Food blogger Sean Timberlake says, “The oboro tofu at Eiji in the Castro, is made on the spot in the restaurant. The texture is light and fluffy, exactly like eating fog, but it’s warming and soothing
SF Weekly’s Best Of 2011 Winner – Editorial Pick – BEST DIY LETTERPRESSJordan Ferney teaches how to work with photopolymer plates & proof presses to imprint designs they've created onto white cotton En savoir plus .
Order the Mint Chocolate Chip Milkshake, full of dark chocolate chunks! En savoir plus .
On the Filetti, crust and cheese are dotted with cherry tomatoes that pop with sweetness—particularly in summer, when just about nothing could be better than a tomato. Except one on pizza this good. En savoir plus .
The pizza focaccia here is a beautiful thing because it captures San Francisco's northern Italian roots and the city's present love affair with pizza in one soft, airy, sauce-topped slab. En savoir plus .
Chef Jeff Banker pulls from myriad global influences in his "New American" menu but a neighborhoody air and extras make it everything a SF restaurant should be right now. [Eater 38 Member] En savoir plus .
His Sentinel offshoot has grabbed more headlines lately, but Dennis Leary—one of the great underrated young chefs in SF—still has a great thing going. Dinner and brunch. [Eater 38 Member] En savoir plus .
