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.
For the past few decades, San Francisco cooking has followed the tenets of matriarch Alice Waters’ Chez Panisse. It married some Italians, giving birth to a Cal-Italian style that local diners know and love. Then an affair with a Dane started mixing up our bloodline.
In 2006, when Denmark’s Noma started pocketing accolades for its highly localized, painstakingly plated food (tweezers in full effect), it stoked the fire for restaurants such as Coi and Saison. But today, it’s getting difficult to classify many of the restaurants, pop-ups, and food trucks opening in SF—so much for New American or even Northern Californian cuisine. It seems there is a new movement afoot that is bringing chefs back to their roots. To be clear: This is a very exciting development.
Are you sick and stranded at home? Fridge is bare? Maybe you just can’t stand another night of pasta and butter. Here are five places that deliver some damn good vittles right to your door. It’s like magic.
Okay, so you’ve punched the clock, but want a little nosh to go with your Negroni? Here are five spots where you won’t just have a liquid happy hour—in fact, you can almost call it dinner.
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