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As fall settles in on San Francisco, it brings changes at the farmers' market, restaurant menus, and the type of weather-related bitching done by city residents. With each successive fall, one food it... More »
On Tuesday, July 24, Chef Adam Hinojosa will sacrifice something he's spent two years creating. His hair. Hinojosa, executive chef of Per Diem, has decided to chop off 18 inches of his long locks an... More »
Walking through the doors of Per Diem feels like stepping into another time. Big band music plays, elaborate curtains drape from high ceilings, a massive chandelier glitters overhead. The marble bar l... More »
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