Schuyler Bailey is hungry. Here are her cravings this month.
Dennis Lee may be the new Colonel Sanders. The Namu Gaji chef’s Korean Fried Chicken (KFC), available on the restaurant’s brunch menu, is twice fried and then slathered with a sweet and tangy glaze that looks almost nuclear, thanks to a helping of gochujang, a kicky Korean condiment made from red chiles, rice, fermented soybeans, and salt.
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts.
General Manager–Owner + Chef-Owner Mercer Restaurant Group (AQ and TBD) / age 31 and 36
In honor of his upcoming book tour for The Pizza Bible (Ten Speed Press), which hits stores on October 21, we got into the head of pizza maestro Tony Gemignani. He returned the favor with a sneak peek from his upcoming tome with the recipe for his Cal-Italia pizza, which he crafted while at the Food Network Pizza Champion Challenge in 2006.
Did the advent of alcohol mark the beginning of human civilization or vice versa? That existential question is up for debate, but according to Alexander Rose, executive director of the futurist Long Now Foundation, man and booze are inextricably linked.
Back to school in editorial land means delivery upon delivery of fall’s most exciting book titles. For a food editor, this equals a delicious pile of noteworthy cookbooks, and 2014 is ushering in no less than a smorgasbord from some of my favorite chefs and restaurants.
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