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  • Article

    Eastern Star - Paul K.

    The biggest temptation for a new establishment in Hayes Valley is to take the neighborhood's prevailing aesthetic -- cute, homespun urban chic -- and go overboard with it. Paul K., the new bistro on the corner of Gough and Oak, shows admirable re...

    by Paul Adams on May 3, 2000
  • Article

    Side Dish - Eating Winona; Doon Town; Pictionary; Fore; Star-ing

    Eating Winona It was a gathering of great minds and still greater dirty jokes at the Regency Building last week. The occasion? The Peter J. Owens Gala of the San Francisco International Film Fest, honoring inveterate disaffected teenager Winona Ryder...

    by Harry Coverte on May 3, 2000
  • Article

    Social Grace - Mr. Evil; Forking Pizza; Old-fashioned Gentleman

    Dear Social Grace, When in a social situation with a group of people who are not intimate friends, what is the best way for a man to excuse himself to go to the bathroom? "I need to go to the bathroom" sounds terribly crude. "Little boys' room" sou...

    by Social Grace on May 3, 2000
  • Article

    Blue Cheer - Lapis

    If I knew ahead of time that I was about to be stranded on a deserted island and was given the (equally improbable) opportunity to take just one book along with me, it would have to be the Random House Dictionary of the English Language, Second Editi...

    by Matthew Stafford on April 26, 2000
  • Article

    All in the Family - Eight Immortals

    As the story goes, it began in the sixth century B.C. when Lao Tzu ("The Old Sage," "The Grand Old Master"), a keeper of the imperial archives in western China, became disillusioned with the ways of men and rode off toward what is now Tibet to pass h...

    by Greg Hugunin on April 26, 2000
  • Article

    Side Dish - Where Have All the Daddies Gone?; Noodling; Ch-changes; Funny Pages

    Where Have All the Daddies Gone? Will a brewpub make it on tony Fillmore Street? Only time will answer that question for the partners behind the B-Spot. Led by brewer Elliot Fink and chef Brad Petway, the B will be housed in the (pull out your hankie...

    by Harry Coverte on April 26, 2000
  • Article

    Social Grace - Playin' the Field, Bread-Soaking, and Feuding Friends

    Dear Social Grace, As a somewhat stable gay man in my early 30s, I'm enjoying dating now more than I ever did in my 20s. I'm having fun meeting new people, going out to dinner, kissing, etc. And even though I'll kiss a real frog from time to time, ...

    by Social Grace on April 26, 2000
  • Article

    Movie Palace - Ana Mandara

    For years -- generations, even -- it has been the local's prerogative to regard Fisherman's Wharf as one big crowded honky-tonk where polyester is the dominant aesthetic and the only good eating is the corned beef hash at the Eagle Cafe. (Once it...

    by Matthew Stafford on April 19, 2000
  • Article

    Heartless Beauty - Chaya Brasserie

    The only thing understated about the latest addition to the Steuart Street restaurant corridor is its name. "Chaya" in Japanese refers to a casual tea house. Chaya Brasserie, on the other hand, is a majestic, highly polished pleasure dome, with brig...

    by Paul Adams on April 19, 2000
  • Article

    Side Dish - Red Rover, Red Rover; Wine Country Grows in the City; Wick, Wick, Whack; Every Positive Has a Negative

    Red Rover, Red Rover Dean Dillon, who's presided over the Elite Cafe for more than eight years as general manager, is packing his dusty luggage and heading to the old competition, Oritalia, which used to be a block down Fillmore before it went uptown...

    by Harry Coverte on April 19, 2000
  • Article

    Social Grace - Double dipping; Feeding the boss

    Dear Social Grace, I recently had lunch at a Chinese restaurant with a colleague. The egg rolls we had for an appetizer came with a dish of sauce for dipping. I noticed that she "double dipped," taking a bite out of the egg roll and then putting th...

    by Social Grace on April 19, 2000
  • Article

    Fading Glory

    Once upon a time, back in the days of Jello Biafra, Steve Silver, and the Giants-A's World Series, Stars was the liveliest show in town. Master of Ceremonies Jeremiah Tower, erstwhile blazer of culinary trails real or imagined, presided over a nightl...

    by Matthew Stafford on April 12, 2000
  • Article

    Weekday Getaway

    Among the many, many, many, many, many, many fantasies I've entertained myself with over the years -- perhaps too many, now that I think about it, but then again, they're more interesting than television -- by far the most alluring remains that o...

    by Greg Hugunin on April 12, 2000
  • Article

    Side Dish - Forward to the Past; Beneath the Palms; Five and Dime; Smoke 'Em If Ya Got 'Em; Rim Shot

    Forward to the Past Jon Varnedoe and Michael Hecht, the team behind Foreign Cinema, are reopening Bruno's come June 1. Besides a slightly redone and reconfigured dining room and the addition of a huge fish tank -- for the feng shui -- the most no...

    by Harry Coverte on April 12, 2000
  • Article

    Modern Manners - What is etiquette?

