Whatever happened to the nose-to-tail movement?
Chef Chris Yang of Piglet and Co is dedicated to working with whole pigs. This column is a…
The obsessive chef who cracked Dutch crunch
This column is a part of the Off Menu newsletter, our Wednesday dispatch of restaurant news, gossip, tips,…
Can a restaurant throw a 1986-level party in 2026? This one is trying
This column is a part of the Off Menu newsletter, our Wednesday dispatch of restaurant news, gossip, tips,…
He lives like a monk. He dines like a king
This column originally ran in the Off Menu newsletter, where you’ll find restaurant news, gossip, tips, and hot…
Rat in a restaurant? Don’t scurry to conclusions
This column is a part of the Off Menu newsletter, our Wednesday dispatch of restaurant news, gossip, tips,…
You don’t need a sound bath. You need lunch
This column is a part of the Off Menu newsletter, our Wednesday dispatch of restaurant news, gossip, tips,…
When the clock is ticking, how do you save your favorite dying restaurant?
By 7 p.m. Saturday — one of its final nights of service — Kothai Republic had the energy…
The godmother of Asian pastries is still selling out
Every February, there’s a stampede to get hold of B. Patisserie’s Lunar New Year specials — and it’s…
They’re two of SF’s hottest chefs. Are they enjoying the ride?
This column is just a part of the Off Menu newsletter, where, every Wednesday, you’ll get restaurant news,…
How we picked SF’s best restaurants of the year
This column is just a part of the Off Menu newsletter, where, every Wednesday, you’ll get restaurant news,…
SF chefs are mortified by their own menu prices
This column is just a part of the Off Menu newsletter, where, every Wednesday, you’ll get restaurant news,…
Why small restaurants keep coming to the rescue
This column is part of the Off Menu newsletter, where, every Wednesday, you’ll get the latest restaurant news,…