Younger siblings have it rough: Relative smallness, hand-me-downs, and vicious sibling rivalry aren’t exactly ideal ...
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February 25, 2008
Orson San Francisco
Chef Elizabeth Falkner’s second restaurant isn’t afraid to take risks: Her inventive California cuisine marries unusual ingredients and creative preparations. The cavernous, modern space itself is worth a visit, as are the expertly prepared cocktails at the marble bar.
February 14, 2008
Coco500 San Francisco
Chef Loretta Keller’s Cali creations, like to-die-for seasonal flatbread and tempura-fried green beans, have a cult-like following. Add in perfectly prepared cocktails and the restaurant’s sleek, blond-wood interior, and you can easily see why.
Photo: Courtesy of Coco500
September 8, 2009
Flora San Francisco
Flora is your ticket to a bygone era, when women got dolled up for dinner and men were, well, men. An opulent art deco interior might entice you to enter, while classic cocktails and reinvented American cuisine are reasons to linger.
Photo: Courtesy of Flora
A weekend quiz. Taverna Aventine is: a) A new bar named for a neighborhood in ...
October 17, 2008
Taverna Aventine San Francisco
Moored on the city’s 19th-century Barbary Coast in a 150-year-old building, this resto and bar by Vintage 415 and Gian-Paolo Veronese combines nautical swank with a speakeasy vibe.
June 3, 2008
Camino San Francisco
Homey elements (lots of exposed brick, a massive stone hearth) meet urban cool at Camino, where a brief menu of lusty Cal-Med dishes features the likes of whole, spit-roasted meats. Go feed your inner carnivore.
Photo: John Foxx / Getty Images
April 1, 2008
Beretta San Francisco
Cocktails are a spectator sport at this always jam-packed, softly lit Mission standby. Expect to watch the bartenders muddle, shake, and stir until their creations are just right. Thin-crust pizzas, Italian small plates and an attractive crowd add to its appeal.
Photo: Courtesy of Beretta
October 27, 2006
The Alembic San Francisco
Chef Eddie Blyden uses locally grown ingredients in mouthwatering small plates, like cassoulet of wine forest mushrooms and autumn squash. Small-batch, artisan spirits help take the edge off.
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