Nous: A new Alsatian Restaurant to Complement the Ashland Shakespeare Festival

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By Julie Lindow (June 16, 2025)

Are you planning to attend a play at the Oregon Shakespeare Festival this summer? It is a terrific season with classic works like Julius Caesar, The Importance of Being Earnest, As You Like It, and The Merry Wives of Windsor to contemporary shows including August Wilson’s Jitney, Shane, Fat Ham, Quixote Nuevo, and Sondheim’s Into the Woods. The season runs through October 26. If you don’t have plans yet, I highly recommend you make them and along with a reservation at the dreamy new restaurant, Nous (pronounced new).

Nous revisits the cuisine of the Alsace region of France with a blend of Germanic and French culinary traditions and an outstanding selection of wines and that are stunningly paired with the dishes.

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A Few Nickels in the Slot Buys You Lunch at the Automat

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(Editor’s note: THE AUTOMAT will show twice on Turner Classic Movies, Tuesday, November 22. There will also be for classics with automat scenes.)

By Gaetano Kazuo Maida

(Updated November 21, 2022; originally published April 2022)

A film that starts off with the instantly recognizable dulcet tones of Mel Brooks gushing, “one of the greatest inventions, insane centers of paradise…” is irresistible even if you’ve never heard of the Automat. For those of us of a certain age from New York or Philadelphia (and yes, I’m one: born and raised in New York, with family in Philly), the Horn & Hardart Automat was a unifying experience of childhood delight and teenage necessity. You didn’t need a lot of money to eat, just a handful of nickels… In its heyday (1920s to the 1970s) it was, in just two cities, the largest restaurant chain in the country by any measure, at one point in the 1940s serving fully 10% of the population of Philadelphia. Continue reading →

THE AUTOMAT–Recipes, In The Movies & More

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Assembled by Gary Meyer

(Updated November 21, 2022)

The theatrical release of a new documentary by Lisa Hurwitz, The Automat, has taken me back in time with its wonderful clips from classic movies and discussions of food favorites of our youth from Baked Macaroni and Cheese, Chicken Pot Pie to Custard Cups and Pumpkin Pie. It is essential viewing for those interested in the history of restaurants in the 20th Century, the combining of technology and home-cooked meals and a trip down memory lane even if you were born too late to actually visit one. But we also cover contemporary attempts at automated food. We have included many photos, film clips, recipes, music, and related links to supplement your enjoyment of The Automat now playing in theaters and at film festivals—only on the big screen. 

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How the Bay Area Got Hooked on Fish Tacos

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By Nancy Friedman

September 20, 2022

Fish have been swimming onto San Francisco Bay Area menus ever since there were people around to catch and cook them. And Mexican cuisine has been represented in the region ever since Alta California was part of Mexico. But until 1992, although dozens of Bay Area restaurants served a steady tide of petrale sole, halibut, salmon, and sand dabs—not to mention McDonald’s Filet-O-Fish, invented in 1962—and although there were plenty of places to enjoy burritos, enchiladas, and quesadillas, one Mexican fish dish was still just a wish: the fish taco. Continue reading →

ORSON’S BELLY: Day and Night

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by Julie Lindow

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Film posters of Mon Oncle by Jacques Tati and of course Citizen Kane by Orson Welles

Have you ever dreamt of opening a café or bar that would be the medley of everything you love? Have you ever worried that San Francisco is losing its creative venues because high rents demand investors who demand tried-and-true (i.e. boring) business formulas so that they can be assured of a return?

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Feast on Gold; he’s the real thing

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goldfolderart6by Patricia Unterman

[Read Gaetano Kazuo Maida’s review here.]

There aren’t very many of us who actually have worked as food critics for print publications. I did it for 15 years at the San Francisco Chronicle and for about 15 more at the San Francisco Examiner. Way back when I started, no editorial wall stood between advertising and criticism, at least when it came to restaurants. If a restaurant advertised, it got written up.

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Pie for π Day: 3.14 etc.

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Pi_pie2by Risa Nye

March 14 is π Day. You remember π (Pi) right? (Hint: It’s the ratio of a circle’s circumference to its diameter. For any circle, dividing its circumference by its diameter will give you exactly the same number every time: 3.14159…, π. Last year π enthusiasts were very excited to be able to celebrate the once-in-a-lifetime epic event on 3-14-15, at 9:26:53.) In any case, on March 14, the sets of math geeks and pie lovers overlap in a deep-dish, double-crust Venn diagram, piled high with whipped cream. In honor of π Day this year, I set out to explore the art and science of pie-making with a few of the local masters — all conveniently located within a several-mile radius of my house. Continue reading →

A Vegetarian’s Survival Guide to the San Francisco Silent Film Festival

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by Lincoln Spector and (augmented and updated by) Gary Meyer

I love the San Francisco Silent Film Festival, but it can wear a body down. Especially this year, with 21 programs and a party over the course of four days and five nights. For three of those days, the first screening starts at 10:00 a.m., and the last one starts at 9:30 p.m. The human body isn’t built for that much fun sitting down. Continue reading →