This “free-spirited” cocktail uses a tea brewed with the spices and flavor profile of local gin distillery Sipsong’s Indira Gin. With botanicals like hibiscus,…

Ever since I moved to Sebastopol eight months ago, I have come to see Gia as the heart of this town. Always…

Oysters—like a wine’s terroir—will taste of the unique environment in which they have grown. There are three main species of oysters on…

Anchovy season in San Francisco is fleeting, lasting just a few weeks in midsummer. Each year, we look forward to it with…

Fern Bar’s Creme de la Femme cocktail is a bright and floral take on a Gin Sour. Sour cocktails were popularized in…

Our pizza style at Lowell’s was passed down via Seattle restaurant Café Lago, which still serves up wood-fired pizza near the amazing…

While cannabis legislation has reached the point where anyone 21 and over can walk into a licensed dispensary, there are still people…

My favorite time to put burrata (a fresh mozzarella typical of the south of Italy) on the menu is when that first…

The humble beet is my favorite root vegetable. Whether golden, pink, or red, it’s a great addition to salads, appetizers, or served…

The scones from this recipe have been on the menu at Lowell’s since we opened. A classic breakfast staple, we like to…

When a natural disaster occurs, it is incredible to witness the burst of energy and productivity that directly follows. Times such as…

One of Fern Bar’s talented bartenders Matt Katzin came up with the recipe for our spring twist on an English classic and…