My latest article for The Bold Italic, published August 6, 2021 (my regular Bold Italic articles here), covers seven of the top new Bay Area restaurants worth visiting now. Article here:
Tag: Asian
April 2021: 10 Top Bay Area Restaurants
My dining column in Bob Cut magazine covers standout newcomers and longtimers worth supporting.
I’m covering outdoor and indoor dining, takeout and delivery restaurants, all of which I’ve vetted, visited or ordered from. Here are this month’s 10 standouts: Read more →
December’s Top 10 Places to Eat Now
My dining column at print and online magazine, Bob Cut — column details and my philosophy here; last month’s column here — covers standout newcomers and longtimers we want to keep supporting. During pandemic, I’m covering outdoor dining, takeout and delivery restaurants, all of which I’ve vetted, visited or ordered from, choosing the standouts: Read more →
An Essential Guide on Where to Brunch In Pandemic
My latest article for The Bold Italic, published October 14, 2020, covers 10 of SF’s best brunch/breakfast spots, all comforting us in pandemic:
July’s 10 Top SF Bay Area Restaurants
My dining column at print and online magazine, Bob Cut, covers standout newcomers and longtimers we want to keep supporting. During shelter-in-place pandemic times, I cover outdoor dining, takeout and delivery restaurants: Read more →
June’s 10 SF Bay Area Restaurants for Outdoor Dining, Takeout or Delivery
My dining column at print and online magazine, Bob Cut — column details and my philosophy here — covers standout newcomers and longtimers we want to keep supporting. During shelter-in-place pandemic times, I cover outdoor dining, takeout and delivery restaurants:
May’s 10 SF Restaurants for Takeout or Delivery
My dining column at print and online magazine, Bob Cut — column details and my philosophy here — covers standout newcomers and longtimers we want to keep supporting. During shelter-in-place pandemic times, the column is in takeout/delivery mode:
A Taste of Chinese Szechuan Cuisine in SF
My Bob Cut Magazine dive into Sichuan/Szechuan cuisine in San Francisco here — all in takeout/delivery mode during pandemic — after my November 2019 travels through Chengdu, China, home of Sichuan cuisine
April’s Best New Bay Area Restaurants & OG Alternatives To-Go
My dining column at print and online magazine, Bob Cut — column details and my philosophy here — covers both standout newcomers and longtimers we want to keep supporting.
During shelter-in-place pandemic times, the column is in takeout/delivery mode:
Travels in Chengdu, China: Why Sichuan Cuisine Is Widely Misunderstood
When you hear the word Szechuan (aka Sichuan), most think of mind-numbing heat and red chile oil. While both are certainly a staple, what many consider China’s most complex cuisine —and therefore one of the most complicated in the world— Sichuan merely begins at spicy. This is a cuisine where key flavors start at 24. Yes, there are at least… Read more →