In an era of passion fruit caviar, cheesecake foam, and coconut bubbles, it’s a wonder that chefs even use fire for cooking anymore. Surprising, then, that one of the oldest and most traditional methods of cooking is having a resurgence: wood-fired ovens. Molecular gastronomy step aside and make room for browned roasts, bubbling pizzas, and rich seafood stews. Escape from the cold and enjoy a dish straight from a wood-fire oven at one of these local restaurants:
While thoughts of eating crab may spawn memories of beach parties, fireworks, watermelon, and sunshine, don’t be fooled. For Bay Area dwellers, Dungeness crab season opens its doors in the colder months.
Fall is here, and that means turkey, pumpkin pie, and hot apple cider. With the falling of leaves comes the sprouting of new fruits: persimmons, pomegranates, pears, and apples.
When it comes to dinner and cocktails, sex appeal is an essential. It’s Saturday night and you’re in a swanky new bar with an attractive partner, lingering over sips and nibbles. And what’s sexier than a little heat?
Tiki culture has long been a staple of the American bar scene.
An artichoke is a mystical and enchanting thing. So captivating that it appears in Greek mythology in the story of a beautiful woman named Cynara who was transformed into an artichoke. And its no wonder the artichoke gets so much acclaim and attention: it’s delicious, exotic, and even a little sexy.
The best dishes have the power to transport us to a different time or place. There’s nothing more transporting than a simply prepared whole fish.
It’s a classic American breakfast, hearkening back to the days of cowboys and ranch hands. And it’s no wonder. Steak and eggs are hearty and filling: that stick-to-your-ribs goodness that’ll keep you full and energized for long mornings on the range, or, in our case, picnicking in the park or nursing a hangover in bed.
Beacuse brunch is usually eaten later in the morning, you could technically count it as two meals. Plus, it’s most likely soaking up enough booze from the night before to take out a football player, so it’s go big or go home. We’re talking stick-to-your-ribs hash: corned beef, pork, or beef, and topped with an egg.
Essential SF knowledge in your inbox
Sign up for our email newsletters to keep up on events, restaurants and SF haps.