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| Genevieve Robertson's Articles: 1 to 10 of 41 | Previous Page 1 2 3 4 5 Next Page |
 | No Invitation Required Everyone loves the idea of a “neighborhood” restaurant -- that little gem just down the street where you can almost always snag a table and run into someone you know. In San Francisco, or in any city for that matter, the concept seems to mostly be just that: a concept. In the case of Bar Jules however, chef/owner Jessica Boncutter seems to have created a true neighborhood spot.More |  | A Roman Holiday on Fillmore SPQR. It’s an esoteric name and not even close to snappy, being the abbreviation of [i]Senatus Populusque Romanus[/i] (the Senate and the Roman People). Despite a few ho-hum reports from foodie civilians in the field, with the culinary darlings of A16 behind the venture and the concomitant buzz that started months before its Fall 2007 opening, SPQR has found ringing success in the old Chez Nous space in San Francisco's upper Fillmore district.More |  | Upscale Venetian in the New Westin Hotel Ducca is a new addition to the San Francisco dining scene, and while yes, it is located adjacent to the new Westin Hotel on Third, having a bed upstairs isn’t the only reason to visit. Ducca’s 28-year-old executive chef Richard J. Corbo (Mecca, Gary Danko) has crafted a pleasing Venetian menu stocked with trendy paisano treats like salumi and cichetti -- rustic bar snacks similar to petite salami sandwiches, marinated sardines, arancini, olives, and grilled vegetables. Despite a few hitches, the cuisine at Ducca should appeal to most foodies.More |  | Classic Italian finds a home beyond North Beach Italian restaurants open to much skepticism in this city. The standouts are definitely a cut above the rest and are hard to compete with. As one of the newest kids in town, Chiaroscuro faces a challenge to be sure, but this taste of Rome seems to have found a home away from the masses at the base of the Transamerica building.More |  | Filling a void in SOMA Remember when fondue was all the rage and not only could you find it on most menus but restaurants also started popping up that were entirely devoted to the dipping craze? Well, wine bars seem to be the newest fashion, especially those that offer small plates to nosh on. While wine and gooey cheese dips are different ends of the longevity scale, this recent outcropping still begs the question: does every neighborhood need its own wine bar … or two?More |  | Get to Know Grüner Veltliner Don't you just want to say Grüner Veltliner (groo-ner felt-lih-ner)? It sounds like the name of a German philosopher or an avant-garde movie director you pretend to know whenever you hear it in conversation.More |  | 1920s Glam Done Two Ways There’s been a buzz around the city lately. Two new bars are attempting to bring back the days of passwords, secret entrances, and enticing cocktails. There have always been bars in the city that tout their speakeasy history, like Café du Nord and the Empire Plush Room, but their pasts seem to be just that -- history. Both [b]Bourbon and Branch[/b] and [b]Slide[/b] have set out to transport you to an era where flappers held court and the cocktail was king.More |  | Keep quiet. Speak easy. In true speakeasy fashion, the buzz was moving and rumors were being whispered, but no one knew quite what to expect before Slide's opening last weekend. That is except for the slide -- everyone seemed to know about the unique entrance that is also the namesake for San Francisco’s newest addition to the speakeasy trend.More |  | Pull Up a Stool Dining at the bar is my favorite way to experience a restaurant, and I'm amazed at how many people don't think of it, or shun the idea when they show up sans reservation. Often it's the only way to dine spontaneously at many of the city's best restaurants. And while I've had many truly elegant dinners atop a bar stool, there's often a casualness that makes you feel more a part of the action.More |  | Foodie Haven at Neighborhood Haunt I'm not sure which is more memorable from my visit to 1550 Hyde, the glass of Aglianico I was given to sample, or the sweetbreads with fava beans. Ultimately it's this conflict that made the whole dinner an extremely pleasurable experience, the menu and the wine list are treated as equal players in the meal.More |
| Genevieve Robertson's Articles: 1 to 10 of 41 | Previous Page 1 2 3 4 5 Next Page |
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