Lara HataAt least once a month, someone -- usually SFoodie -- claims that pizza in San Francisco has jumped the shark. Then a new place opens, and we drop in with friends to check it out, only to find the reservations booked up through the next month.
It's not surprising. Because we're a little ... More >>
The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene.
Luis ChongVincent Schofield's tacos at Taco Libre.Tacos, tacos, tacos: If you missed it yesterday, SFoodie's Luis Chong checks out Taco Libre, the week-old taqueria launched by Nombe chef Vin ... More >>
The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene.Sad news from Kasa: The Indian restaurant has closed its Marina branch, and the restaurateurs offer a sincere assessment of what went wrong. But the Castro restaurant appears to be in good shape, a ... More >>
Lara HataAn eBay auction of items donated by local chefs also seeks to raise money.Ragazza is hosting a benefit to raise cash for a former staff member who was among the targets of a violent crime last month. The Jan. 24 fundraiser aims to raise funds to help with the victim's medical bills a ... More >>
Lara HataRagazza's nettle pizza was one of the successes. Pizza pizza pizzapizzapizzapizza. Hey, Kauffman, you just reviewed a pizza place last week, I can hear you say. (My editor was the first to say it for you.) Why you want to review Ragazza, sister restaurant to Gialina, this week?In fact, I ... More >>
Sharon Ardiana, with the highly red pizza oven for soon-to-open Ragazza on Divis.Following last week's doughnut-wich from Dynamo's Sara Spearin ― part of Pal's Wednesday guest chef series ― would be a particularly thankless pursuit. Thankfully, Gialina's Sharon Ardiana has a secret weapon ... More >>
Everyone who writes about food in San Francisco has spent the past year talking about how the city's restaurant scene is downscaling. Evidence: The proliferation of street carts and food trucks, pizza and burgers, and sandwiches of every shade and stripe, not to mention the migration of chefs to ... More >>
Lorum Ipsum/FlickrGialina's Atomica pizza.Wood, shmood, asserts Gialina Pizzeria's Sharon Ardiana, who's preparing to install a gas-fired Wood Stone oven in her second restaurant, Ragazza. It's not about what lights your fire, it's about how thick your (oven) walls are. "People want the sexiness ... More >>
Mary LaddKris Hoogerhyde.In the first part of our Q&A with Bi-Rite Creamery's Kris Hoogerhyde, the pastry chef walked us back through the evolution of the newly expanded Mission sweets and ice cream shop, including the birth of salted caramel. Today, Hoogerhyde talks about the foods that insp ... More >>
Cheryl Bower/FlickrStart saving up.Outstanding in the Field stages al fresco dinners at organic farms around the country, touring from site to site in a 57-year-old bus that probably runs on spring onion fumes and goat cheese whey. Now in its 11th year, Jim Denevan's operation has been across ... More >>