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Eat & Drink


It's no longer enough for an apron to serve simply as a shield from grease spatters. With thehelp of local designers, chefs and baristas are now sweating... More»


THE EXPERT: Michael Pollan (Author of The Omnivore's Dilemma and the forthcoming Cooked) 1.... More»


Since The American Grilled Cheese Kitchen opened its Mission branch earlier this month, I’ve had grilled cheese on the brain, and have become almost... More»


If there’s a bowl of noodles that merits a heated roundtable discussion, it’s ramen. Momofuku... More»


At M.Y. China, TV celeb Martin Yan’s ambitious new... More»


Capo’s (North Beach) Cocktails and Chicago-style pizza are brought to us by Tony Gemignani of Tony’s Pizza Napoletana... More»


You can get your fancy dry-aged beef here and eat it, too. A sustainable butcher shop meets a restaurant at this new landmark that has celebrated locavorist... More»


San Francisco now has a plethora of shops and websites offering cold-pressed, unpasteurized veggie and fruit juices with convincing names like Fennominal... More»


The Expert: Daniel Duane, author of How... More»


Heretic (Pittsburg) For years, the local home-brew community... More»


The gypsies have arrived—gypsy brewers, that is, or brewers without a brewery to call their own. Instead, to make their delicious concoctions, they... More»


While the trend is to serve craft beer “fresh” (in the locavore sense of the word), when it comes to everyday drinking, is tap or bottled beer... More»