High quality food is one thing that Emmy's Spaghetti Shack takes very seriously. Otherwise, patrons come to this fifteen-year-old neighborhood favorite to unwind and feel at home...
Maven is one of San Francisco’s premier restaurant bars that pays equal mind to its menu and to its bar program. The team behind Maven has deep ties to music — they studied it, played it, and danced to it. Listen to the episode to find out what today's guests think music and restaurants have in common...
Tyler MacNiven hails from Palo Alto, but developed a love for southwest cuisine on family road trips to New Mexico. It's with these memories in mind that he decided to open West of Pecos with his brothers and with his longtime colleague, Chef August Schuchman...
Like many Sicilians, Angelo Garro was raised to hunt, forage, and cook for himself. He continued honing these crafts, along with his professional trade of metal work, throughout his life. In Episode 28, Garro and his right-hand woman, Veronica Ronchi, welcome us into the Renaissance Forge (or simply "the Forge"), Garro's metal shop and kitchen studio and the birthplace of Omnivore Salt...
For Episode 27, we return to Oakland to meet chef/owner Kyle Itani of the brand-new Itani Ramen, which sits across from the historic Fox Theater. Itani is as easy going as the atmosphere at Itani Ramen, which also captures the carefree essence of ramen...
From inside the shell of an old Mexican-Salvadoran restaurant, Old Bus Tavern is bringing something new to Bernal Heights. The restaurant and microbrewery has a complex makeup: one part casual fine dining, brought to you by chef Max Snyder, one part cocktail program, one part sunny and 70s throwback vibe (complete with old Volkswagen bus memorabilia), and one part microbrewery...
To celebrate 25 episodes of Menu Stories, we are releasing a special two-part series featuring sister restaurants 1300 on Fillmore and Black Bark BBQ. Episode 25 features executive chef David Lawrence of Black Bark BBQ and 1300 on Fillmore...
To celebrate 25 episodes of Menu Stories, we are releasing a special two-part series featuring sister restaurants 1300 on Fillmore and Black Bark BBQ. Episode 24 features chef Jake Whitlock of 1300 on Fillmore...
“Whenever you talk about Louisiana, you brighten up... would you be interested in cooking that kind of food?” Executive Chef Justin Simoneaux's passion for his native New Orleans cuisine and this observation from Absinthe Group owner Bill Russell-Shapiro allowed Boxing Room to be what it is today...
It's hard to find a better recipe for the makers of organic pasta than two Italians with a background in slow food and molecular biology. Dario Barbone and Renato Sardo, both from the Piemonte region of Italy, may well be on their way to reconnecting Americans with our farmer’s markets and the seasonal fruits, vegetables, and proteins grown by our neighboring farms. All we need now is a bowl of organic pasta to complement it all...
The chef is often the driving force behind a restaurant, running everything from the concept to the menu. Perbacco, Barbacco, and now Volta are run a little differently. Owners Umberto Gibin and chef Staffan Terje have created a true partnership, palpable from the moment you walk in...
It was at an underground club in San Francisco's industrial SOMA neighborhood that Anjan and Emily Mitra first laid eyes on each other. It's no surprise that Dosa, their modern South Indian restaurant, evokes this nightlife feel as soon as you walk in the door...
Shawn Naputi and Shawn Camacho, who both grew up in Guam, opened Prubechu to create much more than just a restaurant. With Prubechu being the only place in San Francisco serving Guamanian food, they've aspired to create a home for city dwellers who are part of this close-knit island community...
It may seem like an impossible feat to represent the world's flavors in one menu, but that was chef Trish Tracey's vision for Myriad from the beginning. In fact, the name represents the rainbow of flavors within which Tracey has free license to work...
Having been just a few years out of culinary school, Jonathan Sutton and Tony Ferrari, chef/owners of Hillside Supper Club in Bernal Heights, hadn't planned on opening a restaurant by the age of twenty-five. But most things don't happen the way we expect...