Michael Bauer

Michael Bauer has written about food for nearly four decades at the Kansas City Star, Dallas Times Herald, and for more than 30 years for the San Francisco Chronicle where as Executive Food and Wine Editor, he led the food and wine team to four James Beard Awards for outstanding coverage.

Zuni Café’s brick oven, open kitchen, and airy, industrial-looking dining room helped define the look for a new generation of farm-to-table restaurants 40 years ago.

The Classics of California Cuisine

These 17 seminal restaurants—some over a century old—have shaped the way we eat and continue to spark new trends.

Tasty tacos from El Bajio, top to bottom: fish and al pastor.

Santa Barbara Taco Tour

Michael Bauer visited five of the most popular taco spots in Santa Barbara—including Julia Child's favorite, La Super-Rica. 

Much of Santa Barbara’s architecture honors its Spanish colonial past.

Santa Barbara’s ‘Sideways’ Moment

Come for the pinot noir and chardonnay. Stay for the farm-fresh and boat-to-table cuisine. A new crop of dining spots keep pace with the Central Coast’s outstanding wineries.

Stanley Cheng poses in his 10,000-bottle tasting room.

Pots, Pans, and Cabernet

Napa Valley’s Stanley Cheng has changed the way we cook, and his Hestan wines are among the world’s best.

Chef Joshua Skenes in the open Angler kitchen between the counter filled with flowers and herbs used in his recipes and the 32-foot-long open hearth where the restaurant does its live-fire cooking.

Hooked by Angler, a Saison Spinoff

Joshua Skenes brings his three Michelin stars to open fire cooking in San Francisco.

Wood-fired bell peppers, grilled octopus, beef cheek tacos and cucumber water at Finca Altozano.

Napa Of The South

An influx of chefs and winemakers have transformed the hardscrabble country around Ensenada, Mexico, and they've created a hot new destination for foodies.