The weather’s heating up just in time for Pride weekend, which is sure to be even more sweet after the recent political rulings. So put on your multicolored short shorts, your feathered boas, and your mile-high heels, and get ready to celebrate our city’s most anticipated annual event. But what’s a celebration without the right cocktails and some festive treats?
These days, cocktails are about as nuanced and complex as duck confit at a Michelin-starred restaurant. So it’s surprising that the latest cocktail trend is not a delicate concoction in a glass, but instead a giant vat of boozy liquid served in bowls at parties.
It may be 60 degrees and foggy for most of San Francisco’s summer, but we can all still appreciate a good dose of ice cream. Yesterday was National Chocolate Ice Cream Day, and we’ve decided to round up our favorite chocolate treats for our readers.
We appreciate a good light, summery drink that can be enjoyed at all hours of the day. Mimosas, margaritas, and mint juleps are just a few quintessential daytime beverages. But sangria–fruity, light, yet deceptively strong–is the perfect drink to sip all summer long.
It’s springtime, and that means that greens are all the rage. Asparagus, artichokes, and tender, young peas punctuate menus around the city. But the newest green trend joining the ranks this season is an unexpected guest: Green strawberries.
Thai, tacos, and sushi have infiltrated just about every corner in our city. But, San Francisco boasts cuisines from all over the world, and it’s become second nature to enjoy unconventional chow on a regular basis. So where to find those more rare and lesser-known eats?
With summer approaching, it’s time to take advantage of the hot weather and clear skies (when they come around). Brunch is our favorite meal of the day here at 7x7, so why not take full advantage?
With the past few weeks of unseasonably warm weather, it’s abundantly clear that we are reaching summer. While we all know these warm days won’t last, it still marks the arrival of summer ingredients. First up, berries.
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