HERBWISE Say "cannabis," not "weed." Couch discussion in the language of medicine, not intoxication. There are a lot of rules when it comes to talking about marijuana — and the country's most beloved cannabis publication breaks most of them.Read more »
CHEAP EATS The morning after Piggy and the Conch Shells got bonked in the first round of the playoffs, I packed a bag of ice and some turkey jerky and boarded a train for here. I had three days on that train to study my San Francisco team's playbook, but of course I didn't. I hobnobbed with stranger-than-life strangers, listened to Utah Phillips albums, wrote half a book, and just generally stared out the window.Read more »
VISUAL ARTS The aura of old wars was in the room. Sock-footed, sitting on the floor eating bowls of ramen in the old barracks of the Marin Headlands, we were cozy and well-defended from the coastal fog. Once, these barracks were used to keep the Japanese out. But now we were welcoming them in, with every slurp of soup.Read more »
Heaven’s Dog has been a haven for superb cocktails since it opened, with excellent bartenders like Erik Ellestad (Savoy Stomp) and pre-Prohibition era cocktails ($10 each) from Charles H. Baker’s The Gentleman’s Companion, aka "Jigger, Beaker, and Glass." The bar still serves Baker classics, and with new bar manager Trevor Easter on board, receives a fresh infusion while keeping to its roots. Easter came from some of our city's best bars (like 15 Romolo and Wilson & Wilson inside Bourbon & Branch), and used to trek up from San Diego where he lived prior to SF for cocktails at Heaven’s Dog by bar director Erik Adkins.
CHEAP EATS One of my favorite places to be is at the foot of Potrero Hill in Jackson Park, where I played pick-up baseball in the 1990s and soccer in the 2000s. It's very unclaustrophobic around there, maybe you've noticed. Although: the air is thick with Anchor Steam hops and, for me, memories of athletic style glory such as grounding out to third.Read more »
APPETITE Southern food has a profound hold on me. No, I'm not a Southerner — but few cuisines the world over elicit in me such yearning and comfort. Finding the real deal in the Bay Area is tricky, although a recent Southern trend has helped. Aside from my beloved Brenda's and delightful Boxing Room, the following spots fulfill cravings.
After years of hunting, the day finally came when I could find proper cocktails in LA, even if the scene itselfwas years behind NYC or SF. I’ve covered LA cocktail bars in recent years as the quality has rapidly grown, with my latest visit yielding the most consistent drinks yet. The LA cocktail renaissance is indeed coming into its own.
There have still been a few hyped-up letdowns, like Next Door Lounge in Hollywood, which is a fantastic space: roomy, mellow, old world, with comfy leather couches, friendly service, and classic Powell and Loy movies playing on a big screen. I absolutely loved the environment which it made it even more disappointing in sampling four expensive drinks ($12-14) to find them unbalanced and generally unappetizing.
Perhaps Next Door's execution will improve to match the interior. In the meantime, here are some spots worth checking out down south.
Trust us, this holiday can be fun -- and not just in the annual Hunky Jesus contest sense (although that's pretty adult-entertaining as well). Here are some suggestions for grown-up hoppin' around as April 8 approaches.
>>Boozy Easter chocolates
Why eat a hollow rabbit when you could nosh on white chocolate ganache infused with fresh lime and anejo tequila? Why chew on a tasteless Peep when you could have brown sugar-caramel laced with Kentucky bourbon? Why would you ever eat a plain chocolate egg when you could have Moet and Chandon Champagne blended with dark chocolate into a creamy, velvety dream? This conversation is over, check out Christopher Elbow's local chocolate offerings for your snuggle-bunny (before last call.) Read more »
As a little girl, I used to walk by a cheese shop in the neighborhood, flare my nostrils and exclaim “One day I want to work in a cheese shop.” That funky, musty fragrance has an intoxicating draw for me and always will. My one-month stint as a vegan in college failed only because I missed cheese too much. I still haven't worked in a cheese shop, but when I heard about the cheese making classes with the Milk Maid, I just knew I had to go!