Cold Comforts

Proving you can cook without fire

What happens when you put a chef in a kitchen with no stove? When we heard that Anthony Paone, whose food at Berkeley’s Sea Salt long impressed us, was cooking at 20 Spot,...

Hey, Heyday

The kind of lunch you should be eating

There are humans who can actually work through a post-burger afternoon. Others can go 10 hours on a cup of lettuce. Three-week-old Heyday serves lunches for the rest of the human...

Classic Tables: The House

Reminding us why the 1990s were good eating years

The hands of the retro clock have spun again. Boy Meets World is back. Grunge-inspired dresses are appearing at New York Fashion Week. For you youngsters who’ve asked us...

Momo Dearest

Dumplings and curries from Nepal

“I think cooking is in my blood,” says Binita Pradhan, owner of Bini’s Kitchen. She might have a case: Her mother cooked for the Nepalese royal family in the...

Holy Crullers

Weekends are for doughnuts

San Francisco has a well-trodden doughnut circuit that begins at Dynamo and ends at Bob’s. But other doughnuts exist out there, appearing on brunch menus, fried by...

Li'l Smoky

A stylish taqueria with a fondness for chipotle

Cole Valley has already discovered Padrecito. The new restaurant from the Mamacita team opened less than a month ago, but reservations are already scarce and the room is thick...