    What is etiquette? I think many people who cringe at the word have been the victims of etiquette used as a weapon, which is antithetical to its true purpose. The person who belittles you for using the wrong utensil, saying an accidentally inappropria...

    by Social Grace on April 12, 2000
  • Article

    South Pacific Trip

    There are certain species of San Francisco restaurant that come and go and rise and fall and expand and contract but never quite go away: sushi bars, Russian delis, Basque hotels, Parisian bistros, dim sum houses, tandoori joints, Irish pubs, antipas...

    by Matthew Stafford on April 5, 2000
  • Article

    Lan of the Lost

    It's hard to know what to make of Bistro Lan. Two terrific, well-run restaurants have failed at 2299 Van Ness in the last couple of years: Bella Luna and Pair. Let's just say it would be ironic if Bistro Lan were the one to succeed. The word for th...

    by Paul Adams on April 5, 2000
  • Article

    Side Dish - The Crowd Mentality; Spring Fashion Part 2; In a Handbasket

    The Crowd Mentality I prefer to dine in twos and fours. Gathering a big group of my friends together at the same time at a restaurant has proven to be a hassle in the past, so I choose to avoid it. If you think it's a pain on your end, you can imagin...

    by Harry Coverte on April 5, 2000
  • Article

    Fanning the Flames

    One night I had a few too many cocktails and told my girlfriend I loved her. This was, as she pointed out, a ploy to get out of driving her home ("Stay with me tonight... I love you!"), but still, I'd already been contemplating the issue for some tim...

    by Greg Hugunin on March 29, 2000
  • Article

    Everything Old Is Old Again

    We were standing in the foyer of the restaurant waiting for an opportunity to present ourselves to the maitre d' while the addled lady in front of us proceeded with a story she had begun spinning several minutes earlier and had given no indication of...

    by Matthew Stafford on March 29, 2000
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From the Print Edition

Great China: After a Fire, Berkeley's Favorite Neighborhood Chinese Is Back Great China: After a Fire, Berkeley's Favorite Neighborhood Chinese Is Back

Of all the reasons for a favorite restaurant to close, fire is one of the most tragic. There's no gradual decline in food or service, no switch in management or… More >>

Talking Subs with Merigan's Liza Shaw Talking Subs with Merigan's Liza Shaw

We walked into Merigan Sub Shop on a Thursday, otherwise known as "pig day." In between building subs, Liza Shaw and her team were butchering a whole pig. All of… More >>

Trou Normand: Bar Agricole Spinoff Is Designed to Awe Trou Normand: Bar Agricole Spinoff Is Designed to Awe

There sure are a lot of art boobs at Trou Normand, the new multi-meal restaurant-bar-café on the ground floor of 140 New Montgomery, aka the PacBell Building. Even when you… More >>

Sammy's Aloha Pops Up on the Embarcadero Sammy's Aloha Pops Up on the Embarcadero

San Francisco's cool bayside breezes may be far from the sunny shores of the Big Island, but that doesn't stop lines from forming outside Sammy's Aloha. Occupying a curbside corner… More >>

Distillations: Riding Out the Morning After at the Riptide Distillations: Riding Out the Morning After at the Riptide

The Riptide is divided into two "rooms" by its rectangular bar, and for some reason almost everyone in the bar was on one side. It was the bigger side, sure… More >>

Recent Openers April 23-29, 2014

BeBeBar: A mother-and-daughter team owns this Brazilian fresh juice shop, which also peddles empanadas and açai bowls with organic bananas, organic granola, and chia seeds. 3809 18th St., 203-8406. Cantina Verde:… More >>

Just the Crust: Laying the Foundation for New S.F. Pizza Shops Just the Crust: Laying the Foundation for New S.F. Pizza Shops

There are two kinds of people when it comes to pizza: those who place an inordinate amount of importance on the crust, and everyone else. I'm squarely in the former… More >>

Food Fight: Which Side of the Bay Makes a Better Burger? Food Fight: Which Side of the Bay Makes a Better Burger?

Chances are, most of us have enjoyed our fair share of fast food burgers, whether they be the objects of a late-night McDonald's craving (don't deny it) or the lauded… More >>

Fog Belt Brewing Company: Hoppy Beers in Santa Rosa Fog Belt Brewing Company: Hoppy Beers in Santa Rosa

Fogbelt Brewing Company has opened the tap, introducing a few new microbrews to the Bay Area craft beer scene. This 2-month-old Santa Rosa brewery and taproom is as much a… More >>

Q&A With Nopa's Wine Director Lulu McAllister Q&A With Nopa's Wine Director Lulu McAllister

Lulu McAllister's curiosity has led her to establish her own ice cream food cart in San Diego, work on a farm in Hawaii, and cover the music scene as a… More >>

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