Kitava is a cafe in San Francisco’s Mission District that’s aiming to change the way people think about healthy eating. Kitava’s entire menu is completely free of gluten, soy, refined sugar, peanuts, corn, and seed oils. There are plenty of dairy and meat-free options as well…
The Cadillac Bar & Grill has a long history as a social and cultural institution. It’s more than a restaurant: it’s a place where life is brimming to the top. Since the 1980s, people have flocked to The Cadillac from cities away, just to get a taste of the vivacious entertainment and authentic Tex Mex cuisine…
Those familiar with San Francisco’s Mission District might also be privy to the Flying Pig Bistro, one of the eclectic neighborhood’s longstanding pubs. Owned and operated by Ben Sapone, Flying Pig takes a multi-functional approach to service…
When Megan Cornelius celebrated becoming part owner of Zazie – a foundational legacy-status establishment in Cole Valley and her restaurant home for over a decade – it was January and the catastrophic effects of the COVID19 crisis could not even be imagined…
When asking Troya Restaurant owner Berk Kinalilar about how Troya has fared during the COVID-19 pandemic, he’ll be quick to praise the efforts of San Francisco’s locals. When asking Troya Restaurant owner Berk Kinalilar about how Troya has fared during the COVID-19 pandemic, he’ll be quick to praise the efforts of San Francisco’s locals…
Novy, which is located in Noe Valley, serves classic Greek fare and California cuisine in a homey, chic setting. Owned by siblings Kathryn and Kristen Gianaras, whose parents have owned the building since 1977, Novy has been in operation for just five years and has already turned into a neighborhood staple that local customers can’t do without…
Social isolation has severely impacted both the local economy as well as the physical and psychological health of our most vulnerable communities. Small businesses have been helping workers through GoFundMe and some are continuing payroll and covering health costs, regardless of being temporarily closed…
Entering culinary school at age 20, Dona Savitsky never saw this as her trajectory. She was interested in food but didn’t envision a life-long career in the restaurant industry. However, after completing a two year program in Santa Barbara (“It wasn’t something you could just dabble in, you had to immerse yourself”), she moved to San Francisco…
