Email Author Jonathan Kauffman

Awards

• 2012 - AAN AltWeekly Awards, published March 2, 2011

  "Shark's Fin - Understanding the Political Soup"

• 2012 - AAN AltWeekly Awards, published August 17, 2011

  "Tacko: The Nantucket Gringo Take on the Taco"

• 2012 - AAN AltWeekly Awards, published October 19, 2011

  "Leatherneck Steakhouse"

• 2010 - Pacific Northwest Excellence in Journalism Awards/Society of Professional Journalists Region 10, published July 1, 2009

  "... And You Will Know Us by the Trail of German Butterballs"

• 2010 - AAN AltWeekly Awards, published March 18, 2009

  "Healing from a Hot Pot"

• 2010 - AAN AltWeekly Awards, published September 9, 2009

  "Drawing Room Comedy"

• 2010 - AAN AltWeekly Awards, published July 1, 2009

  "... And You Will Know Us by the Trail of German Butterballs"

• 2009 - Bert Greene Award/International Association of Culinary Professionals, published January 23, 2008

  "What I Saw, and Ate, at the Pig 'Sacrifice'"

• 2009 - Association of Food Journalists Awards, published October 23, 2008

  "Juno Aces on Ambience"

• 2009 - Association of Food Journalists Awards, published October 16, 2008

  "Nostalgic for Where You've Never Been"

• 2009 - Pacific Northwest Excellence in Journalism Awards/Society of Professional Journalists Region 10, published January 23, 2008

  "Slices of Life"

• 2008 - Pacific Northwest Excellence in Journalism Awards/Society of Professional Journalists Region 10, published August 15, 2007

  "Teriyaki's Boss"

• 2006 - James Beard Journalism Awards/The James Beard Foundation, published November 30, 2005

  "Endangered Species"

• 2006 - Association of Food Journalists Awards

  Restaurant Criticism

More

2012 Stories by Jonathan Kauffman

• Number 37: Red Blossom Tea Company's Aged Oolongs

  published Mar 23, 2012

  SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition rThe Bay Area's coffee roasters may get scads of national press, but our tea merchants, too, have become a force in their... More >>

• Restaurant Critic Gets Gout

  published Mar 23, 2012

  Seems about as obvious a chain of events as Paula Deen getting type 2 diabetes, doesn't itr Wait, didn't gout disappear in 1782r (The restaurant critic writing this post grows a little sweaty, flexes ... More >>

• William Pilz of Hapa SF Takes Over SodaCraft

  published Mar 22, 2012

  SFoodie was leaving the Ferry Plaza farmers market this afternoon when we noticed a familiar face behind the SodaCraft stand: William Pilz, owner of modern Filipino food truck Hapa SF. Pilz, it turns ... More >>

• How Taco Bell, Now 50, Changed America

  published Mar 22, 2012

  You may pledge allegiance to your favorite lonchera and swear that you'd never eat Taco Bell's new Doritos Locos Taco, but if your grandparents weren't born in Guerrero or Sinaloa, your love for la co... More >>

• Number 39: La Mar's Cebiche Mixto

  published Mar 21, 2012

  SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition rSan Francisco's first known Peruvian restaurant, Fonda Peruana, opened at the beginning of the Gold Rush, and 19th-centur... More >>

• Sachio Kojima: Pretty Much the Best Thing About Hecho

  published Mar 21, 2012

  You know how you can be beset with a feverish curiosity about a place and still can't bring yourself to go therer Exhibit one: the Audium. Exhibit two: Hecho, Joseph Manzare's year-old sushi and tequi... More >>

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  FEATURED STORY

  No. 40: Black Jet Baking Co.'s Nutella-Hazelnut Hand Pie

  published Mar 20, 2012

  SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition rCertain foodistas have decried the cupcake boom as the infantilization of American tastes. But the rise of the hand pie ... More >>

• Andrea Nguyen's Asian Tofu Teaches You to Make Your Own

  published Mar 20, 2012

  If you move in food-obsessive circles, you'll see certain recipes become cult projects. David Chang's ramen from rthe Momofuku Cookbook. Modernist Cuisine's pressure-cooker caramelized carrot soup. Ch... More >>

• Pink Slime Seems Impossible to Avoid

  published Mar 20, 2012

  Pink slime -- aka "lean finely textured beef," meat salvaged off the carcass through a process of heat, centrifuging, and ammonia-gassing -- is the bugaboo of the day, as impossible to avoid in the me... More >>

