Between the newcomers and longtime establishments (as well as some that are now out of business), our staff and contributors reflected on the past 12 months and compiled our favorite drinks and dishes of 2022.
Read MoreWe enjoy a good sandwich as a perfectly self-contained, hand-held meal or a decadent indulgence accompanied by a stack of napkins. These Peninsula sandwiches satisfy from bread to filling, layer by layer.
Read MoreAcross from Surfers Beach in El Granada, the team at Breakwater Barbecue is making juicy, smoky meats by the pound: pork spare ribs, pulled pork, house-smoked link and last, but certainly not least, brisket.
Read MorePizzaria Delfina owner, Caig Stoll (right), carefully carving away. For Delfina owner Craig Stoll cooking outdoors on warm summer nights brings him back to his childhood, growing up in New Rochelle just above New York City’s northern border. That’s why, come late May, he escapes the “freezing and miserable” climate of San Francisco and barbecues on the patio of his Palo Alto pizzeria. His meat of choice? Swine. “Roasted pig and beers on the ...
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