If you want to be technical about it, any sandwich consumed first thing in the morning is a "breakfast sandwich," but we know what you're really after as you roll groggily out of bed: oozing, melted cheese, fluffy scrambled or fried eggs, optional (but not really) meat of choice, all encased by swee ... More >>
Bistro Central Parc occupies a sunny corner on a largely non-commercial stretch of NOPA, at Central and Grove. So quiet, in fact, that you may
start to doubt your sense of direction -- that is, until you see the
restaurant's bold, vaguely familiar black and white striped awning (it
looks exactly ... More >>
You may be able to take Ron Siegel, longtime chef of the Dining Room at the Ritz-Carlton and now Parallel 37, out of a fine-dining environment, but you can't take the fine-dining out of the chef. As part of SFoodie's three-part interview with Chef Siegel (read part one here and part two here), we as ... More >>
Part three of an interview with Mary Risley, owner of the 33-year-old Tante Marie's Cooking School. Read part one and part two.
When Mary Risley feels like she hasn't had enough protein lately, she turns to scrambled eggs as an easy fix. "I'm a very, very lazy home cook," she admits. "I have b ... More >>
Go to any breakfast chain out there and you'll probably find a meal with more fat in it than you're supposed to eat all day. You can't just order eggs anymore; your meal also comes with pancakes, hash browns, ham, sausage, bacon, and is topped off with cheese and gravy.
Before each chain ca ... More >>