Cherry of our Eye

Sour cherries might be even better in winter

Pine all you want--it's a good five months until stone fruit season. But for the singular jolt of sour cherries, it's easier to get your fix now than in the height of summer. The...

Happy Contradiction

The vegan "charcuterie" plate at Gather in Berkeley is actually worthy of its name

Do not--under any circumstances--scoff at the term "vegan charcuterie" while dining at the new Berkeley restaurant Gather. The disjointed pairing of two oxymoronic terms may have...

Fry One On

In the quest for the perfect churro, one place comes out on top

If you've ever been desperate enough to snag a churro from a passing Mission vendor, only to bite into a dry, cold dough stick then you know what mediocrity tastes...

Classic Tables: Firefly

Sixteen years on, its light burns as strongly as ever

Whether the markets climb or collapse, we'll still crave the immutable satisfaction of a meal at Noe Valley's Firefly. Chef Brad Levy opened his New American restaurant on a...

Thomas Who?

The Bay Area's outstanding toast to English muffins

The bulk of the exceptional pastries at the new Sandbox Bakery in Bernal Heights are made with Japanese-style challah dough. There's one notable exception: Sandbox's English...

Fresh Ground

Baker & Banker's chefs pine for herbs and spices

Near Japantown, the pepper is popping. Lori Baker and Jeff Banker--the pastry chef and chef, respectively, of the new Baker & Banker--boast admirable pedigrees, having worked...