Restaurant Review

Alyssa Gilbert likes the taste of a funky cheese. As the executive director of the California Artisan Cheese Guild and the owner of Ollie’s American Cheese and Provisions, Gilbert recommends Tulip Tree Creamery’s double-cream cow’s milk Foxglove....

The first Bay Area high tea service I experienced was at a downtown San Francisco hotel. A friend of mine at the time was crazy about drinking tea with petit fours. When she wasn’t making them at...

In the culinary world, the term “franchise” invariably connotes fast, unhealthy food. The idea of opening one is suspect and implies the owner lacks originality. Or that they’re reaping the benefits of an established brand not by...

Nine months after opening, Evergreen Café is comfortably settling into its identity as a community hub. Alongside colorful photos of crowded toasts, cookies and giant jars of preserved citrus, co-owners Stacie Frederick and Sara Rahimian post regular...

Grand Lake Kitchen’s co-owner, May Seto Wasem, confirmed the feeling I had after a recent dinner at the restaurant’s new location in Noe Valley. “In the first seven days of being open, we’ve had people come in...

At Joyce Kim’s Jungdon Katsu, the fresh breading makes all the difference in her crispy katsu. The chef’s daughter, Nicole, explained that some Asian markets and restaurants use dried panko. Kim uses milk bread then shreds it...

Just in time for Prescott Market’s first anniversary, FOB West has joined the lineup of food vendors. Janice Dulce’s FOB Kitchen started as a pop-up in 2015, three years before opening in Temescal. Although Dulce wasn’t looking...