Bread bowls are a popular way to serve chowder, but they had to move through both Medieval history and U.S. history to become ...

It’s thanks to an ingenious escape attempt in 1962 by Frank Morris and the Anglin brothers that most people have forgotten ...

SF Eats Food Hall: This new food hall features local brands Napa Farms Market, Kitava Kitchen, and Tony’s Pizza Napoletana, all anchored by Kona’s by Pacific Cocktail Haven (yes, the award-winning San ...

This time, Boudin Bakery and Andytown Coffee came off the list while Yo También Cantina and Toyose joined the ranks.

On Friday night, thousands of costumed San Franciscans descended on Mission Playground to dance to loud music, flirt and drink hard seltzers. In addition to your typical vampires and ghosts, ...

Bees in Provence with honey mascarpone cheese and with Marcona almonds, lavender lemon whipped ganache, honeycomb plaque and Marcona almond sable Breton. Courtesy Craftsman and Wolves. Parmesan-asiago ...

Geoff Kober, owner of Young Kobras, shapes gluten-free batard loaves in San Carlos on Nov. 20. Photo by Magali Gauthier. In 2015, when Geoff Kober was working at a San Francisco cafe, gluten-free ...

From Alcatraz’s rusty cell blocks to the panoramic Golden Gate, San Francisco is a city of cable-car charm and kaleidoscopic ...

The wait is finally over for one of San Antonio's most anticipated restaurant debuts. Paris Baguette, the cult-favorite South ...

What started as a small boudin business in 2024 turned into a his own rolling restaurant, and now, it’s going a step further. Roll Cajun Boudin has plans to move into the old Iron City Grill attached ...

This past month, Relic Bakery & Kitchen officially opened its new location in East Village. For co-owners Samantha Bird and Derek Haddem, it has been five years in the making. Bird began baking on her ...

Every sweet tooth needs more than one favorite bakery. The Bay Area boasts lots of legacy and specialty shops, but this is a culinary niche that always has room for more. Over this past year, we’ve ...