The restaurant is freezing. Please close the damn door
Published Aug. 19, 2026at6:00am Off Menu is available exclusively for SF Standard members. Click here for a limited-time…
The C-word restaurant owners never want to be called
Published Aug. 12, 2026at6:00am Off Menu is available exclusively for SF Standard members. Click here for a limited-time…
I’m sorry for doubting Lunette’s noodles
Lort cha at Lunette in the Ferry Building. | Source: Morgan Ellis/The Standard Published Aug. 5, 2026at6:00am Off…
Some call it bait fish. These chefs call it spring’s hottest catch
Anchovy toast at The Anchovy Bar. | Source: Courtesy The Anchovy Bar This column is a part of…
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…