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What We're Obsessed With Right Now
Scott Lucas | Photo: Courtesy Brasil | October 9, 2013
San Francisco staffers on the food, music, movies, and more they are geeking out about.
Jenna Scatena, Associate Editor: Climbing over the retaining wall at the Fort Mason Parking lot. Running the Lyon Street Steps is so overdone and crowded. Climbing retaining walls is just as much of a mental test as a physical one (and gets you cheers from onlookers). The retaining wall at Fort Mason is great because it varies in height, so you can start at the low end and work your way up to the ten-foot section.
Caleb Pershan, Editorial Fellow: After seeing Dan Croll last night at Rickshaw Stop, I'm pretty smitten with his music. Between the harmonies, British accent, and San Francisco garb (he and the band rocked Giants gear), I was really impressed. I don't think I was alone. Check him out.
George McIntire, Editorial Intern: This new DJ App called Crossfader. It can pretty much turn anyone in a professional DJ.
Scott Lucas, Web Editor: I love the debut album of the local boys from Brasil—especially the second track, Deep Ecology. (Their drummer is a college buddy of mine—bias admitted.) They sound kind of like Pavement playing a bunch of Crazy Horse songs. You can see them at Brick and Mortar on Monday the 14th, or at Oakland's Night Light on October 18th. Do it now, so when they play Hardly Strictly in a few years, you can tell people you saw them back in the day.
Katherine Guzman, Editorial Intern: Primavera tamales. I get them from the Real Food Company on Polk. I just steam 'em up for 30 minutes and boom, a delicious and comforting meal. The corn, zucchini, salsa and jack cheese one is my favorite!
Ellen Cushing, Senior Editor: Because Scott stole Brasil from me, I'll go with a very close but entirely different runner up: the pear-kale bread from Le Marais, in the Marina. It sounds way bizarre but tastes like magic, basically. It's all whole-wheat heartiness, slight pear-y sweetness, and unexpected kale goodness. Carolyn Alburger brought some into work—I think I ate like half a loaf.