It’s Indian summer in San Francisco, and temperatures are on the rise. As are the local luminaries in our annual Hot 20, er . . . Hot 30. That’s right. We were so impressed by the crop of talent and brains moving the needle this year—in fields as diverse as technology, music, education, sports, and arts—that we added 10 bright stars to our list.
Sometimes all you need is an overnight jaunt to wine country to shake off any fog-induced seasonal affective disorder and enjoy some beautiful scenery—and do some quality eating and drinking, of course. I headed up for a 24-hour stint this past weekend, and here are a few newer spots I checked out.
Ahhh, biscuits: They’re buttery, and flaky, and crumbly, and you can eat them for breakfast, lunch, or dinner. Or for snacks. Here are four spots around town that any biscuit lover will want to have on speed dial.
There are no cutesy cupcakes or rustic French decor at Craftsman & Wolves, the new Mission patisserie that can best be described as chic. The stylish brainchild of pastry chef William Werner, the bakery is the first project from Outfit Generic, his boutique hospitality group that includes graphic designer Josh Chen. Styled more like an atelier, the space juxtaposes a palette of blacks and grays with clean lines against brick walls.
Tasty vittles with a whiff of fancy are what’s for dinner at Dixie, chef Joseph Humphrey’s spacious new headquarters dotted with genteel wicker furnishings and cooled by lulling ceiling fans. By the looks of things, Humphrey may have invented his own genre of cooking: Southern gentleman cuisine.
The $1 oyster has become something of a San Francisco happy hour staple (lucky us). It’s hard to beat a platter of oysters and a chilled glass of something, like bubbly, beer, or some chablis. If you want to enjoy a little luxury without shelling out the big bucks, here are some of the best spots around town offering $1 oysters.
The Tablehopper column for the September Fashion issue discusses some of the very complicated plating we’re currently spotting in San Francisco restaurants (some insiders are describing it as “tweezer cuisine”). While many dishes may look beautiful—composed oh-so-carefully with blossoms and flavored crumbles—the flavors can be a little all over the map, or the protein may be served lukewarm.
Great patios are few and far between in chilly San Francisco, but we still host a few restaurants whose outside spaces double as secret oases (Foreign Cinema, Saison). Now Central Kitchen—the second venture from Flour + Water partners David Steele, David White, and chef Thomas McNaughton—joins the posse with an indoor/outdoor spot down the street from their original restaurant.
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