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!
Tuesday is an exciting day in the Nopa kitchen for two reasons: It’s typically a slower day, which allows the cooks a chance to recover and refocus. And better yet, it’s a market day. Market days mean a flood of new produce to taste and play with. There’s an energy that surges through the kitchen on these days, setting a nice tone for the next few days.
The job of a line cook can be brutal, but the best nights are when you get into a groove. Thing is, you never know what’s going to derail you.
Instead of the unattended-to mail, errant articles of clothing and various electronic gadgetry one might expect to find strewn across the desk of the average 21-year-old SoMa resident, there’s a band saw and what remains of a pheasant carcass perched on the one belonging to Mariele Williams, whose leather, antler and feather jewelry made us stop and stare (in a good way) during a recent visit to The Perish Trust.
The other day we braved the crowds loitering outside Nopalito (mostly young, hip, good-looking people, mind you), on Broderick in between Fell and Oak, to get some Carnitas. Yes, Carnitas, that staple of, oh, every single tacqueria and burrito joint in San Francisco. But Nopalito's were supposed to be better, and in fact its entire, authentic Mexican menu was said to be very, very good.
I don't have many restaurant phone numbers programmed into my cell phone (mostly just the few places I'll order ahead from and pick up on the way home), but last night I added Nopalito's number (415-437-0303) and you might want to, too. Because this new little Mexican cantina from the people that brought us Nopa does not take reservations. They will, however, add your name to a list if you call ahead, a boon when the wait on a rainy Wednesday night at 8 p.m. stumbles into the one plus hour territory.
For advice on creating fabulously foxy hair for Valentine's Day, we turned to local stylist Frankee Uno. Here are her tricks of the trade for perfecting two classic styles.
- Start by applying a thermal protectant (Uno recommends S-Factor Heat Defender) to wet hair.
- Power dry hair using a back and forth motion until it’s completely dry. Using a brush isn’t necessary.
- Divide hair evenly into small sections and secure in place with sectioning clips.