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Verbena
2/27/2014

Great China Berkeley New digs, same great duck for... More»

2/26/2014

With spring on the horizon we can only think of one thing: foraging! And February-May happens to be the season for... More»

Charred brassicas from Hi Lo BBQ
2/26/2014

Wood-fired ovens have long been a thing—like since ancient Pompeii. But today’s chefs are infatuated with a new toy—the... More»

2/21/2014

The expert: Chef Sean O’Toole has cooked at Cotogna and... More»

rice paper scissors bahn mi
2/20/2014

When Frances opened, I thought it was going to be the beginning of the Castro’s culinary... More»

Coqueta
2/19/2014

The James Beard Awards are like the Oscars for the food world. It's a big deal to win, and it's a big deal just to be nominated.... More»

Valentine roses
2/14/2014

We know you've had reservations for tonight since Christmas—but if you wanted to save some money, you should have made them for the 15th. We've... More»

2/14/2014

Daniel Patterson has two Michelin stars, a cerebral mien, and a penchant for writing long, contemplative essays, renditions of which he has... More»

the pizza shop
2/13/2014

After weathering the tsunami of Napaletano-style pizzerias touting their blistered crusts and double-zero flour, newcomers like The Presidio Pizza Company,... More»

Aveline
2/10/2014

Kusakabe (Financial District)  ETA: Late February or March... More»

The Samuel Clemens at Alta.
2/6/2014

At Alta last night, I got lucky enough to get a seat at the bar. Rather than transfer to my table for dinner... More»

raw beef salad
2/5/2014

The chef: Jason Halverson spent over two years as executive sous chef at... More»