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Parking Quiz Answer! How To Park Downtown

A few hours ago our parking guru David LaBua, author of Finding the Sweet Spot, provided you with a little parking quiz about the secret to easy downtown parking. Here's the solution to a new era of stress-free commuting to work!

First Bite: Prospect Is Pulling Them In

The above picture is one of the official press photos of Prospect—the sweeping SoMa restaurant just opened by Team Boulevard. So you might understand why I've been imagining Prospect to look like an uninhabited, rather characterless—and in this photo's case—chairless space. (Notice the bar—no stools!)

Ways to Give Back: SF Chefs 2010, Cleaning Up Lake Merritt & More

Although we write a lot about indulging ourselves in food, drinks and sweets, sometimes it feels even better to do stuff that's good for others. Here are a few ways you can lend a hand in the next couple of weeks to people who really need it.

It's Harvest Time For Sommeliers

I've written before on the trend of sommeliers getting out of their suits and donning grubby clothes better suited for the messy business of picking, crushing and fermenting grapes.

Notable locals who are making their own wines: John Lancaster and Rob Perkins of Boulevard (who make Skylark), Emmanuel Kemiji, wine buyer for Piperade and La Mar (who makes a wine called Miura) and Andrew Green of Spruce and the Village Pub (who makes Oregon Pinot Noir for those  restaurants).

Pebble Beach Food & Wine: Nancy Oakes' Favorite Olive Oil and a Prospect Update

Day three at Pebble Beach Food & Wine, picking up where Jessica left off at the afternoon cooking demo with Boulevard’s Nancy Oakes and Pamela Mazzola. The scene was certainly no Thomas Keller Jesus-fest, but Oakes’ fan base is a slightly different breed. She certainly commands the respect of a room (albeit a post-spa, wine-hazed one), especially when she cooks up an extremely complicated seared abalone with a slow cooked farm egg, a dish she admitted “was not necessarily to be tried at home.” It required a $900 “circulated egg” machine, a lab apparatus that keeps the egg yolk runny while cooking the white. Intense.

Q&A with Danny Meyer, CEO of Union Square Hospitality Group

As luck would have it, Danny Meyer’s plane sailed into SF yesterday morning right like clockwork, giving him just enough time to grab an early lunch with me at Piccino before he was off to give a talk at the California Culinary Academy’s swanky new pad in Potrero Hill. (The lecture, Obama-esque in Meyer’s very earnest yes-we-can attitude, was all about giving the love back to your diners by way of excellent hospitality—not just sending them off with tomorrow-morning’s coffee cake.)

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