Once the stuff of drive-throughs and strip malls, soft serve ice cream and its Midwestern cousin, frozen custard, are experiencing a gourmet renaissance in some choice Bay Area restaurants.
They’ve been featured in Vogue fashion spreads and incited violence in a local bar—love them or hate them, Google Glass inspires passionate reactions. But through a recent partnership with the makers of such sought-after brands as Ray-Ban, Persol, and Oliver Peoples, they may be bridging the gap from obscure techwear to du rigueur specs.
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 firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Tea is the new coffee. So says Jesse Jacobs, 42, the Samovar Tea Lounge owner who’s opening a new concept store on Valencia Street in April, a few doors south of Four Barrel Coffee. Inspired by said neighbor and its ilk, as well as by the lack of easy tea options, the loose leaf evangelist is taking his beloved drink to third-wave level.
Senior 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.
When he started kissing babies, I was convinced: Oakland restaurateur Charlie Hallowell, 40, is on a tear. Hailed for his first two hits, Boot & Shoe Service on Grand Avenue and Pizzaiolo in Temescal, he makes the rounds at Penrose, which opened in late November, with the charisma of a politician and the authenticity of a favorite local chef. And with rapier wit and the mouth of a sailor, Hallowell is as much a part of the experience as the food.
When restaurateurs Anna Weinberg and Jennifer Puccio invite you for a weekend tour of the Los Angeles food scene, you say yes. And so we did. Twenty-seven eggs were cracked, and countless new restaurant ideas were hatched. Here’s what happened. (And yes, it was delicious.)
Essential SF knowledge in your inbox
Sign up for our email newsletters to keep up on events, restaurants and SF haps.