Why Peruvian Cuisine Is More Than Just Cebiche open.substack.com/pub/cheych…

Where to Find the Best English Comfort Food (and Pub Vibes) in San Francisco open.substack.com/pub/cheych…

How Nostalgia Inspires Parachute Bakery's Most Unexpected Pastries open.substack.com/pub/cheych…

How Chef Julian Silvera Turns Memories Into Menus at Vicinity open.substack.com/pub/cheych…

After Dalida, Laura Ozyilmaz Is Telling Her Own Story open.substack.com/pub/cheych…

How Wolfsbane Is Stripping Fine Dining Back to Its Essentials open.substack.com/pub/cheych…

SF AAPI Cocktail Week is bringing the top bars from across Asia to SF this week. But the bigger story? How hospitality is shifting back toward culture, identity & community. Read more: open.substack.com/pub/cheych…

“Chinese American cuisine” wasn’t always a label Brandon Jew embraced. This week on the Substack: • Mister Jiu's at 10 years • Why “hyphenated American” food is still being defined • A British pub that surprised me • New openings + what to book open.substack.com/pub/cheych…

What does a restaurant look like when everything starts at the farm? This week on Substack: Chef Deborah Mullin of Little Saint on plant-based dining done differently. Also? - SF's The Lore (10 seats, no address) - Livermore Valley wine getaway Read ↓ cheycheyfromthebay.substack.…

A Warriors champion just entered the Bay Area food scene—check out the full interview in my Substack! @FestusEzeli's Nigerian-Nikkei collab at Chotto Matte is rooted in memory + giving back—plus, it's delicious. Read ↓ open.substack.com/pub/cheych…

What happens when a chef stops trying to preserve a cuisine? @ChefTuDavidPhu on #Vietnamesefood, cooking from memory, and GiGi’s. Plus: • Maria Isabel • Mister Jiu’s epic banquet series • What popups & events are worth booking this week Read ↓ substack.com/home/post/p-194…

Attn: entrepreneurs! @FlexSuperApp is taking over San Francisco! This is the best credit card for the elite. Find out why.

New Substack drop! Monique An is evolving Crustacean—one of SF’s most iconic restaurants—into its next chapter. Plus: Naides (SF’s only Filipino fine dining tasting menu), new openings, and what’s worth booking now. Read more ↓ cheycheyfromthebay.substack.…

Chef Marc Zimmerman is back in the steakhouse world after 8 years—this time at Superprime, focused on live fire and serious sourcing. Plus: Taiwan eats, new Bay Area openings, and what’s worth booking now. Read more ↓ open.substack.com/pub/cheych…

“Sometimes the hardest thing to do in cooking is keep it simple.” In my latest newsletter, Evan & Sarah Rich talk about opening RT Bistro—and why they’re leaning into restraint, refinement, and building a true neighborhood restaurant. Check it out here: cheycheyfromthebay.substack.…

“A lot of restaurants today are 85% story and 15% restaurant.” Chef Mike Lanham of Anomaly told me this when we spoke about chasing Michelin without the PR machine—& I’m still thinking about it! Full interview in my latest New + Hot in the Bay issue ⤵️ open.substack.com/pub/cheych…

In my latest substack I'm interviewing the #SanFrancisco pizza making legend himself, 13X World Pizza Champ—Tony Gemignani! Check it out! open.substack.com/pub/cheych… Also? • Foodie guide to Temecula & Oceanside • New restaurant openings and hospitality news

This week I chatted with the duo behind Shuggie's in Mission—the upcycled pizza joint turned climate-positive dinner club. Sustainable, but make it a party! Also 👇🏽 • Valentine’s bookings • Best Dungeness crab dishes in the Bay open.substack.com/pub/cheych…

In my substack latest issue, I interview Chef Brian Limoges of Enclos on building a restaurant around restraint, conservation, and a closed-loop farm—and earning two Michelin stars and a Green Star in just six months. cheycheyfromthebay.substack.…

If you're looking for the best pizza in San Francisco— Tony's Napoletana is it! They Just launched a new winter menu! Stay tuned for my chat with the 13X World Pizza Champ himself later this season! instagram.com/reel/DTLrMxdkl…