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Scala's Bistro

Pumpkin Morning, Noon and Night: An Exercise in Seasonality Disorder

We've broached seasonality disorder once or twice in the past. Maybe you experience it while biting into a peach on a cold August day. Or perhaps you really get that Twilight Zone feeling after seeing roasted asparagus (topped with an egg of some sort?) on menu after menu after menu after menu during the spring. Now that it's November, pumpkins and squashes explodeth all over the place, but—blessedly—their versatility keeps us guessing.

There Will Be Bloodys: New Takes on a Cocktail Classic

San Francisco is a brunch-lover's paradise (with the long lines to prove it), so it's no surprise that many of us enjoy kicking off a Sunday-morning repast with the tomatoey hangover helper known as the Bloody Mary. There are plenty of classic spots to snag one of these tasty treats in the city, from Zeitgeist to Zuni Cafe. (The Bold Italic even created a full rundown of the city's most beloved bloodies, along with diagrams of what's in 'em.) But given SF's concentration of mixology masters, the Bloody Mary recipe has remained somewhat sacrosanct: tomato juice, lemon, Worcestershire, horseradish. Experimentation? We'll save it for dinnertime, thanks.

Obsessed! Chef Jen Biesty of Scala's Bistro Loves Larb

It’s weird, but I’ve always had a thing for ground meat. When I was little, I loved things like tartare and Salisbury steak. But being from an Italian neighborhood in Brooklyn, I hadn’t tried other cuisines and their take on ground meat until I started working in Manhattan when I was 19. There I started exploring different types of food.

Scala's Bistro: A bright spot

One of our fabulous informants snapped this picture and sent it our way—suffice to say, this particular diner clearly found Scala’s Bistro to be a little too dark, and decided to remedy the situation by turning her mag light—er,  flood light—on the menu. Funny stuff. My question: does this diner travel around with this massive flashlight in her handbag?
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