The Best 2014 Food Trends, Restaurant Comebacks, Delivery, and More

The Best 2014 Food Trends, Restaurant Comebacks, Delivery, and More


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... 

Breath of Fresh Air: Loló

Loló’s new Valencia Street digs—complete with car doors affixed overhead, men’s blazers stitched to banquettes, and blue lampshades shaking their pom-poms—are a delightful sight. The attitude is unabashedly fun, colorful, and unexpected, just like its oyster and pork chin sopes and Mexican fondue. But the panko-crusted avocado tacos? They’re everything. 

Trend: Yenta-Approved eats

Bubbes around the world are smiling—Jewish food is having a moment. Whether highbrow bialys and pastrami from chef Yoni Levy at Alta CA, borscht and Reuben tacos from Old World Food Truck, or smoked whitefish and latkes at Shorty Goldstein’s, it’s the chosen cuisine.

Chic Bonbons: Gâté Comme des Filles

Biting into one of the stunning little morsels from chocolatier Alexandra Whisnant is sweet nirvana. Her training in Paris plus pastry experience at Chez Panisse equals couture creations—for example, a mint chocolate topped with a glittering candied mint leaf—that are as much about impeccable ingredients as they are about looks. But trust us, they are scrumptious. (Available at Bi-Rite)

Sushi Takeout: Local Mission Market

Michael Black, former chef-owner at beloved Hayes Valley sushi spot Sebo, has taken over as fishmonger at Local Mission Market, offering biweekly bento lunch boxes of freshly caught, sustainably sourced chirashi. He gives the magic touch to slivers such as citrus-soy halibut, ginger-soy marinated sardines, and plump uni, atop perfectly seasoned rice. (Available Wednesdays and Fridays)

Hot Dog: Los Shucos

The American standard comes home again by way of Guatemala. Los Shucos—or “dirty dogs”—serves locally made chorizo and bacon-wrapped all-beef franks tucked into grilled artisan bread. Get the El de la Foto, topped with avocado, salsa chapina (an imported Guatemalan sauce made with garlic, parsley, and lime), fresh cabbage, and tangy mayo.

New comebacks: Redux Restaurants from Mainstay Chefs

The restos we’re recommending come courtesy of an experienced bunch who’ve struck insta-success with their latest hits: chef-owner Bruce Hill (Bix, Zero Zero, Picco) revamped an icon at Fog City, chef-owner Mark Liberman (AQ) goes campy-casual with TBD, and chef-owner Jenn Puccio (Marlowe, Park Tavern) glams up British gastropub fare at The Cavalier

Neighborhood Gem: Nico

Two words: magnum nightly. At six-month-old Nico, the pop of a Champagne vintage you’re not likely to see elsewhere in town is an enticing new tradition. Plates from chef-owner Nicolas Delaroque, highlighting super fresh ingredients (your salad was likely plucked from the rooftop garden), 
are fawned over. The stunning food, along with the charming atmosphere, courtesy of Delaroque’s wife and co-owner, Andrea, are reason enough to make Nico your local spot. 

Pie Place: PizzaHacker

After barging onto the scene in 2009, peddling his pies on the streets from a Weber grill–cum–pizza oven, PizzaHacker chef-owner Jeff Krupman has gone legit with a brick and mortar. His pizzas? They’re as blisteringly delicious as ever. Try the Top Shelf Margherita, with ripe tomato sauce; buttery, house-stretched mozz; and basil on a salty herbed crust that won’t quit.


You no longer have to hop over to Pac Heights for such rarefied finds as colorful Royal Copenhagen mugs, Lodge cast-iron skillets, or a custom line of comestibles: The city’s best kitchen boutique, March, launched 
its online shop in December. Now we’re cookin’. 

Delivery: Caviar

Craftsman and Wolves’ The Rebel Within. Turtle Tower pho. A16’s maccaronara. Caviar brings these previously dine-in-only dishes (and others) to your doorstep. The start-up uses our very own “Big Eat” as a client guide. They currently deliver from more than 40 establishments and just launched service in New York and Seattle.

This article was published in 7x7's June 2014 issue. Click here to subscribe.

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