Sunday is the day I work toward all year — it’s the publication of my Top 100 Bay Area Restaurants guide. I’ve been compiling the annual list for 16 years, and I become more frantic as I get closer to the deadline and have to finish visiting the new places under consideration and returning to ones from the previous list to see if they still pass muster.

http://insidescoopsf.sfgate.com/blog/2011/03/31/the-26-new-places-in-the-top-100-bay-area-restaurants/

Michael Bauer features one of Chef Angelo’s unique recipies in his Chef’s Secrets column on SF Gate. Read the whole article here: http://tinyurl.com/6cddqrv

With this roaring, super-Italian restaurant and wine bar, Gary Rulli, the king of Italian pastry, crosses over to the savory side. We have no shortage of this genre in San Francisco, but Ristobar is the most urbane, the most Italian, the most European. You realize this with your first bite of a suave Angelo Auriana pasta, a roasted quail, a delicate cardoon custard or a hot, crunchy crochette — each paired with a glass of distinctive Italian wine.

Read more at the San Francisco Examiner: http://www.sfexaminer.com/entertainment/food-and-wine/2010/12/where-eat-2011

Rabbit Sugo from Ristobar on Vimeo.