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Schuyler Bailey

Inside the Stylish New Marlowe, Even Better Than the Original

The talented team behind Park Tavern and The Cavalier transform the former Coco500 space in SoMa into a stylish new Marlowe, which is even better than the original.

Local Company Could Prevent Ebola with Oral Vaccine

If you’ve ever read The Hot Zone, news of the ebola crisis has probably sent you into a tailspin of hoarding nonperishables and prepping your bug-out bag—in a word, it’s terrifying. But all is not lost, thanks at least to one local company that’s tinkering with an oral ebola vaccine.

5 Cravings, from Eight-Treasure Salad to Old School Pretzel Knots

Schuyler Bailey is hungry. Here are her cravings this month.

Secret Recipe: Tosca Cafe's House Cappuccino

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. 

Flavor Profile: Les Clos' Cara Patricia

The former cellar master/sommelier at Saison moved down the street in September to run the food and wine show at Les Clos, the French-inspired wine bar–cafe–retail shop by fellow Saison vet Mark Bright.

The Castro Gets Mexican Flair with Hecho

After a brief naming fiasco, Hecho (henceforth not known as Bandidos) finds its niche in the Castro, doling out upscale Mexican fare and rare tequilas.

Flavor Profile: Capo's Tony Gemignani

Besides embarking upon a national book tour this month for The Pizza Bible (Ten Speed Press), Tony Gemignani is busy opening three restaurants in Vegas, another in LA, and launching his own brand of flour, Tony’s Californian Artisan. 

5 Cravings, from Brussels Sprout Chips to Tart au Chocolat Noir

Schuyler Bailey is hungry. Here are her cravings this month.

Secret Recipe: Namu Gaji's Korean Fried Chicken

Dennis Lee may be the new Colonel Sanders. The Namu Gaji chef’s Korean Fried Chicken (KFC), available on the restaurant’s brunch menu, is twice fried and then slathered with a sweet and tangy glaze that looks almost nuclear, thanks to a helping of gochujang, a kicky Korean condiment made from red chiles, rice, fermented soybeans, and salt.

Secret Recipe: Ananda Fuara's Almond Avalanche Cake

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

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