Taksim is named after a historic Istanbul district lined with 1800s architecture and global chains. The food here follows suit: it’s Turkish, to be sure, adhering to tradition but taking a modern approach… Read more →
Author: Virginia Miller
April Eats Checklist: From Tortas to Salvadoran Food
These six newcomers (or new menus) cover the gamut, from Mexican tortas (sandwiches) to neighborhood Salvadoran, with bagels and cafes in the mix. Alongside this month’s full restaurant reviews — Birch & Rye, Nari, ROOH SF , Table Culture Provisions — these newbies are worth visiting: Read more →
Sustainability in California’s Distilleries — My Edible LA Feature
Published in the Spring 2022 print issue of Edible LA magazine, I write about and talk with craft (small batch) distillers across California on sustainability and environmental practices, including St. George Spirits, Griffo Distillery, Sonoma Distilling Company, Spirit Works, Humboldt Distillery, Greenbar Distillery, Hangar 1, The Spirit Guild, Pacific Coast Spirits and Corbin Cash Distillery. Read more →
Unexpected Tasting Menu Delights in Petaluma: Table Culture Provisions
I present to you (arguably) Petaluma’s top tasting menu. The cliche goes that good things come in small packages and this treat is downright tiny. Blink and you’ll miss the Petaluma Boulevard storefront housing intimate, cozy, 10-table Table Culture Provisions (TCP) opened in the former Chili Joe’s towards the end of 2021. Read more →
April 15, 2022
THIS ISSUE:
— Tributing Thai Cuisine, Women, Culture & Bold Deliciousness: One-of-a-kind Thai restaurant, Nari, from Pim Techamuanvivit and team, the full review.
— Modern Indian Food (Still) Inspires: At ROOH SF, the full review.
— Distiller Bottle Column: I review rum, Cognac, gin, liqueurs, tequila, Irish whiskey, bourbon, vodka, RTDs (canned/bottled cocktails, tonics, syrups).
— A Modern Russian Oasis in Noe Valley: My full review of the new Birch & Rye.
Tributing Thai Cuisine, Women, Culture & Bold Deliciousness: NARI
Call Pim the Queen of modern Thai food. Named on Esquire’s shortlist of Best New Restaurants in America after opening in 2019, Nari’s chef/owner Pim Techamuanvivit is recently one of five final nominees for Best Chef: California at this year’s upcoming James Beard Awards… Most notably, all five California chef finalists this year are AAPI… two are Thai women. Read more →
Modern Indian Food (Still) Inspires: ROOH SF
Published April 8, 2022, in my The Bold Italic column: With the pandemic closure of local treasures like August 1 Five, SF’s modern Indian options are fewer. Thank God for ROOH. With a name meaning ”soul” or “spirit,” ROOH has been a SoMa “progressive Indian” dining destination since 2017. Open flame, tandoori-focused ROOH Palo Alto location is its totally different, worthwhile sister, having the misfortune to… Read more →
DISTILLER Bottle Column: March 2022
Reviewed this issue:
— Holmes Cay Rums
— Exsto Cognac
— Split Rock Distilling Gin
— Navy Hill Electrolytes Tonic & Club Soda
… and more Read more →
A Modern Russian Oasis in Noe Valley: Birch & Rye
Of all times to open a Russian restaurant… but, of course, Birch & Rye, debuting February 2022, has been in the works long before the current dire events in Russia and Ukraine. Chef/owner Anya El-Wattar dove in head-first to aid Ukraine by way of her upcoming “Dine for Ukraine” April 13 fundraiser dinner with none other than Dominique Crenn. Why Birch & Rye is a special new modern Russian food (and drink) oasis: Read more →
April 1, 2022
— Willy Wonka Wonderland: Merchant Roots’ themed tasting menu releases your inner child.
— March Eats Checklist: From bagels to banh mi, five newcomers (and one seafood classic) to dine at now.
— 5 New Bars & Bar Menus to Drink (and Eat) Now: Whether a gorgeous new bar with heartwarming food or a The World’s 50 Best Discovery Bar reborn after a devastating fire, these five are worth drinking at now.
— Los Angeles Travel: Spring 2022 Restaurant & Food Guide.
— Reinventing Rare Classic Gin Cocktails: At bars in San Francisco, Hong Kong & London.
— Pasta Heaven: Reviewing the newly reborn Flour + Water.
— Distiller Magazine: My Interviews with Redbird bar manager Tobin Shea & The Spirit Guild distiller Miller Duvall in Los Angeles.