• James Beard Finalists Announced Today: Here Are the Locals

  published Mar 19, 2012

  Today, the James Beard Foundation announces the finalists for both its restaurant, book, and journalism awards, often called the "Oscars" of the food world. (Semifinalists for the 2012 restaurant awar... More >>

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  FEATURED STORY

  No. 41: Fifth Floor's Burger

  published Mar 19, 2012

  SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition rThe premium burger may just be the defining dish of the past decade: You can accuse it of being winkingly populist, but ... More >>

• Hecho: Sushi and Tequila Make Strange Bedfellows

  published March 21, 2012

  In the 1990s, Sachio Kojima was the acknowledged master of sushi in San Francisco. Kabuto A&S, his Geary Boulevard restaurant, was a... More >>

• Planting GMO Crops = Butterfly Murder

  published Mar 19, 2012

  Because the only thing that seems to motivate Americans to save the planet is to save cuteness lost, you should probably know: GMO crops are killing our butterflies. Grist reports on a new study that ... More >>

• Number 42: Perbacco's Agnolotti dal Plin

  published Mar 16, 2012

  SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition rThe best pasta dishes -- like Perbacco's agnolotti dal plin ("pinched" agnolotti), for instance -- embody numerous contr... More >>

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  FEATURED STORY

  Mee Heong's Spare Ribs: The Dish That Almost Got Away

  published Mar 16, 2012

  rRice Plate Journal is a yearlong project to canvass Chinatown, block by block, discovering the good, the bad, and the hopelessly mediocre. Maximum entree price: $10. All right, I admit it: In my surv... More >>

• Why Are There So Few Black Chefs in High-End Restaurantsr

  published Mar 16, 2012

  Yesterday, the Chicago Tribune asked a question of its city's chefs and restaurateurs that could also be asked in the Bay Area: Why are there so few black chefs working in higher-end restaurantsr... More >>

• Taking Chinatown Eats With Wok Wiz Tour Guide Frank Jang

  published Mar 15, 2012

  rrRice Plate Journal is a yearlong project to canvass Chinatown, block by block, discovering the good, the bad, and the hopelessly mediocre. Maximum entree price: $10.Frank Jang is known in Chinatown ... More >>

• What Does Selling Out Mean for a Chefr

  published Mar 15, 2012

  It is beyond debate that Rocco DiSpirito has sold out, but what about Mario Batalir Thomas Kellerr Chris Cosentinor When you get some TV time or film an American Express ad, are you destroying your cr... More >>

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  FEATURED STORY

  No. 44: Cypress Grove's Purple Haze Cheese

  published Mar 14, 2012

  SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition rSFoodie doesn't eat much herbed goat cheese anymore, not since our post-college days, when we thought a plate of water c... More >>

• Bouche Has All the Skills It Needs, Except Menu Editing

  published Mar 14, 2012

  This week's full-length restaurant review of Bouche, just north of Union Square, presented me with a bit of a quandry. Its chef, Nicolas Borzee, has worked for some of the greats, including Joel Robuc... More >>

• No. 45: Lechon from Tastebuds Cuisine

  published Mar 13, 2012

  SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition rIf you have ever been to a Filipino American wedding in the Bay Area, you've probably eaten lechon from Tastebuds Cuisin... More >>

• There's a National Kerfuffle About Restaurant Stars, and Why I Don't Care

  published Mar 13, 2012

  If you hadn't heard, the LA Times, which recently hired Jonathan Gold away from our sister paper the LA Weekly, made the decision last week to drop assigning stars to restaurant reviews. "Star ratings... More >>

• No. 46: AQ's Duck With Beets

  published Mar 12, 2012

  SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition rThere is little reason to dread the coming equinox -- dreary San Francisco summers be damned, it's easier to look ahea... More >>

• Revised Street-Food Bill Is Much Less Restrictive

  published Mar 12, 2012

  Beyond Chron broke the news today that Assemblymember Bill Monning has significantly revised AB-1678, a bill he introduced in February that would prohibit food trucks from parking within 1500 feet of ... More >>

• Bouche: Young Chef's Menu Intrigues While His Methods Confuse

  published March 14, 2012

  Don't let anyone tell you otherwise: Size does matter. More specifically, how you use the size you've got — I'm talking kitchens here... More >>