In San Francisco’s new tech economy, most of the foot soldiers are dudes. You don’t have to like it; I certainly don’t. For now, let’s just say, “It is what it is” (a beloved phrase of jaded New Yorkers). Myriah Zaytoun says this landscape of young male programmers and engineers is a bit like “one big frat.” These boys may be great at coding and kegging, but many are still brushing up on their life skills. Read More

If there is a time of year to drink port, it is right now. Made in the Douro region of Portugal, port wine has been a hot commodity for centuries. The British have played a major role in its production and evolution, as indicated by brand names such as Graham’s, Churchill’s and Taylor. Native producers have been equally important, as have other foreigners such as Dutchman Dirk Niepoort. Read More

It’s hard to say what could be more comforting in the foggy Outer Sunset than an impeccable bowl of steaming soup. Maybe that perfect soup with some homemade butter and bread, inventive entrees and artisanal cocktails. Outerlands has it all, and walking into the cozy, woody retreat — complete with a driftwood, Hobbit-hole loft — is a bit like putting on a favorite, well-worn sweater: warm, soft and inviting. Read More

With the holidays over and big credit card bills about to arrive, let’s talk about how to get you through the throes of January — including a sneak peek into topics I expect to cover in the next few months. Pinot noir has remained the “it” grape for a decade now, and that appears unlikely to change this year. However, gamay noir, the grape of Beaujolais, has some of the qualities of pinot noir. Fruity, light and high in acid, gamay is spicier than pinot — a trait that you might find appealing. Besides Beaujolais, gamay is grown in the Loire Valley. Read More