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Dining, Eat Sandwich Innovation: S.F. Chefs Create Single-Plate Artistry

Sandwich Innovation: S.F. Chefs Create Single-Plate Artistry

Spurred on by start-ups like Pal's Takeaway, Kitchenette, and Deli Board, San Francisco's sandwich scene has taken a huge leap over the past few years, providing a myriad of options beyond the once-standard Dutch-crunch-cased, cold-cut-crammed gut-bomb. This trend hasn't gone…
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Dining, SFoodie Interview with Teague Moriarty and Matt McNamara of Sons and Daughters

Interview with Teague Moriarty and Matt McNamara of Sons and Daughters

Before filing my review this week of Sons and Daughters, I spoke to co-chefs Teague Moriarty and Matt McNamara. I was curious about how they picked up their knowledge of the foams, gels, powders, emulsions, and other techie tricks they…
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Dining, SFoodie California Through the Foam: Jonathan Kauffman Checks Out Sons and Daughters

California Through the Foam: Jonathan Kauffman Checks Out Sons and Daughters

Tired of the same old dichotomy that places Northern California's farm-to-table cuisine far form the glossy geometry of so-called molecular gastronomy? So are we. So is Jonathan Kauffman. In today's "Eat" column, SF Weekly's food critic finds two young chefs…
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Dining, Eat Sons and Daughters is creative and cutting-edge

Sons and Daughters is creative and cutting-edge

In art, as in cooking, the avant-garde has conventions that must be followed. Aphasic dialogue and nonnarrative plots have defined experimental fiction since Gertrude Stein's time, and there are still listeners shocked by the dissonance of Schoenberg and Boulez, however…
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