After a two-year wait, Beverly Hills has a new Italian deli.
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The space has four fireplaces, and will feature two dining rooms plus a veggie bar.
Former sous chef Gregg Ciprioni was bumped up to chef de cuisine.
Using centuries' old techniques, Le Virtu's chefs have created more than 30 different cured meats.
The new market, cafe and deli will focus on farm-fresh and housemade specialty foods.
The menu serves as a showcase for the restaurant's many housemade ingredients.
The chef dishes about the next bar-restaurant from the Old Town Social group, a European-style brasserie influenced by the 1960's and 70's.
Via Twitter and the web "Best of Philly" winners are revealed.
"The pâtés were not undercooked or overcooked, but done flawlessly. I was amazed at their craftsmanship."
Old world wines and a selection of hard-to-find cheese graces the tiny space.
FarmShop will be both a market and restaurant in The Brentwood Country Mart.
Catch reinvents itself as a wine bar.
Slow-cooking and Cali-wines will dominate Job Carder's new restaurant.
A neighborhood restaurant with house made charcuterie is planned.
Plus: fast-food retailers fare poorly, and a stabbed man orders coffee, all in our morning news roundup.
A veteran chef finds a new home and a veteran South Bay restaurant gets a new menu.
A French Laundry and LEYE vet plans to open a "low cost" restaurant.
• A gang-related fistfight at Papa Potrero's erupted into gunfire Sunday, leaving two dead. [SF Chronicle] • There is apparently a sugar shortage in the U.S. but do we need to call it a crisis? [Marion Nestle/SF Gate] • Coit...