Perhaps we can credit the passing of Prop J in November, or maybe it’s just Daniel Patterson’s sense of nostalgia, but San Francisco institution Alfred’s Steakhouse is the most recent recipient of historical preservation and a wanted refresh, and the city is all the more delicious for it.
Imagine the coziest of sweaters, made from superfine merino wool sourced from a small farm in New Zealand and spun at a prestigious Italian mill, that’s cashmere-like in softness. Now imagine it wrapped around your feet. This, my friends, is the shoe your tootsies have been waiting for—the Wool Runner by Allbirds, available online starting March 1.
It’s well known among food folk that the barometer for any legitimate pizza place is the quality of the margherita—the Italian original, purported to have been created in celebration of its 19th century Queen by the same name as a culinary representation of the Italian flag, is the classic pie distilled down to its most essential parts: tomatoes, mozzarella, and basil.
Six years of training. Three thousand vertical feet climbed. Nineteen days living on sheer rock face. This had been Santa Rosa native Kevin Jorgeson’s reality up until January 14, when he and fellow climber Tommy Caldwell became the first to free climb what many believe is the most difficult route in the world—El Capitan’s Dawn Wall in Yosemite National Park.
To really get the parties started, punch is essential. Here are three bowls from some of our favorite bars to get your guests in the spirit.
When Mark Bittman defected to Berkeley last spring for a lecturing gig, the Bay Area food writing community collectively high-fived. It’s not often that we lure New York’s own to our fairer coast, and Bittman—prolific author, famed New York Times columnist, and brilliant journalist—is one of the biggest catches we could net.
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