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Eat & Drink

1/28/2014

The Chinese New Year is upon us—and there are two survival strategies: Either avoid Grant and Stockton for the next week, or embrace the... More»

Sosu sriracha
1/28/2014

At the end of last year, the threatened shuttering of the Huy Fong Foods plant near Los Angeles had... More»

Dominique Crenn
1/27/2014

On Friday, Atelier Crenn reopened after closing through the month of January to remodel its... More»

1/25/2014

If Bay Areans—polyglot bunch of mutts that we are—were asked to claim one cuisine as our own, Mexican would be a top contender.... More»

1/21/2014

We don't want to talk about Sunday's football game. We don't want to talk about the Google bus protests. We don't want to talk about the drought.... More»

The Special Dinosaurs
1/21/2014

The expert: Adam Timney, executive chef and partner at Starbelly restaurant.... More»

Chefs Masa Sasaki, left, and Hide Sueyoshi.
1/16/2014

To enter a great sushi restaurant here is to leave behind the realm of the locavore. A pizzeria can maintain its farm-to-table cred by hand-pulling... More»

Anthony Myint enjoying Henry's Hunan.
1/16/2014

The expert: Anthony Myint, proprietor of Mission Chinese Food and the cofounder of... More»

1/15/2014

Your bartender is already your psychiatrist, priest, and pharmacist rolled into one, but thanks to a new state law set to take effect, they could also begin... More»

1/14/2014

When the conversation turns to Yotam Ottolenghi, it's usually about vegetables. That's because Ottolenghi became a household name with the success of... More»

1/10/2014

What: This new bar from Dennis Leary (House of Shields, Terminus... More»