It's a shandy made with Anchor Distilling's new hop vodka.
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This would be very sad.
Behold his San Francisco Diet.
Also: big Scotch tasting from the Whisky Shop on Sept. 21.
Executive chef Adam Keough and pastry chef Bill Corbett both flew over there to show New York how it's done.
• Last week on KQED's Forum, several players involved in the current battle between food-truck operators and downtown brick-and-mortar restaurant owners gathered to debate the city's new street-food permitting policies. Basically, this war isn't likely to end soon. [KQED, Earlier]...
Gallagher Recommends New Year’s Day Brunches; Sens Reviews One Market, Mateo’s Cocina Latina; and More
Also, Sens reviews Bottle Cap, and Boer reviews Cypress in Walnut Creek.
Check out a flurry of new dishes around town that just might become your new addictions.
Tomorrow night at Absinthe, chef Adam Keough is doing a special three-course menu ($82 per person) featuring ingredients sourced from George Lucas's Skywalker Ranch in Marin. The full menu and details are below, but the star of the show will...
The Absinthe offshoot looks very little like it used to, when it was Citizen Cake.
The New Orleans-inspired restaurant in the former Citizen Cake space is on schedule.
Is shark's fin prized for its texture, or because it's a mark of status to be serving it?
Mission: Yamo (3408 18th Street) has raised their ultra-cheap prices, to $6 a dish. Quoth Uptown Almanac, "Next thing you know, you'll be able call in an order to Yamo and they'll actually remember to make your food." [Uptown Almanac]...
All they're saying now is "spring."
Michael Bauer pays a visit to Twenty Five Lusk, and begins as anyone would, really talking about the design by architects Cass Calder Smith: "if Bix channels all that was good in the 20th century, this restaurant does...
And one more chef shuffle to add to the end-of-year shuffle-fest: Pastry chef extraordinaire Bill Corbett is leaving Coi/Plum to take Luis Villavelazquez's place at Absinthe. Filling Corbett's shoes at Coi will be Deanie Hickox, who's been working there since...