We were on our way to dinner at Nick's Cove, that cozy collection of cottages and a restaurant on the edge of Tomales Bay and purportedly the place where the barbecued oyster was invented. We were certainly there for oysters, but also to escape the hard landscape of the city for a few hours. The tra ... More >>
This coming week will be all about the sudsy, fermented grain goodness that is beer. Beer will be paired with everything, and will find its way into your food, your candy, and your cocktails. Even better, it'll find its way into you.
Here are our picks for some of the more bar driven events of the ... More >>
Apple juice isn't something I'd usually order at Blue Bottle (or anywhere) but one morning a few weeks ago I was looking for something with vitamins to have with my morning coffee so I took a chance. I certainly didn't expect to fall in love with the stuff. Long a staple at farmers' markets around t ... More >>
A mid-week 4th of July timing either means you'll have a lot of mid-week BBQ days, or almost none at all. So we'll suggest some wines from our recent tastings to cover you from a quick prep on the light side to a heavy-weight overnight marinade big meat bonanza.
Light Pick - For a light BBQ leanin ... More >>
Have you ever been the only sober friend in a group of drunks? Those of us who make, sell, and write about wine can feel like that at big public wine tastings, since many of the consumers who come to these events seem to take them a bit too far. Considering that both ZAP and the Golden Glass (ticket ... More >>
Holiday beers are good for many things. They make office parties more bearable. They give your cheeks a radiant, celebratory glow. And most importantly, they warm the cockles of your liver (note to self: What are cockles, and why do they need to be warm?).
For this installment of Tasting Bl ... More >>
The only sure way to develop your palate for wine is to taste more. When you get the chance to taste older, rarer, or more expensive wines than you might normally dink, take it.
That opportunity presents itself this Thursday at San Francisco Wine Center during the Wine Gavel pre-auction tastin ... More >>
In 1982, the inaugural Great American Beer Festival showcased 47 beers from 24 breweries. The lucky 800 attendees had a fair shot at trying every beer in the room. Thirty years later, even the most hardened liver shudders in fear of how the festival has grown. With 466 breweries pouring 2,400 beers ... More >>
Seared diver scallop with foie gras torchon and grilled strawberriesSFoodie is willing to put ourselves on the line for you. So when we heard Twenty-Five Lusk is offering a 6-course Champagne and strawberry themed menu for $90 -- $60 food, $30 wine pairings -- through Blackboard Eats, we ran ... More >>
The "R" at the end of "noir" is not silent. The letter is meant to produce a distinct sound, and, in effect, "pinot noir" rhymes with "film noir." But in the upper echelons of wine drinking society, some say "pinot nu-aaah." Have you noticed? One must guess they think they're quite cultured when pro ... More >>
bittermelon/FlickrFatted Calf dinner at Magnolia.You've read part one of our SF Beer Week dinner roundup. Pair your beer with food during the second half of the week here:
Wednesday, Feb. 16
Drake's Sau and Brau Dinner
Where: Drake's Brewing Co., 1933 Davis (at Phillips), #177, San Leandro
... More >>
B. YaegerFirestone-Walker Brewing's Brandon Borgel, part of the California brewski cointingent.For three days (Jan. 17-19), Moscone Center is so full of munchies, it's like a stoner's wet dream. The National Association for the Specialty Food Trade (NASFT) is in the midst of producing the 35t ... More >>
Meredith BrodyA lamb merguez sausage (left) and the 4505 dog.The irony of passing two long soup kitchen lines to sample upscale hot dogs at the new Show Dogs sausage emporium in the Tenderloin didn't escape us.
But owners Gayle Pirie and John Clark's Foreign Cinema has had a singularly salubrious e ... More >>
WhatKnot/FlickrBeer goes with the Fourth of July like hot buttered rum at Christmas or a sazerac on Bourbon Street. All those thick burgers, molten enchiladas, smoky platters of barbecue, and big slabs of pepperoni pizza cry out for a tall, cool beaker of suds in all its thirst-quenching glory.
Th ... More >>