Chelsea Loren Davis

New Substack drop! Monique An is evolving Crustacean—one of SF’s most iconic restaurants—into its next chapter. Plus: Naides (SF’s only Filipino fine dining tasting menu), new openings, and what’s worth booking now. Read more ↓ cheycheyfromthebay.substack.com/p/crustacean-d…

Chef Marc Zimmerman is back in the steakhouse world after 8 years—this time at Superprime, focused on live fire and serious sourcing. Plus: Taiwan eats, new Bay Area openings, and what’s worth booking now. Read more ↓ open.substack.com/pub/cheycheyfr…

“Sometimes the hardest thing to do in cooking is keep it simple.” In my latest newsletter, Evan & Sarah Rich talk about opening RT Bistro—and why they’re leaning into restraint, refinement, and building a true neighborhood restaurant. Check it out here: cheycheyfromthebay.substack.com/p/rt-bistro-ev…

“A lot of restaurants today are 85% story and 15% restaurant.” Chef Mike Lanham of Anomaly told me this when we spoke about chasing Michelin without the PR machine—& I’m still thinking about it! Full interview in my latest New + Hot in the Bay issue ⤵️ open.substack.com/pub/cheycheyfr…

In my latest substack I'm interviewing the #SanFrancisco pizza making legend himself, 13X World Pizza Champ—Tony Gemignani! Check it out! open.substack.com/pub/cheycheyfr… Also? • Foodie guide to Temecula & Oceanside • New restaurant openings and hospitality news

This week I chatted with the duo behind Shuggie's in Mission—the upcycled pizza joint turned climate-positive dinner club. Sustainable, but make it a party! Also 👇🏽 • Valentine’s bookings • Best Dungeness crab dishes in the Bay open.substack.com/pub/cheycheyfr…

In my substack latest issue, I interview Chef Brian Limoges of Enclos on building a restaurant around restraint, conservation, and a closed-loop farm—and earning two Michelin stars and a Green Star in just six months. cheycheyfromthebay.substack.com/p/chef-brian-l…

If you're looking for the best pizza in San Francisco— Tony's Napoletana is it! They Just launched a new winter menu! Stay tuned for my chat with the 13X World Pizza Champ himself later this season! instagram.com/reel/DTLrMxdkl…

I’ve been a food journalist covering what’s new + hot in the San Francisco Bay Area for *over a decade*—and I get asked for recommendations all the time! So here are 25 standout restaurant debuts from 2025 I’ll be recommending in 2026 🎉 instagram.com/reel/DS3nX12iT…

BIG update: I JUST LAUNCHED a Substack! After 10+ years covering food & travel—I’m doubling down on my own brand. Introducing New + Hot in the Bay with Chey: weekly chef chats, insider news & SF Bay Area recs you need! Read Issue 1 + subscribe👇 open.substack.com/pub/cheycheyfr…

Michael Mina And Stephen Curry Reignite San Francisco’s Union Square via @forbes forbes.com/sites/chelsead…

Abacá Celebrates Filipino American History Month With Culinary Series via @forbes forbes.com/sites/chelsead…

Inside SingleThread’s Inaugural Summit, FieldNotes—A Gathering Of Land, Craft And Conversation via @forbes forbes.com/sites/chelsead… @ST_Farms

5 New San Francisco Restaurants That Need To Be On Your Fall Radar via @forbes forbes.com/sites/chelsead…

@adriancruce @NJBeisner @JimmyMylett - read this amazing response. I could not have said it better myself.

If you do not get it after this, you deserve your faith. On the surface, Charlie Kirk’s comments in that clip might sound “empathetic” (asking if she’d been hurt, apologizing, giving a reason for her choice). But the misogyny isn’t in what words he used alone — it’s in the assumptions and framing underneath. 1. Pathologizing women’s choices When the woman said she’d take the bear over the man, Kirk didn’t treat her answer as legitimate or even just as a joke/exaggeration. Instead, he framed it as: “you must be broken or damaged by men to think this way.” That suggests women can’t have rational reasons for distrusting men — they’re only “hurt” or “emotional.” That’s a classic way of dismissing women’s perspectives by reducing them to trauma instead of reason. 2. “Apology” that reinforces blame When he “apologized on behalf of men,” it wasn’t really accountability. It was a rhetorical move to keep his framing alive: that women who reject men are responding to their hurt feelings rather than to structural realities like harassment, violence statistics, or everyday sexism. It infantilizes women, making them seem like wounded creatures who need pity, not equal agents. 3. Excusing women’s “stupidity” He called the response “stupid” — that’s misogynistic in itself — but then he softened it by blaming their “bad experiences with men.” That way he still dismisses the women’s judgment while sounding benevolent. This is a kind of paternalistic misogyny: “You silly girl, you’re only saying that because of your feelings. If men hadn’t hurt you, you’d know better.” 4. Underlying double standard If a man had said, “I’d rather face the bear than a stranger man in the woods,” it would be taken at face value: as a comment on male violence. When a woman says it, Kirk reframes it as a personal flaw or stupidity. That double standard is rooted in misogyny, because it denies women the authority to speak about their own safety.

Famed misogynist Charlie Kirk went on the whatever podcast, and when confronted with a woman who said she’d take the bear in the woods over the man, Charlie’s first response was to ask whether she’d been hurt by men. His second response was to apologize to her for all the hurt men have caused. His third was to excuse women who stupidly answer they’d rather have the bear by suggesting their stupidity stems from bad interactions with men. Can someone point out the misogyny to me? I’m not seeing it.

The most insane festival is back & bigger than ever! Meat Carnival is coming to Treasure Island Oct. 10-11! The Bay Area’s Carnivorous, All-You-Can-Eat, No-Utensils Food Festival That’s Worth Every Bit Of Hype via @forbes forbes.com/sites/chelsead…

Inside Michelin-Starred Saison’s Closed-Loop Partnership With Food Recycler Mill And Culinary Gardene... via @forbes forbes.com/sites/chelsead…

From Mendoza To San Francisco’s Mission District: Discovering Argentina’s Wines And Food Traditions A... via @forbes forbes.com/sites/chelsead…

Cavallo Point Lodge: A Historic Retreat With World-Class Views And Culinary Experiences via @forbes forbes.com/sites/chelsead…

From Carbon Gases To Croissants: How Savor’s Animal-Free Butter Is Disrupting The Food Industry via @forbes forbes.com/sites/chelsead…