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Lauren Sloss

Articles by Lauren

By Lauren Sloss

SF Karaoke Bar The Mint Will Take You Just As You Are

An ode to the beloved institution that has long been a safe space for the queer community.

By Lauren Sloss

Hispanic Heritage Month

Truly

15 Latino-Owned Businesses You Need to Know in SF

San Francisco wouldn’t be half the magical city it is without the Latino community.

Truly

By Lauren Sloss

Where to Eat in SF Right Now

News of beloved restaurants and bars has been fraught lately -- since COVID-19 upended the world and swept our city, restaurant news seems to center on downsizing, pivoting, and heartbreaking closures.

By Lauren Sloss

By Lauren Sloss

This Oakland Ice Cream Shop Is Bringing Joy to the Bay Area

The perfect place for a pick-me-up.

By Lauren Sloss

Everything You Need to Know About Outdoor Dining in SF

By Lauren Sloss

How to Support the Black Community in SF Right Now

From nonprofits and community organizations to restaurants and bookstores.

By Lauren Sloss

By Lauren Sloss

8 Very SF Things We Can’t Wait to Do When Quarantine is Over

Chartreuse slushies anyone?

By Lauren Sloss

By Lauren Sloss

Eat Your Way Around the World Without Leaving SF

Send your taste buds on vacation.

By Lauren Sloss

Every Single Tiki Bar in the Bay Area

The next time you feel like Mai Tais, flaming punch bowls, and maybe even a hula show (see: all the times), but don’t feel like going to Smuggler’s Cove again, consult this: a list of all 22 Tiki bars in the Bay.

By Lauren Sloss

Why Sacramento Is the New Oakland

Enough of this “Oakland is the new Brooklyn” bullshit.

By Lauren Sloss

By Lauren Sloss

The 15 Most Picturesque Places to Drink in SF

It’s a fact: the only thing better than a good drink is a good drink with a freaking amazing view.

By Lauren Sloss

By Lauren Sloss

The 18 Best Bacon Dishes in San Francisco

Sure, bacon is “overused” and “trendy,” but it's also "delicious" and "mmmmmmmmm," especially when it's wrapped around tater tots, topping a maple donut, and/or/BUT MOSTLY AND smoked and slid into a beignet.

By Lauren Sloss