Now Playing

The beef heart tartare.

  We’ve arrived at an odd moment in this age of anti-gluten activists and paleo extremists, when diners seem to fall into one of two... More»


  Here's a dirty little secret: some weeks,  for a multitude of reasons, I can't or don't go out to eat as much as I should. Work piles up... More»


  You may not be able to make a silk purse from a sow’s ear, but you can make some very tasty food. Although pig’s ears have been... More»

Brett Cooper

  When Brett Cooper parted ways with Outerlands last March, fans of his quintessentially rustic-yet-refined NorCal cooking wondered where... More»


  Shortly after I arrived in San Francisco from New York, my home of 12 years, I wrote... More»


  Panic no more, confused Cupids: We’ve found the 25 sexiest... More»


  1. Gin is getting its own palace.... More»


  A fideua is like a paella, only made with short vermicelli-like noodles, and is fiendishly delicious. I learned this the other night at... More»

Breaking the tip taboo

  A few months ago, Thad Vogler, owner of San Francisco’s Bar Agricole and Trou Normand, made a bold announcement: In an... More»