The Perfect

San Francisco’s Tablehopper, Marcia Gagliardi, must eat out every night to be able to write such up-to-date information for her newsletter. Nothing is more perfect for the Tablehopper than Farina’s ma more » San Francisco’s Tablehopper, Marcia Gagliardi, must eat out every night to be able to write such up-to-date information for her newsletter. Nothing is more perfect for the Tablehopper than Farina’s mandilli al pesto, presented by Chef Paolo Laboa.« less

When James Beard Award-winning chefs, New York Times contributors, and cookbook authors Matt and Ted Lee announced that Chef Charles Gabriel's fried chicken from Rack and Soul was perfect, we knew we ... more » When James Beard Award-winning chefs, New York Times contributors, and cookbook authors Matt and Ted Lee announced that Chef Charles Gabriel's fried chicken from Rack and Soul was perfect, we knew we needed to investigate.« less

Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication Ale. Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication Ale.« less

Evan Kleiman, host of the KCRW radio program Good Food, describes the moment when she came across the perfect tortilla, made by Rivera Restaurant's Chef John Sedlar. Evan Kleiman, host of the KCRW radio program Good Food, describes the moment when she came across the perfect tortilla, made by Rivera Restaurant's Chef John Sedlar.« less

On assignment Afar magazine, Tasting Table San Francisco editor Scott Hocker traveled throughout France in search of the best canelé. Stateside, his canelé of choice is at Boulettes Larder. On assignment Afar magazine, Tasting Table San Francisco editor Scott Hocker traveled throughout France in search of the best canelé. Stateside, his canelé of choice is at Boulettes Larder.« less

H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac. If any of the ingredients overpower the others, you’ll be more » H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac. If any of the ingredients overpower the others, you’ll be left with a too-sweet or alcohol-heavy drink.« less

New York Times writer Kim Severson has chosen her perfect thing in San Francisco—drumroll please—the goat cheese salad at Chez Panisse. New York Times writer Kim Severson has chosen her perfect thing in San Francisco—drumroll please—the goat cheese salad at Chez Panisse.« less

Food blogger Pim Techamuanvivit is a longtime fan of Michael Tusk's risotto. Here she describes what makes it perfect. Tusk's restaurant, Quince, is located in San Francisco. Food blogger Pim Techamuanvivit is a longtime fan of Michael Tusk's risotto. Here she describes what makes it perfect. Tusk's restaurant, Quince, is located in San Francisco.« less

Food 52 Cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Ri more » Food 52 Cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Ricotta was flawless in every way.« less

Andrea Nguyen, chef and author of Asian Dumplings, takes CHOW to Shanghai Dumpling King in San Francisco for what she considers the perfect xiao long bao, or Shanghai soup dumpling. Chef and owner Lu ... more » Andrea Nguyen, chef and author of Asian Dumplings, takes CHOW to Shanghai Dumpling King in San Francisco for what she considers the perfect xiao long bao, or Shanghai soup dumpling. Chef and owner Lu Kuang has been making them for 25 years.« less