Subscribe to San Francisco Magazine

Mod Lux Feeds

Now Playing

Ingredient

9/6/2012

A wine trail inside Fort Mason Don’t feel like making the trek to Napa this weekend? Crash this instead: The... More»

8/28/2012

Before you grab the squeeze bottle, refer to this oversimplified cheat sheet showing which regions use what sauce on what meat. Because the chefs are... More»

7/31/2012

Christopher Kostow is late. Just because he’s earned Meadowood three Michelin stars (as... More»

2/25/2014

1. Use your fridge. At TBD it gets to up to 150 degrees in front of the hearth. Chef Robin Song of Hi Lo says, “Every now and then, I... More»

2/25/2014

What do TBD, Coqueta, and Ryan Farr’s 4505 Meats have in common? A Grillworks grill. Owner Ben Eisendrath, whose father, Charles,... More»

2/25/2014

Chief among the virtues of an open fire? Versatility. From its smoldering embers to its rising smoke, a single flame offers endless possibilities.
... More»

8/22/2012

1. Pretzel at St. Vincent Soft and doughy, warm and salty—delicious. 2. Fish curry at... More»

7/23/2012

At Pier 45, the scent of fish gurry lingers in the air, and silver scales sparkle on the docks—both signs of the welcome return of chinook salmon... More»

7/23/2012

Juice Shop Mental clarity, fewer zits...if even half of the things that this cute Cow Hollow spot suggests juicing can do for you... More»

7/20/2012

Yeah, yeah, in the world of YouTube, something two days old is old news by now. But a couple of people just simultaneously emailed me the link to this... More»

7/6/2012

These three are doing deliveries right: FOR GRUB Luke’s Local answers the semi-homemade call, including in its... More»

6/22/2012

If you haven't heard the howls of protest from foie gras fiends, here's the upshot: Eight years ago, a state senate bill gave farmers until July 1 of this... More»