They say only the good die young. (Rest in peace, MJ). But eat well at ...
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Birkenstocks and patchouli are to you what garlic and sunlight are to the average vampire. ...
September 8, 2009
Boulettes Larder San Francisco
Part restaurant, part purveyor of exotic spices and little-known ingredients, Boulettes Larder has a devoted following that includes local foodies and celebs.
September 8, 2009
The Plant Cafe Organic San Francisco
Go green when you grub on mostly organic gourmet fare in the dual-concept cafe/resto in a refurbished pier warehouse. Don’t miss the signature garden burger; grab a seat on the heated back patio facing the water.
June 7, 2007
Mixt Greens San Francisco
Head to this ecogourmet lunch spot in the Financial District for salads made of gourmet, organic ingredients in a space built “green” with sustainable and recycled materials. Out-of-the-ordinary options include seared ahi tuna, duck confit, frizzled leeks, and roasted eggplant.
January 18, 2007
Piccino San Francisco
This Dogpatch eatery is seasonally driven and serves thin-crust pizzas, salads, soups, and antipasti platters. All ingredients are sourced directly from small local and organic purveyors. The result is downright delicious.
Photo: Courtesy of Piccino
December 22, 2006
Bi-Rite Creamery San Francisco
This Mission gourmet scoop shop and bakery dishes seasonal ice creams year-round. Flavors include salted caramel, ginger, and roasted pumpkin — served in organic cones. Other treats (house-made brownies, toffee chip cookies, cakes, and pies) beg to be taken home.
Okay, San Francisco needs another wine bar like you need another pair of $200 skinny ...
November 1, 2006
Yield Wine Bar San Francisco
This is no ordinary wine bar. Located in Dogpatch, it pours only biodynamic, organic, and sustainable wines. Nibble on rosemary-toasted almonds, a cheese plate, or fresh-made flatbreads if you get hungry.
April 19, 2006
Mixt Greens San Francisco
Head to this ecogourmet lunch spot in the Financial District for salads made of gourmet, organic ingredients in a space built “green” with sustainable and recycled materials. Out-of-the-ordinary options include seared ahi tuna, duck confit, frizzled leeks, and roasted eggplant.
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