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Game On


Aw, shucks.

My parents tell a legendary story (which we kids have all heard, by now, a half-dozen times) about going to a game supper one fall night in Vermont. There, curiosity piqued, they tried squirrel, bear, moose and deer, raccoon and grouse. They enjoyed everything, left the dinner full and happy, and then awoke in the middle of the night, stomachs rolling, sick. Was it the bear?

Make Food Not War

While on Lower Haight last night I stumbled upon a new restaurant called Baghdad Nights (682 Haight St., 415-861-6111) with elaborate, colorful signage and a flyer advertising belly dancing in the window. Turns out it’s a new (and as far as I can tell, SF’s only) Iraqi restaurant, staffed by Iraqi-Americans—each last one of them super-friendly and attentive.

Starry Eyed



Sara checking out the guide, fresh off the press.

Opening: Bin 38



Remember how rainy Friday night was? All I wanted to do was curl up with a cup of hot cocoa (like this one from Bittersweet) and have a Netflix night, but the Friends and Family opening party for Bin 38 was calling my name. I’m sure you’re thinking: As if SF needs another wine bar. But my motto is: The more, the merrier! Indeed, my spot in one of the nooks catching up with some friends over a Petit Syrah and Prosecco turned out to be the perfect escape from the bleak weather.


You Give Me Fever


It's that time of year...
Photo courtesy of Stan Grossfeld/Boston Globe

I’m quite certain that I’m the only person on our editorial staff who cares about baseball. My boss thinks I’m joking when I say I might have to move around my schedule in order to catch some of the upcoming Red Sox v. Rockies World Series. I know, I know, we’ve got a magazine to put out—but hello! Red Sox in the Series?! Where’s the nearest big screen?

Shanghai Surprise


I'll take the SDs over the XLBs at Shanghai House.

Okra’s A-OK at Namu


Grilled okra with miso aioli

I’ve never liked okra, until now. It could be because the only okra I’ve ever really tried has been greased up and deep-fried—and fried food rarely appeals to me. So, the other day when I went to Namu and my friend insisted I try their grilled okra, I (very) grudgingly agreed.

No Reservations


Anthony Bourdain's made a career based on No Reservations

People are always asking me to tell them about restaurant trends here in San Francisco. But for the most part, San Francisco is a decidedly untrendy city. Stylish, yes. But trendy, which implies a kind of flash-in-the-pan lemming-like following—not so much. Thankfully. But I’ve noticed a recent micro-trend in the world of restaurants, and I’d love to hear your opinions about it: The no-reservations phenomenon.

My Post-Vacation Vacation


Wine bottles and flowers at Quattro

I lucked out last week. After getting home from Cartagena at 1 a.m. on Monday morning, all I had to do was put in five days of work, then I was off again for a night at the Four Seasons in Palo Alto followed by a Sunday in Healdsburg and a relaxing Columbus Day off.


Sens and Sensibility

The one and only drawback to Sens, the new restaurant that draws on talent from several trustworthy corners of our local food universe—a general manager and sommelier from Kokkari, chef from Plumpjack Café and pastry chef from Citizen Cake and French Laundry—is getting to it, via an elevator and hallway buried within the promenade level of the mall-ish Embarcadero 4 building. But the location pays off once inside, where your view from the dining room or spacious patio is of swaying palms lined like sentries in front of the iconic Ferry Building.
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