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.)
Lovers, are you still searching for that most thoughtful, touching, sensuous gift for your beloved? Can you not possibly fathom a world in which your social media presence is not celebrated in all of its viral glory with every action you take? Have we got the Valentine’s Day gift for you.
Healdsburg’s bounty offers everything necessary (and then some) for hunting, gathering, and a feast of epic proportions.
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.
Classical mythology and modern evolutionary theory both gazed into the flames of the cook fire and found there the same thing: the origins of our humanity.” So says Michael Pollan in his latest book, Cooked, a quarter of which is dedicated to the primal ritual of cooking with fire.
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