Ah yes, summertime in San Francisco. Our foggy days and windy afternoons make it a perfect time to enjoy a big bowl of soup (while the rest of the country cools off with gazpacho, watermelon, and iced coffees).
For being such a hardcore food town, SF’s late-night dining scene is one of our most embarrassing traits. “We’re almost like a real city,” says Nopa chef-partner Laurence Jossel. “We call ourselves a metropolis, but really, we roll up the carpets at 9:30 p.m.”
Thad Vogler, co-owner of Bar Agricole, chimes in: “The inevitable comparison of San Francisco to New York is a bummer. It’s not even relevant. With the state of late-night dining here, we are more like Portland or Seattle.”
San Francisco seems to be all about sandwiches these days: sandwich shops are opening and popping up all over the place. Here are three beefy ones for your sandwich radar.
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 July 30th through August 5th, and offers guests exclusive access to the city's most innovative and lauded industry professionals and personalities.
An excellent preview of SF Chefs, the Dinner Party Project, is a unique series of dining events inspired and curated by local chefs who have developed deep friendships and connections in an intense industry: "Whether they meet at the market each week, work in the kitchen side-by-side or just love getting together for late-night adventures, San Francisco chefs share a special bond. Throughout June and July these friends will collaborate for one night only, sharing with diners a glimpse into their friendships, cooking styles and culinary dreams."
Want tickets to a dinner? click here.
Here's what went down at the June 21st event:
On July 1, the silky foie gras torchon at Prospect and the seared foie gras at Gary Danko will become culinary ghosts when Senate Bill 1520 takes effect, making it illegal to produce and sell foie gras in California. (You won’t be able to get that foie gras biscuit at Animal in LA either).
Foie gras is controversial, of course, for the method of force-feeding geese with a tube (called gavage) in the final weeks before slaughter. Some producers claim to do so in a humane manner, citing the animal’s lack of a gag reflex among other physiological reasons, while animal rights activists say it is the exact and brutal opposite.
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