7x7 is proud to sponsor SF Chefs, the annual, hotly-anticipated food/wine/spirits bonanza that is the quintessential San Francisco culinary experience. The event occurs each August, and offers guests exclusive access to the city's most innovative and lauded industry professionals and personalities.
It's Valentine's Day, a holiday for suckers if you ask me. But for those of you suckers who don't have a dinner reservation for tonight (and you just noticed that your girlfriend is giving you the silent treatment), do not despair. The most canoodle-friendly seats in the house are at a restaurant's bar anyhow. And the bar is always reserved for drop-ins.
I wrote about the relationship benefits of bar dining long ago for the Tacolicious blog (the restaurant owned by my husband Joe) but in honor of Valentine's Day, I'll make my case for 7x7.
Five reasons why dining at the bar beats a table.
Every week, we ask the city's favorite chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email email@example.com. Your wish may end up on the blog, along with the actual recipe from the chef.
Welcome to our weekly 'Stuff We Like' blog, where 7x7 editors talk about...stuff we like. (Check out past week's 'Stuff We Like' posts here).
Here's what we're into this week...
1. Orange Wines at SPQR
To celebrate San Francisco's Natural Wine Week which starts today (and a mighty beautiful day for it), SPQR is focusing their week's menu around orange wines.
When Jessica and I realized we had both separately made reservations at the “new” SPQR, we decided to write up our observations without first comparing notes. Although we’re two people that share some tastes, Jessica’s been far more of an SPQR aficionado than I have been. She loves rich and rustic, where I often like things a bit lighter and refined. Despite this, our two takes on one restaurant (no cheating allowed), turned out to be very similar. —Sara Deseran
This just in: Nate Appleman, pizzaiolo, San Francisco darling, butcher extraordinaire and chef of A16 and SPQR, has been named one of Food and Wine Magazine's Best New Chefs of 2009. He's joined on the list by Chris Kostow, chef at Meadowood in St. Helena, giving the Bay Area ample representation on the New York-based mag's list. Congratulations! And also, oh no! Now we'll never be able to get a table.