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Spring Eats

Flowers are blooming, farmer's markets are bustling, and our chefs have put together innumerable menus of fresh and seasonal dishes to delight all of your senses. Check out what they're cooking up.

SF Eats

LA Eats

PDX Eats
Farmer's Market Salad

LA chef Stephen Barkulis braises local calamari in citrus and squid ink to intensify its natural, sweet, sea essence. The squid tentacles are tempura-fried to add crunch. The chef finishes with local greens and a dressing intensely reminiscent of Caesar, made from roasted and pureed organic fennel.

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Spring Risotto

SF chef Stephen Levine serves sauteed dayboat sea scallops on a spring vegetable risotto. For an indulgent finish, he tops it with an oxtail and black trumpet mushroom ragout drizzled with white truffle oil.

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Lumpia Sariwa

Chef Francis Ang encloses spring farmer's market vegetables, like peas, mushrooms, spring onion, and sweet potato, in a tender buckwheat crepe. The delicate lumpia is accompanied by a sweet and earthy black garlic sauce.

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Zucchini Soup

SF chef Kevin Madrigal blends fresh zucchini with aromatics to produce a light yet flavorful soup. It's garnished with paper-thin radish slices, sesame seeds, and extra virgin olive oil.

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Spring Macarons

While Chef Lindsay's macarons are the perfect cookie in every season, it's hard to resist these spring-themed beauties. Chewy, delicate, and gluten-free shells are filled with a variety of buttercream flavors, like tangy raspberry, vanilla bean, and salted caramel.

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Berry Pavlova

Et Voila SF crafts a simple and elegant meringue-based dessert filled with delicious mascarpone-vanilla cream and fresh berries. With a light, sweet finish, it's like eating a cloud.

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Best of Feastly: San Francisco Edition

Feastly talents know no bounds, so we're celebrating their accomplishments with this hall of fame. From ever-changing Japanese omakase and authentic ramen to family-style Filipino and beautiful French macarons, here are some of the best performances from last year.

The Michelin-Grade Chefs Behind The City’s Best Restaurants

by Cleo Tarca

Our chefs make Feastly what it is–a diverse collection of experiences to tantalize every palate and suit every fancy. We’re so proud of our lineup that we’re highlighting some new additions and seasoned veterans. These chefs are taking it to the next level, bringing their years of experience from high-profile culinary establishments. This Michelin-grade and award-winning crew is elevating the average popup meal, creating delicious dining experiences from the traditional to the avant-garde. * denotes Michelin stars acquired by the restaurant as of 2016.

What We’re Reading: The Best of Food Writing From Around the Web

Published by Phi Tran

SPAM Donut by Lorie Shaull Indulge in our favorite calorie-free summer treat: the best of the internet’s sweet and savory food reads. From savvy cheese moguls to rainbow bagel inventors...

June 2, 2017

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Reading List

Weekend Reading: The Best of Food Writing From Around the Web

Published by Phi Tran

This holiday weekend, celebrate with delicious reads. + There are good reasons why avocado toasts are expensive. An Oakland restaurateur explains. + When in Romania, there’s a small chance...

May 26, 2017

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Reading List

What We’re Reading: The Best of Food Writing From Around the Web

Published by Phi Tran

These are fun food reads about hot dog apps and paella emojis, not your summer reading list from AP English. But don’t worry, we’re also getting educational with science news that...

May 19, 2017

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Reading List

Weekend Reading: The Best of Food Writing From Around the Web

Published by Phi Tran

If you’ve had a heavier-than-usual week, we’ve got the light antidote: the best stories from all the weird and fun corners of the internet. Here’s the staff of the...

May 6, 2017

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Reading List

Vegan Black Sesame Flan & Mango Sorbet (Recipe)

by Salimatu Amabebe

This impressive, two-part dessert looks stunning on the plate but is surprisingly easy to make. Black tahini, made with black sesame seeds instead of white, gives this vegan "flan" its striking color.

