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Stanley Stephan | Jul 21, 200208:16 PM

Miriam Morgan did a review of Chez Spencer today in the previously pink section of the Chronicle

She faulted the pizza crust for being "bready instead of crisp".

Chez Spenser puts out a lovely yeasty crust. Instead of appreciating the unique wonderful taste, this person wants it to be like a cracker crust. That is the reason we have so much copy cat food in one restaurant from the next. Why can't good food be recognized for what it is? Why does it have to be like everyone else's version?

I'm pretty crispy right now.


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