Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine’s Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting…including a recipe for “My Bitter Valentine” which will be the Valentine’s day special at Rye.
Merigan Sub Shop, the new sandwich joint helmed by A16′s Liza Shaw, offers San Franciscans a taste of elevated East Coast-style subs. The price of the food has been a huge sticking point in the restaurant’s first few months of opening. Are they worth the expense? Kate Williams checks it out.
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.
Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author.
Hands down, one of the most impressive cookbooks this season is A16 Food + Wine. The book is divided into sections on the wines of southern Italy, and a longer section on food served at the restaurant. In the food section it’s particularly helpful to read the introduction to learn about chef Nate Appleman’s approach to cooking Campanian style in San Francisco. A pantry section details the essential ingredients of the cuisine and then, finally, there are the recipes themselves. You’ll find tripe, bruschetta, pickled peppers, roasted sardines as well as pizza and pasta. If you are a fan of this restaurant the book is a must.
corn on the cob About two months ago, I was sitting with a friend at the A16 chef’s bar. For me, it’s really the only place to sit in the restaurant when you are dining solo or with one other person. From that vantage point, you can check out what the chefs are doing, and […]
My friends and colleagues don’t really like to bring up the subject of pizza in front of me. I have quite strong opinions when it comes to the topic, and some people might even think that I have a tendency to go off the deep end. Okay, well, most people. But truly, what is better […]