New + Hot in the Bay with Chey: Chef Chats & the Recs You Actually Want | Chelsea Davis

Shuggie’s Glow-Up: From Trash Pie Fame to a Celebratory, Climate-Positive Dinner Club

This husband-and-wife duo is reimagining Americana dishes through an upcycled lens—proving sustainability can be glamorous, theatrical, and fun

Feb 7 • Chelsea Davis

Chef Brian Limoges on How Enclos Earned Two Michelin Stars in Six Months

How Enclos put Sonoma on the fine dining map—and why restraint; a sustainable, closed-loop ecosystem; and a committed sense of place drive everything.

Feb 2

How Chef Brad Kilgore Transformed SF’s Transamerica Pyramid Into a Dining Destination

Inside AMA, Café Sebastian, and MadLab Kakigori—and the strategy behind making fusion, fire, and all-day dining click in Downtown San Francisco

Jan 24 • Chelsea Davis

Inside Silver Oak’s Napa Airbnb Experiences: Chef Preeti Mistry on Dumplings, Wine, and the Future of Hospitality

The award-winning chef on why hands-on dumpling-making, small groups, and slowing down are reshaping how wineries connect with guests.

Jan 17 • Chelsea Davis

Inside Arquet: Chef Alex Hong’s Acclaimed New Ferry Building Restaurant

How the chef behind Michelin-starred Sorrel is expanding his vision into a more approachable, ingredient-driven restaurant—without skimping on…

Jan 10 • Chelsea Davis

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7 Years at Forbes, Then the Cut: A Freelance Reality Check

Jan 6 • Chelsea Davis

Inside Arquet: Chef Alex Hong’s Acclaimed New Ferry Building Restaurant

Jan 10 • Chelsea Davis

How Chef Brad Kilgore Transformed SF’s Transamerica Pyramid Into a Dining Destination

Jan 24 • Chelsea Davis

Inside Silver Oak’s Napa Airbnb Experiences: Chef Preeti Mistry on Dumplings, Wine, and the Future of Hospitality

Jan 17 • Chelsea Davis

And remember: one bad restaurant choice in San Francisco costs way more than a yearly subscription. Let me help you dodge the mehs… and find the hitters.