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Heather Thompson

SF Station Writer

Heather Thompson's Articles
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A Longtime Neighborhood Favorite That Does Everything Right
By Heather Thompson (Jul 10, 2006)
I remember my first visit to Yabbies Coastal Kitchen, roughly 4 years ago, when I was new to the city and discovering the pleasures of trendy Polk Street. A friend and I stumbled upon Yabbies, and decided to pop in for some oysters and beer. What was supposed to be a snack turned into a three-course meal, as neither of us could resist the allure of the charming and varied menu (and we managed to squeeze in our oysters and beer as well). A lot has changed since then along Polk Street, particularly on the restaurant front, yet not much has changed at Yabbies More »
Home pays Homage to Comfort Classics
By Heather Thompson (Aug 13, 2004)
. To me, a midwestern transplant, comfort food equals mac and cheese and pot pies. To a person of Indian descent, a spicy curry might be the first thing that comes to mind. To a friend of Latino descent, any dish containing pork and chiles would most certainly do the trick. So where to go to make everyone happy? Where else, other than Home. And with the recent kitchen take-over by former sous chef, Jeff Banker, expect things to get even more diverse at Home. More »
By Heather Thompson (Jul 13, 2004)
With the recent demand in San Francisco for authentic Nuevo-Latino fare, many restaurants have opened their doors in the past couple of years in an attempt cater to this dining whim, yet few have met the challenge with the panache of Fresca. More »
The freshest of fish served up Japanese style, with flair
By Heather Thompson (Apr 28, 2004)
The okoze fish, also known as the "devil stinger" (yum?), graces the front of the menu at this restaurant of the same name. As it's one of the least attractive fish I've ever set eyes upon, I couldn't imagine why Jason Kim, the owner of Okoze, would want the discriminating diner to associate his restaurant with this warty monstrosity. So I asked him. His response, "Because the meat tastes good." Ah! What a novel concept! More »
Restaurant/Retail Hybrid Delivers on Quality
By Heather Thompson (Mar 30, 2004)
The restaurant itself is less of a restaurant and more of a Meditteranean-themed bistro/retail store. The front portion of the restaurant makes up the seating area, while the back portion of the restaurant houses a small bakery, where homemade croissants, tarts, and other delicious things are sold. The middle section of the restaurant makes up the retail area, with floor-to-ceiling shelves lining the walls, display tables set up all about, and best of all, a tasting area where one can sample many of the products on display. More »
Heather Thompson's Articles
1 to 5 of 5