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Living in the innovation capital of the United States is a double-edged sword: On the one hand, there’s so much cool new stuff; on the other, there... More»


These three are doing deliveries right: FOR GRUB Luke’s Local answers the semi-homemade call, including in its... More»


We’re still wrapping up the food issue, so I’ve been at my desk more than I’ve been out and about eating and drinking. This is not... More»


Not-Chicken Sandwich Despite the fact that this rotisserie joint’s name is Roostertail, the star on the menu isn’t... 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... 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... 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... More»


Craftsman and Wolves had a little preview on Wednesday morning. Pastry chef William Werner's... More»


Smoked octopus is my new favorite thing. Chef Ravi Kapur served it at the Cochon party that... More»


Electro-pop beats, inventive music videos, and addictive falsetto hooks—we cannot wait to... 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... More»