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ArtSpan is a San Francisco, California, nonprofit organization that produces the oldest and largest artist open studios event in the United States.Started in 1975, ArtSpan's San Francisco Open Studios (SFOS) takes place over four weekends in the fall each year with a different city district highlighted each weekend.
Slim's was a nightclub and music venue in San Francisco, California, which was opened by Boz Scaggs in 1988. Scaggs and his partners took over a vacant restaurant which was called the Warehouse and threw a party there on December 31, 1987, to celebrate before closing it to remodel, and the new venue opened on September 16, 1988.
Californios is a Michelin-starred restaurant in San Francisco, California, serving Mexican cuisine.Its head chef is Val M. Cantu, one of the restaurant's co-owners.. Californios earned its first Michelin star in 2015 and its second in 2017, becoming the first US restaurant serving Mexican cuisine to earn two Miche
In the 1950s and early 1960s, Fugazi Hall was a common venue for poetry reading by members of the beat community. Although many might believe that Club Fugazi is referenced in Allen Ginsberg's "Howl": "Noon in desolate Fugazzi's, listening to the crack...", this actually refers to Fugazzi's in New York City, another Beat hangout (note the two z's in the name in the poem, as well as all the ...
Sam Wo (traditional Chinese: 三和粥粉麵; simplified Chinese: 三和粥粉面; Jyutping: Saam1wo4 zuk1 fan2min6; pinyin: Sānhé zhōu fěnmiàn, literally "Three Harmonies Porridge and Noodles") was a Chinese restaurant located in San Francisco, California. The restaurant's first location on 813 Washington Street was famous for being a ...
After Tower's departure the restaurant was reopened briefly by new investors under the same name but with a less expensive, Mediterranean concept. [4] In 2004 it became the new location of San Francisco's Trader Vic's, which had been closed since 1994. The Palo Alto location of Stars became a branch of Wolfgang Puck's Spago Restaurant in 1997.
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The food became less sauce-focused and "lighter," as it was described in the San Francisco Chronicle in 1985. Galloway started working with different food distributors, improving the quality of the seafood, and hired a larger dessert staff. [5] The restaurant had food-focused theme dinners.