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Ingredient

3/5/2012

1. Hog Island Oyster Bar More than a pound of clams in their shells dog-pile on top of skin-on potatoes, with color pops of carrots... More»

3/5/2012

Order a Dark ’n Stormy at your favorite bar, and you’ll soon be sipping a blend of Gosling’s dark rum and a fizzy hit of ginger beer (the... More»

1/18/2012

Cooking fats, like kitten heels and neon patent leather, fall in and out of fashion. Back in the 1980s, olive oil came on big and kicked butter to the side... More»

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»