What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
The origin of the bagel “is somewhat mysterious,” says a writer who recently explored the topic. What is unquestionable is that bagel met and married lox in New York. But as in so many modern unions, both partners came to the marriage with plenty of baggage.
State Bird Provisions, one of San Francisco’s most popular and lauded restaurants, is closed for construction and expansion plans. Chef Stuart Brioza reveals what he is working on and thinking about during this phase.
Check, Please! Bay Area reviews these restaurants: Naschmarkt (Campbell), Café Tiramisu (San Francisco), Wood Tavern (Oakland). Watch Leslie Sbrocco share her wine tips about Oregon wines.
Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.’s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB’s Kate Williams to talk the ins-and-outs of butchery and book publication.
Twice a week, Brundo offers Ethiopian cooking classes, both vegan and traditional options, with a sit-down meal to follow.
Bouli Bar, the offshoot of longtime Ferry Plaza Boulette’s Larder, has been open since July. Although it has been described in the press as a more casual sibling to the Larder, Bouli Bar still has an upscale sensibility, as it ferries carefully composed wood-fired pizzas and artful salads across its elegant dining room. How does its food stack up to the original? BAB sent Kate Williams to investigate.
This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.
Check, Please! Bay Area reviews these restaurants: Little Shin Shin (Oakland), The Refuge (San Carlos), Canela Bistro and Wine Bar (San Francisco). Watch Leslie Sbrocco share her wine tips about Central Coast wines.
Chef Liza Shaw has worked in some of the hottest Bay Area restaurants: Redd Wood, Pizzando and A16. Now she is gearing up to open her own place near the Giants ballpark: Merigan Sub Shop.
Five suggestions for eliciting summertime romance over comfort food and a full belly.
Tara Duggan, author of Root to Stalk Cooking, shares tips, recipes, and advice on making the most of produce odds and ends with BAB’s Sarah Henry. Candied fennel, anyone?
Check, Please! Bay Area reviews these restaurants: Aslam’s Rasoi (San Francisco), Poesia (San Francisco), encuentro café and wine bar (Oakland). Watch Leslie Sbrocco shares her wine tips about Lodi wines.