1. Michael Mina to Close Bourbon Steak in March
A sudden and shocking departure.
2. 7 New San Francisco Happy Hours
The latest in post-work imbibing.
3. 7 of San Francisco's Best Hot Wings
Super Bowl is coming, which means you definitely need wings.
4. Chubby Noodle Owner Going Hard at 2016 With Four New Concepts
Looks like you love yourself some Chubby Noodle.
5. One of SF's Most Anticipated Restaurants Is Now Open, Among Others
1. How to Eat Cheap(er) at San Francisco's Finest Restaurants
You need serious cash to eat at SF's top fine dining destinations. Or, you could try these five, which all offer ways to experience the magic for less.
2. Hangry Cop Allegedly Pulls Gun on Slow Fast Food Employees
The officer is now on administrative leave. Woops.
3. How The Perennial's Sustainable Model Will Break the Restaurant Mold
We took a deep dive into the "progressive agrarian cuisine" at The Perennial, complete with explainers on aquaponics and carbon farming.
4. Gaylord Indian Restaurant Shut Down for Owing $9K In Past Rent
Drama drama drama.
5. Michelin-Starred Ame to Close After Ten Years
It's a sad loss for San Francisco's dining scene.
1. Nachoria Is the Nachos Restaurant of Your Drunken Dreams
Burlingame just got a serious new dining addition in the form of Nachoria, a restaurant dedicated to "the art of the triangle," AKA the nacho. Obviously that got people clicking. Here's what you need to know.
2. Oakland Restaurant Week's 3 Best and 3 Worst Dining Deals
We ran the numbers on which restaurants save you the most money — and which cost you.
3. San Francisco Restaurant Week's Best and Worst Dining Deals
Same here. Turns out Eater readers like a good deal.
4. Check out the Meaty Menu at Black Bark BBQ, Igniting a Barbecue Revival in the Fillmore
San Francisco is not exactly known for its plethora of amazing barbecue options, so it's no wonder people get excited over this one. Here's hoping Black Bark changes that.
5. Michael Mina Restaurant Revamps With New Executive Chef and Lead Sommelier
Our homegrown celebrity chef is making changes at his eponymous, flagship restaurant? Of course people want to know what's going on with that.