Historic S.F. Restaurant, Home of ‘World’s Rudest Waiter,’ Shuts Down

Vivian Po

Opened shortly after the 1906 San Francisco earthquake, for more than 100 years Chinatown’s Sam Wo restaurant dished out cheap and tasty Chinese food to customers as famed as columnist Herb Caen, author Armistead Maupin, and Dr Sun Yat-sen, the “Father of China.” It gained national fame for being home to the “world’s rudest waiter.” As a result of various health violations, the restaurant has now shut its doors.

Rating New York’s ‘Upper Crusts’

Eugene Durante

Pizza and New York City go together like pancakes and syrup; each great enough to exist solely, but taken together, the pairing intensifies. Everyone’s heard why we make the best pizza. However, many are uncertain if the secret lies in the local water, the homemade mozzarella cheese, a well-worn brick oven, or the well-trained hands of the talented and underappreciated Mexican staff in most pizza kitchens. One fact is certain, both our location and our fast food staple rests mightily at the top of the food chain. 

Wild Food Foraging: Culinary Revolution or Passing Trend?

Benjamin Wright

For many Americans, the term “foraging” may conjure up nearly forgotten imagery from history and anthropology courses of ancient civilizations, Native American cultures, and perhaps even of a few lingering hunting and gathering tribes, like the San. Fewer are probably aware of foragers in their own neighborhoods, from rural Wisconsin and the foothills of the Rockies and Appalachians to urban melting pots like San Francisco (foraging hotbed), Los Angeles, and New York City. 

“Top Chef” Star's Talde Joins Growing List of Filipino Restaurants

Momar Visaya

Manhattan has not always been a hotbed for Filipino cuisine, but with the recent spate of Filipino restaurants opening in the city, that may not be the case for long. n recent months, more Filipino restaurants opened in Manhattan, with some foodies heralding it as the renaissance of Filipino cuisine in the city. Dale Talde is one of those restaurateurs.

Filipino Food Poised to Break Gastro Ceiling

Odette Keeley

The Year of the Dragon will be the Year of “Adobo” if some local foodies are predicting it right. Braised chicken or pork in soy sauce, vinegar and garlic, adobo is considered a signature dish in Filipino cooking, which, judging from the buzz at this year’s Winter Fancy Food Show in San Francisco, could be poised to ride the next gourmet food wave. 

“Healing Spices” Author Cooks Global Flavors for Better Health

Viji Sundaram

In his search for safe anti-inflammatory agents, University of Texas research scientist Bharat B. Aggarwal began 20 years ago to research the very spices that had always been a staple of his Indian diet. He found that many of them could be safely moved out of his kitchen cabinet to his medicine cabinet, as he says in his newly released book, Healing Spices.

Cracking Down on Soda

Taisa Grant

From New America Media: Sugar is like crack. Or at least, the threat it poses to the health and well-being of people in Richmond, California, is not far off from the threat posed by crack cocaine or other harmful narcotics, according to a recent report by the Contra Costa County health department, entitled “The Impact of Sugar-Sweetened Beverage Consumption on the Health of Richmond Residents.” Soda, says the report, is particularly addictive given how effective our bodies are at absorbing sugar, which can lead to obesity, which in turn causes us to be more susceptible to disease.

Top Ten Cocktails from the Golden Age of Hollywood

Reynard Loki

In the 1936 screwball comedy mystery The Ex-Mrs. Bradford, Dr. Lawrence Bradford (William Powell) asks his ex-wife, the rich mystery writer Paula (Jean Arthur), “What is a cocktail dress?” She replies, “Something to spill cocktails on.” So strike a pose, raise a glass and make a toast with these classic cocktails from Hollywood’s Golden Age. Spilling on cocktail dresses not required. 

The Return of Soave

David Perry

The Soave is now playing the wine equivalent of hardball, reinventing and revamping its stodgy image for a new era of wine consumption and wine consumers by playing up the area’s historic strengths and vintages. The Garganega of Soave produces wines with delicate flavors of pear, pineapple, and apricot that become fuller and more luscious with age. 

Cool It, Mr. Bourdain

Tara Taghizadeh

As his fame escalated and Anthony Bourdain made the leap from cult hero to mainstream giant, his formerly delightful cynicism and off-color humor turned sour, and, for lack of a better word, dull. Fans have come to expect his highly vocal and frequently profanity-laced criticism as a given, but lately, Bourdain has hit other culinary luminaries below the belt, and now the tide is turning. What were once considered clever jabs and witty repartee are now merely irritating, irate rants, similar to scratchings on a chalkboard.


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