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Dining, SFoodie Don't Sound Like a Tool: How to Pronounce Local Chefs' Names

Don't Sound Like a Tool: How to Pronounce Local Chefs' Names

Nothing is more humiliating than name-checking some chef you supposedly have a deep personal bond with ― or have cooked under ― and getting his or her name wrong. There are chefs SFoodie has been writing about for years we…
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Dining, Eat Thin crust, thick beer: Pi Bar and Delarosa benefit from thoughtful brew selections and reasonable prices

Thin crust, thick beer: Pi Bar and Delarosa benefit from thoughtful brew selections and reasonable prices

San Francisco's thing for upscale pizza has gone so far beyond fad — trend-starter Pizzetta 211 dates back to 2004, people — that it's practically a social movement. There's no secret why pizza is popular with customers: It's populist. With…
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Calendar, Night&Day Let's Talk About Hops

Let's Talk About Hops

From Feb. 5 through 14, some people are going to be so drunk. Also during this time, Alice Waters determines what food goes well with what beer. So does chef Ruggero Gadaldi of Beretta, Bar Crudo’s Mike Selvera, Orson’s Elizabeth…
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