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SFGate: Food & Dining
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Food and dining coverage. From SFGate.com: the Bay Area's home page, online home of the San Francisco Chronicle and much more.
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Two ways with three types of couscous
Couscous crops up in this column a lot because it's an interesting way to add grains to a meal without investing a lot of time. While the real thing from North Africa is a time-consuming, labor-intensive preparation, the instant couscous you can buy in...
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Mustards satisfies despite time warp
Few restaurants have the longevity or the influence of Mustards Grill in Yountville. It was opened 25 years ago by Cindy Pawlcyn, who had just helped create another trendsetting restaurant, the Fog City Diner in San Francisco. Back then there wasn't much...
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Maria Maria's scene outshines food / GUITAR LEGEND CARLOS Santana has taken his career in unexpected directions, attaching his name to a hotel, a fragrance, sparkling wine and women's shoes.
Now he's moved into restaurants, joining Dudum Sports and Entertainment - owners of Bing Crosby's Restaurant and Piano Lounge in Walnut Creek and Joe DiMaggio's Italian Chophouse in San Francisco - in a licensing partnership to open Maria Maria, a nouveau-...
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Historic Sam's Grill for sale?
The word in restaurant circles is that Sam's Grill & Seafood Restaurant, a San Francisco institution since 1867, is on the market. The restaurant with the crusty waiters and curtained booths at 374 Bush St., at the entrance to Belden Place, does not show up...
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Van's voted top multigrain waffle
Popping frozen waffles in the toaster is about as easy as it gets for a hot breakfast, whether you're a busy parent or a kid on the way to school. But with dietary guidelines urging us to incorporate whole grains into the diet, the widely sold home-style...
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ROAST WITH THE MOST / A new generation of Bay Area coffee roasters pushes the perfect cup to the next level
Jeremy Tooker plies his trade in a back alleyway in San Francisco. But it's not anything sinister. Tooker sells coffee from the rear of Four Barrel Coffee, the cafe and roastery he is building on Valencia Street. A worker from a nearby architecture studio...
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Young salad greens dressed for spring
It's easy these days to become complacent about our nearly endless supply of fabulous young and tender salad greens. There was a time when I looked at baby greens and cooed excitedly: "Oh, mesclun, just like in Provence!" I dug into them with the same glee as...
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Giving comfort food a kick
With summer on the horizon, it's only natural to want to escape the office and find refuge at the nearest beach, or better yet, one that's in a tropical locale. But if your economic stimulus check isn't likely to make your dream Caribbean vacation a reality,...
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Salad with the Herbs of Spring
Salad with the Herbs of Spring Serves 4 - About 4 tablespoons extra virgin olive oil - About 2 tablespoons red or white wine vinegar - Kosher salt - Freshly ground black pepper, to taste - About 6 cups mixed baby greens 2 to 3...
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Tasty apps, inconsistent main dishes at Archipelago
Asian fusion cooking has as many permutations as there are cooks to prepare it. A Thai restaurant adds salmon to a curry, a California cuisine menu includes an ahi poke appetizer, a Japanese diner tosses fermented soybeans with spaghetti. At Archipelago, a...
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Seaweed no longer a secret ingredient
With wrinkled nose, my son lets out an "Eeww!" and proceeds to fish and spoon out the shreds of wakame seaweed floating in his miso soup. I sighed. This strong reaction was familiar to me. I just hadn't experienced it in quite awhile, but there was a time...
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About our reviews
- Dining Out reviews appear in the Wednesday Food section and the Sunday Chronicle Magazine. These are the restaurant's first review, and are based on at least three visits to the restaurant. We wait until the restaurant has been open at least a month...
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