NoPa

Sorry buddy.

Stevevoght @ Flickr

We asked, they answered. Five SF chefs tell us what to buy, what to bring, when to brine and what to eat the morning after.

Tim Luym, chef/owner, Poleng Lounge

You’re invited to a potluck Thanksgiving: what would you bring?
I would bring rice. I can eat rie with anything and most people don’t serve rice with turkey for Thanksgiving. But imagine: rice, turkey, gravy, stuffing, cran! Better than potatoes.

Inside the new retail space from Nooworks

Photography courtesy of Liz Caruana

Fans of local fashion take note: there’s something entirely noo happening in the Western Addition today. No, that’s not a typo. We’re referring to the opening of the Nooworks store, the first retail space from San Francisco-based designer Jennifer D’Angelo.

Nopa's burger isn't really this tall in real life. Which is a good thing.

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!

Bound for pancetta: Nopa chefs Laurence Jossel and Corey Nead break down a pig.

Richie Nakano

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For six weeks, his guest blog will give us a snapshot of life in the kitchen.

Wednesday.

4:38 p.m.

Prep period.

Laurence Jossel at Nopa

Claudine via Flickr

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For six weeks, his guest blog will give us a snapshot of life in the kitchen.

Tuesday.
1:22 p.m. 
Prep period.

Ann holds it together in the Nopa kitchen.

Richie Nakano

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For the next six weeks, his guest blog will give us a snapshot of life in the kitchen.

Monday.  8:51p.m.  104 covers.

Richie Nakano, line cook at Nopa, begins his guest blog today.

Jamison Litten @ Flickr

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For the next six weeks, his guest blog will give us a snapshot of life in the kitchen.

Sunday.
12:51am. 
398 covers.

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.

Photography courtesy of Mariele Williams

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.