Actually Pretty Awesome: Duck Confit Salad at Frances
One of the many excellent small plates at Frances.
One of the many excellent small plates at Frances.
On Sunday, Michael will be feted by many of the chefs who have worked for him over the years.
Learn where the professionals eat, one dish at a time.
The chefs will prepare a six-course menu that pays tribute to Mina's 20-year career.
Check out McNaughton's adorable pet pig!
SFoodie's calling it the Mission's largest ever pop-up.
Also, W. Blake Gray says "Bully for Michelin" for admitting that Chez Panisse ain't all that.
Bauer gives new chef Adam Keough the three stars Jamie Lauren never got.
The visiting team took it, folks. Game, set, match. But things got a bit too crowded to savor the nuances.
Grub Street weighs the competitors at this weekend's coast vs. coast culinary showdown.
The big foodie frenzy returns to Queens this September and this time will stoke the S.F. v. NYC rivalry.
The former Le Bernardin sous chef makes a speedy exit from Le Club after only two months.
Unlike all the local critics before him, Jonathan Kauffman is not thoroughly in love with Frances where, he notes, the difficulty of getting a reservation now rivals Manresa and The French Laundry. He ends up having an internal struggle...
The former Charles Nob Hill space is once again seeing life as a food destination.
North Berkeley hosts a benefit tasting event, Poggio in Sausalito to spit-roast game birds over a live fire, and Melissa Perello cooks for a special event dinner at a Petaluma farm.
• Beer & Nosh's Jesse Friedman pays a visit to Melissa Perello's much-lauded bistro Frances and comes back with some lovely photos. [Beer & Nosh] • A talk with local winemakers about the state of the wine economy, and the...
The five rising stars for 2010 include Charlie Kleinman at Wexler's, Timothy Hollingsworth at The French Laundry, and Joshua Skenes at Saison.
"It may sound sexist, but I always refer back to Madeleine Kamman, who claimed that she could always tell when a woman was in the kitchen because they cook in a more humble, nurturing — but no less delicious —...