Writer

  
Anya Hoffman
Anya Hoffman's Articles: 1 to 4 of 4
Italian Done Right
At Antica Trattoria
By Anya Hoffman (May 09, 2006)
Chef Rugero Gadaldi's philosophy on cooking is straightforward. "You pick the tomato, you slice it up, you eat it," he says. Since opening Antica Trattoria in 1996, he's been bringing that philosophy to the table by using exceptional ingredients to prepare simple, superb Italian dishes at incredibly reasonable prices.More
The Heights of High Tea
At Lovejoy's Tea Room
By Anya Hoffman (Nov 28, 2005)
The last time I went out for high tea was in Portland, Oregon a few years ago. A charming British waitress seated me on a sunny garden patio and brought me a pot of Earl Grey and a scone with clotted cream. The setting seemed so relaxing, so quaint, so European... until I overheard the waitress screeching into the phone in an accent no more British than Madonna.More
Helmand
A Taste of Afghanistan in Little Italy
By Anya Hoffman (Dec 21, 2004)
With influences from India and Persia, the food at Helmand is hearty, but elegant. Every meal begins with a basket of warm unleavened naan served with a trio of sauces: cilantro-vinegar, yogurt-cucumber, and spicy red pepper. The tart, cooling, and piquant tastes of these sauces reflect the deft combination of flavors in each of Helmand's dishes.More
A Slice of Heaven
New York-style pizza in San Francisco
By Anya Hoffman (Dec 21, 2004)
Pizza in San Francisco often suffers from three problems: a soft, doughy crust, tinny tomato sauce, and a thick, plastic sheet of cheese. In the selfish pursuit of my own happiness, backed by an unwavering belief in San Francisco's capacity to serve top-notch food, I set out to find the perfect slice.More
Anya Hoffman's Articles: 1 to 4 of 4