Eat & Drink
Not-Chicken Sandwich Despite the fact that this rotisserie joint’s name is Roostertail, the star on the menu isn’t made from a bird, but rather from a cow. Between an Acme torpedo roll,...More»
With the newly redesigned San Francisco magazine on the stands, we’re on to the August food issue. The irony is not lost on me that deeper I get into writing about our city’s fancy food scene, the more terrible the food...More»
Come summer, I’m a peach monogamist. Forget banal, second-class stone fruit like plums and pluots. I eat a peach a day with life-affirming enthusiasm until the bitter end of August, when grapes show up at the market...More»
If you haven't heard the howls of protest from foie gras fiends, here's the upshot: Eight years ago, a state senate bill gave farmers until July 1 of this year to find a more humane method than gavage, the French term for the...More»
Craftsman and Wolves had a little preview on Wednesday morning. Pastry chef William Werner's bakery and patisserie has been a long-time coming. He i...More»
Smoked octopus is my new favorite thing. Chef Ravi Kapur served it at the Cochon party that I blogged about....More»
Fine dining is a funny thing. It's kind of a sport. On the day that I know I’m going to experience a tasting menu of epic sorts, I eat as little as possible while trying to not be so starved that I eat too fast at dinner and...More»
Nob Hill Since the recession hit, it seems that every refined restaurant has felt compelled to sire a casual offspring. The concept is an oldie, but it can be a goodie, as evidenced by this Sons &...More»
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