Past Stories
Clockwise, from top left: French toast, salmon Benedict with hollandaise sauce, mushroom frittata and the Detour scramble

Brunch in a bar

Hit the sauce in the morning — the splendid hollandaise sauce, that is — at The Detour By Richard Foss ( When I first heard that there was a restaurant called The Detour, I wondered why anyone would ...

Omar Gonzalez carefully cuts and dry ages the meat served at George Petrelli Steakhouse, including this incredible 3.5-pound double-cut of George’s Extra-Large Porterhouse 
Photo By Jorge M. Vargas Jr.

Steak with a side of nostalgia

Replay medium-rare childhood moments at George Petrelli Steakhouse By Richard Foss ( In the working class family in which I grew up, steaks were only eaten on special occasions. For significant birthdays...

Marissa Post offers a menu at Brick House Kitchen, expected to close by the 
end of the month
 Photo by Jorge M. Vargas Jr.

Barbecue for Brunch

There must be an artist running the brand-new smoker at Brick House Kitchen By Richard Foss (   You might figure that there’s no better way to get the feel of Venice than to walk down Abbot Kinney...

The beefy Firehouse chili burger, pork and jalapeno sausage sandwich, and garlic parmesan fries

Warming up to The Firehouse

A 1901 fire station makes a great setting for comfort food and body builder fare By Richard Foss ( In most businesses it’s rare to celebrate the previous usage of a building. Restaurants are different;...

The decadent berry napoleon
Photo by Richard Foss

Dining in an Art Deco Paradise

A meal at The Shangri-La Hotel is a luxurious and romantic splurge   By Richard Foss ( I grew up eight blocks from the beach, but I rarely go there when everybody else does. When the sun is high and...

Gravlax hits a high note with its gravlax, the Nordic salt-cured salmon for which the bistro is named
Photo Courtesy of GRavlax

On the Turkish-Swedish border

Gravlax proves that two cuisines far apart on the map can still make a very good match By Richard Foss ( There’s a logic to serving multiple cuisines in the same restaurant. It helps if they share a lo...

Tamara’s Tamales chef Alice Trapp, who wrote a book on tamales, shows off her banana-leaf and corn-husk creations
Photo by Jorge M. Vargas Jr.

An ancient tradition in good hands

Tamara’s Tamales puts a contemporary spin on a Mexican classic By Richard Foss ( The modern chef is assumed to be a versatile character, a jack-of-all-trades who moves effortlessly between techniques a...

From Persian kebabs (above) to Italian classics, Jino’s Pars brings out the best 
in two cuisines

A tale of two menus

Jino’s Pars navigates the unlikely pairing of Italian and Persian cuisines with great success By Richard Foss ( Some multicultural restaurants are a product of culinary inspiration, while others are sp...

Steak done right at Whiskey Red's

Toast the chef at Whiskey Red’s

Waterfront views pair well with a menu heavy on the classics By Richard Foss ( There’s an industry of branding consultants who spend lots of time coming up with business names that sound clever, intrig...

Alex Josef recommends combining cheeses made 
from three kinds of milk

Be the party’s big cheese

Alex Josef of Wheel House Cheese Store on how to perfect a cheese platter By Richard Foss  ( One of the major culinary trends of the last decade has been the reemergence of specialty food shops. The gro...