Dining

How Biig Shows Respect to the Tenderloin

“The only rules are that we’re not a beer-and-shot bar,” Ronnie Buders…

Kokio Republic Offshoot Barnzu Goes Big

2017 began with modern Indian as the cuisine likeliest to reshape San…

Infinite Appetite, Finite Budget: Nob Hill

Like most neighborhoods that don’t border water, Nob Hill’s precise boundaries aren’t…

Nob Hill Has One Grocery Store, and It’s Proudly Independent

“The bees have been pretty successful,” says Alex Omran, a co-owner of…

Wise Sons Has Bagel Dawgs

Dissatisfied in their quest to find the perfect bagel, Wise Sons‘ Evan and…

Barvale Is Back of the House’s Tapas Project

“There was nothing but olives and potatoes!” screams every disappointed vegetarian who…

Halloween at The Alembic, Day of the Dead at Arguello

It’s very easy to celebrate Halloween and Day of the Dead in…

Lord George Has a Cocktail Called “The Tamale Lady”

The lore of San Francisco runs deep. From the Gold Rush to…

An Oakland Restaurant Wants to Employ Nonviolent Ex-Offenders

Finding employment after you’ve been released from prison can be extremely difficult.…

Ippudo Ramen Is Solid, But You Can Tell It’s a Chain

Of all the inane or gonzo journalistic endeavors I’ve ever undertaken —…