Today, SFoodie launches Queer Food Capital, a daily countdown to Pride on June 28. We'll be taking a look at the city's LGBT dining, wine, and bar culture, featuring interviews with prominent out chefs and other foodies, guides, even notes on history.
First up? For out-of-towners seeking a night out beyond the pink ghetto of the Castro, a four-pack of slightly splurgy, gay-friendly (though not necessarily gay-owned) restaurants. Leave your camo cargoes in the hotel room and dress up a litt
This weekend's first-ever SF Chefs.Food.Wine culinary festival is a chance to get up close and personal with local food and wine talent through tastings, classes, and even a cocktail contest. The cost might make you balk (ticketed events are $40 and up, day passes $150), but keep in mind that old adage that you get what you pay for.
Still, if your bank account isn't so bountiful, you can always take the freebie volunteer route. No guarantee at this late date that you'll get an email resp
rrrarchPotential cocktail mixers on display at Ferry Plaza.The hottest bartenders in town are partnering with the Center for Urban Education about Sustainable Agriculture(CUESA) and the S.F. chapter of the United States Bartenders Guild tomorrow, 5:30-7:30 p.m., at the Ferry Building to make cocktails with botanical-based spirits and fresh summer fruit.
A mere $30 buys you two full-sized drinks prepared with Square One Botanical, a floral and fruit-flavored spirit (use it in the recipe t
Thursday, August 13, 2009
Let's do lunch:
Who knows, might even be hot in the Sunset today. SF Weekly food critic Meredith Brody says cool off with vegetable tempura and cold zaru soba at Hotei (1290 Ninth Ave. at Irving).
Drink therapy:
No DJs tonight, but who cares? Console yourself with $4 well drinks and an ambience that's part louche, part glam: Bruno's (2389 Mission at 19th St.), 7-9 p.m.
It's got glittery black chandeliers and a whiff of Euro voguishness. Take it all in while t
Monday, November 2, 2009
Funny story: pan bagnat means, literally, "bathed bread" in Provençal dialect -- something about smooshing together a bunch of salad-y ingredients in a split baguette bathed with oil and vinegar, and then weighting the damn thing while you go play boules. In a beret. SF Weekly restaurant critic likes the version with tuna, anchovies, hard-cooked egg, and peppers at Chez Papa Resto, 414 Jessie (at Fifth St.), 546-4134. No, you won't be able to throw a game of bou
andrej o./YelpNo need to stick to water.Chez Papa Resto (4 Mint Plaza at Fifth St.) is continuing its wine nights, Mondays and Tuesdays from 5:30 to 10 p.m. Corkage is waived, and top-shelf bottles selected by wine director George Aknin are up to 55 percent off -- ask for advice, should you feel shy about which one to spring for. Executive chef David Bazirgan's dinner menu offers a taste of the adventurous and hearty in Le French style: crispy frog legs with Riesling sauce, steamed PEI mu
foam order.com
