Skip to Navigation Skip to Content


The Rise Of Porchetta

Who knows exactly why things suddenly become popular. You could blame it on the media (although, as of now, there's a one less media outlet to blame), or you could blame it on the power of suggestion—a chef sees something on a menu someplace, it lodges in his or her consciousness, and before you know it they've put it on the menu at their restaurant without even realizing. Think of it like seeds scattered in the wind, trends moving from coast to coast.

Reclaimed Wood Looks Good Hitting the Bars

Reclaimed wood has been a staple of contemporary architecture and interior design for years, but the creative uses and interesting past lives of the medium still never cease to amaze us. Lately we've been noticing bars across the city getting into the act. Haight's Magnolia Pub and Brewery received a major renovation last year, and while we love the new menu and adore the gold leafing on the walls, it's the countertops and bars that really make us swoon. The rich, polished wood is as smooth as butter - we couldn't stop running our hands over it. Our helpful server informed us that the wood was reclaimed from an old Levi's factory, of all places.

The 2009 Burger Bonanza: Magnolia's Got the Look

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!


Dave McLean Is Obsessed With Cheesesteaks

Dave McLean’s Magnolia Pub has been a fixture on Haight Street for 10 years, during which time it’s attracted a devoted following of brewpub aficionados. Of course, Dave’s obsessed with beer (and makes some of the best around) but, as befits a Pennsylvania native, he also enjoys a good cheesesteak.

Daily Newsletters

Essential SF knowledge in your inbox