June 2, 2017

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Plantiful, Portland, recipes

Vegan Mint Avocado Ice Cream & Chocolate Truffles (Recipe)

by Salimatu Amabebe

This adorable vegan dessert looks like a fresh avocado, but it's actually mint ice cream with a chocolate truffle pit.

May 31, 2017

comments 0

Plantiful, Portland, recipes

Vegan Black Sesame Flan & Mango Sorbet (Recipe)

This impressive, two-part dessert looks stunning on the plate but is surprisingly easy to make. Black tahini, made with black sesame seeds instead of white, gives this vegan "flan"...

Plantiful, Portland, recipes

Vegan Mint Avocado Ice Cream & Chocolate Truffles (Recipe)

This adorable vegan dessert looks like a fresh avocado, but it's actually mint ice cream with a chocolate truffle pit.

Plantiful, recipes

Vegan Miso Glazed Eggplants W/ Spicy Chickpeas & Ninja Nuts

Eggplants, a.k.a aubergine in the UK, are halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and karate-chopped ninja nuts … this one’s on fire and...

May 23, 2017

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Plantiful, recipes

Vegan Apple Chimi Cheesecake Handpies (Recipe)

This dessert is a creative take on some beloved and well-known dishes: apple pie, cheesecake, and chimichangas. These pockets of deliciousness are handheld mini treats that also just happen...

May 15, 2017

comments 2

Plantiful, recipes, video

Recipe: Coconut Garlic Croutons

The inspiration for this recipe came from a desire to enhance the simple salad, and I was looking for flavors that blended well with our other Filipino-inspired dishes. These...

May 8, 2017

#GirlsWithKnives

Meet Chelsea Miller, The Girl Who Makes The Knives

Published by Cleo Tarca

Chelsea Miller is quite literally the girl with the knife....er, the woman with the knife. For the past six years, she has been forging artisan kitchen knives out of...

March 31, 2017

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GirlsWithKnives

#GirlsWithKnives Interview: Nicole Poirier on Cooking While Sailing the High Seas

Published by Phi Tran

Meet Nicole, the talented Content Development Chef at Anova Culinary. In her previous life, she mastered the art of cooking on the high seas as a chef on yachts....

March 30, 2017

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GirlsWithKnives

#GirlsWithKnives Interview: Culinary Creative Kathleen Schaffer

Published by Cleo Tarca

Kathleen Schaffer began her culinary journey at local restaurants in New Hope, Pennsylvania, her historic hometown along the Delaware River. She attended New York University and studied fine arts...

March 30, 2017

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GirlsWithKnives

#GirlsWithKnives Interview: ChiliCali Founder On Making Her Own Sauce

Published by Phi Tran

Siska is the owner, chef, and dishwasher of ChiliCali, an Indonesian-inspired pop-up restaurant & catering company. She's also launching a line of cooking sauces.

March 28, 2017

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GirlsWithKnives, Women of Feastly

videos we love

Recipe: Coconut Garlic Croutons

by Eric Pascual

The inspiration for this recipe came from a desire to enhance the simple salad, and I was looking for flavors that blended well with our other Filipino-inspired dishes. These garlic-coconut croutons were the result. They’re perfect as a salad topping...or as a snack, hot off the baking tray.

May 8, 2017

Plantiful, recipes, video

How To Recreate Buena Vista Café’s Famous Irish Coffee

by Lindsay Kinder

Learn the not-so secret tips and tricks to world-famous Irish Coffee from The Buena Vista Café in San Francisco.

March 17, 2017

recipes, video

Indonesian Eggplant Sambal

by Siska Marcus

This recipe is the simplest way to make this hearty eggplant dish. Of course, you can elaborate by adding kaffir lime leaves, lemongrass, and even belacan (shrimp paste) to the sauce. If you just want to whip up something quickly for dinner, this recipe is already delicious.

March 14, 2017

recipes, video