Press + recognition
Selected coverage of Brassica
Reviews + features from food + lifestyle publications since opening 2018. Most-recent at top. Press inquiries via press@brassica.com.
Recent recognition
2024-2025
Michelin Guide — One Star (2024 + 2025)
First star awarded 2024. Renewed 2025. Description: ‘Exceptional vegetable cooking + thoughtful service in a quiet 28-seat room.’ The most consequential recognition for the restaurant.
James Beard Foundation — Best Chef West, semifinalist
2023 + 2024 semifinalist. Sarah Lin’s recognition continuing across multiple years. Reflects sustained career trajectory + Brassica’s impact.
Eater SF — Best Restaurants 2025
Top-10 list. Eater SF: ‘Brassica continues to set the standard for considered, sustainable cooking in the Bay Area. The vegetables are the stars; that’s the point.’
SF Chronicle — feature profile (Soleil Ho)
Long-form profile by SF Chronicle critic Soleil Ho. February 2024. Examined Sarah Lin’s career trajectory + Brassica’s philosophy. Available in archive.
2022-2023 coverage
Earlier recognition
Bib Gourmand — 2022 + 2023
Michelin Guide’s recommendation for great food at moderate prices. Brassica was on this list 2022 + 2023 before earning the Star in 2024.
Food & Wine — emerging chef profile
Magazine profile of Sarah Lin as part of broader emerging chef feature. October 2023 issue. Explored the vegetable-forward movement + Sarah’s training path.
San Francisco Magazine — feature
September 2023 cover story. Photograph + feature on Brassica + Sarah’s sustainability practice. Included specific farmer profiles + recipe spotlight.
KQED Forum — Sarah Lin interview
Hour-long radio interview with Sarah Lin on KQED Forum. Discussed restaurant economics, sustainability, vegetable-forward cooking. May 2023.
The New York Times — small mention
Brief mention in NYT travel/food article about San Francisco emerging restaurants. November 2023.
Esquire — ‘Best New Restaurants’
Year-of-opening recognition. Esquire’s annual best-new-restaurant list. Brassica was one of the SF restaurants featured.
Year of opening (2018)
When Brassica started
Eater SF — ‘Best New Restaurants 2018’
First-year recognition by Eater SF. Critical reception was strong from opening. Acknowledged the unusual price point + vegetable focus for fine dining.
SF Chronicle — ‘3 stars’ review
Original review by Michael Bauer. April 2018. 3-star Chronicle rating (out of 4). Specific praise for vegetable cooking + service.
Bon Appétit — ‘Best New Restaurants 2018’
Top-50 list of best new restaurants nationally. Brassica was 1 of 4 from San Francisco that year.
Food & Wine — magazine review
First magazine review post-opening. Positive but cautious about pricing + small-restaurant economics. Magazine has come back to feature Brassica multiple times since.
Sarah Lin's individual press
Beyond restaurant coverage
Cookbook — Brassica: California Vegetables (2024)
Phaidon, hardcover. 84 recipes + essays. Reviewed positively in NYT Book Review + Bon Appétit. Available at most independent bookstores + Phaidon.com.
Op-eds + essays
Quarterly essays + recipes in San Francisco Magazine. Occasional New York Times Magazine pieces. Topics range from vegetable cooking to small-restaurant economics to sustainability.
Interviews + podcasts
Regular guest on regional food podcasts (KQED Forum, San Francisco Magazine podcast). Occasionally appears on national cooking + business podcasts.
Speaking engagements
4-6 speaking engagements per year. CIA, Le Cordon Bleu, regional culinary schools, industry events. Limited to maintain restaurant focus.
TV appearances
Selective. PBS California cooking series. Occasional national cooking shows. Stays focused on the restaurant; doesn’t pursue extensive TV work.
Awards + recognition
James Beard Best Chef West semifinalist (2023 + 2024). Eater SF Best Chef (2023). San Francisco Chronicle Top Chef Profile. Continues to grow.
Press inquiries
For media
- Email press@brassica.com. Please include publication, deadline, scope of interview, specific topic. We respond within 24 business hours. We’re selective; we accept ~30% of interview requests.