In 2007, roughly one year after I moved to North Beach from Lower Manhattan, Sotto Mare opened its doors on Green Street. They chose a busy location, directly between the street’s two most storied watering holes, Gino & Carlo and
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Every once in a while you come upon a restaurant and a chef that reminds you what it’s all about. In July, I wrote here about one such chef, the remarkable Eddy Bonilla of La Fusion, who has been
After suffering through one of our coldest summers in years, this month San Franciscans are rejoicing at the return of sunshine and warm weather. Our long-awaited Indian Summer has arrived––and for the most part, crowds seem to be following suit.
When I returned to San Francisco in 2006, fresh from eight frenetic years in New York City, I was looking for a place to settle down–a city that I could call home. Initially, I chose North Beach because the people
As one of America’s premier food cities, San Francisco is known across the world for being loaded with great restaurants. And while the pandemic took a heavy toll on the industry, the number of new openings we’ve seen this year
It has now been fully fifteen months since the Covid-19 pandemic brought much of San Francisco life to a shuddering halt. When the Coronavirus descended on the Bay Area in March of last year, it brought the kind of wholesale
Well, it’s May First, and you know what that means. And no, I’m not talking about rent: it’s time to make your plans for Cinco de Mayo. Granted, some of you out there may not take this quite as seriously
If you were out in San Francisco this past weekend, you probably saw exactly what I saw: San Francisco is coming alive once again. The streets were thronged here in North Beach on Friday and Saturday, and although masks were
As one of the original neighborhoods of San Francisco, North Beach has always been steeped in its own rich history. Though we sit at the center of a thoroughly modern city, our enclave somehow feels more like a cloistered European
One of the things I love to hear most right now is talk of new businesses starting out, especially in the beleaguered restaurant category. It takes serious huevos to open up a restaurant right now, and I have nothing but