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Eat & Drink

8/5/2013

“And that day—three years ago—was the last time that I used white flour." In a deeply beige conference room... More»

8/1/2013

This Saturday afternoon, as part of the week's ongoing SF Chefs celebrations and seminars, I'll be sitting... More»

7/31/2013

Earlier this week, the staff at The Cavalier ... More»

7/31/2013

At the sixth annual Outside Lands (Aug. 9–11), look for new food stands from ... More»

7/30/2013

Ahmad Karaouni kills sentient creatures—goats, lambs, and calves mostly, but also chickens—almost every day. He slaughters each... More»

7/29/2013

My friend once ordered an Irish car bomb at a bar in Dublin. You know the drink: Guinness, Irish cream, and whiskey. Instead, the bartender... More»

7/29/2013

Today you can pour wine from a bottle without ever popping the cork. Yup, not kidding. The... More»

7/26/2013

A few things you need to know about The Tonga Room: 1) It was born in 1945 when... More»

7/26/2013

“I’m really excited about the coffee,” was the first thing out of Wise Sons... More»

7/26/2013

Since 1988, San Francisco has been anointing the city’s best chefs. But this year, for the first time ever, we assembled an... More»

7/25/2013

It's been a year of border-bending on the culinary front, and by that I don’t mean a return to fusion. I’m talking about the... More»