Articles

  • 1 month ago | nobhillgazette.com | Trevor Felch

    As the farmers markets get greener with the April arrival of asparagus, peas and their peers, it’s an appropriate time for Bay Area diners to visit Fort Mason Center’s iconic Greens restaurant. The Marina’s meat-free, produce-forward mainstay became a San Francisco culinary standout long before every restaurant in the City decided to treat a vegetarian dish with the same respect as a fish or meat main course.

  • 1 month ago | nobhillgazette.com | Trevor Felch |Reem Assil

    When Reem Assil moved from the East Coast to the Bay Area, she started out working in community and labor organizing, but the magnificent bakeries that she encountered on a pivotal trip to Lebanon and Syria in 2010 inspired her to switch career paths.

  • 2 months ago | sfexaminer.com | Trevor Felch

    Two years ago, when the editor of my 2021 book, “San Francisco Cocktails,” asked me to write a similarly inspired, definitive encapsulation of the City’s food scene, my mind first went blank. It felt like an impossible task (in a good way) to narrow down hundreds of notable options into one collection of recipes, interviews and historical guides. But the offering was too tempting to pass up.

  • 2 months ago | nobhillgazette.com | Trevor Felch

    Since Denise and Mike Thornberry opened the elegant Tasting House in 2022, it’s been a standout restaurant for consistently compelling wine pairings. When executive chef Julian Silvera joined the team in late 2023, the South Bay destination reemerged on the radar for savvy Bay Area diners, becoming a much-needed gastronomic headliner that Los Gatos deserved after the closing of stalwarts Manresa and Nick’s on Main.

  • Dec 22, 2024 | sfweekly.com | Trevor Felch

    Two years ago, when the editor of my 2021 book, San Francisco Cocktails, asked me to write a similarly inspired, definitive encapsulation of the City’s food scene, my mind first went blank. It felt like an impossible task (in a good way) to narrow down hundreds of notable options into one collection of recipes, interviews and historical guides. But the offering was too tempting to pass up.

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