Tag: San Francisco

One of the Most Unique Dining Experiences in the World

San Francisco’s In Situ By Bob & Sue By offering the signature recipes of many of the world’s greatest chefs, Michelin 3-star chef Corey Lee of Benu and his executive chef Brandon Rodgers have made In Situ, located in the renovated Museum of Modern Art, one of the most unique dining experiences in the world. The…  Read More

Where to Splurge in Northern California

Eating at California’s Five Michelin 3 Stars By Bob & Sue With the elevation of Manresa to three stars for 2016, Northern California now has five of the 13 Michelin 3-star restaurants in the United States. We ate at all five in nine days during our recent anniversary celebration in January. These five great chefs…  Read More

My Hometown: Matthew Accarrino’s San Francisco

Chef Accarrino Shares San Francisco Favorites After graduating from the CIA in New York and working for top tier chefs around the country (including Thomas Keller at Per Se and Tom Colicchio at Craft Los Angeles), chef Matthew Accarrino moved to San Francisco in 2009 to take over the SPQR kitchen. At the intimate Fillmore neighborhood restaurant, Accarrino takes traditional,…  Read More

Swan Oyster Depot

Classic San Fran Seafood Located in the Nob Hill neighborhood, Swan Oyster Depot is more than 100 years old—an amazing feat in the restaurant business, especially considering they haven’t lost any relevancy. Get there early or expect to wait, folks start queuing up for one of the 18 counter seats before they open at 10:15am, and the…  Read More

5 Questions: Corey Lee

A Technical Wizard Corey Lee is one of the most talented chefs in America. He’s a master technician and a creative wunderkind, cooking on a different level than almost anyone else in the country. Dinner at his three Michelin star San Francisco restaurant Benu is an unrivaled experience—a tasting menu comprised of a cuisine unique…  Read More

White Hot in San Francisco

From the culinary adventures of Bob & Sue… By Bob & Sue Venturing beyond such regular favorites as Coi and Quince while enjoying another great experience at Benu, we secured difficult reservations at these two interesting restaurants: Photo Credit: Dylan + Jeni  State Bird Provisions This James Beard award winner for Best New Restaurant in…  Read More

5 Questions: Melissa Chou

San Francisco’s Pastry Star Melissa Chou has presided over pastries at San Francisco’s Michelin-starred Aziza for the past five years, creating impressive desserts that wowed the folks at the James Beard Foundation (she was a finalist for Outstanding Pastry Chef in 2012 and 2013) and San Francisco Magazine, which named her Pastry Chef of the Year…  Read More

5 Questions: Stuart Brioza & Nicole Krasinski

Breaking New Ground When husband-and-wife team Stuart Brioza and Nicole Krasinski opened State Bird Provisions at the end of 2011, they instantly garnered national recognition for their unique dim-sum-style service and outstanding globally-influenced cuisine. Since the restaurant’s debut, Bon Appetit chose it as America’s Best New Restaurant, Food & Wine magazine added chef Brioza to their…  Read More

To Hyang

Where everything is made from scratch. An unassuming Korean restaurant in San Francisco’s Inner Richmond neighborhood, To Hyang is the stuff of legend. The authentic, flavorful Korean grandma food is unrivaled, with Hwa-Soon Im cooking her home-style food behind a small stove using her own fermented bean pastes and pickles. I don’t know anyone else…  Read More

SPQR

Modern Italian Cuisine The emblem of the Roman Empire and an acronym for Senatus Populusque Romanus, SPQR roughly translates to “The People and Senate of Rome.” At SPQR, executive chef Matthew Accarrino takes traditional, rustic recipes inspired by ancient Italy and reinvigorates them with 21st century flavors and techniques. Smaller plates such as the chicken liver…  Read More

5 Questions: Laura Werlin

Obsessed With Cheese Laura Werlin is the country’s foremost expert on cheese. She’s written six cheese-centric books, including the James Beard award-winning All-American Cheese and Wine Book, is the president of the American Cheese Education Foundation and a teacher at The Cheese School of San Francisco. Laura explains why the U.S. is the most exciting…  Read More

Flour + Water

It’s Amazing What You Can Do With Two Ingredients Before Chef Thomas McNaughton opened Flour + Water in San Francisco, he traveled straight to the source and studied the art of hand-rolled pasta in Bologna, Italy. The result? A menu of authentic, rustic Italian cuisine, with made-from-scratch pasta, house-cured meats and Neapolitan-style pizzas fired in a…  Read More

Flour + Water

It’s Amazing What You Can Do With Two Ingredients Before Chef Thomas McNaughton opened Flour + Water in San Francisco, he traveled straight to the source and studied the art of hand-rolled pasta in Bologna, Italy. The result? A menu of authentic, rustic Italian cuisine, with made-from-scratch pasta, house-cured meats and Neapolitan-style pizzas fired in a…  Read More

Benu

A Modernist Approach Benu should be on everyone’s go-to list. Chef/owner Corey Lee’s East-meets-West modernist cuisine is phenomenal.  Advice for anyone headed to Benu: order the tasting menu so you can avoid the decision making pressure. As your meal progresses, you’ll notice every dish that comes from the kitchen is a work of art in terms…  Read More

Benu

A Modernist Approach Benu should be on everyone’s go-to list. Chef/owner Corey Lee’s East-meets-West modernist cuisine is phenomenal.  Advice for anyone headed to Benu: order the tasting menu so you can avoid the decision making pressure. As your meal progresses, you’ll notice every dish that comes from the kitchen is a work of art in terms…  Read More

Coi

Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and…  Read More

Coi

Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and…  Read More