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Residents and chefs of L
crowd-pleasing favorites:
Kraft Mayonnaise
Patti LuPone on childhood memories of seeking out shellfish
Rintaro: Food and Stories from a Japanese Izakaya in California (Sylvan Mishima Brackett, Jessica Battilana) Winemaking encouraging styleRINTARO, the debut cookbook from one of San Franciscos most acclaimed restaurants, translates the experience of a Tokyo izakaya to the home kitchen. Crowd pleasing foods like curry rice, tonkatsu, and yakitori, eaten most often at lunch counters and in home kitchens, live alongside sashimi, fresh bamboo shoots, and other dishes that are usually considered part of a more elevated Japanese cooking tradition. Through clear instruction, abundant
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