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Schuyler Bailey

Secret Recipe: Chambers' Smoked Grit Fries

Chambers' Smoked Grit Fries

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

Secret Recipe: Warm Époisses Bread from RN74

Warm Epoisses Bread

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

Luscious Wines and Elegant Bites Come Together at Russian Hill's Et Al.

Et Al Wine Bar

An apostrophe-sized space on Polk Street, the wine salon Et Al.’s name roughly translates to “and others”—a reference to its liquid offerings as compared to the heavy Italian accent at Biondivino, owner Ceri Smith’s wine boutique around the corner.

Secret Recipe: Foreign Cinema's Pop Tart

Foreign Cinema's pop tarts

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

Food, Art, and Music Collide at Oakland's New Duende

There are few better bedfellows than music and food. No meal can be truly complete without a well-paired soundtrack, each bite evoking a symphonic deluge if prepared just so. Oakland’s new maestros of dining—chef Paul Canales (who put in 12 years at Oliveto, mostly under Michael Tusk) and general manager Rocco Somazzi—are plucking the strings at recently opened Duende.

Secret Recipe: Fifth Floor's Mizers Demise

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

Behind The Scenes: Slanted Door's Steamed Pork Buns

Food photographer Eric Wolfinger has shot local luminaries like Chad Robertson of Tartine Bakery, Four Barrel's Jeremy Tooker, and Charles Phan of Slanted Door. As of late, he balances lense and pen as both photographer and writer for "From Scratch," a new column in the Eat + Drink section of 7x7 that we launched in the February Food Issue (on stands now!).

Yigit Pura's 49er Fever You Can Eat

The Prince of Pastry, a.k.a. our beloved Yigit Pura, is getting seriously into game day—and the national stage took notice.

Secret Recipe: Boxing Room's Chicken and Sausage Gumbo

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

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