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Recipes

The BADA BING BOT: Cocktail #3 in SVEDKA and 7x7's Mixology Competition

To celebrate the last month of Summer 2011, 7x7 and SVEDKA are teaming up to honor the city's bartenders and their skills of invention with an epic mixology competition! You can vote for your favorite featured bartender and their lascivious libation from August 1st through August 31st. You (yes, you!) will be entered to win a $50 bar tab at the winning watering hole. The winner of the San Francisco contest will be revealed on September 7th. Have fun trying all the great cocktails!

The Espresso Martini: Cocktail #2 in SVEDKA and 7x7's Mixology Competition

To celebrate the last month of Summer 2011, 7x7 and SVEDKA are teaming up to honor the city's bartenders and their skills of invention with an epic mixology competition! You can vote for your favorite featured bartender and their lascivious libation from August 1st through August 31st. You (yes, you!) will be entered to win a $50 bar tab at the winning watering hole. The winner of the San Francisco contest will be revealed on September 7th. Have fun trying all the great cocktails!

Here's our second featured bartender, Nick Ranahan from Cow Hollow's Izzy's Steaks and Chops . He mixed up an Espresso Martini using SVEDKA vodka. Visit Nick at the bar at Izzy's, or try his recipe at home.

The "Spiked Lassi": Cocktail #1 in SVEDKA and 7x7's Mixology Competition

To celebrate the last month of Summer 2011, 7x7 and SVEDKA are teaming up to honor the city's bartenders and their skills of invention with an epic mixology competition! You can vote for your favorite featured bartender and their lascivious libation from August 1st through August 31st. You (yes, you!) will be entered to win a $50 bar tab at the winning watering hole. The winner of the San Francisco contest will be revealed on September 7th. Have fun trying all the great cocktails!

Secret Recipe: Anticuchos from La Mar

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

At La Mar Cebichería Peruana chef Gastón Aucrio makes these traditional barbecued skewers, popular at Peruvian street carts, with two sauces and fried potatoes. At home, they're great grilled (try mahi mahi, chicken, or skirt steak) and simply served with just one of Aucrio's sauces: a spicy panchita salsa.  

Secret Recipe: Elite Cafe's Cornbread

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

For 30 years, the Elite Cafe in Pacific Heights has been serving New Orleans fare such as hominy-crusted catfish with ham hock and seafood gumbo. Whatever you get, an order of their buttery, down-home cornbread is a must. You'll need a cast-iron pan and a little patience while you wait for the cornbread to cool before tucking in.

Secret Recipe: Blue Bottle Coffee's Pixie Tangerine Chiffon Cake

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In the August Eat+Drink issue, which hits newsstands July 28, we interviewed Blue Bottle Coffee pastry chef Caitlin Williams Freeman about her Alamo Square dining room. She also shared with us her recipe for a Pixie tangerine chiffon cake, artistically crafted in the style of painter Wayne Thiebaud. Pixie tangerines also happen to be the official fruit of her hometown of Ojai, near Santa Barbara.

Secret Recipe: Prospect's Red Curry Sauce

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

At Prospect, chef Ravi Kapur serves this warming red curry sauce over seared black cod, a shiso shrimp fritter, roasted shiitakes, and snap pea and lime relish as a starter. If you can't find black cod at the fish counter, look for another firm, fatty fish such as  lingcod, mahi mahi, rockfish, salmon, or Chilean sea bass.

Secret Recipe: Pickle Relish from Show Dogs

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Dress up your Fourth of July hot dogs and brats with Show Dogs' pickle relish. Their recipe makes a spicy, tangy condiment--enough for 20 dogs in all. 

3 cups half-sour pickles, diced small

2/3 cup sweet onions, minced

1 large clove garlic, minced 

1/2 cup cider vinegar

1/2 teaspoon coriander seed 

5 Quintessentially American Cocktail Recipes for July 4th

It's our nation's birthday next Monday! It's time to put aside politics, celebrate the three-day weekend and just rage. Rumor has it that it's going to be gorgeous this weekend, so cool down in the heat with these distinctly American cocktail recipes from our friends at Liquor.com. Enjoy!

1. Manhattan

2. Ramos Gin Fizz

Secret Recipe: Slow-Cooked Pork Sugo from Perbacco

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In the July 2011 issue, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her favorite comfort food: red sauce. "I mean something like marinara, Bolognese, or even just straight grape tomatoes with basil," she says. "If I get it at a restaurant, I like Perbacco's canneroni with pork sugo." We've got the recipe for the sauce, which goes nicely with canneroni pasta and some ricotta salata on top. 

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