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Evan Rich
Expert
Chef
Rich Table, RT Rotisserie
San Francisco
9 Recommendations Made
Aaron Paul
Expert
Bartender, Mixologist, Sommelier
Plum Bar, Kaya
San Francisco
5 Recommendations Made
Drew Hall
Expert
Bartender, Beverage Manager, Owner
The Beer Hall
San Francisco
2 Recommendations Made
Kim Alter
Expert
Chef, Owner
Nightbird, Linden Room
San Francisco
23 Recommendations Made
Cala
Hot Spot
Civic Center, San Francisco
$$$, Mexican, Modern, Full Bar
8 Recommendations
Kaya
Hot Spot
Civic Center, San Francisco
$$, Reservations, Modern, Caribbean
2 Recommendations
Corridor
Hot Spot
Civic Center, San Francisco
$$, Happy Hour, Modern, American, Breakfast
2 Recommendations
Forgery
Hot Spot
South Of Market, San Francisco
$$$, Cocktail Bar, American, Cocktail
2 Recommendations
Zuni Café
Hot Spot
Civic Center, San Francisco
$$$, Happy Hour, Modern, Full Bar, New American
20 Recommendations
David Nayfield's Guide to SF
Guide

Soon the Eleven Madison Park alum shall open Che Fico, a neighborhood Italian joint in NOPA, but in the meantime, get inside his head at some of his favorite places to eat around town.

Golden State RIBS
Guide
June 29, 2016

Where to get your fill across Cali, from Korean style to classic, and back again.

Chef Hiro Sone's Favorite Yakitori at Nojo | The Usual
Watch
5:07

Chef Hiro Sone (Terra, Ame) visits Chef Greg Dunmore's restaurant Nojo in San Francisco to eat two of his favorite skewers: chicken skin and tsukune, a juicy, hand-chopped chicken meatball. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators. ***SADNESS UPDATE: Nojo is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company (who purchased Nojo) as their corporate chef.

"Some other dishes I forgot were good too." | Chef Greg Dunmore | Chefs Read Bad Reviews
Watch
1:26

What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Greg Dunmore of Nojo in San Francisco. ***SADNESS UPDATE: Nojo as we knew it is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company who purchased Nojo as their corporate chef.

Personal Sacrifice with Chefs Evan and Sarah Rich | Elevated
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4:16

Chefs Evan and Sarah Rich made the move out of Manhattan to San Francisco, struggling all the while to open their own restaurant and balance it with their growing family. Now they’re a fine dining kingpin. Elevated is a series where chefs talk challenges faced, and challenges overcome.

Off the Clock: Brandon Rice
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4:06

It’s only appropriate that the chef de cuisine holding down Rich Table, one of San Francisco’s busiest restaurants, goes in for something a little more meditative in his free time. We drove up to the country for a sunny afternoon of trap-shooting, dry grass rustling and cows lowing in the breeze, and watched orange clay pigeons zoom through the air like little UFOs. There was a very good sandwich afterward, as there should be on any day off worth its salt. We ended the day in socked feet, in solidarity. Sounds for a languid afternoon by Loving and Jons.

Opening Night: Nightbird with Chef Kim Alter
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4:13

Years of blood, sweat, and tears, all distilled down into one fateful night for a local favorite and her team. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.

All in a Day with The Riddler’s Jen Pelka
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2:54

Every city has its hustler. The force of nature who covers more ground in a day than you do in a week, who embodies the effortless speed of hospitality with the leisurely pace of the present. In a series brought to you in partnership with Uber, we get a glimpse of the eye of one such storm. For San Francisco, that hustler is Jen Pelka, no contest: as the strategic mind behind Magnum PR and founder of the city’s buzziest Champagne bar, she knows what you need before you do. #DoorsAreAlwaysOpening

Chef Nick Balla of Bar Tartine | Roots
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10:42

Some people say that what Chef Nick Balla is doing at Bar Tartine in San Francisco is crazy. It ain’t crazy, it’s just layered with the restaurant's unparalleled DIY foods program, his unlikely marriage of Japanese and Hungarian cuisines, and his youth spent playing in a band. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations. Ancestry.com style except not really.

How to Cook in Chinatown
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October 16, 2015
How one chef's personal vision could restructure our relationship to 24 very tricky square blocks.
A Boudin Runs Through It
Read
Two chefs, 348 miles, and a bottle of antacids in search of the kind of truth found only in a sausage casing.
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