Christos Frangoulis keeps the Mediterranean-style steakhouse ambience of its predecessor.

Beer, wine, sourdough, and yogurt are Bay Area household words; tempeh, natto, koumiss, and filmjölk, not so much so. Yet all share a commonality essential to the beverages we drink, the foods we eat, and the digestive process within our gut: fermentation.

Use the hard-to-pick tart berries in a Homestead grunt with peaches.

The new Temescal space feels like a small butcher shop with a bar and is far from being the massive smokehouse/corner market that is the West Oakland location.

Allison Arevalo, a co-founder of Homeroom who sold her interest in 2017, offers tips for Pasta Friday gatherings of your own.

Yume’s successor offers a transformative experience with Japanese cuisine.

​Hanger 1 mixes chenin blanc and viognier grapes with fog collected from San Francisco’s Mount Sutro for its limited edition Fog Point 2018 vodka.

More than 85 kinds of grapes grow in California. And the seven leading varieties—in order of popularity and bulk sales—are all wine grapes: cabernet sauvignon, chardonnay, merlot, pinot noir, sauvignon, syrah and zinfandel. When it comes to the fruit of the vine, all the splash and glory reside with those grown to ferment into wines.

The mysterious Swiss Alps herbal liqueur is having a moment.

Sometimes called a Mexican French-dip sandwich, the torta is a crusty-outside, fluffy-inside football-shaped bolillo roll.