Section: Dining
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Impossible shortage
The plant-based Impossible Burger is in such high demand that restaurants are experiencing a shortage.
This article was published on 08.08.19
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Mushroom sandwich smackdown
Portobello mushroom burnout is real—especially for vegans and vegetarians.
This article was published on 08.08.19
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Mariachis and Micheladas
South Land Park grill offers Mexican staples such as chilaquiles, breakfast burritos and rich chicken mole that tastes just like mom’s.
This article was published on 08.08.19
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Farm fresh
Cozy Yuba City restaurant lures customers with the perfect chilled lunch on a hot day.
This article was published on 08.08.19
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Knockout kombucha!
San Diego-based company ferments its hard kombucha just a tad longer for a knockout summer elixir.
This article was published on 08.08.19
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Off the vine
The first River City Wine Week is set for Aug. 5-11 with tastes and bites, river cruises and events for wine enthusiasts to enjoy.
This article was published on 08.01.19
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An Oak Park legacy
Flowers Fish Market has been a neighborhood mainstay for nearly 40 years.
This article was published on 08.01.19
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Ah, Pushkin’s it
Pushkin’s pushes its tofu scramble game to great heights.
This article was published on 07.25.19
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Flavorful and fermented
Sacramento’s Zeal Kombucha brews its tangy elixirs using organic cane sugar, but with plenty of tang.
This article was published on 07.25.19
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Burger cravings
Burger Patch’s all-vegan menu stacks up to SN&R’s vegan columnist’s expectations, with a few hiccups.
This article was published on 07.25.19
August 08, 2019
SN&R Vol 31 Issue 18
August 01, 2019
SN&R Vol 31 Issue 17
July 25, 2019
SN&R Vol 31 Issue 16