Though San Francisco is a literary city, the typical idioms don’t apply here. The one about the pot calling the kettle black is both racist and offensive to Williams-Sonoma, where the best pots are copper and the priciest kettles stainless. And you can certainly have your cake and eat it too—just ask Elizabeth Falkner.
Lately I’ve been demystifying the notion that you can’t teach old dogs new tricks. The old dogs: my parents, who emigrated from New York to San Francisco practically moments after my wife gave birth to our daughter, who’s now 2.
15 Romolo lets you eat its burger "yo mama style" with peanut butter and bacon. Heirloom Cafe tops its off-menu beauty with pungent Epoisses cheese. Chef Bruce Hill hand-designed a burger weight to evenly cook the patties at Bix. Hayes Valley's Straw serves its ground beef mounded on a donut. As any of these restaurants will tell you, when it comes to surviving the stiff burger competition in SF, you've gotta have an angle.
Welcome to the 2009 Burger Bonanza wherein two girls eat 20 of the city's best burgers, on the path to burger enlightenment. The 10 best will then be chosen to be featured—in ranking order—in 7x7's September magazine issue. Burgers must fit our "fancy burger" parameter: made with beef and available as part of the regular dinner menu at upscale restaurants in SF. Beyond that, we're open to suggestions, which we hope you will leave in the comment box below!
Restaurants continue to drop their price points making the prix-fixe the new tasting menu. Here are some we'll be hitting up in the coming weeks.
Sometimes Chronicle Books just nails it: Case in point, the new yet old-school cocktail book that they just published called Bixology: Cocktails, Culture and a Guide to the Good Life. Written by Doug Biederbeck, the owner of Bix restaurant, and Eve O'Neill, the hardback is a small, brown number (gives the impression of being leather covered) with simple gold writing on it. It's intentionally, somewhat cheekily, representative of another era, just like Bix itself.