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Eat & Drink

4/29/2014

The inevitable march of progress may be claiming another victim: The Popeyes Chicken on Divisadero and Hayes,... More»

4/21/2014

Last Wednesday, SFist introduced us to what the St. Regis Hotel (otherwise known as Willie Brown's house) is... More»

The line at Pizzeria Delfina.
3/3/2014

The wait isn’t over, but now you can see the line from the comfort of your iPhone. Pizzeria Delfina recently started using... More»

2/25/2014

1. Use your fridge. At TBD it gets to up to 150 degrees in front of the hearth. Chef Robin Song of Hi Lo says, “Every now and then, I... More»

2/25/2014

What do TBD, Coqueta, and Ryan Farr’s 4505 Meats have in common? A Grillworks grill. Owner Ben Eisendrath, whose father, Charles,... More»

2/25/2014

Chief among the virtues of an open fire? Versatility. From its smoldering embers to its rising smoke, a single flame offers endless possibilities.
... More»

2/25/2014

“Exposure to all particulate matter is a health concern,” says Karen Magliano, assistant division chief of air quality planning and science for... More»

Fog City's boulevardier
2/25/2014

If you want wine: “Smoked fish like salmon or trout absolutely loves a brut rosé—something dry with gentle yeasty notes, like... More»

2/25/2014

Six years ago, Morgan Robinson quit his job as chef for Franciscan Estates to start Smoke (2766 Old Sonoma Rd., near Foothill Blvd., Napa,... More»

2/25/2014

1. Use your fridge. At TBD it gets to up to 150 degrees in front of the hearth. Chef Robin Song of Hi Lo says, “Every now and then, I... More»

1/16/2014

Redwood City might just be the epicenter of Mexican everything. The roots of this Peninsula town trace back to the ’40s, when field workers from... More»