This week, SFGate.com reviewed local Japanese restaurant Kappou Gomi. When many people think Japanese, images of hibachis and sushi come to mind. Not the case for this restaurant. “A sign plastered to the window reading “No sushi, no combination plates”… Continue Reading
Sunday’s paper featured articles on a century old Richmond District landmark as well as an up and coming restaurant that is poised to become legendary. Native Son columnist Carl Nolte profiled the Cliff House as it celebrates is centennial this… Continue Reading
As you may have heard last week, Michelin awarded our neighborhood Moroccan restaurant, Aziza, with one star in their 2010 Guide to Bay Area restaurants. I still have not tried the popular and now Michelin-worthy eatery, but one blogger’s recent… Continue Reading
Our neighborhood restaurant, Aziza, received a star in the 2010 Michelin Guide to San Francisco and Bay Area restaurants. They are one of only 39 restaurants in the entire Bay Area to make it into the guide. And while one… Continue Reading
Examiner.com (not to be confused with the SF Examiner) has a full review today of Prime Rib Shabu, the new restaurant that opened at 308 5th Avenue near Clement. It’s owned by Luke Sung, the same restaurateur behind eateries Isa… Continue Reading
In today’s edition, SF Chronicle food critic Michael Bauer reviews our local french bistro, Chapeau. As you may recall, Chapeau used to be located near Clement and 14th Avenue but recently took over its sister location at 126 Clement Street.… Continue Reading
The Cliff House turns 100 this year and in celebration, is sharing some of their history (and culinary secrets!). Cliff House owner Dan Hountalas, and the Centennial gala fashion designer, Lily Smith, were on KGO-TV’s View by the Bay yesterday… Continue Reading
BlackBook Magazine posted an article today called “San Francisco: Top 10 Eggs Not for Breakfast”. Richmond District restaurant Aziza made the list for one of their egg-inspired starters: Basteeya, a fragrant blend of minced chicken, almond and saffron stuffed into… Continue Reading