A three-star restaurant is adding another three-star chef. Saison, which has held a perfect three Michelin stars since 2014, has hired Laurent Gras, one of the world’s best chefs. Saison chef-owner Joshua Skenes says he will transition away from the traditional executive chef post he’s held since opening Saison, allowing Gras to implement, to a certain degree, his own direction.

The former post office at 101 Hyde Street is slated convert into a food incubator and culinary hall in San Francisco's Tenderloin district on Thursday, May 3, 2018. People walk by the former post office at 101 Hyde Street slated to convert into a food incubator and culinary hall in San Francisco's Tenderloin district on Thursday, May 3, 2018.

You can save money and have some fun by saving seeds from garden vegetables and flowers to grow again next year. While it is easy to do, to succeed you need to know what kinds of seeds to save, when and how to save them and, in most cases, how to prepare them for storage before you grow them. Some of the easiest seeds to save and grow, among vegetables and herbs, are parsley, coriander, beans, kale, arugula, lettuce, and non-hybrid tomatoes and peppers.

My maternal great-grandma, Abuela Emilia, was born in Puerto Rico around 1913 and died in 2003. Despite her nine decades on earth, she and I knew nothing about each other. Hell, I didn’t even know I had a great-grandma until I showed up on her stoop in North Philly circa 1995-96. At the time, she and my grandma hadn’t spoken in 40 years.

My column in last Sunday’s paper, about what I’m calling California wine’s sustainability dilemma, generated some thoughtful responses from you. Basically, I wanted to know: Now that there are nearly 10 different programs that can certify California wineries’ or vineyards’ environmental practices, is this helpful for consumers, or just too confusing? I kind of suspect the latter. But a few of your emails reminded me of some good news.

Frjtz was one of several restaurants that closed on Valencia recently. Its final service was in late January. Following a break for the holidays, The Black Back, located in SF's Fillmore District, closed in early January. After being open for 20 years, Park Chow in SF's Inner Sunset closed in late February. A fire that started in the kitchen of Lavash in the Inner Sunset lead to a closure of the restaurant in January.

Frjtz was one of several restaurants that closed on Valencia recently. Its final service was in late January. A fire that started in the kitchen of Lavash in the Inner Sunset lead to a closure of the restaurant in January. After being open for more than 50 years, the McDonald's in the Upper Haight closed in March After a 2015 controversy involving Bay Area comedian W.

Belcampo’s new outpost in Oakland’s Jack London Square makes its public debut July 1, marking the sustainable meat company’s official entrance into the East Bay restaurant world. Once up and running, the new Belcampo will serve as the brand’s flagship location for Northern California.

Rhonda Ramos (left) with her parents, Mike and Jean Aburahma, at the Turk & Larkin Deli in the Tenderloin. After 39 years, the Aburahmas are retiring. There is no such thing as a fixed point in a city. But a salami sandwich at Turk and Larkin Deli still costs $6.25, which may be close enough. For every $300 prix fixe in this town there are 200 lunch lines like the one that forms at 11:30 in Mike and Jean Aburahma’s Tenderloin deli.

For the last 91 years, the stucco building at 710 Clay St. has belonged to Mexicali Rose, one of Oakland’s oldest restaurants. On Friday, June 29, the old-school haunt will host its final dinner service. Mexicali Rose announced the pending closure last week in a note on its Facebook page thanking generations of diners for their patronage. A still image of a similar note was uploaded to the restaurant’s Yelp page on June 22.