Between Two Slices: Sanguchon Serves Up Classic Peruvian Flavors on Airy Ciabatta

The brainchild of Carlos Altamirano, a Peruvian-born chef with 20 years of experience in Bay Area kitchens, this Mission District sando shop offers elevated, portable riffs on lomo saltado, chicharron and more.

Wildtype Salmon

A Dogpatch Startup is ‘Cultivating’ Salmon in a Former Brewery

SF’s Wildtype Foods, one of a growing number of local cellular meat companies, grows its alternative protein using cells from sushi-grade fish.

SF Chefs Think Outside the Bun With Plant-Based Protein Dishes

The Impossible Burger is so 2016. San Francisco culinary creatives are pushing the boundaries of faux-meat and vegan cuisine beyond imitation ground beef.