Subscribe to San Francisco Magazine

Mod Lux Feeds

Now Playing

Eat & Drink

8/11/2013

Mikkeller Bar is only at the soft-opening stage but can already be safely called... More»

8/5/2013

Earlier this morning, we got our greedy mitts on the Cronot (note the spelling), a knockoff of the donut-croissant hybrid that's been... More»

8/5/2013

While these three purist chefs would never do something as gauche as add cream, they still tweak the dish to meet their platonic ideal of authenticity.... More»

8/5/2013

“And that day—three years ago—was the last time that I used white flour." In a deeply beige conference room... More»

8/1/2013

This Saturday afternoon, as part of the week's ongoing SF Chefs celebrations and seminars, I'll be sitting... More»

7/31/2013

Earlier this week, the staff at The Cavalier ... More»

7/31/2013

At the sixth annual Outside Lands (Aug. 9–11), look for new food stands from ... More»

7/30/2013

Ahmad Karaouni kills sentient creatures—goats, lambs, and calves mostly, but also chickens—almost every day. He slaughters each... More»

7/29/2013

My friend once ordered an Irish car bomb at a bar in Dublin. You know the drink: Guinness, Irish cream, and whiskey. Instead, the bartender... More»

7/29/2013

Today you can pour wine from a bottle without ever popping the cork. Yup, not kidding. The... More»