Give me a dessert menu and I’ll skip over the inevitable death-by-molten-chocolate cake, the crème brulée, the sorbet—and definitely the cheese (although I always feel like I should want to eat cheese after dinner because then I’d be European or at least a legitimate food writer). I’ll toy with the idea of a fruit dessert or anything with caramel, but I’m truly loyal to nothing but coconut.
Some highlights in my life of coconut:
By root on April 02, 2007 9:34 AM
Bambino's Bar: Under construction
Perbacco’s agnolotti filled with roasted veal and savoy cabbage
Photograph by John Benson
I fancy myself immune to food trends, but lately I’ve had to admit that the low-carb mania of a few years back has insidiously snuck its way into the deeper, more permanent layers of our collective psyche, including mine. There was a time when I ate pasta for dinner nearly seven days a week. With crusty bread. After eating a muffin for breakfast and a sandwich for lunch! I mean, who does that anymore? No one I know.
The mad scientist at work.
Who is this mad man, what the heck is he doing and why did I take his picture for 7x7's upcoming May issue? (Guess right and I'll tell you.) A look into the future of food in SF coming to a newsstand near you...
By root on March 26, 2007 1:47 PM
Spring has arrived in San Francisco (OK, so it doesn’t look like it has arrived yet today, but it’s definitely in the air) and with it a host of new restaurants we’re eager to try out. If I poke my head out the window of our office, I can see Rouge & Blanc (334 Grant Ave., 415-391-0207), the newest venture from Aqua Restaurant Group (Aqua, Café de la Presse). I popped in the door last week and was surprised to see executive chef Laurent Manrique and Café de la Presse GM Olivier Daridon chowing down on, fittingly, some chef salads. One of four “shake salads” on the menu, the ingredients are combined in a large plastic cup, topped with a lid and shaken until well-dressed.
By root on March 20, 2007 12:18 PM
We spend a lot of time here talking about what’s new and exciting (“hot,” I guess, is what the kids call it), following trends, and making sure we tell you all about what’s happening, food-wise, in our fair city. But it’s a sad day when new opening trumps old favorite, so we felt it was time to pay homage in our blog to an important category of restaurant: the oldie but goodie (OBG). These OBG’s may well become a regular part of our blog, and they’re also the spots where you’re likely to find the 7x7 editors on any given night. Got an OBG you want to tell us about? Leave a comment and let us know.
This week: WALZWERK
This week: WALZWERK
As a magazine editor, I always feel the pressure to be ahead of the curve. But sometimes, I’m about three years too late, as is the case with the Ghetto Gourmet. Attending one of their dinners has been on my to-do list forever, but I just got around to it last Saturday night. I just wish I’d done it sooner (like maybe before Time magazine covered it).