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Restaurants
It's All Here at this North Beach Ristorante
In 2006 a group of friends, all with North Beach restaurant experience, hatched a plan to transform the historic -- and in recent years, cursed -- space at the corner of Broadway and Columbus (formerly a Bank of America branch) into an Italian eatery. Combining the know-how of seasoned restaurateurs such as Enzo Pellico, founder of the Steps of Rome Caffe (now under new ownership), and a Roman chef known simply as "Robertino", È' Tutto Qua opened its doors June 2007. More
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Restaurants
Frenetic Cal-Castro Cuisine
The Castro isn't known for subtlety, and so it goes with Frisée, a relative newcomer to the space just below The Café. The focus on healthy California eating is most evident in the lunch menu, which is packed with salads. More
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Restaurants
Down Under Dining Spices Up the City
One might wonder what defines New Zealand or Australian cuisine if one had never been to either place. But when I heard South was opening, with its “down under" concept, I began reminiscing about my visits to these beautiful and bountiful destinations for food and wine. I dreamt of barramundi (a delicious white fish that balances delicate flavor with meatiness), local produce, and lots of lamb and beef -- with an Asian undercurrent -- paired with delicious native wines that have quickly gained status in recent years. More
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Restaurants
Browsing Shops, Hiking Bluffs, and Cozying up by the Fire
The Bay Area is full of good days. One of the mellowest and most rewarding is to be found 1.5 hours north, in the small towns that ring Tomales Bay, the shallow, cigar-shaped body of water that peacefully straddles the San Andreas Fault just east of Point Reyes National Seashore. More
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Restaurants
The Hayes Valley Standard for Glam Drinks & Deluxe Brasserie Dining
If you had to choose one word to describe Absinthe, it would have to be "rich". The cozy interior is flush with murals and deep crimson walls accented with Belle Epoque art and vibrant French absinthe posters, creating a warm and inviting ambiance with a rich patina of glamour. More
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Restaurants
Same Great Views, Even Better Food
My mother’s rule of thumb for restaurants is the nearer the water, the worse the food. Experience has shown that she is often right (Fisherman’s Wharf), but sometimes wrong (Greens). In the case of the Mission Rock Café, now under new management and a new executive chef, Bronson Macomber (formerly of Gary Danko), my mother’s rule is wrong. Sorry Mom. More
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Restaurants
Think Small
Glen Parkers of a certain age, especially, have cozied up to Le P'tit Laurent, which pushes Gallic nostalgia alongside approachable French favorites. Even on weeknights, there's often a wait for one of the dozen or so tables, or for a spot along the bar. More
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Restaurants
A Legend Continues to Thrive
Who am I, mere mortal, to laurel or dart the dining experience of the legendary Chez Panisse? As far as restaurants and food movements go, this kitchen is the Mesopotamia of California cuisine. This is the very birthplace of sparklingly fresh, high quality ingredients coaxed to maximum flavor, and a menu that drops farm names as is they were boutique designers. Chez Panisse is credited with creating the sustainable, farmer-friendly agricultural wheel. Superstar owner and operator Alice Waters has also indirectly sparked some of the nation’s best eats from the kitchen’s Harvard-like alumni. More
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Restaurants
Want Community With That Pastrami?
Replacing Klein's Deli atop Potrero Hill in May 2007, Jay's is a new sandwich joint/wine bar with a coffee shop vibe, whose owners are doing all they can to please the local clientele. The food is decent coffee shop fare—bagels, sandwiches, soups, housemade side salads, and fair trade coffee, as well as beer, wine, cheese and chocolate. The tenor of the dining room makes it feel more like your own personal living room, with neighbors gathering to think, work, talk, and give their laptops a change of scenery. The eats may be better at Hazel’s down the hill, but this casual seating and meeting space meets a neighborhood need with gusto. More
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Restaurants
Turkish and Latin-Spiced Hot Spot in the Mission
What happens when one business partner from the town of Bodrum, Turkey -- Merdol Erkol, a food lover with a background in artificial intelligence -- starts a restaurant with a seasoned restaurateur, Jorge Martinez, from Guadalajara, Mexico? If you’re thinking, a restaurant serving cabeza kababs, Mexican pilaf, and flan-baklava -- um, no, not exactly. Instead, in Loló, Erkol and Martinez have created a smart, subtle intermingling of Turkish and Mexican cuisine, using only the freshest local ingredients, cooking up family recipes and favorites from Latin America, the Mediterranean and beyond. More
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