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Cherries Top Off A Bunch Of Local Menus

Newsflash: it's cherry season in San Francisco. Local chef Robert Leva says they've been getting progressively better each week. He gets his at the Marin Farmer's Market, then uses their natural sugary-sour hit to play with the rich meaty flavors in a Liberty duck dish now on the menu at Salt House. Pretty to look at, sweet but not overly so, cherries work equally well in desserts and savory dishes. So don't be surprised if you see them popping up all over the place right now. Here's how some other local pros are cooking them.  

A Gluten-Free Ride: How SF Chefs Are Embracing The New Starch-Intolerant Diner

Digest it for a second: "Gluten-free." Not the most appetizing of terms now, is it?  But now diners with celiac disease and/or the related gluten-free diet restrictions are multiplying faster than active yeast. And it's in every restaurant owner's best interest -- be it Michael Mina or Ike Shehadeh -- to consider catering to the gluten-free lifestyle.

Q&A: Dennis Leary Downsizes with The Sentinel

I’ve always liked how chef Dennis Leary thinks: small. After his chefdom at Rubicon, he threw in the kitchen towel to downsize to a tiny former coffee shop in the TenderNob he dubbed Canteen, serving a small number of people a nice, small menu. From there, he's thought even smaller. His latest project is The Sentinel (37 New Montgomery St.), a New York- cool soup-and-sandwich to-go joint located in an old cigar shop across from the Palace Hotel. The kitchen is made up with nothing more than a soup warmer and a convection oven.
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