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Menus

  1. report
    Why Have Restaurant Menus Gotten So Simple?Call it the great pare-down.
    By Chris Crowley
  2. reopening
    It’s Time to Bring Back Paper MenusNo more QR codes, please.
    By Megan Paetzhold
  3. silver linings
    In Praise of Small MenusTrue luxury is having someone else make decisions for you.
    By Rachel Sugar
  4. reopening
    Is It Time to Get Rid of Menus for Good?Many people are wondering why we still cling to the idea of unsanitary, wasteful paper.
    By Chris Crowley
  5. Appointments
    Blue Ribbon’s Isao Iijima Replaces Nick Kim and Jimmy Lau at NetaThe chef says a few things about the menu may change, “but we are not going to go completely insane.”
    By Beth Landman
  6. Rants
    Why Menus Suck — and 5 Ideas to Improve ThemRestaurants are better than ever, but menus are still terrible. Here’s how to fix them.
    By Geoffrey Gray
  7. Chef Shuffle
    Neta Loses Co-Chefs Nick Kim and Jimmy LauThere’s no word on their replacement.
    By Hugh Merwin
  8. Openings
    What To Eat At Petty Cash Taqueria, Open Tonight On BeverlyHow does a gourmet taqueria fit into a town used to paying one to two dollars for their favorite food?
    By Hadley Tomicki
  9. Neighborhood Watch
    Prospect’s Bar Menu for Baseball Season; Folsom Street Foundry NearsAlso, a first look at Sydney Town Tavern.
    By Jay Barmann
  10. Sam’s Club
    SBE Bringing Sin City-Style Pool Party To SLS Hotel On SundayNow there will be even less reason to trek to Vegas to stay with the company.
    By Hadley Tomicki
  11. Openings
    What to Eat and Drink on the New Lolinda Rooftop, Now OpenThe city’s only rooftop drinking establishment is reborn.
    By Jay Barmann
  12. Previews
    What to Eat at Sparrow Bar & Kitchen, Opening Soon in the Upper HaightIt’s a project from first-time restaurateurs who live upstairs, in the former Bia’s.
    By Jay Barmann
  13. Openings
    What to Eat at Farmshop, Now Open in LarkspurThe new restaurant from a decade-long vet of the Thomas Keller Restaurant Group sounds promising.
    By Jay Barmann
  14. Openings
    What to Eat at Noord, Opening Wednesday Near East Passyunk AvenueIt’s all systems go for the latest BYOB to join the ranks of East Passyunk Avenue’s restaurant row.
    By Collin Keefe
  15. Previews
    Great Indian Food Arriving Soon on HaightThat’s the name. Great Indian Food.
    By Jay Barmann
  16. Menus
    Abbot’s Cellar Launches Bar MenuIt’s a changing selection of shareable small plates.
    By Jay Barmann
  17. Openings
    Reminder: Osso Steakhouse Opens TonightThe restaurant in the former Vanessi’s on Nob Hill makes its debut.
    By Jay Barmann
  18. Booze You Can Use
    A $2,000 Glass of Scotch, a $600 Cigar, and Other Delights From the FrenchThis is for high rollers only, obviously.
    By Jay Barmann
  19. Grub Guides
    7 Swell New Spring Cocktails From S.F.’s Better BarsWe tour the bar scene and offer some recommendations.
    By Jay Barmann
  20. Foodievents
    Vartan Abgaryan and Matt Biancaniello Team Up Tomorrow For Game, Geoduck, andThe inventive chef’s and bartender’s tag-team approach is yielding strange and incredible things.
    By Hadley Tomicki
  21. Anniversaries
    Alioto’s at the Wharf Celebrates Their 88th Birthday With Special MenuIt’s $88 for two.
    By Jay Barmann
  22. Previews
    Mason Pacific Set to Open in May in the Former Lalola SpaceIt’s at the corner of Mason and Pacific, you see.
    By Jay Barmann
  23. Menus
    Circles Rolls Out New Menu Inspired by Thai Street FoodRight now the new plates are being served only at Circles NolIbs location, but could come to South Philly sometime in the near future.
    By Collin Keefe
  24. Openings
    What to Eat at Osawa, Opening Tomorrow in PasadenaKatsuya vet Norio Yoshikawa is offering a pricey plate of shabu shabu featuring Saga Wagyu.
    By Hadley Tomicki
  25. Menus
    Bar Ferdinand Fires Up a New Wood-Burning Oven, Late Night Menu and IndustryWith the new oven and late night menu, the NoLibs tapas bar is also extending a discount on drinks for restaurant workers.
