7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts.
Salvatore Cracco’s facial expression in the photo on his California Department of Food and Agriculture–issued laminated credentials is at least as serious as his title— certified meat processing inspector. But Cracco, 29, chef at SoMa’s new eatery, Trou Normand, is all smiles when standing next to the carcasses of three massive pigs hanging in the restaurant’s meat locker.
7x7 Magazine's annual Best of SF showcases all you could ever hope to eat, drink, see, buy, know, and do in the city. Here is the Best of Eat...
The man bun, aka the male topknot: it's a grooming trend that's taken hold across the country and plopped itself atop some of the city's sexiest têtes. In celebration of this preening phenomenon, we've rounded up specimens from around town to pay homage to the mane men rocking out with their knots out.
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.
After an R&D trip with Ryan Farr (4505 Meats) to check out barbecue in Kansas City and the Carolinas, Lee took the helm as chef at Smokestack, the counter-service restaurant coming soon to Magnolia Brewery’s Dogpatch location.
If there’s one building in San Francisco that best personifies the mutable culture of San Francisco, it’s 140 New Montgomery. Alexis Madrigal so eloquently declared this in his story for The Atlantic, which breaks down his thesis by stories—not literary, but physical floors—noting its historical significance as the Pac Bell Building, highlights like a visit from Winston Churchill, and its current incarnation as tech and foodie hub with the arrival of Yelp and Trou Normand (plus Aziza is on the way).
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