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  Reprinted with permission from ... More»


  The expert: Mourad Lahlou, chef-owner of Mourad The picks: ... More»

The beef heart tartare.

  We’ve arrived at an odd moment in this age of anti-gluten activists and paleo extremists, when diners seem to fall into one of two... More»


  You may not be able to make a silk purse from a sow’s ear, but you can make some very tasty food. Although pig’s ears have been... More»

Brett Cooper

  When Brett Cooper parted ways with Outerlands last March, fans of his quintessentially rustic-yet-refined NorCal cooking wondered where... More»

Breaking the tip taboo

  A few months ago, Thad Vogler, owner of San Francisco’s Bar Agricole and Trou Normand, made a bold announcement: In an... More»

Tarla Grill

  February is Restaurant Month in Napa Valley, which means there are deals just about everywhere. Just mention “restaurant month”... More»

Food from Yummy Yummy

  The expert: Chris Cosentino, chef-owner of Cockscomb The Picks: ... More»

The bar at Game.

  Step inside the Bush Street space that once housed Masa’s, that fine-dining darling of a bygone San Francisco, and you’re greeted... More»

Chop salad made with hearts of peach palm, medjool dates, pistachios, and Roquef

  While Yountville’s The French Laundry closes for renovations (and... More»