Cocktail hour is a BFD—and in a town that has loved its liquor since time began, it can offer an insightful snapshot of the city’s spirit if done just right. We’ve distilled the essence of San Francisco down to 50 drinks to try before you die—the 2014 edition.
7x7 asks the Bay Area'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 firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
7x7 editors pick their favorites from the latest shops, goods, and happenings in the Bay Area and beyond.
Creepy crawlers are landing on our plates. (No, the photo is not a shot from the set of Fear Factor.) Late in 2013, the United Nations released a report tracking the consumption of insects around the world as climate change begins to lead to food shortages. Which means bugs might be our culinary saviors in a time of crisis.
Chef Ken Tominaga reaches over a refrigerated case stacked with pristine slabs of fresh fish and places a slice of raw sea bream, which is wrapped over a Brazil-nut-sized clump of sushi rice, onto a pretty ceramic plate. “No dipping,” he advises. This, I already knew. I became a fan of Tominaga’s sushi spot, Hana Japanese Restaurant, 14 years ago after Japanese chef Hiro Sone (of Ame and Napa’s Terra) clued me in. Hidden in a low-slung strip mall off the 101 in the Santa Rosa suburb of Rohnert Park, this was where he and his wife, Lissa, ventured when they craved one of Northern California’s most elusive culinary indulgences: good, authentic sushi.