Bar Ferdinand Fires Up a New Wood-Burning Oven, Late Night Menu and Industry Perks
With the new oven and late night menu, the NoLibs tapas bar is also extending a discount on drinks for restaurant workers.
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Pennsylvania 6 Opening in Midtown Village Next Week
The restaurant and bar reaches back to a bygone era of eating and drinking.
Mama Ji’s Goes Perm In the Castro With a Former Koi Palace Cook
The dim sum pop-up has fully taken over Queen Malika at 18th and Eureka.
Cheu Noodle Bar Rolls Out a New Menu
Some dishes remain the same, others have been tweaked, and a few are completely new.
First Look at Michael Chiarello’s Coqueta, Opening This Weekend
The much anticipated first restaurant in S.F. -- and first Spanish restaurant -- for the Italian chef has arrived.
Circles Celebrates Thai New Year With Eight-Course Collaborative Feast
The dinner is the culmination of Alex Boonphaya recent guest chef series.
House of Blues Preparing Five-Dollar Shakes and Big Kahuna Burgers on Tarantino-Inspired Menu
The tongue-in-cheek dishes are meant to go with a live performance of soundtrack hits by "For The Record."
Date Set For Strangelove’s Debut
The new spot from Memphis Taproom's owners opens in the former home of ill-fated The Butcher & The Brewer.
Paper Or Plastik Launches Dinner Menus in Mid-City
Dishes include veal burgers and plant-based sides.
What to Drink at Saison, Which Now Has Its Full Liquor License
The drinks include unique garnishes and elements of fire.
Early Dish Details Leak Out of Ludo Lefebvre's Trois Mec
A preview menu finds dishes being served like buckwheat popcorn and potato pulp with milk skin and bonito.
Old City’s Fire & Ice Rolls Out a New Menu
The menu puts forht of delicate balance of flavors inspired by the cuisines of Thailand, Laos and Viet Nam.
Superba Snack Bar Adds Thursday Lunch Menu
Jason Neroni is offering his house-made pastas, along with sandwiches and plant-based small plates.
Chez Melange Serving Seven Courses of Goat, Monday April 8
Chef Damian Ross plans dishes like a goat galbi, Thai goat tartare, and sirloin kebabs using two Boer goats.