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Lauren Ladoceour

Making the Man: The Trends of Men's Fashion of San Francisco

Lindsay Brown of San Francisco

There’s something happening to the way San Francisco men dress—whether they’re ordering an Old Pal at Comstock Saloon, standing in line at Tartine Bakery, or stalking the halls of FiDi. Layers of tailored shirts, cashmere, and waxy canvas jackets rule, as do gold-rimmed watches, slim pants that pop with color, and rich brown leather boots with thick rubber soles that recall the turn of 20th-century America. It’s a modern interpretation of something entirely nostalgic—a look that’s equal parts dandy, lumberjack, grown-up hipster, and haberdasher. Which is exactly how 7x7’s art director, Nicholas Brawley, walks into the office every day. Inspired by his style, we roped our shy colleague and two other local guys into modeling three ways to wear the look. We give you the SF man’s style manual for work, weekend, and wherever the night might take you.

Foodie Agenda: Castro Farmers Market Returns, and more

Foodie Agenda: Castro Farmers Market Returns

Today, March 7

Wednesday's the last chance for Bay Area chefs to submit their best skillet recipes to Safeway Culinary Kitchens competition. Semi-finals are in April at the California Culinary Academy, followed by a final cook-off at Safeway’s headquarters in Pleasanton on May 15. The winner's recipe will be sold in Safeway's Open Nature line. 

Thursday, March 8

Secret Recipe: Porchetta from RoliRoti

Secret Recipe: Porchetta from RoliRoti

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, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Foodie Agenda: CCA Cook-Off and More

Foodie Agenda: CCA Cook-Off and More

Saturday, Feb. 25

St. Anthony's Dining Room is getting ready for a major upgrade after more than 60 years of serving meals to the homeless. The space is having a lunchtime open house, speakers, and group wall demolishing to say goodbye to the dining room, which is set to reopen in 2014. 

Monday, Feb. 27

Get Your Hands Dirty at SF's Best Cooking Classes

Get Your Hands Dirty at SF's Best Cooking Classes

Don an apron and take your food obsession to the next level with three classes from around the world.

Secret Recipe: Fried Green Beans from Coco500

Secret Recipe: Fried Green Beans from Coco500

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, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Secret Recipe: Grilled Pizza from Tony’s Pizza Napoletana

Secret Recipe: Grilled Pizza from Tony’s Pizza Napoletana

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, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Chef Tony Gemignani of Tony’s Pizza Napoletana in North Beach is known for his flavorful, chewy crust. It's even won him the World Pizza Cup in Naples. He bakes his pies in a coal-fired oven to give them a slight char. To get a similar slice at home, he's concocted an easy pizza dough to top with whatever you desire and then cook on an outdoor grill.

1 package (2 ¼ teaspoons) active dry yeast

¾ cup plus 1 tablespoon lukewarm water 

¼ cup rye flour

2 tablespoons olive oil, plus more for oiling the bowl


First Bite: Rice Broker

First Bite: Rice Broker

At the end of 2011, Neil Jorgensen's lease forced him to close Spork, only to turn around a week later to open Rice Broker in its place. The deal is that the space's landlord is set to demolish the building next year, but until then, Jorgensen will be in the kitchen at the helm of his new Asian pop-up concept.

Foodie Agenda: Pasture-Raised Eggs, Food Trucks in the FiDi (and more)

Foodie Agenda

Today, Feb. 1

The next time you go to the Ferry Building Farmers Market for eggs, you'll see only the pasture-raised variety from hens let free to roam outside. CUESA says the change goes into effect this month and that pastured eggs have around 10 percent less fat, 40 percent more vitamin A, 34 percent less cholesterol, and up to 20 times more healthy omega-3 fatty acids than those from factory farms.

Thursday, Feb. 2

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