Sam Hamilton
Drew Altizer


“It’s a kitchencentric lifestyle shop,” says Sam Hamilton of MARCH, her shop in the Pacific Heights neighborhood of San Francisco. “We have suppers here in the store, where virtually everything you are eating off — and out — of is for sale.” Hamilton’s ware is displayed in a light-filled space centered around an Aga stove (also for sale), bespoke butcher-block tables designed in collaboration with Matt Bear of Union Studio and an enormous display cabinet originally from a Belgian monastery. At any given time, items for purchase could include dinnerware by Billy Cotton or Brickett Davda, delicate glassware by Deborah Ehrlich, Boxwood dinner napkins, candleholders by designers and architects such as John Pawson and Richard Meier, and foodstuffs from the beautifully packaged March Pantry line (which runs the gamut from salts and spices to jams and olive oils). Walls are adorned with still-life paintings of meat by artist Carrie Mae Smith, as well as Tahiti Pehrson’s hand-cut paper works. The aforementioned in-house, family-style suppers have quickly become a favorite, so Hamilton (a graduate of the Institute of Culinary Education who also held an externship at Chez Panisse) now also offers private suppers, prepared and cooked by a Chez Panisse alum, for customers and their guests, thereby sealing March’s reputation as a go-to foodie destination in a very foodcentric town.

3075 Sacramento St., (415) 931-7433, www.marchsf.com