Ingredient
Take a local culture that’s forever on the hunt for new things to eat, add in our health consciousness and our eco-guilt, and it’s no surprise that eating insects should be in vogue....More»
Ordering a Manhattan earns one instant cocktail cred. There’s something so very Mad Men about that blend of bourbon and sweet vermouth with a maraschino cherry floating in the glass. But ask for an old-fashioned and prepare...More»
In early 2008, David Kinch, the man behind two-Michelin-starred Manresa in Los Gatos, agreed to appear on Iron Chef America, committing to a competition that gave him pause. Kinch hardly has the makings of a...More»
Breakfast in the Financial District can be a grim affair, with few options other than lousy plastic-wrapped muffins—or those blueberry-studded rolls with a hole, misguidedly billed as bagels. But now, thanks to the arrival of...More»
Is it a coincidence that so many professional chefs around here—at the top of the heap is James Syhabout of both elegant Commis and down-home Hawker Fare—cite their mothers as their main influence? After spending time...More»
Camino Monday nights are crab night at Camino, where Russell Moore starts every week beginning December 5th with a $28 three-course prix fixe menu with fresh Dungeness in the...More»
Fried bread is the Esperanto of the kitchen, an international language of hot oil and dough that’s spoken around the world. From Navajo reservations to food stalls in Mumbai, Midwestern state fairs to the East African...More»
The waiter has just about had it. It’s his third time back to the table after being peppered with questions about the cod, crab cakes, and tuna. This time, he notices my menu, marked up like a baseball scorecard with checks,...More»
It’s 5:45 in the afternoon. As usual, the line is out the door at Tartine Bakery, a café in the heart of “the Gastro,” as the cuisine-obsessed blocks around this corner of the Mission, at 18th and Guerrero...More»
Look around: From take-out counters to high-end kitchens, sandwiches are hot, even the cold ones. I’ve spent months tracking the trend, traveling to West Marin, San Carlos, and the east side of Oakland in search of grilled...More»
In this era of the locavore, menus no longer merely inform diners what they’ll be eating. They also tell the story—often as elaborate as a bildungsroman—of where the ingredients in a dish were raised. Those dry-...More»
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