Food Pages

Cover Story: Brett Anderson reports on how gumbo, once omnipresent in New Orleans restaurants, has faded from the spotlight in favor of new chefs celebrating diverse cuisines. Rather than declare the dish dead, many chefs and restaurant owners see this as an opportunity to reinvent it.

Priya Krishna reports on the “almost obligatory” practice of businesses providing free lunch and snacks for their employees, finding that it’s an easy, low cost perk that reduces turnover and increases productivity.

City Kitchen: David Tanis shares a vegetarian-friendly leek and mushroom shepherd’s pie.

A Good Appetite: Melissa Clark makes a healthful, tasty grain bowl.

Front Burner: This week, Florence Fabricant spotlights Mina Moroccan teas; Noodle Culture at Gansevoort Market; tumblers from Norlan; the upcoming class on CA wine and cheese at the 92^nd Street Y; Jamie Oliver’s new cookbook, “5 Ingredients;” Silan (Middle Eastern date syrup) from Soom.

Robert Simonson interviews Philip Greene, an author and cocktail historian who serves as the trademark and internet counsel for the US Marines.

Off the Menu: Violet, which will serve Rhode Island-style grilled pizzas from Matthew and Emily Hyland, headlines.

Restaurant Review: Pete Wells gives David Chang’s Bang Bar, a shawarma cart that opened in the posh Shops at Columbus Circle, one star and ponders the statement Chang may be making by opening there.

Hungry City: Ligaya Mishan eats Thai food at Thai Farm Kitchen in Kensington, Brooklyn.

J.Q. Louise details two local meal delivery service startups that offer delicious, healthy and convenient options.

Roger Berkowitz provides a recipe for Shrimp Gumbo to celebrate soup month.

Justin Phillips rounds up the new restaurants headed to the Bay Area in 2019.

Jonathan Kauffman shares updates on California’s ban on foie gras after the U.S. Supreme Court recently announced it would not hear a challenge to the original 2004 ban.

Sarah Fritsche reports on the Market, a grocery store and food hall, where an expansion increasing the space by 50 percent and potentially tripling the amount of food vendors is in the works.

Tara Duggan chats with Tamara Hicks, co-owner of Toluma Farms and Tomales Farmstead Creamery, on her plans to bring a new combination creamery and bakery called Daily Driver to San Francisco in late March.

Justin Phillips spotlights Wrecking Ball Coffee, which will open its second outpost in Berkeley with a goal of making diversity and inclusion its top priority.

Jonathan Kauffman shares insight on the current challenges of the SF restaurant scene, including a rise in minimum wages, menu prices and rent.

Maggie Hoffman features Ayala, the new seafood-focused restaurant and bar in Union Square’s Hotel G, where an extensive cocktail list and chic design are the main attractions.

Sarah Fritsche predicts how the Bay Area will eat in 2019, including faux meat, matcha and mocktails.

Melissa Hung sits down with the owners of Sama Uyghur Cuisine to discuss their journey to opening the restaurant after leaving their homes and families in China and Dubai.

Bea Barajas shares a story about her time spent in Langer’s Deli, where her father worked for 50 years before recently retiring.

Hadley Tomicki rounds up what’s happening in the food and drink world:

• A sandwich shop named E Stretto is now open in Downtown, serving Italian-influenced sandwiches
• Jones Coffee Roasters has taken over Mother Moo Creamery’s recently closed Moo, with plans to open a new retail location in one to two months
• H Café is now open in Koreatown, featuring dishes like short rib egg sandwiches and strip steaks
• Songbird Café, a new daytime-only café in Chinatown, features coffee and tea from Tradecraft Outfitters
• Valentino, a fine-dining Italian restaurant in Santa Monica, has closed after 47 years in business
• The Ponte is temporarily closed for a complete remodel with a reopening set for early April
• Plan Check’s Fairfax location has closed