New eats are here now for the 650, with some opportunities for prime slices with outdoor seating from a popular San Francisco restaurant couple, hey! In San Mateo, the Mortar & Pestle is getting a work out and a namesake drink.
Ownership and address changes in Marin mean new dining experiences, with scores of meaty treats at a BBQ outpost that has Texas brisket, cheese bread, baby back ribs and a righteously good happy hour. In Corte Madera, the dining scene has an updated source for big Danish breakfast and lunch fare.
Watching the Chinese New Year Parade is a guaranteed rollicking good time: dragons, dancers, and amazing floats are all a part of the scene that has been happening locally since the 1860s and is one of the biggest celebrations of Asian culture. For an insider’s take on this fun parade happening on Saturday, February 15, 7x7 caught up with Ben Fong-Torres, who will celebrate his 18th round as co-anchor for the festivities for the KTVU television station.
New restaurants are popping up in the East Bay, with scores of hot grillables at a new organic Greek eatery that also rocks a full bar—think of this as a cool way to start or end that date night.
New restaurants are popping up in the 707, with scores of fried treats at a Napa bar and grill that gives the gift of time by staying open late. In the Oxbow Public Market (“the Ox”), the dining scene has a new source for baked goods both savory and sweet—minus any gluten.
New restaurants are popping up in the 650 and neighboring 408, with scores of chocolatey sweet treats at a fancy shopping outpost.
Two San Francisco hot spot eateries have opened new locations in the East Bay.
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 firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Sushi, Kurobuta malt cured pork chop, Snake River bavette steak, and grilled Wagyu beef tongue are part of the pleasing components of a new spot from a well regarded Yoshi’s chef in West Berkeley -- all the better when paired with sake or cold craft beer.
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