Marcia Gagliardi is an SF-based restaurant columnist and culinary personality, well-known for her groundbreaking 19-year-old tablehopper newsletter, offering an insider's take on restaurant news.
Slugger Star at Waterbar
August 26, 2014
Barry Bonds was spotted dining at Waterbar last Thursday. Perhaps he enjoyed the the, ahem, naturally raised, hormone-free (pork) cheeks?
Bonding Over Pizza
June 28, 2011
Barry Bonds was spotted at Pizzeria Delfina on California, and stopped to take this pic with a…
Rick Hackett and Meredith Melville, owners of Jack London Square’s Bocanova, have opened a new restaurant in the neighborhood. It’s called JACK’S OYSTER BAR & FISH HOUSE, and, as the name suggests, it’s all about seafood. Peter Villegas, whose previous experience includes La Mar and Campton…
There is a new place to get a little cray-cray in Union Square: ROMPER ROOM, from scavenger hunt entertainment entrepreneur Joe Garvey. The space (by Craige C. Walters) is very, well, pink, with neon bar seating, an upstairs leopard print room, and bright stained glass windows. There’s a definite…
Hi there. I just got back from the land of sky blue water—Lake Tahoe—late Sunday night, totally the inverse to the path of my Burner pals leaving the Bay and heading up to BRC (and what a bummer for anyone who got stuck in that long gate closure,…
Well, this is freaking rad. Girls Inc. of Alameda County, an organization devoted to offering academic achievement programs and community service for girls in underserved areas, is throwing a benefit gala on Saturday September 13th called Taste 2014. Many of the Bay Area’s best female chefs have come together…
Some damn sad news from my inbox today: the ladies of ~WOODWARD’S GARDEN~ have announced they will be closing very soon—the date isn’t exactly firm at this time. Sadly it’s one of those stories we seem to be hearing each week: their lease is up and…
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Farm to Fermentation Fest: We’re gaga for fermented foods—everything from chocolate, wine, cheese, beer, and pickles to lesser-known goodies like kefir, kombucha, and beet kvass. Which is why we’re always first in line at the annual…