It’s 7 a.m., 59º and headed toward 71º. Details here.
Local food is trendy, but USA Today asks, is it really more eco-friendly?
Namu Gaji’s David Lee talked to Eater SF about the Mission scene. Here’s some of what he had to say:
The clientele are more, I don’t want to say they’re more restaurant-savvy, but they just have higher income. People will come in here and ask for the reserve list and ask for bottles of wine, where on Balboa street that would never happen.