About us

Through interviews, stories, photo essays, and step-by-step recipes from its great chefs, Ambrosia eats its way through a region, from roadside stands to Michelin-starred restaurants, and pinpoints what sets the region’s cuisine apart, all while helping you prepare its lighter dishes at home.

Volume 5 takes us to the San Francisco Bay Area, the 49-square-mile dining capital of the west coast known on the surface for gold rushes, Silicon Valley, cable cars, and coastal fog.This issue unearths the history of the region’s eating culture, from the origins of the fortune cookie to the impeccably manicured gardens of its most eccentric chefs and the reason slices of sourdough bread sell for $8 a pop. Featuring recipes and stories from Joshua Skenes, Christopher Kostow, Brandon Jew, Pim Techamuanvivit, and many other chefs, vendors, and more, this issue will transport readers to the Bay Areahome to the fastest-growing fine-dining scene in the country on one end, as well as a ballooning community of immigrant-owned restaurants on the otherwhere the diversity of its residents and abundant local produce makes it one of the world’s most dynamic and exciting places to eat right now.  

Product specifications:

FREQUENCY

Twice a year.

FORMAT

160 pages, 7.5 x 9.5 inches.

WEIGHT

465 g or 16.5 oz.

PRINTING/SHIPPING

Printed in Canada. Fulfilled from our warehouse in Seattle, United States.

PUBLISHER

Published, edited, and designed by Digital Ventures, LLC in New York City.

PRESS/MEDIA

Media kit coming soon.

Team

EDITOR IN CHIEF

Adam Goldberg (Instagram | Twitter)

CREATIVE DIRECTOR

Daniela Velasco (Instagram | Twitter)

EXECUTIVE EDITOR

Elyssa Goldberg (Instagram | Twitter)

GUEST EDITOR

Maggie Spicer (Instagram)

COPY EDITOR

Bonjwing Lee (Instagram | Twitter)