Tagged Under W&S Editors


If you wish to search our tasting notes instead, please go here.

Tartine Manufactory (Restaurant/Bar/Retail Reviews)

In the daytime, Tartine Manufactory is like Willie Wonka for the carb-obsessed, as you never know what deliciousness the huge bread ovens will deliver next; in the evening, as the ovens cool off, the space morphs into an airy full-service restaurant. Like the menu, which pledges allegiance...Read Full Story

Press (Restaurant/Bar/Retail Reviews)

Go to Press on a mission. If you want to drink old Napa Valley wines, Scott Brenner has assembled a list Press claims to be the largest in the world, and it’s easy to believe, given the scope of the verticals, everything from Mayacamas cabernet in...Read Full Story

Pizzetta 211 (Restaurant/Bar/Retail Reviews)

Expect a wait at this pizzeria: There are only four tables, and they’re hotly coveted. Not only because of the pizza, thin-crusted, blistered and topped with whatever’s in its seasonal prime, or the fact that staff offers blankets to customers waiting in the Outer Richmond fog. But...Read Full Story

Perle (Restaurant/Bar/Retail Reviews)

Chef Rob Lam opened this French-accented wine bar last year with Marcus Garcia, who honed his wine chops at Fleur de Lys in San Francisco. Locals depend on it for the Frenchonion-dip burger and a glass of Beaujolais; but there’s also beef tartare with bone marrow...Read Full Story

Montesacro Pinseria-Enoteca (Restaurant/Bar/Retail Reviews)

Gianluca Legrottaglie specializes in pinsas, an ancient Roman flatbread, at his SoMa restaurant. Made with three different flours and proofed for three days, the dough holds up to the toppings, simple but bold combinations like black kale and stracciatella with garum, the fish sauce of...Read Full Story

Lord Stanley (Restaurant/Bar/Retail Reviews)

Young husband-and-wife team Rupert and Carrie Blease bring solid kitchen credentials (Michelin-starred Le Manoir aux Quat Saisons in England, Per Se and Blue Hill in New York, Central Kitchen and Commonwealth in SF) to their small restaurant, located on...Read Full Story

Kokkari Estiatorio (Restaurant/Bar/Retail Reviews)

There are plenty of California pinots and zins to keep wine travelers happy at this 20-year-old Greek restaurant near the Embarcadero, but locals go for the Greek wines Lyle Coffield stocks. “Assyrtiko with the octopus, saganaki and horta; xinomavro with the lamb shank or goat stew,” suggests Erik Tennyson...Read Full Story

Del Popolo (Restaurant/Bar/Retail Reviews)

Of all the pizza places in San Francisco, Del Popolo generated the most raves among our wine-industry friends. Some people point to the chewy, charred crust; others to the imaginative sides chef Jon Darsky creates, such as the roasted broccolini with ’nduja-inflected aioli. But it’s Essam...Read Full Story

Californios (Restaurant/Bar/Retail Reviews)

Chef Val Cantu, his wife, Carolyn, and co-owner and beverage director Charlotte Randolph are shaking up Mission Mexican. They offer one menu a night, 16-some dishes, determined by what the farmers bring them; Randolph reacts with a list designed to accommodate any occasion, from Krug to R. López...Read Full Story

Spruce (Restaurant/Bar/Retail Reviews)

This tiny Presidio Heights dining room earns its reputation on Mark Sullivan’s rustic-chic farm-to-table cuisine and Jaime Pinedo’s wine list, more than 2,500 labels deep. The “short list” highlights intriguing and ready bottles, like a Suisun Valley chenin from Gamling & McDuck or a Bründlmayer Austrian pinot from 2007;...Read Full Story

Page 2 of 7 pages  < 1 2 3 4 > Last ›