Food and Drink

Cocktail harvest

Appetite: Goose and Gander and The Thomas bring cocktail culture to Wine Country

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Nailed it

Southpaw BBQ is more than a pinch-hitter

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le.chicken.farmer@gmail.com

CHEAP EATS Hedgehog got me this Groupon for a fancy pantsy mani-pedi at a place in San Mateo puts flower petals and orange slices in your feet water! It's hard for me to hold a grudge, however, because at the time-of-purchase we were living in New Orleans. For all she knew, San Mateo was a suburb of San Fran, like the Sunset or the Richmond.

Nope. You have to drive.Read more »

Fall Beer and Wine Events

Wet your whistle at these toast-worthy upcoming occasions -- and don't forget the mead!

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caitlin@sfbg.com

 

NORTHERN CALIFORNIA RENAISSANCE FAIR

What better pairing for your mug of ale than a feisty joust? Oct. 6-7 at the NorCal Ren Fair means the arrival of the St. Hubertus German mercenaries, costumed troops-for-hire who wear tight colored pants. That weekend is also Oktoberfest at the fair — though of course mead, beer, and four types of cider are available throughout the four-week entirety of the bodice-busting. Just make sure you dodge the roving pack of Puritans who will be roaming ye olde paths and pubs.Read more »

You're drinking Air

BEER + WINE ISSUE: Adult beverages come full circle with new "sparkling alcohol water"

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marke@sfbg.com

AIR Know that for this article I just spent an ungodly amount of time popping the Youtube replay button on Biggie's 1995 30-second TV spot for St. Ides malt liquor, "Big Poppa" shoutouts from passing flygirls and all. Why besides the fashion tips, you ask? Turns out St. Ides is from good ol' San Francisco, created by the McKenzie River Corporation, a somewhat overlooked party beverage marketing powerhouse that also brought us Steele Reserve, Black Star, and the one, the only Sparks, truly the hipster runoff off the '00s.Read more »

Fall wine, uncorked

BEER + WINE ISSUE: A quick tour of the local terroir to catch you up

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virginia@sfbg.com

WINE Recommended bottles, fall events in Sonoma, urban wine classes ... here are a few wine tips for true autumn flight. Check out my online Appetite column on the Pixel Vision blog at SFBG.com this week for restaurants making some of Napa's best cocktails, a family vineyards wine-tasting report, and more Wine Country dining reviews.

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East Bay buzz

BEER + WINE ISSUE: A self-guided bike tour to up your brew IQ

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caitlin@sfbg.com

BEER I will not re-enter the one-sided debate of whether the East Bay is cooler than San Francisco (we covered that in our much hullabalooed April 11 cover story, helpfully titled "San Francisco's loss") But I will tell you this: one side of the Bay Bridge has less hills. Less hills being a boon for the drunk biker in us all.Read more »

Beer for dinner

BEER + WINE ISSUE Two new restaurants foreground tasty brews, and SF's unique new cider bar tickles taste buds

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Koi hooey

The High Halushki of Hyperbole is not amused.

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le.chicken.farmer@gmail.com

CHEAP EATS Coach's dad said it was the best Chinese restaurant in the world. The world being a pretty big place, and one which includes all of China, we went. Him, her, me, Hedgehog, Indiana Jake, and a Random Texan.

Daly City. Koi Palace. Pffft.

I'd retract that last little almost involuntary and entirely uncomplex sentence in deference to Mr. Coach, him being a respected figure among us, but come to find (over appetizers) that he didn't say it was the best Chinese restaurant in the world; some guy did.Read more »

Tasty reads

Blue Bottle, SPQR, Foraged Flavor....: Fresh new cookbooks to spice up your repertoire

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virginia@sfbg.com

LIT A harvest of cookbooks, some set for release in the fall, some ready for your shelf, cupboard, or bar hot off the press.

THE BLUE BOTTLE CRAFT OF COFFEE: GROWING, ROASTING, AND DRINKING, WITH RECIPES

By James Freeman, Caitlin Freeman, and Tara Duggan

Ten Speed Press

240 pp, paper $24.95Read more »

Dixie

The New Southern restaurant whistles, but doesn't quite sing

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virginia@sfbg.com

APPETITE A fledgling new restaurant is a work in progress, evolving. Often I'll visit restaurants in their opening week, then return three to four weeks later, noticing a marked improvement in rhythm and flow, if not a dramatic change in food (often first food impressions prove to be consistent).Read more »