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Ingredient

1/18/2012

But oddly enough, I find myself drinking light-bodied aperitifs at many of the city’s best restaurants.    I’ve enjoyed these... More»

12/28/2011

Take a local culture that’s forever on the hunt for new things to eat, add in our health consciousness and our eco-guilt, and it... More»

12/22/2011

Ordering a Manhattan earns one instant cocktail cred. There’s something so very Mad Men about that blend of bourbon and sweet vermouth with a... More»

12/21/2011
12/20/2011

In early 2008, David Kinch, the man behind two-Michelin-starred Manresa in Los Gatos, agreed to appear on Iron Chef America, committing to a ... More»

12/8/2011

Breakfast in the Financial District can be a grim affair, with few options other than lousy plastic-wrapped muffins—or those blueberry-studded rolls... More»

12/1/2011

Is it a coincidence that so many professional chefs around here—at the top of the heap is James Syhabout of both elegant Commis and down-home Hawker... More»

11/30/2011

  Camino Monday nights are crab night at Camino, where Russell Moore starts every week beginning... More»

10/19/2011

Fried bread is the Esperanto of the kitchen, an international language of hot oil and dough that’s spoken around the world. From Navajo... More»

1/24/2011

The waiter has just about had it. It’s his third time back to the table after being peppered with questions about the cod, crab cakes, and tuna. This... More»

10/22/2010

It’s 5:45 in the afternoon. As usual, the line is out the door at Tartine Bakery, a café in the heart of “the Gastro,” as the... More»

3/22/2010

Look around: From take-out counters to high-end kitchens, sandwiches are hot, even the cold ones. I’ve spent months tracking the trend, traveling to... More»