Edible San Francisco Magazine

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Edible San Francisco Magazine

Artfully captured, honestly told. San Francisco's true food stories—James Beard award-winning publication.

We tell the story of how San Francisco eats, drinks and cooks.

11/13/2025

The shelves set the stage. The people made the story. When craft meets community and you find comfort in unexpected places.

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11/11/2025

Local love, creative flavor.
Get to know .food — the artist who makes edible art feel like poetry.

Link on our bio.

11/07/2025

In Epicurean Trader’s Aisle 7, San Francisco remembered how to be neighbors. One table set. A whole city waiting.

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11/06/2025

Your grocery store after hours. Dinner party in aisle three. HOMEGROWN: where art, culture, and food converge in unexpected places.

10/28/2025

A night of abundance at : packed room, unforgettable dance, tables overflowing with intention. Thank you for celebrating our Fall issue launch—to the stories, food, dance, and community that make it possible.

Thanks to our sponsors
.sj

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10/25/2025

Before a single glass was poured during Clink Different Restaurant Week, we brought together sommeliers and beverage directors to explore the world of bordeaux and Germany wines—two iconic regions united by tradition, innovation, and stewardship

From Bordeaux’s bright Sauvignon Blancs and Crémant sparklers to Germany’s dry Rieslings and vibrant Pinot Noirs, these wines reflect both the past and the future: sustainable vineyards, low-ABV options, and timeless techniques carried forward by passionate vintners.

This month, those experts will bring that knowledge to the table-pairing every pour with a story, and every sip with a sense of place.

Discover the wines of Bordeaux and Germany during Clink Different Restaurant Week, through October 31st, in San Francisco at @kilnsf@quince _sf@statebirdprovisions @tiya.social

Santé! Prost! Clink!

Videography by Cedric Letsch
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10/24/2025

In wine, and in life, there is so much more than meets the eye. Our favorite vintages start not with the grapes we see, but with the terroir below. “Soil is the origin of the wine—where it’s from, where it’s begun,” said Aldo Sohm, the famous sommelier and author of Wine Simple.

Nowhere will this be more evident than Clink Different Restaurant Week 2025, when lesser-known wines from some of the most famous regions on the planet—Bordeaux and Germany—will take center stage at top restaurants and wine bars.

Experience Clink Different Restaurant Week, October 1-31, 2025, at these participating San Francisco locations: .social

Click the link in bio for more information!

10/23/2025

Balance is everything at Bar Sprezzatura—high acid, high fat, and zero waste.

Carlo Splendorini’s approach: lemons become juice, then martini peels, then limoncello. Leftover spirits go into a vanilla bean-infused barrel. Three months later, it’s a house digestif.

Read the full story in our Fall Abundance Issue at ediblesf.com (link in bio).

10/16/2025

World Food Day: SF is leading the fight against food waste.

40% of food produced globally goes uneaten—but San Francisco is changing that. As Too Good To Go’s second-largest U.S. market, the city turns surplus into access, one surprise bag at a time.

Every meal saved keeps 2.7 kg of CO₂e out of the air and 214 gallons of water in the ground. Daisy Barringer dives into how SF restaurants and apps are making it happen in our Fall Abundance Issue.

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Read the full story at ediblesf.com

10/15/2025

San Francisco’s newest restaurants are redefining where and how we eat. From Maritime Boat Club’s coastal charm to Nopa Fish at the Ferry Building, Le Soleil’s Stonestown gem to Buoy Bar’s dual-concept magic—these six openings prove that when SF restaurants take risks, we all eat better.

Swipe for must-try dishes and addresses from our Fall Abundance Issue.

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10/10/2025

’s Le Grand Aioli is peak abundance—poached salmon, seasonal veg, crispy potatoes, and that perfect garlic aioli. Chef Gayle Pirie made it flexible: swap in whatever’s fresh at your market.
Get the recipe at ediblesf.com (link in bio). Make it and tag —show us your take.

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About us:

Edible San Francisco celebrates what feeds us in the SF Bay Area. We connect people to their food—where it comes from, how it’s produced, and who makes it.

Our readers are enthusiastic home cooks, top chefs, farmers markets, farmers and other food producers, butchers and bakers, distillers and vintners—everyone who is leading the way in how we eat and drink today.

We combine fresh, seasonal, modern recipes with compelling storytelling, all created by incredibly talented writers, photographers, and illustrators. Edible San Francisco believes what and how we eat matters to our health, to our lives, and to our communities.