January-February 2008
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Quality glassware is the first sign that a restaurant takes its wine list seriously. Here, fine crystal holds wines that pair magically with contemporary European creations. Thai snapper with peach, saffron, kohlrabi, and prawns exemplifies how the creative use of ingredients can open the eyes by way of the taste buds.
11/18/08—King Cocktail talks classic drinks and his new book, The Essential Cocktail.
10/20/08—Copy chief & reviews editor Mia Lipman volunteers at a star-studded rally for words.
10/14/08—Rebecca Pariser and her camera crash the annual Burning Man after party.
Editorial intern and bluegrass musician Brian Heffernan reviews the eighth annual festival's highlights.
The eyes at San Francisco magazine capture two days of good, clean, carnival-themed fun at the second annual festival.
Irascible, iconoclastic, infectious—what made Don Nelson this way?
When you’re traveling, sometimes knowing what’s ahead is even more exciting than anticipating the unknown.
In a follow up to San Francisco's August feature on the future of slaughterhouses, Incanto chef Chris Cosentino offers a view of the past with a look at his collection of vintage abattoir photos.