it was time to pay homage in our blog to an important category of restaurant: the oldie but goodie (OBG). These OBG’s may well become a regular part of our blog, and they’re also the spots where you’re likely to find the 7x7 editors on any given night. Got an OBG you want to tell us about? Leave a comment and let us know.
This week: WALZWERK
This week: WALZWERK
While traveling in Sicily, it was hard not to think of wine director Shelley Lindgren and her restaurant A16. Shelley’s done more for the reputation and profile of Southern Italian wines than anyone in the city, perhaps the country. There are lots of regions you’ve never heard of, strange sounding grape varieties, wines with flavors and aromas like you’ve never experienced.
Riotwine founders Josh Duyan and Nathan Kennedy
This is what I hate about wine (or rather, some of the people that sell it/review it/drink it and make that bubbly noise in their mouth much too loudly and too often):
photograpy by Frankie Frankeny
I’m a big fan of liqueurs, and an even bigger fan of food photographer Frankie Frankeny, so when she invited me to an “Amber Tasting Lab” at her SoMa studio last Monday, I was there—along with a few dozen of the city’s best bartenders and pastry chefs. They were making samples of cocktails and desserts they’ve created using Macallan Amber: a liqueur made from Macallan single malt scotch, flavored with pecan and maple.
When I find myself in the Southwest, one of my favorite things to do is visit the tiny old towns up in the hills. Last weekend, it was Tortilla Flat, population 6, a century-old former stagecoach stop in the Superstition Wilderness on a highway called the Apache Trail. I mean, could it get any more Unforgiven?