Email Author Bonnie Wach

2003 Stories by Bonnie Wach

• Hail, Caesar

  published December 31, 2003

  When it comes to things like food and politics and laundry folding, I consider myself a fairly open-minded person -- even though folding the... More >>

• Hankies Out

  published December 17, 2003

  If you haven't already guessed, beneath this thin, acerbic veneer lies ... another thin, snarkier veneer. But right below that lies the... More >>

• Stuck on You

  published December 3, 2003

  A coupla 15 years ago, when I was young and impressionable, a group of friends and I formed a loosely defined alliance known as the Chinese Food... More >>

• Tally Ho

  published November 26, 2003

  I am haunted by the Red Crane. And by Square One. And by the lingering memory of napolitas and hunky waiters at Pozole. If you live in this town... More >>

• Together at Last

  published November 5, 2003

  I will not now, nor will I ever, confess to being a know-it-all, despite much evidence to the contrary. But if I were ever to admit putting... More >>

• Swap Meat

  published October 22, 2003

  Like giant turkey legs and lobster, steak has always seemed to defy its place in the main course pecking order. Steak is a state of mind, a primal... More >>

• Livered and Lost

  published October 8, 2003

  Like most tales of obsession, mine is fraught with tragedy, loss, and great heaping ladlefuls of disappointment. It began years ago with Rivera... More >>

• Mind the Gap

  published September 24, 2003

  Even in San Francisco, which prides itself on offering just about every native cuisine known to civilization, there are some gaps in the... More >>

• Getting Its Due

  published September 10, 2003

  Since time immemorial -- or 1950-something -- Ron Duarte's cream of artichoke soup has caused peckish beachcombers who happened down Pescadero way... More >>

• Size Matters

  published August 27, 2003

  I think I'm not alone when I say that there are an awful lot of people on the Internet who are concerned about the size of my penis. At least five... More >>

• Consider the Oyster

  published August 13, 2003

  Even here in the inventive food capital of the world, where unusual couplings such as gnocchi with rock shrimp in cilantro-ginger cream are not... More >>

• Beef. It's What I'm Writing About

  published July 30, 2003

  Ever have one of those days where you're flipping through the channels looking for anything that isn't a reality show involving love, money,... More >>

• Bowl of Sighs

  published July 16, 2003

  Disturbingly, I find myself relating more and more to Monk, the obsessive-compulsive detective on the TV show of the same name. Whenever he enters... More >>

• Full of Frappé

  published July 2, 2003

  So the other day I was midway through ordering a double-iced cappuccino (which, for anyone taking notes, does not mean double the ice or double... More >>

• Crunch, Sir

  published June 18, 2003

  In the old game of "If you were stranded on a desert island, what three food items would you take with you?" I always say the same thing: really,... More >>

• Soup Kitchen

  published June 4, 2003

  During the dot-com glory days, restaurants in the design district (that no man's land between Potrero Hill and SOMA) could've cooked up old shoes... More >>

• Mini Meals

  published May 21, 2003

  It has recently come to my attention that in a town that professes to be the restaurant capital of the U.S., that boasts cuisine from every... More >>

• Suffer the Soufflé

  published May 7, 2003

  The signature dish always starts out so promising, so celebratory, so self-aggrandizing. A creation that's unique unto the chef, something that... More >>

• Head Case

  published April 23, 2003

  Maybe it's the whole French fetish going on right now -- does anyone else find it ironic that while the rest of the country rides a wave of... More >>