Restaurateur extraordinaire Adriano Paganini (Beretta, Lolinda Steakhouse, El Techo de Lolinda, Delarosa, Starbelly, Super Duper, Pesce, Uno Dos Tacos) is aiming to open Delarosa's downtown location in April 2015 (complete with fried-pizza options), and it doesn't end there—he's ruminating on a Spanish concept and dreaming of another steakhouse.
7x7 asks the city's 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 firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
If you’ve had the pleasure of visiting NYC’s High Line—an urban park built into an old elevated rail line on Manhattan’s west side—then you'll know just how important it is when we tell you that the landscape architecture firm responsible for that gem was just selected to transform San Francisco's very own waterfront. If you haven’t, you should know this much: this is awesome news.
Uber has become so commonplace, it’s now a verb. And you’re about to uber that pesky paint job you’ve been putting off due to lack of time, supplies, or…any skill at painting anything. Dying for a chevron study or chalkboard accent wall in your kitchen? By sourcing quality painters and handling the legwork, PaintZen can make your liquid décor dreams come true.
Unique accessories, handsome wares, and catered extravaganzas for the gourmand you thought had everything.
December has barely begun and we already have retail burnout. But what if what you give someone gave back to the greater good? Revive your generosity with presents with a charitable bent for everyone on your list, and take your rightful spot on the nice list.
You could say Camino chef Russ Moore knows his way around a kebab—every Monday night at his Oakland restaurant, he creates three-courses around the skewered stuff. So we asked him how he takes Thanksgiving leftovers to the next level: “I often just roast the breast for Thanksgiving dinner and save the legs for kebabs the next day. If I’m feeling ambitious, I’ll make some flatbread to cook on the grill once the kebabs come off.”
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