san francisco

Fall Preview 2014: Bar Tartine's Cortney Burns Wants You To Layer Flavors, OK?

San Francisco chef is all about the funk in cooking
Aug 25, 2014 11:00 am

Chefs Cortney Burns and Nick Balla, of San Francisco's Bar Tartine, madly experiment with ancient techniques in their Valencia Street restaurant, which also serves as a sort of ideas lab that focuses on pushing food to the most abstract territory. In November, the duo will publish their book Bar Tartine — an homage to the experiments, ideas and recipes concocted by two chefs who consistently cook at their peek creative thresholds. We talked to Burns about the provocativeness of lacto-fermentation and other meaty topics here.

Photo Gallery: The 10 Loudest Foods At San Francisco's Outside Lands

Donut and ramen burgers, chimichurri fries and more
Aug 13, 2014 11:30 am

Music festivals are no longer just “music festivals.” In addition to attracting the industry’s top names, several of the country’s renowned annual celebrations have begun to draw some legit food talent. San Francisco’s Outside Lands festival is certainly no exception to the ongoing trend. Courtesy of Food Is The New Rock, here is a gallery of 10 of the weekend’s most impressive grub items.

There's More To BYOB Than Just Bringing Your Own. Plan Ahead With This Handy Guide

DIY wining and dining requires know-how (and where)
Aug 1, 2014 11:30 am

For a wine lover, the most magical acronym out there is “BYOB.” Toting a bottle of your choice allows you to avoid extraordinary mark-ups — up to 300 percent in some restaurants. Moreover, it makes dining out a more active experience. There is, however, an art to BYOB. Here are some tips on where to go and how to go about it.

RN74 San Francisco Vs. RN74 Seattle: Two Chummy Chefs Critique Each Other's Menus

Ex-Roomies Adam Sobel and David Varley face off
Jul 16, 2014 9:00 am

Chefs Adam Sobel and David Varley know each other quite well, as ex-classmates, ex-roommates and ex-coworkers. Now, both men work for restaurateur Michael Mina: Sobel at RN74 in San Francisco, Varley at RN74 in Seattle. Though both restaurants have the same name, they feature two different menus, showcasing each chef's individual cooking style. We asked both chefs to critique each other's menus, selecting three dishes that speak to the other guy's distinctive MO.

Here Are Tonight's Specials From 53 Restaurants Around The United States

Special dishes from NY, Chicago, LA, Austin, more
Apr 2, 2014 4:00 pm

Every Wednesday, Food Republic’s column “Would You Like to Hear About Our Specials?” highlights the nightly special dishes offered at popular restaurants from around the country. This week, we take a look at tonight’s specials from some of New York City, Chicago, Austin, Los Angeles and Seattle's hotspots, with stops in Houston, Miami, New Orleans, Philadelphia, San Francisco, Greenwich, Connecticut, Franklin, Tennessee and West Palm Beach, Florida.

How San Francisco Bartender Isaac Shumway Lives To Drink Local

Tosca Cafe barman is not short on local spirits
Mar 31, 2014 11:00 am

Isaac Shumway runs the bar at Ken Friedman and April Bloomfield’s San Francisco restaurant Tosca Cafe. A former cook, Shumway became fascinated with classic cocktails (and the culinary techniques behind them) and made the switch the barman fulltime before overseeing the North Beach reboot. Here we find out about the San Francisco craft spirits scene, which is one of the strongest in the country.

5 Unexpected Places To Find Really Great Craft Beer In San Francisco

Our top secret-ish spots in a beer-crazed city
Mar 26, 2014 1:00 pm

San Francisco is a drinkers' town. In the city's Barbary Coast heyday, one block of sleazy Howard street had 21 bars. Today, the drinks have cleaned up but the city's pirate pride lingers. Great craft beer is easy to find. But the fun comes in finding a mother lode in unexpected corners, in the dusty dives and barren industrial stretches that harbor hidden treasure. Here are our favorites.

ADVERTISEMENT

Follow Food Republic

Britain stops rinsing raw chicken. We should, too.
Every man needs a meatloaf recipe in their arsenal
Six simple steps to spicy, juicy beef for tacos
From standard supermarket grade to coveted Arahova
Attitude, attention to detail, easy on the garnish
A huge, melty double cheeseburger lives in Harlem
It's our wine contributor's #1 pet peeve
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.