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Andrew Vennari is a chef and writer born and raised in San Francisco.

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SF Food Examiner's Articles

Showing: Eating SF articles

The beans of summer

Pole beans appear earlier in the season and go strong into the summer. Call these string beans what you will, there are too many varieties to...
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Eating weeds: dandelion, the free greens

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A gust of wind launches their tiny feathered parachutes into the air—the trick that has these weeds spouting just about anywhere. Dandelion is...
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Get more from your meat

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Filet mignon is the tenderloin of beef, a muscle along the back of a cow that is not used to do any hard work. It is a long, slender cut, marbled...
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The magic fruit

Beans are underrated—and because of their gas generating quality, they get a bad rap. The truth about beans is that they are a near perfect...
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Limón Rotisserie picks up the slack

When Limón Rotisserie moved into this soot swept corner on South Van Ness I saw it as the upper crust Mission establishment encroaching onto a...
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Grow your own food

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Food prices have slowed their upward gains from last year, but these days a two foot long receipt from the grocery store can still have me checking...
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Purple artichokes

The first person to eat an artichoke must have been a hungry soul. It's a thistle after all—so there probably wasn't much else around at the...
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Mastering the egg

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The ability to cook eggs perfectly is a surefire sign of the well-rounded cook. A good breakfast guy in action also demonstrates the unique duplicity...
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The curious case of the bloody glove

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A busy kitchen is peppered with potential hazards. Boiling water, sharp knives, and hot fat are common factors on...
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Lucca Ravioli Company, bringing it since 1925

Lucca is one of the immovable institutions of San Francisco. No matter how many times the Mission changes, it survives and comes out shining. One...
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