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San Francisco staffers on the food, music, movies, and more they are geeking out about.

Twenty Five Lusk

Meaghan Clark, Editorial Intern: ONA makes lugging around a D-SLR effortless. Rather than strapping a hefty Nikon around my shoulder, a surefire way to pin “tourist” on my forehead, the leather satchel deemed “The Brooklyn” is both supremely stylish and practical.

Ellen Cushing, Senior Editor: Once you get over the initial existential pain of paying actual money for a thing you can make at home in five minutes for like 50 cents, let's discuss how great the toast at Caffe 817 in Old Oakland is. It's toasty-crispy but not charred, substantial but not so thick it's hard to eat, and it comes with butter and homemade jam. TOAST, Y'ALL. 

Scott Lucas, Web Editor: Mark Bowden's story in The Atlantic about drone warfare, "The Klling Machines." Drone warfare has just started to come into the public consciousness very recently, and I think many of us still don't have our heads wrapped around it fully. I know that I haven't, and I just wrote a story about it. Bowden's piece goes a long way towards fixing that.

Caleb Pershan, Editorial Fellow: I will now only drink De La Senne Jambe-de-bois, an abbey tripel par excellence. Get it at Mikkeller bar.

Jon Steinberg, Editor-in-Chief: I found myself unexpectedly charmed by the Colin Kaepernick cover story in this month's GQ. Not only is the QB exceedingly thoughtful and articulate, he comes off as a genuinely humble and selfless guy. For someone who's spent the off-season partying with Playboy bunnies and wearing sunglasses indoors at the Espy Awards, he's actually really likable. (Or, maybe he's just really good at playing the media.)

Stevanie Wazna-Blank, Editorial Intern: This incredible compilation of 2013's best Vine videos, which is perfect for my ever shortening attention span. Wait. What was the question, again?

Rachel Ward, Cityguide Editor: Starting next Monday, Twenty Five Lusk in SoMa, a slick space that would be right at home in New York or LA, is doing happy hour. I previewed the menu, and the cocktails and snacks (including frog leg sliders and pretzel bites dipped in truffled gruyere fondue) are well worth the $4-$6.

 

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