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Ingredient

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»

7/14/2008

In this era of the locavore, menus no longer merely inform diners what they’ll be eating. They also tell the story—often as elaborate as a... More»

6/17/2008

Pork reigns. Braised belly, Berkshire chops, even bacon ice cream—pig is big on menus all around the Bay Area. As hogs wallow in the spotlight, it... More»

1/18/2008

1 Barbecued Ribs Everett and Jones There are some damn good ribs being served up at Berkeley's classic barbecue joint. The meat is... More»