I was wondering what I should be looking for when dining out a some of the newer SF restaurants as far as meal prepartion, style and substance.
What would you say is the most dominant trend in food prep in SF restaurants? Ethnic fusion, continental, Cal/New American cuisine in the tradition of Chez Panisse, something else?? How about trends in service?
What is the most exciting thing you've witnessed lately?
What architectural/interior design elements of some choice SF rest. can most of you agree on that rivals world-class restaurants? Or perhaps has a local edge to it?
OK. For the record, NO, I am not a journalist nor attempting to open a restaurant. Really...I'm just curious! :)
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