Live your best SF life.

Five months after his promotion to executive chef, Ben Cohn at ~SPRUCE~ has stepped down as the executive chef for personal reasons and to spend time with his new baby and wife. Mark Sullivan remains in the kitchen, as before, and will continue to be the culinary leader as chef-…

One of my favorite female executive chefs in the city, Liza Shaw at ~A16~ is leaving the restaurant after being there when it opened in 2004, according to the Scoop. Shaw is off to do some traveling (she said in an email to me: “I’m doing a guest chef…

After a number of delays, QUATTRO STAGIONI has opened in the Financial District in the former Pasta Paradiso spot. The Giuseppes (Scoppetta and Spinoso) of Café Tiramisu and their other Belden Place properties are behind the project, their fourth (hence the “quattro”). They’re doing authentic Italian pizzas (thin crust…

Let the falafel wars begin. After splitting from their space at 406 Hayes, HAYES & KEBAB is now reopened a couple blocks up Hayes in the former art gallery space at 580 Hayes and Laguna. Problem is, Kebabs of Hayes Valley, the business that opened when Hayes & Kebab left,…

Last week, Haighteration broke the story that Lower Haight’s BISTRO ST. GERMAIN had closed after less than two years of business. According to an anonymous note from a tipster, “A young couple with more than 12 years of cooking experience in the city will be taking over the space…

With the departure of chef Nick Balla from ~NOMBE~, replacement chef Vincent Schofield and culinary director Mari Takahashi are currently in Tokyo doing research for Nombe’s new menu. Schofield will be cooking at some izakayas in Tokyo, as well as touring some market districts (Takahashi plans to post some…

The Inner Sunset will no longer be getting a new LA BOULANGE BAKERY in the former Bistro 9 space—they have withdrawn their application, according to the December 16th planning board’s minutes. The process was ultimately going to be too involved, and the team decided the location wasn’t…

Just when I didn’t think ~COTOGNA~ could become any more tempting, they had to start offering Saturday brunch and extended daytime service. Yeah, you know that kitchen is going to do some evil things with eggs, like poached farm eggs “fricco caldo” with Montasio cheese, potato, and speck; plus…