Astrid Kane is a senior culture editor at The Standard. With a focus on food and beverages, travel and tourism, and hospitality, Astrid explores themes such as beverage production and restaurant innovation. They have been featured in THEM, Wine Business Monthly, The San Francisco Standard, and NewsBreak.
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San Francisco, United States (Local)
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Astrid Kane's articles primarily cover local events, restaurant and bar closures, as well as cultural shifts in San Francisco. She frequently incorporates expert commentary into her pieces to provide depth and context.
Given the local focus of Astrid's coverage, she would be best approached with pitches related to San Francisco’s food and beverage scene, local entertainment news or stories about neighborhood changes. Pitches should highlight insights from experts familiar with the city's culture and society or those directly involved in the affected industries.
As a reporter covering specific neighborhoods within San Francisco, consider offering localized angles that align with her regular beat such as changes impacting specific districts or iconic establishments in these areas.
This information evolves through artificial intelligence and human feedback. Improve this profile .
Available on Sundays by preorder out of SoMa’s Saltwater Bakeshop, Kelly Lyons’ margherita pies are already among the city’s best.
By: Astrid Kane
Call it “no-makase”: The city’s high-end sushi scene exploded in the 2010s. So why is the most prestigious dining guide snubbing it?
By: Astrid Kane
Husband-and-wife team Lorena Cortez and David Velasco are musicians who threw sidewalk concerts during the pandemic.
Two and a half hours north of San Francisco, these towns are full of shaded tasting rooms, cozy restaurants, and incredible views of an underappreciated region.
It’s the backbone of sandwiches, sauces, and salad dressings. For devoted haters, that’s exactly the problem.
By: Astrid Kane
A combination of eggs, Chinese sausage, and pickled vegetables wrapped in a thin layer of purple rice makes for a hefty morning meal.
By: Astrid Kane, Lauren Saria
Handrolls, ube sourdough, and jazz are all on the menu next month.
By: Astrid Kane
Elmer Mejicanos and Adam Rosenblum turn the former Super Mensch space into a weeknight hang for fans of the spirit-forward classics.
By: Astrid Kane
Family troubles, a tough location, and a health scare meant chef-owner Seth Stowaway’s casual, all-day diner never got off the ground.
The Barb is cutting festival-goers’ hair all weekend. A few performers have appointments, too.