    By Collin Keefe
  26. Coming Soon
    Pennsylvania 6 Opening in Midtown Village Next WeekThe restaurant and bar reaches back to a bygone era of eating and drinking.
    By Collin Keefe
  27. Openings
    Mama Ji’s Goes Perm In the Castro With a Former Koi Palace CookThe dim sum pop-up has fully taken over Queen Malika at 18th and Eureka.
    By Jay Barmann
  28. Menu Changes
    Cheu Noodle Bar Rolls Out a New MenuSome dishes remain the same, others have been tweaked, and a few are completely new.
    By Collin Keefe
  29. Actually Pretty Awesome
    Actually Pretty Awesome: Snap Peas and Short Ribs at HutongThey’re damn spicy, and good.
    By Jay Barmann
  30. Prix Fixes
    Circles Celebrates Thai New Year With Eight-Course Collaborative FeastThe dinner is the culmination of Alex Boonphaya recent guest chef series.
    By Collin Keefe
  31. Menus
    House of Blues Preparing Five-Dollar Shakes and Big Kahuna Burgers onThe tongue-in-cheek dishes are meant to go with a live performance of soundtrack hits by “For The Record.”
    By Hadley Tomicki
  32. Coming Soon
    Date Set For Strangelove’s DebutThe new spot from Memphis Taproom’s owners opens in the former home of ill-fated The Butcher & The Brewer.
    By Collin Keefe
  33. Hours of Operation
    Heyday Now Serving Roast Chicken DinnersThey’re now open until 7 p.m.
    By Jay Barmann
  34. Dinner
    Paper Or Plastik Launches Dinner Menus in Mid-CityDishes include veal burgers and plant-based sides.
    By Hadley Tomicki
  35. Booze You Can Use
    What to Drink at Saison, Which Now Has Its Full Liquor LicenseThe drinks include unique garnishes and elements of fire.
    By Jay Barmann
  36. Previews
    Coqueta Opening Saturday, April 13, on Pier 5Also, we’ve got the menu now.
    By Jay Barmann
  37. Menus
    Early Dish Details Leak Out of Ludo Lefebvre’s Trois MecA preview menu finds dishes being served like buckwheat popcorn and potato pulp with milk skin and bonito.
    By Hadley Tomicki
  38. Menus
    Old City’s Fire & Ice Rolls Out a New MenuThe menu puts forht of delicate balance of flavors inspired by the cuisines of Thailand, Laos and Viet Nam.
    By Collin Keefe
  39. Menus
    Marlowe Team Testing Out Dishes for The Cavalier at Sunday DinnersThe first one is April 7.
    By Jay Barmann
  40. Let’s Do Lunch
    Superba Snack Bar Adds Thursday Lunch MenuJason Neroni is offering his house-made pastas, along with sandwiches and plant-based small plates.
    By Hadley Tomicki
  41. Menus
    Chez Melange Serving Seven Courses of Goat, Monday April 8Chef Damian Ross plans dishes like a goat galbi, Thai goat tartare, and sirloin kebabs using two Boer goats.
    By Hadley Tomicki
  42. Chef Shuffles
    Joanna Karlinsky Signs On at Noir LoungeThe menu will, obviously, be different.
    By Jay Barmann
  43. Menus
    Jennifer Choplin Drops Her First Full Menu Re-Do at SoWeWith some plates, she sticks with the restaurant’s Southern focus, but with others, she takes them in a whole different direction.
    By Collin Keefe
  44. Menus
    Truffles and Caviar Quite Prevalent on Local High-End MenusSee, it’s a word cloud.
    By Jay Barmann
  45. Openings
    What to Eat at 20 Spot, Opening Friday in the MissionIt’s a wine bar, and then some.
    By Jay Barmann
  46. Let’s Do Brunch
    Brunch Begins This Saturday at littlefork, Check Out The MenuJason Travi’s new menu features a morning burger served on pancakes, Bloody Larrys, and even more uses for maple syrup.
    By Hadley Tomicki
  47. Menus
    Straw Adds New Menu Items, Including a Philly CheesesteakadillaYep. You heard that right.
    By Jay Barmann
  48. Art Bites
    Jason Fullilove Making Danny Boyle’s Films Palatable at LACMA127 Hours and Trainspotting aren’t exactly the easiest films to make menus out of.
    By Hadley Tomicki
  49. Loco For Locavores
    Nathan Volz Ramps Up Spring at 10 ArtsAs sure as snow falls on the second day of spring, ramps are going on the menu tonight.
    By Collin Keefe
  50. Openings
    What to Eat at Govind Armstrong’s Willie Jane, Now Open on Abbot KinneyThe Southern restaurant brings a slice of Post & Beam to the Westside.
    By Hadley Tomicki
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