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The Chronicle Publishes a New Top 91 Restaurants In Four Parts, Ignores Wine Country In the quest to do best-of lists at the Chronicle Food Department without actually replicating Michael Bauer's once-popular Top 100 Restaurants list, there have been some false starts since Soleil Ho began her tenure as critic two years ago. Through the pandemic, it sounds like she's continued dining around in earnest — she moved here from the midwest and was notably not super familiar with the Bay Area restaurant scene when she started. And after that bizarre Top 25 list came out in January with a promise...

Open since March in the loft-like space once occupied by Coffee Bar at Florida and Mariposa, Ernest is the kind of restaurant that makes San Francisco the dining destination that it is — and it joins us at a time when we could all use a little culinary surprise and delight.

The best restaurants in San Francisco, as recommended by critic Soleil Ho.

Skip to main content Currently Reading The Outer Sunset farmers market has grown into an essential S.F. food destination. Here's what to eat FacebookTwitterEmail 1of2 David Lee of Sunset Squares Pizza gives slices to customers at the Outer Sunset Farmers Market & Mercantile in San Francisco.Stephen Lam / The ChronicleShow MoreShow Less 2of2 Gumbo Social griddles shrimp for its shrimp po'boy.Stephen Lam/The ChronicleShow MoreShow Less Since the Outer Sunset Farmers’ Market & Mercantile opened last summer, eating and shopping at the bustling, two-block market has become an essential Sunday ac...

Recipes: Goat cheese gives a tangy boost to omelets, pasta, and salad Try the powerhouse ingredient in these three simple dishes. By Christopher Kimball Globe Correspondent,Updated May 4, 2021, 10:59 a.m. Email to a Friend Zucchini and Goat Cheese OmeletConnie Miller of CB Creatives All goat cheeses are not created equal. The most common, fresh French chèvre, truly is a powerhouse ingredient. Tangy, creamy, rich, and fresh all at once, this cheese softens easily when heated without the clumping messiness of many cow cheeses. That’s why it works so well blended into an omelet filling ...