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Schuyler Bailey

Which Champagne Are You?

We here at 7x7 are big fans of the bubbly. We use the term "champers" often and without irony. We may or may not be the proud owners of a desk-side office Veuve Cliquot fridge. So when Champagne purveyor Fat Cork presented us with an afternoon tasting, we politely obliged, promptly squealed, and readied our flutes.

Tony Gemignani Opens Slice House at AT&T Park

Will someone please take us out to the ballgame? The weather is prime for a balmy, beer-soaked evening, and the king of pizza is slinging slices at AT&T Park starting at tonight’s Giants-Dodgers series opener. What more could you ask for on a hot summer night?

Banana Republic Unveils Exclusive Roland Mouret Capsule Collection

High-low fashion collaboration fiends, start your engines—the Roland Mouret for Banana Republic Collection has been unveiled, and we have the lookbook, plus behind-the-scenes photos.

Secret Recipe: Dirty Habit's Vanilla Cremeux

7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts.

The Wagon Can Wait: Download the Big Drink App

First, we blew your minds with the Big Eat app. Now, we're whetting your whistle with the Big Drink app, coming straight to your thumbs.

Secret Recipe: Blue Plate's Macaroni and Drunken Spanish Goat Cheese

7x7 asks the Bay Area'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 schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

5 Cravings, From Meaty Burgers to Pineapple Julep

Editor Schuyler Bailey, who mows her way around town for the sake of the Eat + Drink section, is hungry. Here's what she's hankering for this month.

Flavor Profile: Belcampo Meat Company's Bronwen Hanna-Korpi

The Slow Food vet, who runs Belcampo’s retail and restaurant arms, has been busy spreading the gospel of meat, overseeing outposts in downtown Los Angeles, Santa Barbara, Santa Monica, and Palo Alto, not to mention the newly opened restaurant–cum–butcher shop in lower Pac Heights.

Secret Recipe: The Presidio Social Club's Ypioca Yellow Card

7x7 asks the Bay Area'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 schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Traci Des Jardins Storms the Presidio With New Restaurant, The Commissary

As Traci Des Jardins would drive over the Golden Gate Bridge en route back into San Francisco, she’d gaze upon the Presidio’s thick forests and wonder how that dramatic plot of land, now a national park, came to be. As she devised the concept for The Commissary, her brand-new restaurant housed in the former army post’s main barracks, she was inspired by its history as a military settlement originally established by Spanish conquistadores in the 1800s.

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