Regarding Tosca’s Legendary Mistress of Ceremonies
Jeannette Etheredge has officially handed over the keys, signaling the end of an era.
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Thomas Keller Says There Are No More Iconic Restaurants in S.F.
'Maybe it's people's [lack of] commitment to restaurants or the need for change.'
Leslie Sbrocco Wishes Check, Please! Could Be Less Controlled, a Little Drunker
'I’d LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila), and generally be less controlled.'
Bidding a Fond Farewell to Marlena’s After 23 Years
"[When I bought it] it was a little bar in a rundown neighborhood. The freeway was still up, the whores and drug dealers were working across the street. It was risky." — Garry "Marlena" McLain waxing nostalgic during the closing...
Joshua Skenes Has a Thing or Two to Say About the Tasting Menu Debate
"No one says, 'Hey you son of a bitch, you better come to my restaurant now.' People can go where they please."
Bauer Likes to Eat Mexican When He's Blue
"Whenever I’m feeling a bit down, a trip to Nopalito helps. I love just about everything on the menu, but this week I was taken with the panucho..." — Michael Bauer, highlighting a few dishes this week on the blog,...
We Didn’t Always Have Chardonnay Growing Everywhere
"It was the very first wine that my parents made, and it was also the style that they wanted to make, which had not yet been made in California. It was a new concept. It was 1965. You figure there...
There’s a Lot to Try Each Night at State Bird
'Nice job. What did you get through, 18? I think we have 29 or 30 tonight.'
Regarding a Bartender's Journey Away From Over-Complicated Cocktails
"In the beginning I made some really atrocious stuff. I used avocado. I made these horrible gastriques with blackberries and balsamic vinegar. It’s been quite the evolution to realize, 'Oh, it’s about balance, and about finding something that’s beautiful, and...
Danny Bowien Reveals His Hair-Color Secrets
'You have to not be afraid to f*ck up your hair, put bleach on it, let it sit for an hour, put on foil, and blow dry it.'
Dominique Crenn Reacts to Her Second Michelin Star
"I cried on the phone today with the lady from Michelin. I was just so happy. And you know, being the first woman in the United States to get two, I just feel so honored. I mean, my whole crew...
Former S.F. Chef Nate Appleman Talks Tripe, Chipotle, and the Rise of ‘San Francisco Cuisine’
'The San Francisco dining scene has changed so much in the three and a half years since I left...'
Yigit Pura Appreciates Chick Fil-A’s Honesty
'One part of me says, 'kudos to you.' At least they didn't back down about the fact that they're ignorant... '
The Trouble With Cider Bars
"The problem with a cider bar made itself apparent halfway through the first bottle. They were both great ciders, but fairly intense, and though not saccharine were sweeter than your average beer or wine. We didn't really want another one...
John T. Edge Describes ‘Crazy Beautiful’ Meal at Coi
"[I had] a kind of elegant bowl of grits of ground corn with a garnish of popcorn..."
Regarding the Question of How a White Guy Ends Up Cooking Japanese Food
"It's funny because nobody would ever ask me that question if I was making Italian or French food..."
