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Written by us · Vol. 4
Stories
Reported pieces, kitchen Q&As, and field notes on the businesses that make San Francisco. Every story attaches to a profile in the directory.
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Latest · The Kitchen
How Rich Table Made the Porcini Doughnut a City Institution
Thirteen years in, the snack that started as a one-off is still the first thing regulars order. A story about consistency, Hayes Valley, and the long life of a good idea.
By The LocallySF Editors·June 15, 2026·8 min read
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Field Notes
The Tomato Martini, Explained
How a savory cocktail became Hayes Valley's most-ordered drink.
June 10, 2026 · 5 min read
Openings
Eight New Rooms Worth Knowing This Month
From a Valencia Street wine bar to a Richmond bakery.
June 5, 2026 · 6 min read
Q&A
Twenty Years Behind the Counter at Scoma's
The wharf's last pier-to-plate kitchen on staying put.
May 28, 2026 · 7 min read
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1How Rich Table Made the Porcini Doughnut a City Institution2The Tomato Martini, Explained3Eight New Rooms Worth Knowing This Month4Twenty Years Behind the Counter at Scoma's
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A magazine for the businesses that make the city. Reviews aggregated from Google; stories written by us.