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»
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»
2/18/2014
On a recent trip to Napa and Sonoma, I tasted a lot of chardonnays and prefacing every pour was someone uttering the words "Burgundian style"... 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»
1/16/2014
La Copa Verde ($10) This grass-green cocktail packs cilantro, chipotle, and roasty mezcal into a beverage that’s complex and balanced... More»
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