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Absinthe

The Green Fairy Goes White: Germain-Robin Absinthe is a Knockout

Last year's absinthe boom yielded some beauts (St. George) and some duds (Pernod). But while the St. George Absinthe was, by a long shot, for me the best of the lot, as Eric Asimov  noted in the Times, it's not for everyone.

The Best Absinthe Cocktails in Town

It was great to see last week's absinthe column by the New York Times' Eric Asimov. It was also great to be mentioned in his corresponding blog post. Just before the column ran, he came into town for a couple of nights, and on one of them I took him round to a couple of bars and later for dinner at RN74.

Do Chefs Eat?

Being a chef, people are constantly surprised by what I eat (or don't eat) over the course of my work week ... to be completely honest, the last thing Iwant to do when I am at work is eat. Being surrounded by food all the time generally makes me very uninterested in having a meal on a daily basis. Here's a list of everything I ate this week.

Monday: My day off. Probably the one day when I actually eat two meals. Usually on Mondays I try and get together with friends, since it's really

Jamie Lauren Guest Blog: My Dining Pet Peeves

I obviously go out to eat a fair amount. If you have been following my blogs, you will know that I am not a big fan of cooking at home in my downtime and usually prefer to have someone else do it for me. This week I amuse you, the reader, with a list of my pet peeves about diningout. I'm not going to name names, because that would be rude, but here are some things that I consider to be simply unacceptable.

Jamie Lauren: Where I Eat On Monday Nights

As a chef, one of my favorite things to do is go out for dinner. I hate the thought of cooking at home—hate hate hate! I figure if I spend 60-plus hours a week in a restaurant, one of my luxuries when I am not at work is to have someone else cook my dinner. So, behold, my list of places I go on my night off.

1. Gialina

Jamie Lauren On Top Chef-dom

How my life has changed since I started appearing on national television:

Until I got a spot on this season’s Top Chef, my job at Absinthe has always been behind the scenes. For the past year and a half, I’ve been going into work and prepping, cooking, expediting and hand-holding for about 10 to 12 hours a day (on average) before heading home.

Top Chef's Jamie Lauren: Why I'm Enraptured by the Pig

I am a huge hot dog fan, as many of you may or may not be aware. I grew up on them in New York and have spent a good portion of my life being ridiculously obsessed, so much so that I have even been tempted to tattoo a hot dog some place on my body. I have struggled with the absence of a delicious hot dog in San Francisco for the past seven years and I always look forward to repeated trips back home so that I can indulge … and there I was. Sitting in New York City, snowed in. Missed my flight back to San Francisco and got pretty much screwed. The only glimmer of hope was that I got to indulge in all sorts of delicious things to eat.

Top Chef's Jamie Lauren on NY vs. SF (Who's Better?)

One of the things I've noticed over the past seven years that I have been in San Francisco is the clear differences between foodie culture here versus New York City—my hometown. Since I’m just finishing up a visit (snowed-in as we speak), I thought I’d weigh the benefits of two cities dear to my heart.

Jamie Lauren: 10 Things I Haven't Done In Years

My life consists of working. All. Of. The. Time. When I am not working I attempt to maintain some sort of normal life—like see the dentist, clean the bathroom or get the dishes out of the sink and into the cupboard. Since graduating from the CIA Hyde Park I have not:

Guest Blogger Jamie Lauren: Kitchen Tale #1

Introducing the first of our guest food blogger series. For six weeks, Tuesdays are your chance to get inside the mind of everyone from a Top Chef contestant (yes, like Jamie) to a food stylist to a dishwasher to a farmer. Get to know how they live, breathe and, most importantly, eat San Francisco.

Being a chef is not as glamorous as it might seem. Unless you’re Daniel Boulud or Eric Ripert with a full-on entourage, it’s early mornings and late nights spent in the kitchen trying to retain some semblance of control.

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