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Five Favorite San Francisco Summertime Soups

Despite its reputation as winter fare, an expertly crafted soup may be the best canvas for summer's pure, clean, vegetal flavors. Just think about a crisp, vibrant gazpacho, and you get the drift. Here, some of our favorite summer soups that capture the freshness of the season. Grab a spoon and dig in.

Triple Threat: A Night Out in Yerba Buena

If you want to have a successful night out in this town, you need a plan—and it better be a good one. Since it's not always easy to strike that perfect balance between pre-dinner drink, food and a show, we bring you the Triple Threat series — a block-by-block guide to nights out that only require one parking space. In today's edition, the part of SoMa referred to as Yerba Buena. 

Lunch Time: Several Solid Dinner Spots Add Daytime Hours

This weekend, one of my friends asked for a good new lunch spot to hit in the Mission. The first place that came to mind was La Torta Gorda, even thought it's not new, because it's one of the few spots that serves pure unadulterated satisfaction and great service on the cheap. But that wouldn't do. My friend wanted "booze options" in lieu of a "gut bomb," as he put it. They finally landed on Luna Park: it has hard liquor and a day of drinking was clearly on the agenda. I got to thinking about how little attention lunch gets, in general. There are, however, a few big-time dinner players that've recently added lunch to their roster—all of them offering a full bar to play with. And now, a little air time for the mid-day meal.  

 

Soft-Shell Crabs Are In: Who's Cooking Them Up?

Fresh soft-shell Chesapeake Bay blue crabs are coming in strong right now from the East Coast and just starting to surface on menus across town. Although we see soft-shells year round wrapped into California-style sushi rolls, those are usually frozen and shipped in from Asia.

A Gluten-Free Ride: How SF Chefs Are Embracing The New Starch-Intolerant Diner

Digest it for a second: "Gluten-free." Not the most appetizing of terms now, is it?  But now diners with celiac disease and/or the related gluten-free diet restrictions are multiplying faster than active yeast. And it's in every restaurant owner's best interest -- be it Michael Mina or Ike Shehadeh -- to consider catering to the gluten-free lifestyle.

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