Are you a brunch fiend, but tired of the standard bacon and egg plate? Are those hash browns leaving you more tired than inspired? Have no fear, “two eggs any style” can be much more exciting than what you’re used to.
The West and East Coasts are longtime seafood rivals: Who has the better lobster, the more superior oysters, or the freshest crabs? But there’s one thing we Westerners excel at, hands down, and that’s wild salmon.
Summer’s still hanging on, and although our gloomy San Francisco weather wouldn’t show it, that means summer fruits are still in season. We're specifically talking all those plump, juicy melons that are crowding farmers markets, and bursting with color and flavor.
A ticket to Outside Lands doesn’t merely buy you three days of entertainment from some of today’s most popular music artists. San Francisco is a food mecca, and, in proper form, this weekend-long music festival offers you bites from an array of restaurants, food trucks, and some of our city’s most popular local chefs.
Campari seems to have taken over the bar scene here in San Francisco, and we’re not complaining. This sweet-yet-bitter Italian aperitif pairs well in cocktails, or stands strong on its own. But Campari may have found a new home on plates and in kitchens throughout the city, as chefs experiment with it to create cocktail-inspired dishes. We’ve rounded up a few of these exciting new treats:
The Fourth of July has arrived, which, to us, is yet another excuse for drinks, barbecues, park hangs, and picnics. While nothing quite reminds us of the fourth like a cold beer and a hot dog, it never hurts to have some more decadent options.
The weather’s heating up just in time for Pride weekend, which is sure to be even more sweet after the recent political rulings. So put on your multicolored short shorts, your feathered boas, and your mile-high heels, and get ready to celebrate our city’s most anticipated annual event. But what’s a celebration without the right cocktails and some festive treats?
These days, cocktails are about as nuanced and complex as duck confit at a Michelin-starred restaurant. So it’s surprising that the latest cocktail trend is not a delicate concoction in a glass, but instead a giant vat of boozy liquid served in bowls at parties.
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