Subscribe to San Francisco Magazine

Mod Lux Feeds

Now Playing

Eat & Drink

8/28/2012

Before you grab the squeeze bottle, refer to this oversimplified cheat sheet showing which regions use what sauce on what meat. Because the chefs are... More»

8/24/2012

This month our editor Nina Martin profiled Pascal... More»

8/20/2012

The first regatta of the America’s Cup World Series (ACWS) 2012–13 kicks off tomorrow and lasts until August 26. The route goes from Piers 27... More»

8/13/2012

It was a week of beautiful food, food that represents the glorious gluttony of summer produce. Being presented with menus brimming with everything from corn... More»

8/3/2012

The whole underground restaurant movement has become so above-ground that I find myself overwhelmed by the options. I just can’t seem to commit.... More»

8/2/2012

If you’re like me, when you attend any of the Bay Area’s plethora of wine tasting events, you leave feeling... More»

7/31/2012

Christopher Kostow is late. Just because he’s earned Meadowood three Michelin stars (as... More»

The line at Pizzeria Delfina.
3/3/2014

The wait isn’t over, but now you can see the line from the comfort of your iPhone. Pizzeria Delfina recently started using... More»

2/25/2014

1. Use your fridge. At TBD it gets to up to 150 degrees in front of the hearth. Chef Robin Song of Hi Lo says, “Every now and then, I... More»

2/25/2014

What do TBD, Coqueta, and Ryan Farr’s 4505 Meats have in common? A Grillworks grill. Owner Ben Eisendrath, whose father, Charles,... More»

2/25/2014

Chief among the virtues of an open fire? Versatility. From its smoldering embers to its rising smoke, a single flame offers endless possibilities.
... More»

2/25/2014

“Exposure to all particulate matter is a health concern,” says Karen Magliano, assistant division chief of air quality planning and science for... More»