genevieve robertsonSF Station Writer |
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genevieve robertson's Articles
 | A quick sip of illustrious red French wines have always intimidated me. Without ever having studied a word of French the labels make virtually no sense and generally it's a matter of knowing what grapes are grown in what region to even begin to guess what you might be drinking. That is, if you can even figure out from what region the wine comes. In an effort to begin to understand, I picked one of the major regions, found out what grapes were grown there and then sought out reasonable examples to get a feel for what to expect. More » |  |  | Is the concept outdated? Are true happy hours dead? I was on a search for the elusive happiest of happy hours. I asked everyone I know, most in the restaurant business, and got a lot of blank stares. Food and drink specials in one place at one time? I scanned the local papers, made phone calls and eventually came up with a list of places that warranted checking out both for the deals promised and the atmosphere I was seeking. More » | |  | Most of us know what to expect if we order a Cabernet or Merlot in a restaurant, but say you're in an Italian restaurant and want to drink an Italian wine. There's always Chianti right? I'm guessing you're a bit more adventurous than that, but you still want a bottle of wine that you'll enjoy drinking. More » | |  | I know pink wine has bad connotations after the 80s White Zin craze -- and pink wine with bubbles is even more frightening to most, but for the sake of Valentine's Day, you might want to give it a chance. We all know how happy those bubbles make us feel, and well, come on, what do you really have against pink? More » | |  | While we are able to get Dungeness crab almost year round in this city, the month of February is actually crab season. So, in honor of that crustacean that captivates so many of us I have gone in search a few pairings that will help make the meal. More » | |  | Zinfandel has always been a favorite of mine. My first experiences with this grape were almost port-like wines full of overripe fruit and cocoa, with a velvety texture that called for a rich chocolate decadence to match. In more recent years, I have come to find that there are a number of producers making a more elegant style of Zinfandel that pairs wonderfully with foods without overpowering. The characteristics that first caught my attention are still there, just a bit more refined. More » | |  | Often when shopping for a well-made Cabernet or Merlot produced in California, you are faced with a sticker price of at least $20 and often up near the $40 to $50 range. However there are some solid producers making great big juicy reds for under $15. More » | |  | moved to San Francisco a little over a year ago and was elated to land myself an apartment in the heart of North Beach. Figuring good coffee and great food would abound, I was soon disenchanted with the abundance of mediocre tourist-targeted restaurants. But, at the bottom of Columbus, right before you enter the looming grayness of the financial district, is a warm, inviting haven called La Gondola. More » | |  | Feeling that there was something missing in the San Francisco food scene, Lisa Rodgers and Marvin Avilez began to joke that they should just start their own restaurant. A year ago this November their joke became a reality, as they opened their doors to the public. From that point on they became the neighborhood restaurant that could. More » | |  | One woman and her Ecstatic Monkey want to support new writers with publicity, promotion and other dirty words. Some writers are shameless self-promoters. For the rest of the struggling ink-stained masses, however, marketing is an eternal headache. It's hard enough to maintain a day job and hone one's craft. Wouldn't it be nice if someone else handled the hustle?
Rebekah Anderson thinks she has the answer. Anderson has just launched Ecstatic Monkey, a literary promotion project designed to support a community of emerging writers and small presses by organizing events, mailings and collaboration to bring their work to new audiences. More » | |
genevieve robertson's Articles
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