We're already seeing it pop up at places like Big.
Writer Ian S. Port argues that festivals like Noisette point to a larger trend of less edgy music, and more expensive foodievents.
It's all about the euro falling.
From Coi to RN74, everyone's using flowers these days as more than just garnish.
Also, Bon App writes up a Mission spot that hasn't quite opened yet.
The price has dipped below the break-even point for some Maine fishermen as fancy chefs turn to stuff like European langoustines.
Cocktail geeks already know about Wilson & Wilson and the Hideout at Dalva, but now Eater brings word of North Beach's answer to the bar-within-a-bar trend: The Hancock Room at Sip Bar & Lounge (787 Broadway at Powell). The owner...
"Grindz" is Hawaiian slang for "eats," and "ono" means "good."
Pre-mixed, sometimes carbonated cocktails are all the rage right now.
Even Orange County exhausted this one before the L.A. Times got to it.
The Danish restaurant's kitchen turns out a lot of cooks.
Now old chickens don't have to go to pot.
Were they at Saison, perhaps?
Poultry producers are facing shortages of thighs owing to unexpectedly high demand.
The chain struggles to overcome its old-fashioned image by embracing farm-to-table cooking and grill master chefs.
We aren't the world's biggest winos, but we're getting up there in sheer volume!
Drinks are getting more classic, and bar-goers are getting more picky.
The Scoop's Paolo Lucchesi posed an interesting question this morning, which naturally confounded many SFGate readers — "Would you pay a tax at restaurants to help the homeless?" Lucchesi goes on to explain that Florida incorporated a one percent tax...
The Chronicle fills us in about the much sought-after eggs that Neil Young's middle son, Ben Young, has spent a decade perfecting at his egg farm at Coastside Ranch in La Honda. Young's 250 Red Sex-Link hens — all named...