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SFGate: Food & Dining

Food and dining coverage. From SFGate.com: the Bay Area's home page, online home of the San Francisco Chronicle and much more.

Classic Italian food in close quarters at Scopa Just about everyone who comes through the door at Scopa gets a pat on the back or a quick kiss from Dawnelise Regnery Rosen, who likes to make her customers feel like family. She's the backbone of the efficient service. Her husband, Ari Rosen, stays in the... Coi chef planning Oakland spot Four-star chef San Francisco chef Daniel Patterson is embarking on a new venture across the bay. He's just signed a lease on a place in Jack London Square in Oakland, and in the middle of next year will open Bracina with Lauren Kiino. Kiino will be the chef... How much do you really spend on food? Editor's note: A longer version of this story appeared earlier this week on The Chronicle's Web site, SFGate.com. Last week, while the waters of the global financial world continued to roil, I stood on the seemingly solid ground of grocery store parking lots... Nothing plain about Tahitian vanilla beans One of my first sense memories was of vanilla drifting out of the back of the Watkins man's truck as he patiently waited for my mother to choose among his spices. The truck would come through our South Bay neighborhood every so often, selling spices, home... Dining Out: Vibrant tastes from Oaxaca A few feet from the maitre d's podium at the Oaxacan Kitchen, which opened in August in Palo Alto, a worker squeezes balls of masa dough into tortillas and slaps them on a griddle. Much like a fish tank at a seafood restaurant, it's a not-so-subtle hint that... Dining Update: Bold flavors, lots of choices at Eos in San Francisco When Eos converted to small plates several years ago, the restaurant wasn't simply jumping on a bandwagon; it was embracing a style of cooking and eating that was well-suited to its wine bar concept and its casual neighborhood vibe. It's been a successful... One turkey bacon stands out in the flock If you swoon over regular bacon, chances are you wouldn't go anywhere near turkey bacon. It's one of those "just not quite as good" substitutes for pork lovers. But for those who prefer something a little lower in fat and calories, it can provide a similar... Bad boy chef of Vietnam shares war stories from behind the stove It's more than fitting that Anthony Bourdain wrote the introduction to Bobby Chinn's "Wild, Wild East: Recipes and Stories From Vietnam" (Barron's, 224 pages, $29.99). The recipes are liberally doused in fish sauce and the prose is equally pungent - the most... A paean to Peruvian pachamanca "Pa-cha-man-ca," I sing to myself when I'm alone in the kitchen, shaking my hips to go with the melody. "Pachamanca, pachamancahhh," I sing to the dog when we're out walking. "Pachamanca!" I cry out with glee when I jump into the pool. "Pacha-mancahhhhh," I... Melamine taint - old problem has new urgency Editor's note: Nationally recognized nutrition expert Marion Nestle answers readers' questions in Food Matters, written exclusively for The Chronicle. E-mail your questions to food@sfchronicle .com, with "Marion Nestle" in the subject line. Q: Every day we...