Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication ale.
The Perfect Canelé
The French know their pastries.
The Perfect Prawns
The LA Times's Russ Parsons lauds the salt-roasted spot prawns at Providence restaurant.
The Perfect Sazerac
The Sazerac is a classic New Orleans cocktail, easy drinking the whole year round (not just during Mardi Gras). H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac: the right whiskey, bitters, and absinthe mixed in just the right balance. Optional, though recommended: Watch the video while sipping your own Sazerac.
The Perfect Risotto
Food blogger Pim Techamuanvivit is a longtime fan of Michael Tusk's risotto. Here she describes what makes it perfect. Tusk's restaurant, Quince, is located in San Francisco.
The Perfect Salad
New York Times writer Kim Severson has chosen her perfect thing in San Francisco—drumroll please—the goat cheese salad at Chez Panisse.