If you want to have a successful excursion 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-game" drink, food and a show, we bring you the Date Night series — a block-by-block guide to weekend itineraries that only require one parking space. This weekend, we've got an artsy excursion to the Dogpatch on tap.
It’s a bold move for a restaurant to open in a neighborhood that’s somewhat of a culinary wasteland. But this is exactly what Piccino did. In 2006, before the Muni T-line rolled down Third Street and UCSF began sprawling out through Mission Bay, the little restaurant quietly started supplying thin-crust pizzas and Blue Bottle coffee to Dogpatch—an industrial part of town that lured artists to work in its old factory loft spaces but was hardly considered a dining destination.
I know this "Buzzed" column is typically about alcoholic beverages, but I'm writing today about a different kind of buzz--the one we get from really good coffee. I had to speak out on this after reading this absurd post on the Atlantic Monthly website. He lurches off to talk about acidity and flavor in both coffee and wine, a subject I don't think he has much of a grasp on. Acidity doesn't have flavor per se, it more affects the perception of balance and brightness. Too much acidity in coffee can result in harshness. That's one of the reasons why so many people add milk or cream--to soften the texture and dilute the harshness.
As the second part of our series of guest food bloggers, 7x7 welcomes food stylist Katie Christ. Katie worked as Culinary Producer for the first season of Top Chef and in 2008, she won the first ever Food Network Challenge for food stylists. Tune in to get a taste of Katie's inspirations as she eats and drinks her way through our fair city.
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.)