When it comes to sardines, you have to think outside the earthquake shelter. On the flavor-o-meter, the tinned food of last resort (served on tarps with Saltines and stale water) bears no resemblance to its wild, fresh self. Even a humble sardine doesn't deserve to be jammed in like a sardine, oil slicked, and left to age in the farthest reaches of the cupboard.Read more »

caitlin@sfbg.com

The newest trend filling steins doesn't mark a huge change from the norm — in fact, it's pretty nano. Nanobreweries, to be exact: a model of DIY suds start-ups that's allowing beer entrepreneurs to build their empires just the way they like them. Enterprising beer nerds, you've hereby discovered the brewpub version of underground farmers markets.Read more »

We're spoiled rotten living in the city where if you fling an ankle boot, it's bound to hit a taqueria open past last call. Its like a burrito vortex — go out in San Francisco and at some point you will get wrapped up in flour tortilla and snuggle in with your old buddies, carnitas and shredded cheese. But gooey and warm as it is in there, you must resist the pull to turn into a burrito. I know, I know, we're gonna hold your hand through this one. Read more »

We here at the Guardian don't survive on green buds and printer ink alone. We eat real food. Sometimes! But we do get up late and hungover. While we often forgo fancy brunch — unless we save our pennies for the amazing eggs-meet-legs "Sunday's a Drag" buffet at Harry Denton's (www.harrydenton.com) or dim sum nirvana at Yank Sing (www.yanksing.com) or Ton Kiang (www.tonkiang.net) — we'll sure as shootin' shell out for thrifty chilaquiles and bloody marys, especially the way the Bay makes 'em. Here are some of our dearest bleary-eyed, late-morning tummy fillers. Read more »

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The incredibly everywhere Marcia Gagliardi, a.k.a. the Tablehopper (www.tablehopper.com), has somehow canvassed, in-depth, every eatery, drinkery, and food-cartery in our fair city — while still maintaining her voracious appetite, sassy aplomb, and appealing figure. Her new book, The Tablehopper's Guide to Dining and Drinking in San Francisco (Ten Speed Press) is one of those must-have recommendation books that truly opens your eyes and mouth to culinary nooks and crannies. Read more »

By Robyn Johnson

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We're used to well-crafted, artisanal cocktails year-round in our city, and some bartenders showcase the bounty of the seasons in their cocktails, using local fruits, herbs, vegetables. It's easy to take the abundance of the region for granted, but let's not and remember to enjoy what can happen when fresh produce and spirits get into the right hands. Here are a few places and drinks we recommend as winter turns to spring. (Virginia Miller)

BEET COCKTAILS AT THE ALEMBIC

Pools of ink and its electronic equivalent have been expended helping SF's legions of night-crawlers find the best drinks, beats, and eats. Not so for our less numerous early-risers. But there are plenty of reasons to get up early: seagulls materializing out of the fog, the sun rising over the bay, first pressings at Ritual, parking spaces, and, perhaps most important, morning buns. Specifically, warm morning buns.Read more »