The trend of playing “SportsCenter” on nearly every public TV in the nation is one of the great scourges of our time.
Robots are making burgers, delivering pizzas, and dispensing your food now all over the Bay Area and beyond. But is that good for us, and what’s next for the kitchen worker, and the consumer?
Primarily researched and written by Stephen Torres with help from Stuart Schuffman. We stand at the precipice of one of the most polarizing federal elections that has ever occurred in this country. Each day brings another dash of chaos, and yet here we are, once again sifting through another labyrinthine
The Butler & the Chef, a French bistro and long-time fixture of SOMA’s South Park, will be shutting its doors in the new year. The restaurant, which offers breakfast and lunch, will be open until December 31st, 2017, but will not reopen in 2018. Owner and chef Joel Martin made
OFF MENU IS SPONSORED BY BENDER’S BECAUSE THEY ARE BADASS. DROP BY AND MAKE SOME BAD DECISIONS WITH SOME GOOD PEOPLE! I was about to order the Dad’s Luncheonette hamburger sandwich without the lettuce. I hate red leaf lettuce on burgers, only romaine and iceberg can withstand the weight and
Everyone should work in a restaurant at least once. Ask any server, bartender, barista, cook, dishwasher, buser, greeter, and they’ll agree. It’s a conversation I often have with other people in the restaurant industry. This conversation is half bitching about customers (sorry not sorry) and half enumerating all the ways that working in a restaurant makes you a better person.
Parada 22 is a brick and mortar in the Upper Haight that neighbors its cousin, Cha Cha Cha. And cousins they are, literally, for Cha Cha Cha (and Boogaloos) is owned by restaurateur Philip Belber who is a cousin of Parada 22 owner, Gloria Pinette. For the last six months,
Cafetasia is your not-so-typical Japanese cuisine located in the New York City’s quintessential neighborhood, Greenwich Village. It is unconventional perhaps due to the large volume of diverse individuals that step foot in there every day and night and probably because of the bar-like atmosphere it transforms into sometime during the
The acronym BYOB predates the millennial generation but is perhaps the quintessential millennial concept. Not kids and not really adults, no longer satisfied with getting drunk at home on cheap booze but not holding down the type of job that affords frequent dinners with $50 bottles of wine. The BYOB