Eat + Drink
Today, modern chefs honor meatless recipes as a delicious challenge to their talents, showcasing the natural flavors, textures, and visual appeal of the finest garden ingredients. And few get it fresher than West Sonoma County restaurants, celebrating the beautiful farms, ranches, and orchards in their own backyards. For unusual menus and distinctive style, try these near-secret treasures.
Sufficed it to say, Sacramento isn't exactly known as a town populated by gastronomes, or, for that matter, restaurants of Michelin-level repute. Cue fable about the tortoise and the hare, in which the older, wiser reptile, with its under-the-radar pace (in this case, Sacto), crosses the finish line ahead of its swift and overachieving competitor (aka the SF Bay Area).
Your guide to the tastiest foodie happenings going down this week. Bon Appetit!
It's never too hot for a cold adult beverage.
Looking for somewhere new to eat? For the next couple months, prepare to be very, very busy as the city positively blows up with openings. Here’s your monthly cheat sheet of five brand-new places that recently opened around town, and we hope you like barbecue.
San Francisco may know a thing or two about good beer and brewing trends, but Wilson Barr and Tommy Hester brought something a little different to the West Coast by way of England, and we have to admit, we're obsessed.
As you may have already heard, Hangar 1 is having a moment among San Francisco's top culinary talent. This month, 7x7 is revealing never-before-seen (or tasted) recipes from the kitchens of Rich Table, Maven SF, and The Cavalier, all created from locally-sourced ingredients and Hangar 1 Vodka.
Making a quick pasta sauce from scratch is easy enough, but between work, happy hour, improv class, and yoga, who has time? The supermarket’s wall of jarred options is dizzying; many come saddled with sodium and sugar, and most taste the same. If you focus on locally-made versions, you'll discover amazing options prepared with Northern California ingredients created by entrepreneurs who micromanage every aspect of their businesses to ensure consummate quality.
In this week’s food-world headlines, we have the big update of Michael Bauer’s Top 100 restaurants, a spinoff wine bar and retail shop coming from Saison partner/wine director Mark Bright, and a huge new restaurant and distillery concept coming to Dogpatch from a Portland restaurateur.