Halloween Guide

Amy Sherman

SF Station Writer

Amy Sherman's Articles
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They got game
By Amy Sherman (Sep 29, 2004)
What are life's greatest pleasures? Wine, food, chocolate and sex are, for a start. South of Market based SmartsCo entrepreneurs Jennifer Elias and Julie Tucker have produced four question and answer games based on these pleasures that are as much fun for the dilettante as the expert. Written by "passionate novices" the sets of cards with roughly 100 questions each, also serve as a tutorial for anyone wanting to learn the essentials on a given topic. More »
Miss Millie's - Down Home Delicious
By Amy Sherman (Sep 28, 2004)
Miss Millie's sounds like a place where you would find delicious homemade biscuits, macaroni and cheese and fried chicken. It is. But you'll also find inspired vegetarian entrees and unique brunch items. In a cozy space on 24th street just above Castro, Miss Millie's serves up American classics with Southern and Southwestern touches. Likewise the service combines all-American friendliness with Southern hospitality. More »
Vitamin G: It's not just for St Patrick's Day anymore
By Amy Sherman (Aug 25, 2004)
A foggy day. An Irish pub. Does it make you thirsty for a Guinness? If it does, you're in good company. Guinness stout is one of the top three imported draught beers in the Bay Area with over 1,000 draught accounts in the greater Bay Area. More »
Still Life with Lunch
By Amy Sherman (Aug 24, 2004)
If contemplating Warhol's "Soup Cans" or "The Last Supper" makes you hungry for the real thing, you're in luck! San Francisco's three biggest art museums, SFMOMA, the Legion of Honor (Fine Arts Museum) and the Asian Art Museum each include onsite cafés. In addition, the California Academy of Sciences has a café at its temporary digs on Howard Street. More »
A Meal of a Lifetime
By Amy Sherman (Aug 17, 2004)
One of the dishes that most amazed me was spinach cooked in butter with sel gris and "calotte de boeuf" (basically a piece of steak). But the spinach was ethereal and the beef was the most tender and flavorful I have ever had. When I asked the waiter about it he told me that the Snake River Ranch in Idaho breeds a cross of Wagyu and American black angus. More »
Fresh Gets Fresher
By Amy Sherman (Jul 15, 2004)
LUSH Fresh Handmade Cosmetics bath and body shop has taken the concept of fresh to the extreme by featuring many vegan products, mostly organic ingredients, no animal testing, recyclable containers and everything made by hand. They even have a refrigerated section of "bio-fresh" products. More »
Fresh flavors for the fun of it
By Amy Sherman (Jul 06, 2004)
North Beach coffeehouses are famous for beat poets, steaming hot espresso and rows of jewel-toned syrups behind the bar. But if you think those syrups are just for flavored lattes and Italian sodas think again. Flavored syrup is just the thing to sweeten up your summer. More »
A San Francisco Favorite Stays on Top
By Amy Sherman (Jun 29, 2004)
Now going into its eleventh year, Boulevard is still going strong. The restaurant has consistently won the Zagat readers' poll for most popular restaurant in the San Francisco Bay Area every year since 1998. This year Boulevard was one of the James Beard Foundation nominees for the Outstanding Service award. More »
Designer Chocolate
By Amy Sherman (May 04, 2004)
In San Francisco, Union Square is where you'll find fashion, quality, luxury and even fine art. It's also the perfect address for Richart, a chocolatier who has redefined chocolate in very similar ways. Just like the major fashion houses, France-based Richart comes out with new "collections" based on the seasons, several times a year. In addition, they feature seven families of chocolate- roasted, fruity, citrus, herbal, spiced and balsamic. Each individual chocolate resembles a mini mosaic tile, decorated with a delicate colored pattern to identify its flavor... More »
By Amy Sherman (Apr 28, 2004)
Unlike many gourmet stores you may have visited, Yum is open, light, airy and thoroughly unpretentious. As a result it has become a real destination for locals who bring in friends and family. The store is broken into what Frohlich calls "lands," as in snackland, bakingland, etc. Playful touches seem to reinforce the pleasure inherent in the name Yum; a sleek chrome medicine cabinet houses a precious collection of vinegars and essences, a wall of rainbow soda bottles frames the front counter and the staff greets everyone with a gracious offer of a beverage. More »
Amy Sherman's Articles
Page: « Prev   1 2 3  Next » | 11 to 20 of 21