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Verbena's dressed-up interior

There’s not much I like less than kumbaya cuisine, which is what I dreaded when Gather opened in late 2009. A downtown Berkeley... More»

Fried chicken at Firefly

The expert: Brett Emerson, chef-owner of Contigo The picks: “For the longest time, I didn’t go... More»

Presidio Pizza Company serves up a mean slice

If you take a New York–style pizza out of New York, depriving it of both local water and Big Apple attitude, is it still a New York–style pizza... More»

Dominique Crenn

When it comes to à la carte, less is more in San Francisco’s restaurants—they’re upping the ante with prix fixe and tasting menus. start... More»


Great China Berkeley New digs, same great duck for... More»


With spring on the horizon we can only think of one thing: foraging! And February-May happens to be the season for... More»

Charred brassicas from Hi Lo BBQ

Wood-fired ovens have long been a thing—like since ancient Pompeii. But today’s chefs are infatuated with a new toy—the... More»


The expert: Chef Sean O’Toole has cooked at Cotogna and... More»

rice paper scissors bahn mi

When Frances opened, I thought it was going to be the beginning of the Castro’s culinary... More»


The James Beard Awards are like the Oscars for the food world. It's a big deal to win, and it's a big deal just to be nominated.... More»

Valentine roses

We know you've had reservations for tonight since Christmas—but if you wanted to save some money, you should have made them for the 15th. We've... More»