When you think of the Tuscan wine areas, chances are that Montalcino, home to Brunello, and Chianti Classico come to mind. Both are rich with scenic beauty, history and, not least, fine wine — but there are other areas that are of note. I’m exploring Carmignano today: it’s an area that has a story and wines that make it the most unique reds produced in the region. Read More
Beast and the Hare is San Francisco’s version of a London gastropub, a friendly, informal neighborhood place that specializes in rich, meat-centric dishes complemented with glasses of artisan beer and robust wine.Its chef-owner, Ian Marks, who worked for two years at the Fatted Calf, has a deep understanding of charcuterie and the ameliorating effect of fat in cooking. Pick any dish on his sexy little menu to explore how skillful manipulation of the no-no’s of lean cuisine create dishes to die for. Read More
Way back when I first got into the wine industry, a famous actor used to wander into my place of employment, a wine store in New York, usually before 11 a.m., and purchase a gallon of wine or another. I’m assuming he could have afforded something a little bit more expensive — like a case of the 1.5-liter bottles of Concha Y Toro that were floor stacked for $4.99 — but he always went for the jugs. Read More
Kam’s Restaurant, an unnoticeable Hong Kong-style coffee shop on the same block as the Balboa Theater, has been open there since 1974, but three months ago owner Kathy Wong hired a new chef, Yip Fung, formerly of the R & G Lounge. Wong herself is a Chinese tea and Italian coffee expert, and her partner Sarah Chu specializes in Asian-style desserts. With a daily menu of specials, and another of chef’s recommendations, both written in Chinese and English, the experience at Kam’s evokes Hong Kong’s worldly embrace of South Chinese and Western culinary customs. Read More
Perched atop the Grand Hyatt on the 36th floor, the Grandviews Restaurant and Lounge offers what veteran bartender Jaime Arevalo calls “one of the best-kept secrets of San Francisco” — spectacular panoramic views of The City and the Bay, including sunsets over the Golden Gate Bridge, and sweeping vistas of Nob Hill, Alcatraz and the Marin Headlands. “It changes every day. It’s one of the top views in The City, possibly the world,” he said. Read More
I was invited on a tour of the How Wine Became Modern exhibit at the San Francisco Museum of Modern Art the other day with, among a few other journalists, Georg Riedel, the eminent owner of Riedel Glassware. I was told to look for Henry Urbach, the Henry Hilton Raiser curator of architecture and design, upon entering the building. However, I mistook Riedel, who was holding a tasting at the museum later in the day, for my tour guide.Luckily, the story gets better from here. Read More
A San Francisco institution for more than 40 years, Perry’s opened its downtown restaurant and pub along The Embarcadero within the Hotel Griffon several years ago after closing its Sutter Street location. In addition to catering to out-of-town guests staying in the neighboring hotels, downtown workers enjoy the waterfront views and outside dining during summer months. Brian Williams, the bar manager, joined Perry’s a little over a year ago and works five nights a week as a bartender. Perry’s, 155 Steuart St., San Francisco, (415) 495-6500 Read More
Citizen Cake, Elizabeth Falkner’s buoyant, artistic bakery-cafe and restaurant, has found a happy new home in Pacific Heights.
The other night I was having dinner at one of the small slate tables along a wooden banquette that runs the length of the narrow storefront — a glass pastry counter and a marble bar with seats take up the other side. Read More
Seasons restaurant — under the helm of executive chef Mark Richardson, executive sous chef Alex LaMotte and pastry chef Jeffrey Wurtz — has holiday offerings and new premium beef dishes on the menu. While the dining room in the Four Seasons Hotel San Francisco at 757 Market St. is closed Feb. 14, a romantic pre-Valentine’s Day four-course meal is being offered Feb. 11 and 12. Read More
As the Green Bay Packers battle the Pittsburgh Steelers, there is one way to ensure you are a winner — have the best food and drinks. Here is a compilation of food and drink tips from The San Francisco Examiner for your Super Bowl party.
Tips for a better bash
Snack strategy: Plan on a minimum of two snacks; but better yet, three or four.
How much booze? For this strictly beer-and-wine event, prepare for one 750-ml bottle of wine for every two to three people, or one six-pack per two to three people. Read More