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Eat & Drink

3/5/2014

In last week's recipe, we casually suggested making your own... More»

Presidio Pizza Company serves up a mean slice
3/5/2014

If you take a New York–style pizza out of New York, depriving it of both local water and Big Apple attitude, is it still a New York–style pizza... More»

Dominique Crenn
3/4/2014

When it comes to à la carte, less is more in San Francisco’s restaurants—they’re upping the ante with prix fixe and tasting menus. start... More»

2/27/2014

At what point do you cross the line from viewing a piece of food as a harmless indulgence to something that causes you to hate yourself? I found... More»

2/27/2014

Russian Hill dwellers hankering for a little beer and an El Porteno empanada will be happy to know that... More»

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»